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"We like Marguerite Duras, her language, her crazy couples, her violent love stories full of tears, silence and blood, her deserted beaches and her taste for burning hot cobblestones of Rome in the summer or not. But if you love lemon pie then you love her simple and good version, scribbled on a corner of a paper and found in a rare book, by G. dug up in mysterious places of which he has the secret." -Patoumi's blogspot-
Ingredients: Crumbly Pastry or Shortcrust Pastry or Pie Pastry: 200g (8 cups) of flour Lemon Cream: 2 Eggs
Method: For the Crumbly Pastry or Shortcrust Pastry or Pie Pastry: Mix flour and the half salted butter into a fine sand. Add ice water and gather into a ball quickly. You have to leave the ball in the refrigerator for some hours. Then roll out the pastry and put it in a pan. To keep the bottom from puffing and the sides from falling, you should line the crust with parchment paper or a large coffee filter, and fill it with beans or rice. Make sure to gently push the beans or rice up against the sides of the parchment or coffee filter, to keep the sides of the crust from collapsing in the heat of the oven. Place the crust in a hot oven (say, 425°F; 220°C), which will help set the flour in the sides before the fat starts to soften, and bake for 20 minutes. Carefully remove the weights and liner from the crust, prick the bottom with the tines of a fork to allow steam to escape, and return the crust to the oven. If you are prebaking the crust, it may only need another 5 minutes in the oven, until it is a very light brown. If you want to fully bake the crust, it may need 10 to 20 minutes more baking until it is done. Take out of the oven and cool.
For the Lemon Cream: Put all ingredients in a small thick-bottomed saucepan. Put the pot on a very low fire and let thicken patiently, while stirring gently and constantly. Allow to cool before filling the bottom of pie.
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