LEMON PIE

July 11, 2020

 

Ingredients
1 frozen pastry shell
3 eggs
¼ cup granulated sugar
½ cup good-quality honey
3 tablespoons cornmeal
Zest of 2 lemons
2 tablespoons Sicilian Lemon White Balsamic Vinegar
Pinch of salt
¼ cup Butter Olive Oil
½ cup buttermilk
¼ cup lemon juice
Sea salt for sprinkling

 

Directions
Preheat oven to 375 degrees. Line pastry shell/crust with parchment, fill to top with pie weights, and bake until edges are lightly golden and bottom no longer looks raw, about 15 minutes. Remove parchment and pie weights. Set aside
Combine eggs, sugar, honey, cornmeal, lemon zest, Sicilian Lemon White Balsamic Vinegar and pinch of salt in a medium-sized bowl. Whisk until completely smooth. Add Butter Olive Oil, buttermilk, and lemon juice. Carefully pour filling into pre-baked shell. Begin to check for doneness after 20 minutes. Pie usually takes about 35−40 minutes, depending on oven. Custard closest to the pastry will set first. Remove pie from oven when center is still slightly loose. After removing from oven, immediately sprinkle top of pie with a light dusting of sea salt. Allow to cool completely before serving.

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