W
Worker Bee
Guest
I went to a shower a few weeks ago and the hostess served this pie which I had to get the recipe for. It is excellent!
Crust
1 1/2 cups all-purpose flour pinch salt
3/4 cup unsalted butter
2 tbsp cold vinegar or lemon juice
Filling
1 envelope unflavoured gelatine
1/4 cup water, cold
3 egg yolks
3/4 cup granulated sugar
3/4 cup lemon juice
1 tbsp grated lemon peel
1 1/2 cups whipping cream
2 cups blueberries (preferably fresh)
Garnish
1/2 cup whipping cream
2 tbsp rum
2 tbsp icing sugar
1 cup blueberries
1 lemon, thinly sliced
1. To prepare the pastry, combine the flour with the salt and cut in the butter until it is in tiny pieces. Add the vinegar and gather the dough together to form a ball. Refrigerate for at least 30 minutes.
2. Preheat the oven to 425 degrees F. Roll out the dough to fit a 10-in. pie dish and fit into the pan. Flute the edges. To bake blind,line the dough with parchment paper and fill with pie weights, raw rice or dried beans. Bake for 15minutes. Remove the rice and paper, etc., and return to a 350 degree F. oven for 10 to 15 minutes to cook through. Watch carefully. Cool thoroughly.
3. To make the filling, sprinkle the gelatine over the cold water in a saucepan. Allow it to rest for 5 minutes. Heat very gently until the gelatine has dissolved.
4. Beat the egg yolks with the granulated sugar until light and lemon-coloured. Beat in the lemon juice and peel.
5. Transfer the mixture to a saucepan and cook until the mixture thickens slightly, about 5 minutes. Stir in the dissolved gelatine.Remove from the heat, transfer the mixture to a bowl and cool until it is at room temperature but not yet set.
6. Beat 1 1/2 cups cream until it is light and soft peaks form. Then fold into the cooled lemon mousse.
7. Line the pastry with 2 cups blueberries and spread the lemon mousse over the top. Refrigerate for 2 to 3 hours or until set.
8. Beat 1/2 cup cream with the rum and icing sugar until stiff. Pipe or spoon attractively over the top of the pie. Garnish with blueberries and lemon slices.
Crust
1 1/2 cups all-purpose flour pinch salt
3/4 cup unsalted butter
2 tbsp cold vinegar or lemon juice
Filling
1 envelope unflavoured gelatine
1/4 cup water, cold
3 egg yolks
3/4 cup granulated sugar
3/4 cup lemon juice
1 tbsp grated lemon peel
1 1/2 cups whipping cream
2 cups blueberries (preferably fresh)
Garnish
1/2 cup whipping cream
2 tbsp rum
2 tbsp icing sugar
1 cup blueberries
1 lemon, thinly sliced
1. To prepare the pastry, combine the flour with the salt and cut in the butter until it is in tiny pieces. Add the vinegar and gather the dough together to form a ball. Refrigerate for at least 30 minutes.
2. Preheat the oven to 425 degrees F. Roll out the dough to fit a 10-in. pie dish and fit into the pan. Flute the edges. To bake blind,line the dough with parchment paper and fill with pie weights, raw rice or dried beans. Bake for 15minutes. Remove the rice and paper, etc., and return to a 350 degree F. oven for 10 to 15 minutes to cook through. Watch carefully. Cool thoroughly.
3. To make the filling, sprinkle the gelatine over the cold water in a saucepan. Allow it to rest for 5 minutes. Heat very gently until the gelatine has dissolved.
4. Beat the egg yolks with the granulated sugar until light and lemon-coloured. Beat in the lemon juice and peel.
5. Transfer the mixture to a saucepan and cook until the mixture thickens slightly, about 5 minutes. Stir in the dissolved gelatine.Remove from the heat, transfer the mixture to a bowl and cool until it is at room temperature but not yet set.
6. Beat 1 1/2 cups cream until it is light and soft peaks form. Then fold into the cooled lemon mousse.
7. Line the pastry with 2 cups blueberries and spread the lemon mousse over the top. Refrigerate for 2 to 3 hours or until set.
8. Beat 1/2 cup cream with the rum and icing sugar until stiff. Pipe or spoon attractively over the top of the pie. Garnish with blueberries and lemon slices.