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Lemon Pansy Pie

 

      Yield: 1 Servings

 

           pastry for one crust pie

      2 lg eggs

      3 lg egg yolks

    3/4 c  sugar

    1/2 c  freshly squeezed lemon juice

      1 T  lemon rind,Grated

      1 c  heavy cream,(1/2 pint)

      1 pk unflavored gelatin

    1/4 c  water

           Crystallized pansies

           -(optional,see note)

At least 40 minutes before making pie, prepare pastry. While pastry

is chilling, start lemon cream filling. In a 1 quart saucepan with wire

whisk, beat together eggs, egg yolks, sugar, lemon juice, and rind.

Cook over low heat, stirring constantly with wooden spoon, until

mixture thickens and coats spoon, about 10 minutes. Strain and set

aside. When pastry has chilled, heat oven to 400 degrees. Between 2

sheets of floured waxed paper, roll pastry to an 11" round. Remove top

sheet of paper and invert pastry into 9" pie plate, letting excess hang

over edge.  Remove remaining paper. Trim and flute crust. Pierce bottom

and sides of crust with fork. Line pastry with aluminum foil and fill

with dried beans or pie weights. Bake 15 minutes; remove foil and

weights and bake 10-12 minutes more. Cool on wire rack. Beat cream

until soft peaks form; set aside. In small saucepan, combine gelatin

and water; heat over low

heat, stirring constantly until gelatin dissolves. Stir gelatin mixture

into cooled lemon mixture. Fold whipped cream into lemon mixture until

blended. Spread lemon cream filling into crust. Refrigerate 2 hours or

until firm. Before serving, place pansies around edges and in center of

pie, if desired.

 

1995 Illinois State Fair











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