That I’m filing my March pie report mid-way through the month has nothing to do with procrastination…it’s Pi Day! Geeks nationwide know that this 14th day of the third month perfectly corresponds with 3.14, and for those of you who are having trouble remembering high school math, pi is the ratio of a circle’s circumference to its diameter. And since pie has a tendency to be circular, and pi and pie are homophones, pie is pretty much always a fixture on Pi Day.
Ok, math lesson over. Modern Farmer says March is lemon pie, I guess because we need a little citrus after a few long months of winter cold. Things are finally starting to look up, the sun is out more, and this sunny lemon pie definitely brightened up the dessert table. This triple lemon pie from Midwest Living tasted just like a lemon bar, but without the usual tooth-achingly sweet sugar component. It got rave reviews from my latest group of taste testers, who now demand to be notified of all future pie project activities.
I prepped a disk of basic crust using this same recipe that I used for January (even though Modern Farmer pairs graham cracker crust with lemon, my instinct—and the recipe—went for dough). I first zested 2 or 3 lemons, before cutting them in half to juice. Collecting the 1/2 cup of fresh lemon juice took a bit of time, and I recommend following my lead and squeezing over cheesecloth to catch any seeds and any large pieces of fruit flesh.
The rest of the prep is simple, but make sure the eggs and melted butter are at room temp, and have all components ready to go before starting to assemble. As soon as the pie is ready, it needs to be popped in a preheated oven before the crust absorbs moisture.
One last tip was extremely helpful, and I’ll be sure to use it on future pies. With past pies I’ve been using strips of foil gingerly balanced on the crust to protect it from over-browning in the oven. Midwest Living instructs you to fold a sheet of foil in quarters, then cut out the middle, leaving you with just a ring to cover the edge of the pie. Genius! I’ll be making this pie again, for sure, and this tip will come in handy for future baking endeavors.
What flavor slice are you serving up for Pi Day?
Recipe: Triple Lemon Pie
adapted from Midwest Living
Ingredients:
- 9-inch unbaked pie crust, I used Food Network’s recipe
- 2 teaspoons butter, melted
- 2 cups sugar
- 2 Tablespoons all-purpose flour
- 5 eggs
- ½ cup sour cream, room temperature
- 1 Tablespoon lemon zest
- ½ cup lemon juice
- ¼ cup butter, melted
- 1 Tablespoon pure vanilla
- 1 teaspoon pure lemon extract
- Optional toppings: whipped cream, lemon slices, raspberries
Directions:
Preheat oven to 375F. Combine the sugar and flour and set aside. In the mixer or using a hand mixer or whisk, beat eggs, then add sour cream. Next add zested lemon and juice, and ¼ cup of melted butter, and vanilla and lemon extracts. Then on low, gradually add the sugar/flour mixture to the lemon bowl. Now brush the unbaked piecrust with 2t. melted butter, and place the foil over the edges, then pour in the filling. Bake pie on the center rack of the oven, and do not use a baking sheet. Bake at 375F for 35-45 minutes, or until center of pie is nearly set and crust is golden. Cool on wire rack for 1 hour, then cover and chill 4 hours or until ready to serve. Garnish with whipped cream, lemon slices, or raspberries.
- Photography: Melissa Woodley
