Broiled Lemon Pie with Berries

Broiled Lemon Pie with Berries

Comments: Fresh lemon juice is a must for this recipe from 'Bishop's Restaurant', a restaurant in Vancouver.
Servings: 12
Ingredients Preparation
Pastry

1 1/2 cups [210 g] all-purpose flour
1/2 cup [100 g] sugar
3/4 cup [175 g] butter
Pinch of salt

Lemon Filling

1 cup [200 g] sugar
4 eggs
1/3 cup [80 mL] fresh lemon juice
2 tablespoons [30 mL] grated lemon rind
3/4 cup [190 mL] whipping cream
Sugar, to sprinkle

Topping

2 tablespoons [30 mL] fresh berries, to garnish



For the pastry, combine flour, sugar and salt into the bowl of a food processor.
Add butter; process on/off until mixture resembles coarse meal.
Evenly pat mixture onto the base and up the sides of a buttered 11-inch [28-cm] flan pan with a removable base.
Refrigerate for 20 minutes.
Preheat oven to 350°F [180°C].
Arrange flan pan onto a baking sheet, transfer into preheated oven.
Bake for 20 to 25 minutes, until pastry is set and light golden brown; set aside but do not turn off the oven.
Can be prepared up to 24 hours ahead of time; store into a cool dry environment until ready to use.
For the lemon filling, into a large bowl, whisk together sugar and eggs until light and sugar dissolved [no longer gritty].
Stir in fresh lemon juice and grated lemon rind.
Whisk in cream until well combined.
Evenly pour filling into cooled pastry shell.
Bake pie for approimately 45 minutes, until filling is set.
Remove pie from oven and preheat oven broiler.
Evenly sprinkle baked pie with sugar.
Broil under hot preheated oven broiler for 1 to 2 minutes, watching carefully as sugar browns easily, until sugar is caramelized.
Leave to cool in pan onto wire rack until completely cooled.
Transfer pie onto a serving plate; garnish all over with fresh berries.
Serve, cut into wedges.