So, has life given you some lemons? Yes, you could make lemonade (it is delicious), but I suggest putting in a little extra effort and getting a much more delicious result — lemon pie.
Here’s my lemon pie recipe. And, more about how to make a lemon pie life.
- ½ pound unsalted butter at room temperature
- ½ cup sugar
- 2 cups flour
- 1/8 tsp salt
Cream butter and sugar until light. Combine flour and salt and add to the butter until just mixed. Press into a tart pan with removable bottom, building up a little edge all around. Chill. Bake for 15-20 minutes until starts to brown. Cool.
Lemon Curd: (recipe from Regan Daley’s In the Sweet Kitchen, a marvellous cookbook to own)
- 6 large eggs
- 6 large egg yolks
- 2 cups sugar
- 2 tbsp lemon zest (from about 2 large lemons)
- 1 1/3 cups fresh lemon juice
- 1 cup unsalted butter, room temp, cut into small pieces (I have made this recipe using half the butter, and it is still good – but use the whole amount for special occasions)
Fill large pot with 2 inches water and bring to a gentle simmer over low heat. In stainless or glass bowl, whisk the eggs and yolks. Whisk in the sugar, then the lemon zest and juice.
Place the bowl over the pot, ensuring the water is just barely simmering. Using a wooden spoon, stir the mixture until it thickens enough to coat the back of the spoon – about 15 to 20 minutes (to approx 150 – 160 F). Do not boil or else you will have scrambled eggs.
Remove the bowl from the heat, and add the butter a few tbsp at a time. Stir until melted in. Pour into cooled crust. Allow to set 4-6 hours before serving.