Thursday, March 01, 2007

Zesty Lemon Custard Pie

The following recipe is copyrighted by and Sean Wenzel.


Cookie pastry
1 stick unsalted butter at room temperature
1/4 cup sugar
1 egg
1-1/2 cup flour

1/2 stick unsalted butter
4 eggs
1 cup sugar
1 t grated lemon zest
2/3 cup fresh lemon juice

powdered sugar for garnish

For cookie pastry, beat butter and sugar until light and fluffy, about 2 minutes. Add egg and flour and mix until smooth dough is formed. With hands, shape into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate until chilled.

Preheat oven to 350 degrees

Make pastry and roll or press dough evenly over bottom and up sides of 9-inch pie pan.

Melt butter in microwave; set aside. Whisk eggs and sugar in medium-size bowl until blended. Add zest and slowly stir in butter and lemon juice until incorporated. Pour into crust. Bake for 30 to 40 minutes or until top of custard is lightly brown. It will not test clean and will look underdone, but will set as it cools. When cool, refrigerate. Before serving, sprinkle powdered sugar on top.


Anonymous said...

any Asian market will have lemons for cheap. I shop at 99 Ranch at it's 39c each. Chinatown will probably be cheaper.

Single Guy Ben said...

Yes, a good reminder. I go to shop at Chinatown as well and they do have cheap lemons. But I don't have a car so trekking out to Chinatown is a major project for me. And I always end up buying too much to carry from Chinatown, including bags of brown rice, Asian greens, soy sauce, sesame oil, fresh noodles, etc. Put I should remember to put lemons on the list. :)

Allison said...

wow, that looks incredibly delicious! i love all kinds of lemon desserts. i think lemons are expensive now b/c of the cold snap that damaged the citrus crops. but i'll have to shell out the bucks to make that pie ASAP!