|
This pie uses Beard's crust and lemons (we kicked
up the lemon content) and Bailey's plush filling. The
hybrid combines the best of both worlds to make a rich,
creamy and very lemony pie. If you use a prepared crust
(we recommend Pillsbury), it's even super-quick.
6 large egg yolks
3/4 cup sugar
6 Tbsp. (3/4 stick) unsalted
butter, softened
1/4 cup heavy cream
3 Tbsp. grated lemon
zest
juice of one lemon
9" pastry
shell, uncooked
 Preheat
oven to 350°. Beat the yolks, sugar, and softened
butter together until smooth, then beat in lemon juice,
and then cream. Fold 2 tablespoons of zest into the
mixture.
 Pour
mixture into the pie crust and bake for 20 minutes.
 Sprinkle
on remaining tablespoon of zest, either in center of
pie or evenly across top.
 Bake
an additional 5 - 10 minutes, until golden brown and
set. Let cool completely before serving. Chill, if desired.
|
