Why hello there, my lovelies! It's been awhile, hasn't it? All I can say is that with June came an super fun internship that eats up most of my days, and the rest of time seems to be spent in the garden, or exploring Rhode Island, poking in antique stores, biking through Newport (oh my goodness, Newport. I'm in love) and trying to figure out the mundane things like gas and groceries.
Still, in the spirit of summer, I wanted to share one of my favorite recipes: lemon pie. Made by letting fresh lemon pieces soak in sugar overnight, this pie is tart, and in my opinion best served cold from the refridgerator, or with a dollop of whipped cream for a slightly sweeter version.
Ingredients:
- 4-5 medium lemons
- 2 C granulated sugar
- 1/2 (15oz) package of refrigerated pie dough
- cooking spray
- 3 Tbsp all-purpose flour
- 1/4 tsp salt
- 4 large eggs, lightly beaten
- 1/2 C heavy whipping cream
- 2 Tbsp powdered sugar
- Grate 1/2 C rind from the lemons (here's where a fifth lemon might come in handy).
- To remove the white, pithy covering that remains, slice the lemons on either end, and then slice the pith away, top to bottom, following the curve of the lemon with your knife. Remove the lemon segments by cutting on either side of the remaining membranes. Chop the lemon into pieces, discarding the seeds and the pith
- Combine the grated rind, chopped lemon, and granulated sugar in a large bowl; toss well. Cover and let the bowl stand at room temperature for 24 hours, stirring occasionally.
- Preheat oven to 450 degrees
- Roll the dough into an 11-in circle; fit into a 9-in pie plate coated with cooking spray. Fold edges under & flute. Add flour, salt and eggs to the lemon mix, sitrring eith a whisk until combined. Pour lemon mix into crust, bake at 450 for 15 min.
- Reduce oven temperature to 375 degrees. Shield the edges of the piecrust with foil, and bake at 375 for 25 minutes or until the filling is set. Remove from the oven, and cool completely on a wire rack.
- Combine cream and powdered sugar. Beat with a mixer at high spped until stiff peaks form, then serve.
