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Total Time
50mins
Prep 20 mins
Cook 30 mins

Quick and easy crust. Filling with a great texture and strong, smooth and invigorating citrus flavor. You could put in pie pan and top with meringue or whipped cream.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Melt 8 tablespoons unsalted butter and let cool.
  3. Combine melted butter, 1/2 tsp vanilla extract, 1/4 cup confectioners' sugar and pinch of salt and blend with a spoon.
  4. Gradually add flour till you form a smooth, soft dough with a consistency similar to cookie dough.
  5. Place in center of tart pan and press down with fingertips as evenly as possible on bottom and sides of the pan.
  6. Bake in the center of the oven for 12 to 15 minutes, till it's lightly browned. You do not need to prick or weigh this crust.
  7. While the pie crust is baking, cut rest of the butter into 8 pieces.
  8. Combine eggs, egg yolks and sugar in double boiler.
  9. Place over simmering water. The top pan should be just above, not touching the simmering (not boiling) water.
  10. Whisk, and watch the mixture transform. It will start bright yellow and grainy. As the sugar melts it become more liquid, paler, and frothy on top. After about 8 to 10 minutes it will thicken and become pale lemon colored.
  11. Add butter, one piece at a time, letting each piece melt before adding the next.
  12. Add the lemon or lime juice. If you want, when lime put in a bit of green food coloring, just so people eating the pie will know what flavor to expect.
  13. Continue whisking until the mixture is thick and custard like and the first bubbles appear. Do NOT let it boil. It will take 3 or 4 minutes.
  14. Pour the filling into the baked pie crust and smooth with spatula.
  15. Leave to set for 30 minutes. You can put it in the refrigerator.
  16. Serve at room temperature.