Lemon Berry PieLemon Berry Pie

When you have good friends, long overdue for a get together, it is a time to do something special. Having recently subscribed to the fine cooking magazine, this was the time to try one of the Berries Meet Pastry recipes. I ended up changing the recipe from tarts to a pie but It was a real hit.

Shortbread Dough

  • 9 ounces (2 cups) bleached all-purpose flour
  • 7 ounces (14 tablespoons) chilled unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 2 tablespoons granulated sugar
  • 1 tablespoon chilled heavy cream
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon table salt.

In a food processor add the flour, butter, egg, sugar, cream, lemon juice and salt. Pulse. The dough will start to gather into big clumps. Pour the doubt onto the counter and gather it together. For the pie, shape the dough into a one inch disk, wrap it is plastic and refrigerate to firm — about 20 to 30 minutes.

Then on a floured work surface, roll out enough of the dough to cover a 9 inch fluted tart pan. About 1/8 inch thick. Prick the surface. Cover and refrigerate for 1/2 hour.

Pre-heat the oven to 400(F). Then spray one side of aluminum foil, line the pan/crust with the foil, weight down with beans or raw rice, and bake for 20 minutes or so. Remove the foil and bake for another 15 minutes. Transfer to a rack to cool. Meanwhile, make the filling.

Lemon Curd Filling

This makes about 1 3/4 cups and you will need one (1) cup for the pie. It is delicious so you won't have to worry about what to do with it!

  • 3 large eggs
  • 2/3 cup granulated sugar
  • 1/2 cup fresh lemon juice (from about two large lemons)
  • 6 tablespoons unsalted butter
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup whipping cream

In a medium bowl, whisk the eggs until well blended. Combine the sugar, lemon juice, butter and lemon zest in a small saucepan. Gently heat over medium-low heat until the butter has melted. Do not let the mixture come to a boil.

Remove the plan from the heat and whisk the lemon mixture into the beaten eggs. Pour the mixture back into the saucepan and cook gently over medium-low heat, stirring constantly with the whisk, until the mixture thickens and reaches at least 160 (F). This should take about five (5) minutes. Do not let the mixture come to a boil.

Let the lemon curd cool a bit before putting it in a heatproof container. To prevent a skin from forming on the top of the curd, press a piece of plastic wrap over the surface of the curd and poke a few holes in it with the tip of a knife. Place in the fridge until totally chilled. It will continue to thicken as it cools. You can keep it in the fridge, covered for up to a week.

Blend the cooled lemon curd with 1/2 cup whipped cream, and add this to the pastry shell. Then top with your fruit.

 Press the dough into the bottom of a fluted tart dish with a removable bottom. I have also done this in a spring form pan and that is okay also. Cover the pastry with a piece of tin foil that you have sprayed non-stick spay to the side that will go against the dough. Place some rice or beans over the tin foil to create some weight. Pop the crust into the fridge for 15 minutes.

Heat the oven to 400 (F), and then place the crust into the hot oven for 25 to 30 minutes.

Let cook on a rack for five minutes. Then remove the tin foil and let the crust continue to cool on a rack.

 In a medium bowl whip 1/2 cup of whipping cream until soft peaks form. Then add the cold lemon curd to the whipped cream blending with a rubber spatula. Place the cream/curd mixture into the cooled pastry shell. Top with your berries.