My Oh Meyer Lemon Pie
I'm not going to lie,
This might not be a pie.
It's taste is so fine
That no one should draw the line
And call this a tart
While it tries to play the part
Of a tasty, little pie
for this contest it just wants to try.
Almond Crust
Prepare the crust first and let it cool. While it's cooling, prepare the filling.
Ingredients:
2 cups almond flour (can use almond meal for a little more nutty texture)
1/4 cup unsalted butter
1 egg white
1/4 tsp salt (omit the salt if using salted butter)
Method:
Preheat the oven to 400 degrees F.
Combine all ingredients in a food processor until the mixture forms small crumbs. Spoon mixture into a 9 inch tart pan. Press the mixture into the pan until it forms a crust on the bottom and up the sides. (It may not go all the way to the top of the pan.)
Bake the tart crust for 15 - 20 minutes. The edges will be brown and the bottom firm.
Recipe adapted from http://nourishedkitchen.com/fresh-fig-tart-almond-crust/
Lemon Filling
Ingredients:
1 1/3 cup juice from Meyer lemons (4 - 5 lemons, can also use regular lemons)
6 large eggs
2 egg yolks
1 1/2 cups sugar
couple pinches of salt
2 cups unsalted butter, cut into 1 tablespoon pieces
Method:
Create a water bath by filling a sauce pan with water and bring to a simmer.
Using a stainless steel bowl (one that will fit on top of the sauce pan, but not touch the water) combine the whole eggs, yolks, sugar and salt. Mix thoroughly and then stir in the lemon juice.
Place bowl over the water bath and continually whisk until the temperature reaches 160 degrees or coats the back of a spoon. Remove from heat and let cool slightly (to about 140 degrees). This can take 10 - 12 minutes.
Once the mixture has cooled a bit, add the butter one tablespoon at a time and blend with an immersion blender. Completely blend in butter before adding the next. This process can also be completed in a blender, again adding the butter one tablespoon at a time.
Pour the filling into the crust, only fill until just below the top of the crust and chill (this can take be as little as an hour). If you have leftover filling, pour into ramekins and enjoy as a pudding.
Once chilled, remove from pan and serve.
Recipe adapted from http://food52.com/blog/2980_tartine_bakerys_lemon_cream
This might not be a pie.
It's taste is so fine
That no one should draw the line
And call this a tart
While it tries to play the part
Of a tasty, little pie
for this contest it just wants to try.
Almond Crust
Prepare the crust first and let it cool. While it's cooling, prepare the filling.
Ingredients:
2 cups almond flour (can use almond meal for a little more nutty texture)
1/4 cup unsalted butter
1 egg white
1/4 tsp salt (omit the salt if using salted butter)
Method:
Preheat the oven to 400 degrees F.
Combine all ingredients in a food processor until the mixture forms small crumbs. Spoon mixture into a 9 inch tart pan. Press the mixture into the pan until it forms a crust on the bottom and up the sides. (It may not go all the way to the top of the pan.)
Bake the tart crust for 15 - 20 minutes. The edges will be brown and the bottom firm.
Recipe adapted from http://nourishedkitchen.com/fresh-fig-tart-almond-crust/
Lemon Filling
Ingredients:
1 1/3 cup juice from Meyer lemons (4 - 5 lemons, can also use regular lemons)
6 large eggs
2 egg yolks
1 1/2 cups sugar
couple pinches of salt
2 cups unsalted butter, cut into 1 tablespoon pieces
Method:
Create a water bath by filling a sauce pan with water and bring to a simmer.
Using a stainless steel bowl (one that will fit on top of the sauce pan, but not touch the water) combine the whole eggs, yolks, sugar and salt. Mix thoroughly and then stir in the lemon juice.
Place bowl over the water bath and continually whisk until the temperature reaches 160 degrees or coats the back of a spoon. Remove from heat and let cool slightly (to about 140 degrees). This can take 10 - 12 minutes.
Once the mixture has cooled a bit, add the butter one tablespoon at a time and blend with an immersion blender. Completely blend in butter before adding the next. This process can also be completed in a blender, again adding the butter one tablespoon at a time.
Pour the filling into the crust, only fill until just below the top of the crust and chill (this can take be as little as an hour). If you have leftover filling, pour into ramekins and enjoy as a pudding.
Once chilled, remove from pan and serve.
Recipe adapted from http://food52.com/blog/2980_tartine_bakerys_lemon_cream