Lemon Pie With Lavender Mascarpone Cream Food

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

LEMON-LAVENDER PIE

Steps:

• Grate the zest of 2 large lemons; thinly slice the fruit into rounds. Discard seeds. Toss the zest and slices with 3/4 teaspoon dried lavender, 1/4 teaspoon salt and 2 cups sugar. Cover for 24 hours. The next day, beat 4 eggs and 4 tablespoons melted butter; stir into the filling. Pour into pie shell.
• Perfect All-Butter Piecrust
• Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
• How to Make a Pie
• Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
• Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
• Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
• Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
• Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.

LEMON MASCARPONE CREAM PIE

Steps:

• Grease an 8 or 9 inch pie pan and preheat oven to 325°F (163°C). 2
• . Combine graham cracker crumbs, sugar and melted butter in a medium bowl and mix until combined.
• . Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool.
• . In a medium bowl combine the sweetened condensed milk, lemon juice and lemon zest then set aside.
• . In another large bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until very stiff peaks form.
• . Add the mascarpone cheese to the whipped cream and whip on medium speed just until combined, then continue gently folding together until well combined.
• . Add about 1/3 of the lemon mixture to the whipped cream and gently fold to combine.
• . Add the remaining lemon mixture and gently fold to combine.
• . Add a little yellow icing color or food coloring, if desired.
• 0. Add the filling mixture to the cooled pie crust and refrigerate until firm, 4-5 hours.
• 1. To make the lemon whipped cream, add all four ingredients to a mixer bowl and whip until stiff peaks form.
• 2. Top the pie with some lemon slices and mint leaves and pipe swirls of whipped cream around the edge.
• 3. Refrigerate until ready to serve.

LEMON PIE WITH LAVENDER MASCARPONE CREAM

Steps:

• Sift flour, sugar, and salt together to make sure they are thoroughly combined.
• Cut in the ½ cup of cold butter that has been cubed. I personally use a food processor for this, but you can always do this with your hands or pastry blender.
• Pulse the processor six times so the mixture ranges in size from breadcrumbs to lima beans. Then add in the coconut oil to the mixture. (You can always use vegetable shortening instead, but I personally like the flavor that the coconut oil gives to the crust of the pie. Pulse six times or cut the oil in till it resembles the same consistency as the butter addition.
• Add in the cream cheese and repeat the process. Now it is time to add the chilled water to the mixture. I add a small amount at time to make sure the mixture does not become to wet. The mixture will have a crumbly look to it, but comes together when you work it with your hand on a flat surface. Split the dough in half into packages if doing a double crust. Let the dough chill at least an hour in.
• Bring the heavy cream to a simmer and take it off the heat. Add the lavender into the cream and let it steep for half an hour. (Your kitchen will smell amazing!) After it has steeped for half an hour strain the mixture and chill in the refrigerator over night.
• Baking the Crust.
• Roll out the bottom crust and place into the pie dish. Trim and scallop the edge of the pie crust, then place in the freezer for 15 minutes till the pie crust is set.
• Once the crust has set take it out of the freezer and get you pie weights ready for the blind baking. I use old beans and ceramic pie weights for my pies. Place a piece of foil into the pie crust with the edges of the foil going over the sides of the pie dish. You want it to be easy to remove the pie weights from the center of pie crust.
• Place the pie on the center rack for fifteen minutes. After fifteen minutes remove the foil and pie weights from the pie dish. Then prick the bottom of the pie and the sides if it has started to puff out.
• Bake the crust for 15 to 17 more minutes. If the edges of the crust already look golden at this point, cover the edges with foil so that they do not burn. Take the crust out after it appears fully baked and let it cool on a wire rack.
• Making the Filling.
• Whisk the cornstarch, sugar, and salt together in a medium saucepan making sure there are no lumps of cornstarch. Add the water, lemon zest, and lemon juice to the mixture. Next add the egg yolks to mixture and whisk together to make sure that they are combined completely. Place the saucepan over medium heat. Whisk the mixture constantly until it comes to a boil. Once the mixture comes to a boil lower the temperature. At this point the mixture will visibly start to thicken up and begin to take on a thicker consistency. After lower the temperature continue to whisk the mixture for about a minute. Then pour the warm mixture into prebaked piecrust. Let the mixture cool and then place in the refrigerator to chill.
• Mascarpone Whipped Cream.
• Whip the infused cream till it is slightly fluffy (about a minute). Then add in the mascarpone to the mixture along with the powdered sugar. Whip the mixture till it forms stiff peaks.
• Pipe the cream onto the pie and serve or let it chill overnight.

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.