I hate to see good things come to an end but I guess sometimes it has to happen. This is our final week cooking with Bob’s Red Mill and California Olive Oil and I’ll admit I’m sad. I’ve had a blast this month experimenting with their products and following all of my VP friends adventures. Hopefully you’ve enjoyed it too. But wait…there’s still one more recipe and a chance for you to win a bottle of every day fresh olive oil and a bag of whole wheat pastry flour. (see below for contest details)
When deciding what to make for this post I have to admit I was slightly swayed by the fact that it's citrus season here in Arizona and my lemon tree is full of fruit. So I thought I would take my favorite lemon pie recipe and tweak it a bit to include the whole wheat pastry flour and olive oil....making it just that more healthy.
All of the Lemon Pie with Whole Wheat Olive Oil Crust
2 large lemons
1 1/2 cups granulated sugar
1 whole wheat olive oil 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.
Whole Wheat Olive Oil Crust
2 cups whole wheat flour
1/3 cup sugar
1 tsp salt
1/2 tsp baking powder
freshly grated zest of 1 small lemon
1/4 cup olive oil
1/2 tsp almond extract
1/4 cup milk
Combine the flour, salt, sugar, lemon zest and baking powder in a medium mixing bowl. Add the oil, milk and almond extract mix with the fork until it is absorbed, then knead lightly until the dough comes together into a ball.
Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan.
Transfer the dough carefully into the prepared pan and line it neatly. Place the pan in the fridge for 30 minutes to rest.
All you have to do is visit CORon Facebook and retrieve this week's Virtual Potluck code word. Then come back here and leave a comment using that word. Contest ends midnight EST on 1/29/2012
You can get additional entries by visiting our host blog for this event and look for the list of participating bloggers; leaving comments on their pages will also get you an entry.
Follow me on facebook and leave a comment here for another entry.
Be sure to visit the California Olive Ranch online store and use the coupon code BLOGFRIENDS for a 10% discount!
Congratulations to last week's winner: Christopher Sorel.