Serve with homemade strawberry and rhubarb compote for extra fruity flavor.
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- Yields:
- 8 serving(s)
- Total Time:
- 9 hrs
Ingredients
Crust
- 50 Nilla wafers
- 3 tbsp. sugar
- 1/4 tsp. salt
- 6 tbsp. unsalted butter, melted
Filling
- 1 c. sugar
- 1 tbsp. cornstarch
- 2 large eggs, plus 4 large egg yolks
- 2 tbsp. Meyer lemon zest, plus 3/4 cup juice
- 6 tbsp. cold unsalted butter, cut into pieces
Compote
- 1 qt. strawberries, chopped
- 2 c. sliced fresh (from about 3 stalks) or defrosted frozen rhubarb
- 1/2 c. sugar
- 1 vanilla bean, scraped
- Sweetened whipped cream and thinly sliced lemon zest, for serving
Directions
Crust
- Step 1Preheat oven to 350°F. Place Nilla wafers, sugar, and salt in a food processor. Process until fine crumbs form. Add butter, and process until mixture starts to come together (it should hold together when pinched). Transfer to a 9-inch Jadeite or glass pie plate. Use a small measuring cup to press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to 12 minutes; cool.
Filling
- Step 1Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth.
- Step 2Transfer filling to crust and smooth top. Cool to room temperature and then chill until set, 8 hours or up to overnight.
Compote
- Step 1Combine strawberries, rhubarb, sugar, and vanilla bean in a small saucepan. Cook over medium heat, stirring occasionally, until fruit is broken down, 10 to 12 minutes; cool.
- Step 2Top pie with whipped cream and lemon zest. Serve with compote alongside.
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