Baked lemon pie
In the traditional French lemon pie recipe, the crust is baked empty and the lemon curd layer is spread on top. In this recipe, the lemon curd is baked in the oven. The result is a very smooth, silky lemon filling. The original recipe had a crust I wasn't very fond of, so I replaced it with the pâte sablée recipe I use for the chocolate silk pie. CRUST 1 stick unsalted butter (110 grams), melted 1/4 cup confectioner's sugar 1 teaspoon salt 1 teaspoon vanilla powder 1 1/3 cups all-purpose flour LEMON FILLING Zest of 3 lemons 300 grams of caster sugar 450 grams of eggs (approximately 8 large eggs) 240 grams of lemon juice (it took 7 medium-size lemons for me) 240 grams of 35% fat thick cream (crème fraîche épaisse) SWISS MERINGUE 120 grams egg whites (3 to 4 egg whites) 120 grams of caster sugar 120 grams of confectioner's sugar Preheat oven to 350°F/180°C. Make the crust. Mix melted butter, sugar, vanilla and