Frenchlemonpie Food

EASY LEMON PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

CLASSIC FRENCH LEMON TART

Steps:

• Make the « pâte sucrée » crust.
• In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.
• Pre-heat your oven to 350F (180C).
• Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Chill it again for 30 minutes. Line the top of the crust with foil or parchment paper and place pie weights or dried beans to keep the pie crust from puffing when baking.
• Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.
• Set the tart shell aside to cool (still in the dish). Leave your oven on at 350F/180C.
• In the meantime, make the lemon filling.
• Grab a fine-mesh strainer before you start and have it ready within arm's reach.
• In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
• Immediately pass the lemon filling through the fine mesh strainer, directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.
• Set aside to cool for at least 30 minutes. Enjoy slightly warm or chilled.

FRENCH LEMON PIE

Steps:

• Line 9-inch pie plate with shell and flute edge.
• In medium bowl, beat eggs well.
• Add corn syrup, lemon peel and juice and melted butter.
• Combine sugar and flour and stir into egg mixture.
• Pour into unbaked pastry shell.
• Bake at 350° for 50 minutes.
• Chill.
• Top with dollops of whipped cream to serve.

BLENDER LEMON PIE

Steps:

• Preheat oven to 350 degrees.
• Place eggs, butter, lemon juice, sugar mixture and vanilla extract in blender and pulse until smooth.
• Pour into frozen pie shell and bake for 40-45 minutes or until set. I always put my pie on a cookie sheet to bake.
• Remove from oven and let cool completely.
• Dust with powdered sugar.