Whether you’re a fan of lemon or not, one thing is for sure, you’ll love this super summer dessert recipe by Sugar Spun Run on YouTube. It’s so refreshing, and cold, and is the perfect treat to beat the heat. You should definitely give this a try now and share it with your family, too.
Ingredients:
Tart Crust
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¼ tsp salt
- 8 tbsp unsalted butter, cold & cubed
- 1 large egg, cold preferred
- ½ tsp vanilla extract
Filling
- 2 large whole eggs
- 4 large egg yolks
- ½ cup freshly-squeezed lemon juice
- 1 cup granulated sugar
- ⅛ tsp salt
- ½ cup unsalted butter, cubed
Whipped Cream, optional
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Directions:
Step 1
In a food processor, add the flour, sugar, and salt, then pulse them together until combined, add the butter, and continue to pulse until coarse crumbs start to form. In a separate bowl, add the egg and vanilla, then whisk them together to combine, drizzle it over the flour mixture, and pulse them again until the dough starts to cling together. Transfer the mixture to the counter and shape it into a disc, then place it in a plastic wrap, and cover it well before placing it in the fridge to chill for 1 hour.
Step 2
Once ready, roll the dough into a 10″ to 11″ disc, then place and press it in a 9″ tart pan, cut off the excess, and poke holes all over the bottom with a fork. Crumple and uncrumple a parchment paper, then line the crust with it and add the pie weights on top. Place it in the freezer for about 30 minutes and preheat the oven while waiting, then once ready, place the crust in the center rack of the oven, and allow it to bake at 375°F for about 20 minutes or until the edges are light golden brown.
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Step 3
Once done baking, gently remove the parchment paper and pie weights, then put it back in the oven, and let it bake for 5 more minutes. While waiting for the pie crust to bake, prepare the filling. Place a medium-sized saucepan on a stove over medium-low heat, then add the eggs, egg yolks, lemon juice, sugar, and salt, and whisk them all together until well combined. Add the butter, then cook them while stirring consistently until thickened, and then turn off the heat.
Step 4
Pour the mixture into a fine mesh strainer over a large bowl, then pour the strained filling into the baked crust, and spread it evenly. Let it cool down at room temperature for about 1 hour, then place it in the refrigerator, and allow it to chill for at least 6 hours or overnight. In another bowl, beat together the heavy cream, powdered sugar, and vanilla extract over high speed until stiff peaks form, then transfer it to a piping bag, and decorate the pie with it. Serve and enjoy!
*All image credit belongs to Sugar Spun Run via YouTube. Follow and subscribe to her channel for more!
