Ingredients
Equipment
Method
Preparing Lemons
- Meyer lemons are my favorite for cooking and baking. Meyer lemons are hybrid citrus fruit, believed to be a cross between a regular lemon and a mandarin orange. They have a sweeter, less acidic taste than standard lemons, with a thinner, smoother skin that ranges from deep yellow to orange. Their juice and zest are highly prized in cooking and baking, especially in desserts, cocktails, and salad dressings.
- Whatever lemons you have on hand, squeeze them out and sieve. Freshly squeezed lemon juice can be stored in the fridge for a few days. Lemon juice freezes very well too.
Lemon Curd
- In the saucepan, heat up lemon juice along with the sugar and butter. Avoid to reach the boiling point. Add mascarpone, turn off the heat and add the eggs.
- Give a gentle mix with the immersion blender; set aside.
Tart Shell
- Blind bake sugar dough crust for 20 minutes at 330ºF/160ºC. Set aside.
Adding Lemon Curd
- Pour lemon curd in the blind baked tart shell half way full. Place the pie in the oven and add the remaining lemon filling.
Baking
- Bake lemon pie for 20 minutes at 300ºF/150ºC. Turn off oven, and leave the pie inside the oven for 10 minutes more until set but slightly wobbly in the center. Let cool and remove the tart ring.
- Zest lime over the pie.
Storage
- Lemon pie can be stored for up to 3 days in the refrigerator. It can also be kept frozen for up to 3 months. Pop the frozen lemon pie straight in the oven for 5 minutes – let stand on the counter for 15 minutes. Enjoy!
