Lemon pie

A Lemon Pie is a delightful and refreshing dessert, featuring a tangy and citrusy lemon filling in a buttery pie crust. Here’s a simple recipe for a classic Lemon Pie:

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3-4 tablespoons ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks, beaten
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/2 cup fresh lemon juice (from about 4-5 lemons)
• 2 tablespoons unsalted butter

For Topping (Optional):

• Whipped cream
• Lemon slices or zest for garnish

Instructions:

For the Pie Crust:

1. Prepare the Dough:
   • In a food processor, combine flour, sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
   • Slowly add ice water, one tablespoon at a time, until the dough comes together. Be careful not to overmix.
   • Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

1. Roll Out the Crust:
   • Preheat your oven to 375°F (190°C).
   • Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp as desired.
2. Blind Bake (Optional):
   • For a crisp crust, you can blind bake the crust. Line it with parchment paper, fill with pie weights or dried beans, and bake for about 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until golden. Allow to cool.

For the Lemon Filling:

1. Prepare the Filling:
   • In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water until smooth.
   • Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
2. Temper the Eggs:
   • In a separate bowl, whisk the beaten egg yolks. Gradually whisk in about half of the hot sugar mixture, then return the egg mixture to the saucepan.

1. Cook and Flavor:
   • Continue to cook, stirring constantly, until the mixture thickens again. Remove from heat.
   • Stir in lemon zest, lemon juice, and butter until well combined.
2. Fill the Pie Shell:
   • Pour the lemon filling into the baked and cooled pie crust.
3. Chill:
   • Refrigerate the pie for at least 4 hours or until set.

For Topping (Optional):

1. Whip Cream:
   • Whip cream until stiff peaks form.
2. Garnish:
   • Top the chilled lemon pie with whipped cream and garnish with lemon slices or zest.
3. Serve:
   • Slice and serve chilled. Enjoy your refreshing Lemon Pie!

This Lemon Pie is a perfect balance of sweet and tart, making it a delightful dessert, especially during warmer seasons.