Tuesday, August 24, 2010
This pie is made very similar to the classic Key Lime pie recipes with egg yolks, sweetened condensed milk, lemon juice and lemon zest. The crust is a little different than the classic with ground almonds and graham cracker crumbs, sugar and melted butter. I made this in the dish I bake my quiche in, but a regular pie plate works just fine. I love Meyer lemons, a cross between a lemon and a mandarin or common orange. My mother has grown these for years in Noth Carolina. She grows them in pots and has them on her patio in the summer and brings them in on her enclosed porch in the winter. They still got plenty of sun and seemed to winter just fine there. She would zest and juice them, freeze the juice and dry the zest to use year around in her kitchen.
Originally from China and brought to America in the early 1900's, they did not get popular until Chefs
like Alice Waters and Jeremiah Tower rediscovered them in the early seventies during the California cuisine revelution. Sweeter than a regular lemon and a little less acidic, they are a great alternative to use in any recipe calling for fresh lemons or lemon juice.
12oz graham cracker crumbs
4 oz ground almonds
3 tablespoons sugar
1/4 lb butter, melted
4 extra large egg yolks
1 14 ounce can sweetened condensed milk
3/4 cup Meyer lemon juice
2 teaspoons grated lemon zest
Whipping Cream For Garnish
3/4 cup whipping cream
1 tbsp granulated sugar
1/2 teaspoon vanilla
Preheated 350 degrees
In a medium mixing bowl combine all ingredients and mix together. Press them into a 9" tart pan or pie plate. Bake in a 350 degree oven for 10 - 12 minutes until lightly browned. Cool completely.
In a large mixing bowl beat the egg yolks until they are thick and are a light yellow. Add the sweetened condensed milk and mix in half of the lemon juice. Once the juice is incorporated add the other half of the juice and the zest, beat until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350 degrees for 12 minutes until pie is set.
Use a dollop of whipping cream to garnish.
Posted by Chef Michael Braddock at 7:06 PM