Rustic Meyer Lemon Pie

In my home, there are multiple inhabitants who are pretty smitten over anything lemony.

Lemony dressing, lemony pasta, and most of all, lemony desserts.

So any time we somehow come into many lemons, I bust out the lemony pastries.

It is pretty much the only time my mom will NOT let me take a sweet treat out of the house and out of her reach.

You will need…

For the Dough:

1 cup all purpose flour

2 tablespoons sugar

¼ teaspoon salt

1/2 teaspoon finely grated Meyer lemon zest

½ teaspoon pure vanilla extract

For the Pie Filing:

2 large eggs plus 3 large egg yolks

¼ cup plus 2 tablespoons sugar

¼ teaspoon cornstarch

3 tablespoons finely grated Meyer lemon zest (you can use other lemons if Meyer is not available) plus 1/3 cup fresh lemon juice (about 3 lemons)

6 tablespoons unsalted butter, cut into small pieces

½ lemon thinly sliced for garnish

Start by whisking together the flour, sugar, ¼ teaspoon salt and the lemon zest in a large bowl. Using a pastry cutter or your hands, cut the butter into the flour mixture until the dough begins to hold together.

Stir together 1 tablespoon water and the vanilla and then mix it into the dough.

Shape the bowl into a large circle and wrap it in plastic wrap. Place it in the refrigerator for 30 minutes.

Then, preheating your oven to 375 degrees.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch tart pan or small oven safe dish and place it in the freezer for 30 minutes.

Bake the pie shell until it is golden, about 25 minutes.

Let the shell completely cool.

While the crust is cooling, whisk together the eggs, egg yolks, sugar and cornstarch in a medium saucepan.

Whisk in the lemon zest and juice.

Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. About 7 to 10 minutes.

Remove from the heat and whisk in the butter 1 tablespoon at a time.

Pour the filling into the tart shell and top the filling with some very thinly sliced extra lemon.

Bake until the filling is browned, slightly puffed and set. About 30 minutes.

Let cool completely and serve.

Love and Beer Floats 

Angela 

Rustic Meyer Lemon Pie

For the Dough:

1 cup all purpose flour

2 tablespoons sugar

1/2 teaspoon finely grated Meyer lemon zest

¼ teaspoon salt

½ teaspoon pure vanilla extract

For the Pie Filing:

2 large eggs plus 3 large egg yolks

¼ cup plus 2 tablespoons sugar

¼ teaspoon cornstarch

3 tablespoons finely grated Meyer lemon zest (you can use other lemons if Meyer is not available) plus 1/3 cup fresh lemon juice (about 3 lemons)

6 tablespoons unsalted butter, cut into small pieces

½ lemon thinly sliced for garnish

Start by whisking together the flour, sugar, ¼ teaspoon salt and the lemon zest in a large bowl. Using a pastry cutter or your hands, cut the butter into the flour mixture until the dough begins to hold together.

Stir together 1 tablespoon water and the vanilla and then mix it into the dough.

Shape the bowl into a large circle and wrap it in plastic wrap. Place it in the refrigerator for 30 minutes.

Then, preheating your oven to 375 degrees.

Using your fingers, press the dough evenly into the bottom and up the sides of a 9 inch tart pan or small oven safe dish and place it in the freezer for 30 minutes.

Bake the pie shell until it is golden, about 25 minutes.

Let the shell completely cool.

While the crust is cooling, whisk together the eggs, egg yolks, sugar and cornstarch in a medium saucepan.

Whisk in the lemon zest and juice.

Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. About 7 to 10 minutes.

Remove from the heat and whisk in the butter 1 tablespoon at a time.

Pour the filling into the tart shell and top the filling with some very thinly sliced extra lemon.

Bake until the filling is browned, slightly puffed and set. About 30 minutes.

Let cool completely and serve.