Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Friday, June 14, 2013
This little pie is exactly what the name suggests. Creamy and dreamy. I think lemon is so refreshing. The filling would be great to use in little tarts, too. Maybe throw some raspberries on top for something different. Just an all around yummy pie!!
Creamy Dreamy Lemon Pie
7 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 tablespoons grated lemon zest
1/2 cup cold unsalted butter ~ sliced into 8 pieces
1 cup heavy cream ~ whipped
1/4 cup powdered sugar
1 9 inch pie shell ~ baked
In a medium saucepan and bring 1 inch of water to a simmer over low heat. In a medium glass bowl, whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
Place the mixing bowl on top of simmering water. Stir the mixture with a rubber spatula until it begins to thicken, scraping the bottom and sides of the bowl as you stir. When it coats the back of spoon, it's done. This will take about 7 to 10 minutes. Remove from heat.
Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.
Place saucepan in an ice water bath to cool to room temp.
In a mixing bowl, whip cream and powdered sugar until stiff. Gently fold into COOLED lemon curd mixture. Pour mixture into baked pie shell.
Chill several hours or overnight.
Serve with sweetened whipped cream.