I used to think that all lemon pies were created equal until I came across a recipe in Gina DePalma's Dolce Italiano called All of the Lemon Pie. Like it's name says this recipe incorporates "all of the lemon" when making the pie. This was a new concept for me. Who would think to put the lemon rinds in the pie...but it works. I've made this recipe two times already and everyone seems to love it. This is my submission for this month's Sugar High Friday.
2 large lemons
1 1/2 cups granulated sugar
1 sweet tart crust (see below)
1/3 cup freshly squeezed lemon juice
3 large eggs
2 large egg yolks
2 Tbs limoncello
1/2 cup heavy cream
1/2 tsp vanilla
pinch of salt
The day before you plan to make the tart, wash the lemons well, then slice them as thinly as possible, using a sharp knife. Remove the seeds from the lemon slices and place the slices in a medium nonreactive bowl. Add the sugar and toss to coat the lemon slices. Cover the bowl and refrigerate overnight.
The following day, preheat the oven to 325 and position a rack in the center.
On a floured board, roll the tart dough to an 11 inch circle 1/8 inch thick. Transfer the dough to a 10 inch tart pan with fluted sides and a removable bottom by rolling the dough around the pin like a carpet and then unrolling it onto the pan. Press the dough into the bottom and sides of the pan, then trim it so it is flush with the top of the pan. Chill the tart shell while you make the filling.
Remove the bowl of lemon slices from the refrigerator and place the entire mixture in a blender. Add the lemon juice and blend the ingredients on high speed until the lemon rinds are finely chopped. Transfer the contents of the blender to a medium nonreactive bowl.
In a separate bowl, whisk together the eggs, egg yolks, limoncello, heavy cream, vanilla and salt. Add the egg mixture to the lemon mixture, whisking well to combine thoroughly.
Remove the tart shell from the refrigerator and place it on a baking sheet to catch any drips. Pour the filling into the shell and bake the tart for 20 minutes, then rotate the pan so the tart cooks evenly. Bake for an additional 20 to 25 minutes, or until the filling is set but still pale and the crust is lightly golden. Allow the tart to cool completely on a rack before carefully removing the sides of the pan.
Before serving, dust the surface of the tart lightly with confectioners' sugar, if desired. Serve the tart at room temperature or chilled. Wrapped in plastic it will keep in the refrigerator for a few days.
Sweet Tart Crust
2 1/3 cups all purpose flour
1/3 cup sugar
1/2 tsp salt
1/2 tsp baking powder
freshly grated zest of 1 small lemon
3/4 cup unsalted butter, cold, cut into 1/2 inch cubes
1 large egg
1 large egg yolk
1/2 tsp vanilla
1/4 cup heavy cream
few drops of ice water
Place the flour, sugar, salt, baking powder, and citrus zest in the bowl of a food processor and pulse several times to combine the dry ingredients. Add all of the cold, cubed butter to the bowl and pulse to process the mixture until it is sandy and there are no visible lumps of butter.
IN a small bowl, whisk together the egg, egg yolk, vanilla, and heavy cream. Add the wet ingredients tot he food processor and pulse 3 or 4 times, or until the dough comes together. If necessary, add some ice water, a few drops at a time, to make the dough come together.
remove the dough from the food processor and work it with your hands to even out any dry and wet spots. Form the dough into a ball, flatten into a disk, wrap in plastic, and chill until firm, 1 to 2 hours, before rolling out. You can freeze the dough well wrapped, for up to 2 months.