The Pie and Pastry Bible
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Zosia from Toronto, ON
Although the filling is not very deep, this pie packs a huge lemony punch. Its flavour is reminiscent of a lemon meringue pie, but has an ethereal, melt in your mouth texture. I used the recommended Yogurt Flaky Pie Crust which adds even more "tang" to the flavour of the pie.
Apart from the crust, the other pie components are lemon curd and meringue. A high quality commercial curd can be used but since the meringue requires 4 egg whites, and the curd, 4 egg yolks, I made the curd (no left over egg parts!)
The recipe advises you to use a greased foil ring to prevent over-browning of the pre-baked crust while the filling bakes. Although I diligently greased that foil ring, the rising filling still attached itself in a few spots (clearly, I was not as diligent as I thought). I also had difficulty cutting clean slices.
Though this isn't the prettiest lemon pie I've ever made, it's among the most delicious. I think if Rose ever produces it commercially as she's considered doing, it will be a huge success!
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