Wednesday, April 1, 2009

lemon pie very eaten

Here's the recipe for John's mom's lemon pie. I don't want to oversell it by saying that it will save your marriage, but it will. As long as you're married to someone who likes lemon.

Lemon Pie
4 T cornstarch
1 C sugar
1 T lemon zest
2 2/3 T lemon juice (I used 1/4 C)
1 C boiling water
1 egg, slightly beaten
2 T butter

Mix cornstarch and sugar in bowl. Add lemon zest, juice, and boiling water. Microwave 2 minutes and stir with a wire whip. Repeat until mixture is bubbly (I didn't have to do this--mine was already bubbly). Add small amount of mixture to egg, while whisking. Pour into cooked mixture and stir well. Microwave 1 minute. Stir in butter. You may need to add more lemon juice or another liquid of your choice (probably not V8, though) if the mixture is too thick. Cool and pour into prebaked pie shell.

For the crust I make pate brisee, which has replaced lard crusts, at least for the time being, in my pie making. So easy to work with and light and flaky! I wonder what the Piemaker uses . . .

Pate Brisee
(makes 1 double-crust or 2 single-crust pies)
(unless you burn one of them, then it only makes 1 pie)
2 3/4 C all-purpose flour
1 T sugar
1 1/2 t coarse salt
1 C plus 2 T cold unsalted butter, cut into 3/4" pieces
7 T ice water, plus more if needed

Combine dry ingredients, then cut in butter (or pulse in fopro) until coarse crumbs form. Add the water (one tablespoon at a time if mixing by hand, all 7 T at once to fopro) and mix/pulse until the dough just holds together. Add the extra water if needed one T at a time. When the dough holds together when pinched, dump it out onto the counter and knead it a few times until it all comes together. Form into 2 disks, wrap in plastic and refrigerate for at least 1 hour (or not--I didn't), then roll a disk out into a crust.

*Pate brisee recipe courtesy of Martha Stewart in Martha Stewart's Cooking School.

Our foolish dinner as it stands is:
Toad in the Hole
Carrot Coins
Ants on a Log
Sauteed Cabbage
Rhubarb Fool