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CRUST FILLING Lightly oil a 9-inch pie plate or coat with nonstick cooking spray. In a medium-sized bowl, stir together flour, sugar and salt. In a small saucepan over low heat, melt butter, swirling it in the pan for about 30 seconds, until light brown. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1 to 2 Tabs.) so that the dough will hold together. Press the dough into a flattened disk. Place two 14-inch sheets of plastic wrap overlapping by 2 inches on the work surface. Place pastry in the center and cover with two more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over the prepared pie plate. Carefully peel away the remaining plastic wrap. Using your fingers, crimp the edges of the crust then trim the edges to align with the rim of the pan. Chill the pastry while you prepare the filling. Place oven rack in lowest position; preheat oven to 350 degrees F. Grate zest from lemons into a medium-sized saucepan; set aside. Peel lemons, removing both outer rind and inner skin, leaving only the pulp. This task is best to accomplish while working over the sauce pan, this will catch all the juice. Squeeze any remaining juice from the membranes into the saucepan. Stir in sugar and salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat. In a medium-sized bowl, whisk together the eggs. Using a whisk, mix increments of the hot lemon mixture. Adding the hot liquid to rapidly will cause the eggs to cook, this allows the eggs to be slowly tempered. Once all is incorporated, pour into the pie shell and bake for 20 to 25 minutes, or until the filling is set and light golden on top. Let cool on a rack. Before serving, dust with confectioners' sugar.
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