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Prep Time: 25 Minutes Cook Time: 66 Minutes |
Ready In: 91 Minutes Servings: 1 |
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To keep kosher, you'll want to wait at least three hours after the main meal before serving this dairy-enriched dessert. Ingredients:
1/2 (15-oz.) package refrigerated piecrusts |
2 cups sugar |
1 tablespoon all-purpose flour |
1 tablespoon yellow cornmeal |
1/4 cup butter, melted |
1/4 cup milk |
1/4 cup fresh lemon juice |
1 teaspoon grated lemon rind |
4 large eggs, lightly beaten |
whipped cream (optional) |
garnishes: fresh raspberries, lemon slice |
Directions:
1. Fit pastry into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.
2. Bake at 425° for 7 minutes. Remove weights and foil, and bake 4 more minutes. Reduce oven temperature to 350°.
3. Whisk together sugar and next 6 ingredients until blended. Add eggs, whisking well. Pour mixture into prepared piecrust.
4. Bake at 350° for 50 to 55 minutes or until golden, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool completely on a wire rack. Serve with whipped cream, if desired. Garnish, if desired.
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