Ingredients
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1 1/2 cups caster sugar
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2 tablespoons plain flour
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2 tablespoons polenta
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5 eggs
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1 tablespoon lemon rind, finely grated
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1/2 cup lemon juice
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80g butter, melted, cooled
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300ml tub thickened cream, whipped, to serve
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Lemon zest, to serve
Pastry
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2 cups plain flour
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1/4 teaspoon salt
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160g butter, chilled, chopped
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2 tablespoons caster sugar
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1 egg
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1 1/2 tablespoons lemon juice
Equipment
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food processor, 5cm-deep, 17cm round (base) glass or ceramic pie dish
Method
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1Make Pastry; Place flour, salt, butter and sugar in a food processor. Process until mixture resembles fine crumbs. Add egg and lemon juice. Process until mixture just comes together. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1 hour.
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2Grease a 5cm-deep, 17cm round (base) glass or ceramic pie dish (see note). Roll pastry out between 2 sheets of baking paper until large enough to line base and side of prepared pie dish. Line dish with pastry. Trim edges. Crimp edge in a decorative pattern. Refrigerate for 30 minutes.
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3Preheat oven to 180C/160C fan-forced. Line pastry case with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10 minutes. Remove pie weights or uncooked rice and paper. Bake for a further 6 minutes or until pastry is just cooked but not browned. Cool for 30 minutes.
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4Whisk sugar, flour and polenta in a bowl until combined. Add eggs, whisking until combined. Stir in lemon rind, lemon juice and butter. Pour into prepared pie case.
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5Bake for 40 minutes or until filling is just set (pie should still be slightly wobbly in the centre). Cool. Refrigerate for 1 hour.
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6Serve pie topped with cream and sprinkled with lemon zest.
Source: taste.com.au
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