Lemon Pie (Tarte au Citron) a la Lorie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CRUST:
1 3/4 cup all-purpose flour
1 stick butter, softened and broken into pieces
6 Tbsp white sugar
1 egg
FILLING:
6 1/2 Tbsp butter, softened and broken into pieces
2/3 cup white sugar
3 eggs
4 Tbsp creme fraiche or heavy cream
3 lemons, juiced and zested
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Directions: |
Directions:CRUST:
Preheat oven to 400º.
Prepare 9 1/2-inch pie pan: lightly butter and dust with flour.
Place flour, butter, sugar and egg in a large mixing bowl, pinching ingredients together with fingers until ball of dough forms. Work quickly. Place on a lightly floured surface, cover and let stand for 1 hour.
Roll out dough into a thin sheet; line pie pan; cut off excess dough from edges; prick bottom with fork prongs; place parchment paper on top of dough to cover bottom and sides of dough, pressing it against dough; fill pan with uncooked rice or beans.
Bake shell for 15 minutes.
Remove from oven; lower oven temperature to 325º.
Carefully lift out parchment paper with rice (or beans). Save rice (or beans) for later use.
FILLING:
In large mixing bowl, beat butter and sugar together; beat in eggs and cream; stir in lemon juice and zest.
Pour filling into pie shell.
Return oven for 40 to 45 minutes, or until filling and crust begin to brown.
Allow to cool completely, then chill for 3 hours before serving. |
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Personal
Notes: |
Personal
Notes: This is Lorie's lemon pie. When asked, Katherine selects it for her birthday dessert, over the made-from-scratch Chocolate Cake a la Lorie (See recipe). It's that good!
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