Recipe Detail Page

1 Prepare pastry by stirring flour, sugar and salt in a large bowl or whirl in a food processor until evenly mixed. Using your fingers and thumbs, cut butter into flour mixture until pea-sized crumbs form. If using a food processor, add butter to flour mixture and pulse until coarse crumbs form. Mix or whirl in lemon juice and 2 tbsp (30 mL) of ice cold water. Although the texture may appear sandy, check if you can press it into a dough. If needed, add more ice-cold water 1 tbsp (15 mL) at a time, until it can be pressed together. Turn into a large bowl or onto a surface. Form into dough, then a disc. Wrap with plastic wrap. Refrigerate until firm, at least 1 hour or up to 3 days.

2 When ready to prepare, remove pastry dough from fridge. Let stand until rollable, about 15 minutes.

3 Preheat oven to 350°F (180°C).

4 Grease a 9-inch (23-cm) pie plate. Roll out pastry disc on a lightly floured surface into a 12- to 13-inch (30- to 33-cm) circle that’s about ¼ inch (5 mm) thick. It’s okay if it’s not perfect. Roll pastry around rolling pin, and then unroll over prepared pie plate. Using a sharp knife or kitchen shears, trim edge so it’s fairly even and there’s a ½-inch (1-cm) overhang. Tuck the overhanging pastry underneath itself so it’s even with the pie plate edge. Using 2 index fingers and a thumb, pinch and push edges to create a fluted edge. Using a fork, lightly dock the bottom of the crust. Refrigerate for at least 30 minutes or until chilled. Line with parchment paper or foil. Fill two-thirds full with pie weights or dried beans. Bake in centre of preheated oven for 22 minutes or until lightly golden and dry around edges. Remove parchment and pie weights. Continue baking until base is lightly golden. Remove to a rack. Let cool completely.

5 Prepare filling. Whisk eggs in a medium bowl. Whisk sugar with cornstarch and salt in a small saucepan. Whisk in water until mixed. Whisk often over medium heat until it begins to thicken. Remove from heat. Whisk in lemon juice. Gradually whisk cornstarch mixture into egg yolks being careful not to scramble. Pour back into saucepan and set over medium heat. Whisk frequently until the first bubble pops. Remove from heat immediately. Whisk in butter. Pour into prepared pie shell. Smooth top. Cool completely.

6 Just before serving, prepare garnish. Using a sharp knife or mandolin, thinly slice each lemon into 6 or 7 rounds. Remove any excess juice by patting dry with paper towels. Place sugar in a shallow bowl. Place a lemon slice in sugar and turn to evenly coat. Arrange lemon slices over cooled lemon filling. Generously sprinkle with a little more sugar. Using a torch, brûlée lemon slices and pie until golden. Begin brûléeing with torch on a low setting, and then adjust as needed. Sprinkle lemon slices and pie with more sugar as needed.

7 Using a sharp knife or kitchen shears, carefully slice brûléed lemon topping into 8 servings, then cut through filling and crust. Serve immediately.