Transfer the custard back to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon and mixture registers 175° to 180°F on an instant-read thermometer, 3 to 5 minutes (do not let boil). Immediately pour the custard through a fine-mesh sieve into a clean bowl, then stir in the lemon juice.
2. Cool the custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze the custard in an ice cream maker, following manufacturer’s directions.
3. Spread the ice cream evenly in the crust and wrap the pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
4. About 20 minutes before serving, put the pie in the refrigerator to soften.
“The ginger snap crust was a huge hit, and the lemon was just lemony enough. I would suggest making some extra crust and scattering that over the top of the pie.”
Jsaturley, Concord, New Hampshire
do ahead:
The ICE CREAM can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust. Assembled pie can be frozen up to 3 days.
lemon curd tart with olive oil
Even if you consider yourself a cook and not a baker, you can manage this recipe from Les Petits Farcis in Nice, France. The shortbread-like almond crust is a pleasingly rich base for the delicate custard. Try using Meyer lemons or adding minced rosemary to the crust.
YIELD: MAKES 6 SERVINGS
FOR TART SHELL
2 tablespoons almonds with skins, toasted and cooled
¾ cup all-purpose flour
¼ cup confectioners’ sugar
Pinch of fine sea salt
½ stick (4 tablespoons) cold unsalted butter, cut into ½-inch cubes
1 large egg yolk
3½ tablespoons fruity olive oil, preferably French
FOR LEMON CURD
3 large lemons
¾ cup granulated sugar
2 teaspoons cornstarch
2 large eggs plus 2 large yolks
½ stick (4 tablespoons) unsalted butter, cut into ½-inch cubes
2 tablespoons fruity olive oil, preferably French
Special equipment: 9-inch round tart pan with removable bottom; small offset spatula
MAKE TART SHELL
1. Pulse the almonds with the flour, sugar, and salt to a fine powder in a food processor. Add the butter and pulse until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
2. Add the yolk and oil and pulse until just incorporated and a very soft dough has formed. Spread the dough evenly over the bottom and up the side of a 9-inch round tart pan with an offset spatula. Chill until firm, about 30 minutes.
3. Preheat the oven to 425°F, with the rack in the middle.
4. Line shell with foil or parchment and weight it with dried beans or pie weights. Bake the shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
MAKE LEMON CURD
1. Grate enough zest from the lemons to measure 1 tablespoon, then squeeze ¾ cup juice from the lemons.
2. Whisk together the lemon zest and juice, sugar, cornstarch, and whole eggs and yolks in a medium saucepan. Bring to a boil over medium heat, whisking constantly, and boil, still whisking, for 2 minutes. Remove from the heat and whisk in the butter and oil until smooth.
ASSEMBLE TART
Pour the lemon curd into the cooled shell and chill until set, at least 2 hours.
do ahead:
The TART SHELL can be made 1 day ahead and kept, loosely covered, at room temperature.
The ASSEMBLED TART can be chilled up to 4 hours.
Lattice-Topped Strawberry-Rhubarb Pie
lattice-toppedstrawberry-rhubarb pie
When strawberries and rhubarb are at the peak of freshness, buy some, if only to make this pie. Be mindful of adding water slowly to the dough to achieve flaky perfection. Depending on the room temperature and humidity, the dough may need less or more water than the recipe calls for.
YIELD: MAKES 8 SERVINGS
FOR CRUST
3 cups all-purpose flour
2½ teaspoons granulated sugar
¾ teaspoon
2. Cool the custard to room temperature, stirring occasionally, then chill, its surface covered with a round of wax paper, until cold, about 3 hours. Freeze the custard in an ice cream maker, following manufacturer’s directions.
3. Spread the ice cream evenly in the crust and wrap the pie plate in wax or parchment paper, then in plastic wrap. Freeze until firm, at least 2 hours.
4. About 20 minutes before serving, put the pie in the refrigerator to soften.
“The ginger snap crust was a huge hit, and the lemon was just lemony enough. I would suggest making some extra crust and scattering that over the top of the pie.”
Jsaturley, Concord, New Hampshire
do ahead:
The ICE CREAM can be made 2 days ahead of assembling pie. Soften in refrigerator about 30 minutes before spreading in crust. Assembled pie can be frozen up to 3 days.
lemon curd tart with olive oil
Even if you consider yourself a cook and not a baker, you can manage this recipe from Les Petits Farcis in Nice, France. The shortbread-like almond crust is a pleasingly rich base for the delicate custard. Try using Meyer lemons or adding minced rosemary to the crust.
YIELD: MAKES 6 SERVINGS
FOR TART SHELL
2 tablespoons almonds with skins, toasted and cooled
¾ cup all-purpose flour
¼ cup confectioners’ sugar
Pinch of fine sea salt
½ stick (4 tablespoons) cold unsalted butter, cut into ½-inch cubes
1 large egg yolk
3½ tablespoons fruity olive oil, preferably French
FOR LEMON CURD
3 large lemons
¾ cup granulated sugar
2 teaspoons cornstarch
2 large eggs plus 2 large yolks
½ stick (4 tablespoons) unsalted butter, cut into ½-inch cubes
2 tablespoons fruity olive oil, preferably French
Special equipment: 9-inch round tart pan with removable bottom; small offset spatula
MAKE TART SHELL
1. Pulse the almonds with the flour, sugar, and salt to a fine powder in a food processor. Add the butter and pulse until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
2. Add the yolk and oil and pulse until just incorporated and a very soft dough has formed. Spread the dough evenly over the bottom and up the side of a 9-inch round tart pan with an offset spatula. Chill until firm, about 30 minutes.
3. Preheat the oven to 425°F, with the rack in the middle.
4. Line shell with foil or parchment and weight it with dried beans or pie weights. Bake the shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
MAKE LEMON CURD
1. Grate enough zest from the lemons to measure 1 tablespoon, then squeeze ¾ cup juice from the lemons.
2. Whisk together the lemon zest and juice, sugar, cornstarch, and whole eggs and yolks in a medium saucepan. Bring to a boil over medium heat, whisking constantly, and boil, still whisking, for 2 minutes. Remove from the heat and whisk in the butter and oil until smooth.
ASSEMBLE TART
Pour the lemon curd into the cooled shell and chill until set, at least 2 hours.
do ahead:
The TART SHELL can be made 1 day ahead and kept, loosely covered, at room temperature.
The ASSEMBLED TART can be chilled up to 4 hours.
Lattice-Topped Strawberry-Rhubarb Pie
lattice-toppedstrawberry-rhubarb pie
When strawberries and rhubarb are at the peak of freshness, buy some, if only to make this pie. Be mindful of adding water slowly to the dough to achieve flaky perfection. Depending on the room temperature and humidity, the dough may need less or more water than the recipe calls for.
YIELD: MAKES 8 SERVINGS
FOR CRUST
3 cups all-purpose flour
2½ teaspoons granulated sugar
¾ teaspoon
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