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Categories:Viewed: 41 - Published at: 3 years ago
Ingredients
- 1-1/3 cup flour
- 1 dash salt
- 1/2 stick unsalted butter (do not use margarine)
- 1/4 tsp. baking soda
- 3 tbsp. water
- 4 eggs
- 3 tbsp. sugar
- 1-1/2 cup heavy cream
- 3 tbsp. currant jelly
- 1 lemon, zest of
- 1 tbsp. lemon juice
Method
- Crust: Combine flour and salt in a medium-size bowl.
- With a pastry blender or two knives, cut in the butter until crumbly.
- Dissolve the baking soda in the water.
- Gradually add to the flour.
- Combine until dough forms (more water may be required to make a firm dough).
- Form dough into a ball, flatten slightly, and roll out onto a lightly floured board with a floured rolling pin.
- Transfer to a 9-inch pie plate, trim the edges and flute.
- Cover with plastic wrap and refrigerate until ready to use.
- Filling: Preheat oven to 350F.
- Beat eggs until frothy.
- Beat in the sugar, cream and currant jelly until well combined.
- Stir in the zest of 1 lemon and lemon juice.
- Pour the filling carefully into the pie shell and bake for 30 to 35 minutes, or until the custard is set and the pastry is golden brown.
- Let cool on a rack.
- Decorate with fresh raspberries, strawberries, or candied violets.
