Is there anything better than a deep dish pie? I don’t think so. But I do think that you can optimise a deep dish pie, say with lemon curd? And good news, you literally can’t go wrong with this one.
Is there anything better than a deep dish pie? I don't think so. But I do think that you can optimise a deep dish pie, say with lemon curd? And good news, you literally can't go wrong with this one.
Remember last year when I shared my dad's stuffing recipe? Well someone's feathers got a bit ruffled and it wasn't the spatchcock. So here you go mum, now the world can know the wonder that is your lemon pie.
One tub of whipping cream
Two cups of flour
200 grams of butter
One cup of sugar
One cup of freshly squeezed lemon juice (about 4 lemons)
For the Lemon Curd
Half a cup of sugar
One teaspoon of lemon zest
125 grams of butter
Three big free range eggs
Make the lemon curd using this recipe and put it in the fridge.
Preheat your oven at 180 then blend the flour, butter and sugar in a food processor until it resembles bread crumbs. Press it into a spring form cake pan and bake it for 15 mins or until it is browned then pop it in the fridge. Now whip the cream until it is thick enough to form peaks. When the curd is cold fold it through the cream. If you stir it it will just all go flat and runny, you want to be super gentle. Now spoon it into the cooled pie dish and either serve immediately or refrigerate for up to 12 hours.
If you want a cheat's (no-bake) version, just buy lemon curd, a pie base and some cream.
Love your guts