Learn how to make lemon pie with honey to impress – 01/06/2024 – Food

The citrus cousin of coconut and chocolate cream pies, this version is filled with a smooth and creamy lemon cream — worthy of impressing family and friends over the weekend.

For the crust, thin, crispy gingerbread cookies are used in North America. But they can also be replaced with crackers. See recipe below.

Lemon pie with honey and whipped cream

Performance: 8 servings
Total time: 1h40 and 4h to sign

Ingredients

For the crust:

• 170 g of salt and water biscuits
• 57 g unsalted butter, melted and at room temperature
• 2 tablespoons of sugar
• 1 large egg yolk
• Pinch of salt

For the filling:

• 150 g of sugar
• 1 3-inch piece of fresh ginger, peeled and thinly sliced ​​(optional)
• Zest of 2 lemons, removed in strips with a vegetable peeler
• Generous pinch of salt
• 28 g cornstarch (or 1/4 cup)
• 6 large egg yolks
• 400 ml fresh cream
• 80 ml of honey
• 157 ml fresh lemon juice (from about 3 large lemons)
• 2 teaspoons vanilla extract

To the roof:

• 1 small lemon, cut into 7 or 8 very thin slices, with the ends discarded and the seeds removed
• Honey to sprinkle
• 180 ml chilled fresh cream
• 120 g chilled crème fraîche or cream

Method of preparation

1. Place an oven rack in the center position and heat it to 180°C
2. Make the crust: In a food processor, pulse the cookies until fine crumbs form (do not overprocess or the crust mixture will be too wet). Transfer the crumbs to a medium bowl and add the butter, sugar, egg yolk and salt. Stir with a fork to combine, then stir mixture between your hands until it looks and feels like damp sand.
3. Transfer a little less than half the mixture to a 9-inch pie pan and press to create an even ring along the edge. Use a cup with straight sides to press the mixture firmly. Spread the rest of the crumbs across the bottom of the pan and level into an even layer, leaving no gaps. Place the dough in the oven and bake until the crust is fragrant and the outer edge is darkened, 13 to 15 minutes, then set aside to cool.
4. Make the filling: Place a fine metal sieve over a large heatproof bowl and set aside. Add the sugar, ginger, lemon zest and salt to a medium saucepan and mix the ginger and zest with your fingertips until the result resembles wet sand. Add the cornstarch and, after mixing, add the egg yolks, mixing until they are homogeneous. Then, beat the mixture more vigorously, ensuring that there is no sugar accumulated on the sides. Continue to beat until the mixture thickens, about 30 seconds, then add the cream, followed by the honey and lemon juice. Mix until the bottom of the pan to dissolve all the sugar mixture. Then, place the pan over medium heat and cook, stirring constantly, until the mixture leaves marks when the spoon passes and forms large bubbles on the surface when you stop stirring for a few seconds — this process lasts about three minutes. Then remove the pan from the heat. Pour the mixture into the sieve over the bowl and use a spatula to press down, removing any solids.
5. Stir the vanilla into the still hot mixture, then pour it into the cooled crust and level the surface. Press a piece of plastic wrap directly onto the surface and refrigerate the pie. Let cool until cold and firm, at least 4 hours.
6. Prepare the toppings: Heat the oven to 350°F. Place the lemon slices on a baking tray lined with parchment paper, spacing them evenly. Drizzle some honey over each slice and use your finger to spread it evenly. Bake the slices until golden and caramelized in some spots, for 25 minutes. Set the pan aside and let the slices cool completely. In a large bowl, combine the cream and cream and beat, starting slowly and increasing the intensity as the mixture thickens, until you have a light, voluminous whipped cream that forms medium peaks.
7. Remove the pie from the refrigerator and remove the topping. Spread the whipped cream over the surface in an even layer. Arrange the lemon slices on top and drizzle the surface with more honey.

Tip

The pie can be kept in the refrigerator for several days, but it is best to serve within 24 hours while the crust is still crispy (it will become softer over time).