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Lemon cream pie


1 recipe all-purpose pie pastry (see above)

Grated rind and juice of 5 lemons

1 cup sugar

5 eggs, lightly beaten and strained

1/2 cup unsalted butter, cut up

3/4 cup heavy cream, stiffly whipped

1/4 cup finely chopped blanched almonds,

toasted until golden

Set the oven at 375 degrees. Make the pie pastry, line it into a 9-inch pie pan, and flute or crimp the edges. Prick the bottom of the pastry well all over and press a piece of foil into the pastry. Fill the foil with dried beans used only for baking and transfer the pie pan to the heated oven.

Bake the pastry for 10 minutes or until the edges of the pastry are set, then lift off the foil and beans and continue baking for 10 to 15 minutes or until the pastry is cooked and browned at the edges. Leave the pastry to cool completely.

Combine the lemon rind and juice, sugar, eggs, and butter in a heavy-based saucepan and stir them over low heat with a wooden spoon until the sugar melts.

Continue stirring the mixture over medium heat until it thickens to the consistency of sour cream, but do not let it boil or it will curdle. (If you feel more comfortable, you can stir this in the top of a double boiler over simmering water.)

Remove the mixture from the heat and press a piece of plastic wrap onto the surface. Leave it to cool completely.

Spread it in the cooled pie crust and refrigerate until it is cold.

Just before serving, spread the whipped cream onto the lemon mixture and dust with browned almonds. Cut into wedges and serve.

Sheryl Julian

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