Lemon Pie
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Use any leftover pie dough to make cookies; pack it into a ball, roll it out, and cut into any shape you like. Bake about 20 minutes or until golden brown.
INGREDIENTSFOR THE DOUGH
1-3/4 cups flour
1 stick softened butter, broken into pieces
6 tablespoons granulated sugar
1 eggFOR THE FILLING
6-1/2 tablespoons softened butter, broken into pieces
2/3 cup granulated sugar
3 eggs
4 tablespoons créme fraiche or heavy cream
Juice of 3 lemons
Finely grated zest of 3 lemonsFIRST MAKE THE DOUGH - Place the flour, butter, sugar, and egg into a large mixing bowl. Use your fingers to "pinch" the ingredients together, working quickly, until a ball of dough is formed. Place it on a lightly floured table or plate, cover, and leave for 1 hour before baking.
Preheat the oven to 400 degrees.
Lightly butter and flour a 9-1/2 inch pie pan, then roll the dough out into a thin sheet and line the pan. Cut off any excess dough from around the edges, then prick the bottom in several places with the prongs of a fork. Place a piece of parchment paper on top of the dough; it should be large enough to cover the bottom and sides of the dough and stick up above the edges of the pan. Press the paper well against the dough lining the sides of the pan, then fill the pan with uncooked rice, beans, or lentils. Place in the oven and bake for 15 minutes, then remove from the oven and lower the oven temperature to 325 degrees. Carefully lift out the paper containing the rice or beans (save the rice or beans for baking other pie doughs in the same way).
MAKE THE FILLING - Beat together first the butter and sugar, beat in the eggs and cream, then add the lemon juice and zest. Pour the filling into the pie pan, place back in the oven and bake for 40 to 45 minutes or until the filling and crust have begun to brown. Allow to cool completely, then chill in the refrigerator for at least 3 hours before serving.
Makes 6 to 8 servings