Lemon Tart Pie
- 1 ¼ cup (420g) All Purpose Flour
- ¼ cup (85g) Sugar
- ½ tsp (8g) Salt
- ¼ lb (120g) Unsalted butter cut into cubes
- 3-5 tbsp. (60ml) Cold water
- 2 tbsp. (30g) Lemon zest
- 2 Whole eggs
- 6 Egg yolks
- 2 ½ cup (840g) Sugar
- 2 cup (460ml) Fresh squeezed lemon juice
- 4 tbsp. (60g) Corn starch
- 1 cup (230ml) Rickard’s Grapefruit Radler (or an additional 230 ml of lemon juice if not using Rickard’s Grapefruit Radler)
- ½ lbs (225g) Unsalted butter, cut into cubes
- In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble coarse meal.
- Start with 3 tbsp. of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does.
- Dump the dough into a 4-inch deep, 9-inch wide tart pan with a remove-able bottom (you can also use a pie pan). Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible.
- Cover with plastic wrap and chill for at least 3 hours.
- Preheat oven to 375°F.
- Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great. Bake for 20-25 minutes or until your tart is a light golden brown.
- Remove from oven, allow to cool slightly. Remove pie weights.
- Add the lemon zest, lemon juice, beer (or additional lemon juice), sugar, cornstarch, whole eggs and yolks to a bowl and whisk until well combined. Add the lemon mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature.
- Add the curd to the crust and chill until set, about 4 hours.
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