Lemon tarts, I’ve had a few.
But double crusted pies, encasing an unusual and utterly luscious citrus filling? Not until now.
In a season of sticky baked puddings and molten chocolate belly-enhancers, who knew that a whole litre of water, sugar, three lemons, two egg yolks and a little potato starch, would now my answer to the impending Winter blues.
It’s only just occurred to me despite several years of blogging on this site, that I’ve never featured a lemon pie on my blog. Consider this minor error now rectified. With thanks to Stefano Manfredi, the pie recipe by Caterina Nuzzo is here. Go forth and bake pie.