Lemon chess pie

Method

• 1
  Make 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.
• 2
  Grease 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.
• 3
  Preheat 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.
• 4
  Whisk 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.
• 5
  Bake for 40 minutes or until filling is just set (pie should still be slightly wobbly in the centre). Cool. Refrigerate for 1 hour.
• 6
  Serve pie topped with cream and sprinkled with lemon zest.