15
9-in frozen pie shell
2 to 3 lemons
4 eggs
3/4 cup granulated sugar
250-mL container 35% cream, about 1 cup
1 tbsp granulated sugar
Position rack in bottom of oven. Preheat oven to 400F (200C). Place frozen pie shell on a baking sheet. Let stand 10 minutes. Then, using a fork, prick bottom and side of shell in several places. Bake on bottom rack of preheated 400F (200C) oven until crust is pale golden, 8 to 10 minutes. Remove. Reduce oven temperature to 375F (190C).
Meanwhile, finely grate 2 tsp (10 mL) peel from lemons onto a sheet of plastic wrap. Wrap and set aside to use for cream later. Squeeze 1/2 cup (125 mL) juice from lemons. In a large bowl, whisk eggs. Gradually whisk in 3/4 cup (175 mL) sugar until dissolved. Whisk in lemon juice, then 1/2 cup (125 mL) cream until evenly mixed. Pour into warm pie shell. Bake in preheated 375F (190C) oven until centre is set when jiggled, 25 to 30 minutes. Serve warm or at room temperature, or cover and refrigerate 2 hours or overnight.
Before serving, pour remaining 1/2 cup (125 mL) cream into a bowl. Sprinkle with 1 tbsp (15 mL) sugar and lemon peel. Using an electric mixer, beat until soft peaks will form when beaters are lifted. Slice pie into wedges and serve each with a dollop of lemon-scented cream and sliced fresh strawberries.
Calories 303, Protein 4.5g, Carbohydrates 30.4g, Fat 18.7g, Fibre 0.3g, Sodium 144mg.
Just like those tangy lemon tarts served in French restaurants, our creation delivers a wallop of fresh lemony goodness. To keep things simple, we started with a frozen, store-bought pie shell and added a stir-together filling and jazzy whipped cream topping.