(Kinda Healthy) Luscious Lemon Pie
It's the long weekend luscious lemon pie!!! A little bit naughty, a little bit nice, just use organic ingredients so you can have an extra gluten free slice!!!! This is based on a recipe by Martha Stewart and it's perfect for a summer afternoon tea. You can serve with some scrumptious fresh strawberries or some delicious organic cream and enjoy!!! BB xxxx
1 1/4 cups gluten free flour
1/2 teaspoon salt
1/2 teaspoon organic sugar
1 stick organic butter, shopped
4 tablespoons of water
1 cup organic milk
1 cup organic cream
2 lemon zest
5 large egg yolks
1/4 cup organic sugar
10 ounces fresh strawberries, hulled and sliced (about 2 cups)
8 ounces fresh raspberries, halved or cut into thirds if large (about 2 cups)
1/4 cup sugar
The Bondi Baker Method
Step 1- Crust: Pulse flour, salt, and sugar in a food processor to combine. Add butter and pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water and pulse (again!) until dough just starts to come together. Pat dough into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour or overnight.
Step 2- Let the dough stand at room temperature and then roll out on a lightly floured surface to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate, fold over edge, then crimp. Freeze until firm, about 1 hour.
Step 3- Preheat oven to 170 degrees. Line pie-crust with parchment and fill with weights or dried beans. Bake 25 minutes, then remove parchment and weights and continue to bake until golden, about 15 minutes. Let cool.
Step 4- Filling: Then bring milk, cream, and lemon zest just to a boil in a medium pot. Remove from heat, cover, and let steep at least 2 hours (or overnight in the refrigerator).
Step 5- Preheat oven to 170 degrees. Return milk mixture to a simmer. Whisk together egg yolks and sugar in a bowl, about 2 minutes. Slowly whisk in hot milk mixture until smooth. Pass mixture through a fine sieve into piecrust; skim any foam from surface with a spoon. Bake just until set in center (if browning too quickly, tent edges with foil), about 30 minutes. Let cool completely. Refrigerate until chilled, at least 4 hours or up to overnight.
Step 6- Gently toss strawberries, raspberries and any other favourites with sugar in a bowl. Let stand for about five minutes and then serve berries and juices over chilled pie! Yum xxxxx