Worley Creamy Lemon Pie

Ingredients

For the crust

• 1 1/4 cups (155g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the filling

• 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch
• Pinch of salt
• 1 cup (240ml) water
• 1/2 cup (120ml) freshly squeezed lemon juice (about 3-4 lemons)
• Zest of 1 lemon
• 4 large egg yolks, lightly beaten
• 2 tablespoons (30g) unsalted butter

For the topping

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Method

1. Preheat your oven to 375°F (190°C).
2. To make the crust, combine the flour and salt in a large mixing bowl. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Be careful not to overwork the dough.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
5. Once chilled, roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trim any excess, and crimp the edges. Prick the bottom of the crust with a fork, then line it with parchment paper and fill it with pie weights or dried beans.
6. Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden brown. Remove the parchment paper and weights, and continue baking for another 10-15 minutes, or until the crust is fully baked. Allow it to cool completely.
7. To make the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water, lemon juice, and lemon zest until smooth.
8. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
9. Remove the saucepan from the heat. Gradually whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks to temper them, then whisk the egg yolk mixture back into the saucepan.
10. Return the saucepan to the heat and cook, stirring constantly, for another 2-3 minutes, or until the mixture thickens further.
11. Remove the saucepan from the heat and stir in the butter until melted and incorporated.
12. Pour the lemon filling into the cooled pie crust, spreading it out evenly. Smooth the top with a spatula.
13. Allow the pie to cool completely at room temperature, then refrigerate it for at least 4 hours, or until set.

Store any leftovers in the refrigerator for up to 3 days!