In my house we have a tradition to make lemon-y desserts for Easter. Both the shape and color of lemons seem to scream Easter, that tart flavors goes great with early spring fare, not to mention it’s nice to serve something light after a big Easter dinner.
My son is particularly found of this lemon chess pie, adapted after a ”Lemon Chess Pie” recipe in the Moosewood Restaurant Dessert Cookbook. It’s so easy he can basically make it himself, as long as I help out with the blender. In this very version there is a small perfumista twist, namely orange blossom water, adding a spark of upbeat energy to the whole thing!
Sweet pie crust:
1/4 cup sugar
1/2 cup chilled butter, cut into cubes
1 1/2 cup flour
2 teaspoons freshly grated lemon peel
1/4 teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract (or vanilla sugar
1-2 tablespoons of water (if needed)
3/4 cup greek (full fat) youghurt
2 large eggs + 1 egg white
1/2 cup sugar
1 tsp freshly grated lemon peel
Fresh juice from 1-2 lemons (start with one, add more if you want it tarter)
1-2 tablespoons of orange blossom water (I get mine at Stockholms Essencefabrik) (start with one tablespoon, add more if you like)
2 Tab unbleached white flour
1/2 tsp vanilla extract (or vanilla sugar)
Preheat the oven to 350° F.
Whirl the dough ingredients in a blender until it starts getting grainy, clumping up. If this does not happen, add another spoon of water and blend some more.
Press the dough into a pie pan, using your finger tips.
Put all the ingredients for the filling into the blender and whirl until smooth.
Make sure to taste and adjust the amount of lemon and orange blossom water until taste is satisfactory.
Pour the filling into the pie crust and bake for about 35 minutes, until the custard is firm and set.