Ingredients
3 whole eggs
1 egg yolk
Half a kilo of granulated sugar
ound a pound of unsalted butter,
cubed
6 tablespoons of fresh lemon juice
1 tablespoon of lemon peel
1 pie crust, fully baked
whipped cream
Candied citrus flavor (next
recipe)
Ingredients
2 lemons, lemons, oranges ¾ cups
of water
3 ounces granulated sugar
1½ ounce corn syrup a pinch of
salt Granulated sugar as needed for storage
instructions
1. Whisk eggs, egg yolks, sugar,
butter, juice and peel together in a large metal bowl. Place a pot over a
saucepan of boiling water and cook, stirring often, until very thick,
approximately 20-25 minutes.
2. Strain the mixture through a
chinois or other fine strainer, then pour into the pie crust while it is still
warm. Cover and cool completely until set.
3. Top the pie with whipped cream
and intoxicating citrus flavor.
instructions
1. Wash the fruit. With a sharp
knife, cut large, thinly cut the peel. Remove as much white pulp as possible.
Cut the pieces into long, thin julienne slices.
2. Bring half of the water to
a boil in a pot large enough to absorb the crust. Add salt and chaff and simmer
for 2 minutes. Drain and reserve peels.
3. Bring the remaining water,
sugar and corn syrup to a boil. Add blanched citrus fruits and reduce heat to a
simmer. Peel cooking for 15-20 minutes until fluffy and translucent.
4. The crusts can be stored in
syrup in a refrigerator or drain on a screen and cooled, then sprinkle with
granulated sugar and stored in an airtight container. This recipe was taught to
the chef for the first time a pastry teacher. The dish has a wonderful
personality the chef intended, because he perfected it after many trying to
find the right technique, temperature and timing. In mastering this recipe he
gains the confidence to cook anything and puts it on the path of being a
Sunrise Chef. This has since served up a fresh and friendly recipe that will be
admired big, small and versatile in every culinary profession station, rave
reviews.
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