Lemon Lavender Shortbread Pie

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Preparation:

Filling

Using a grater, zest 2 large lemons; slice the lemons. Discard the seeds. Toss the lemons and zest with 3/4 teaspoon dried lavender, 1/4 teaspoon salt, and 2 cups sugar. Cover and let sit for 24 hours. The next day, beat 4 eggs and 4 tablespoons melted butter; mix with the filling. Pour into the shortcrust pastry crust and cover with the pastry, sealing the edges.

Shortcrust Pie Base

In a food processor, pulse 3.5 cups flour, 1/4 cup sugar, and 1 teaspoon salt. Add 110g cubed butter and pulse until combined. Add another 225g cubed chilled butter and pulse three times, or until the mixture forms coarse crumbs.

Add a tablespoon of apple cider vinegar. Gradually pour in 1/3 cup of ice water, pulse the processor about 4 times until the ingredients are combined. Turn the mixture out onto a clean surface and form it into a ball, being careful not to knead it (you should see some butter pieces). Wrap in plastic wrap and form into a 2.5 cm thick disk. Refrigerate for at least 1 hour before using.

How to make a pie

Divide the chilled dough in half. On a lightly floured surface, roll one piece into a circle 30 cm in diameter and 0.3 cm thick (refrigerate the other piece).

Roll the dough around a rolling pin, then place it unrolled into a 9-inch (23 cm) glass pie pan, allowing the dough to extend over the edges. Add the filling.

Roll out another piece of dough and place it on top of the filling. Pinch the edges and trim off the excess dough, leaving a 2.5 cm (1 inch) overhang. Fold the excess dough over to form a tight seal.

Place a foil-lined baking sheet on a rack in the lower third of the oven. Preheat the oven to 230°C (430°F). Fold the greased, wide end of the foil around the edge of the pie to prevent burning. Make several slits in the surface of the pie. Cool for 30 minutes.

Reduce oven temperature to 400°F (205°C). Bake the pie for 30 minutes. Remove the foil, brush the surface with heavy cream, and sprinkle with sugar. Bake until golden brown, about 30 minutes. Cool before slicing.

Ingredients:

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