It’s Foodie Tuesday
Image via Air Kiss
It’s March now! So spring is officially around the corner and while it’s been a mild winter here in Toronto (and I won’t complain about the cold), I miss vegetation: buds and first leaves, little flowers poking up through the dirt. I look forward to that fresh earthy spring air.
What better way to welcome the new season, than with an easy to make dessert that’s fresh and colourful, remind me of the warmer days to come. This tart is light and fragrant and if you’ve got the pie crust dough ready to go, is ready with very little effort.
Shortbread Pie Crust:
1 1/4 cup all purpose flour
1/2 tsp salt
2 Tbsp sugar
8 Tbsp cold butter unsalted butter
3-4 Tbsp very cold water
* This is a no-fail pie crust for me, so double the recipe to use for pies requiring a top and bottom crust.
1. For the crust, combine flour, salt, sugar and butter in a food processor and pulse until mixture resembles a coarse meal.
2. Add 3 Tbsp very cold water and pulse 2-4 times. The dough should hold together. If it’s crumbly, add water, 1 tsp until the dough holds its shape when pinched together.
3. Wrap dough in plastic wrap, flatten into disc and chill for an hour or two. Toward the end of this process preheat oven to 400 F
4. Roll out dough for pie plate, top with aluminum foil and fill with dried beans (or proper pie weights if you’ve got them) and bake for 20 minutes, or until golden brown.
5. While pie dough is baking prepare lemon filling by combining cream, eggs, egg yolks and sugar, lemon juice and zest, whisking to combine.
6. Once the pie shell is ready, turn oven down to 350F, fill pie shell with lemon filling and bake for about 20 minutes, or until just set.
7. Allow to cool and then refrigerate until firm.