Beth’s Lemon Bar Pie (COLLAB WITH RACHEL WEILAND!)

Learn how to make a delicious lemon bar pie recipe for Mother’s Day!

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Cinnamon Crumb Coffee Cake http://bit.ly/EWBCoffeeCake
Chocolate Mouse Cake http://bit.ly/ChoMouseCake

BETH’S LEMON BAR PIE RECIPE
Serves 8-10

INGREDIENTS CRUST:
1/4 cup (60 g) butter
3 tbsp (20 g) powdered sugar
1 tsp (5 ml)vanilla
pinch of salt
¾ cups (90 g) flour

INGREDIENTS FILLING:
6 eggs
¾ cup (150g) sugar
2 tsp (10 ml) lemon zest
2/3 cup (160 ml) lemon juice
¼ tsp (1.25 ml) salt
¼ cup (30 g) flour

Garnish
powdered sugar

METHOD:
Preheat oven to 325F/(162C)

Spay a 9” (23 cm) cheesecake pan with baking spray.

Combine butter and powder sugar in an electric mixer then add vanilla and salt beat until combined and then add flour mixing until dough balls form. Flatten into a disk and roll out to ¼” (6 mm) thick. Doesn’t need to be perfect since you will just be pressing this into the tin and it’s a crumbly dough. Really doing this just for uniform thinness.

Fit dough into pan pressing down to create a tight fit and making sure the dough is uniformly level. DO NOT PRICK DOUGH.

Place tin in oven for 20 mins until baked and golden brown.

Meanwhile, in a large bowl combine eggs, sugar, zest, juice and salt, whisk until combined then add flour, whisk until smooth.

Pour filling on top of shortbread and bake for 20-22 mins until filling is set. Allow to cool and refrigerate until ready to serve.

Before releasing slide a sharp knife around the edge of the tin to make sure pie will release easily. Then release pan.

Dust with powdered sugar on top and cut into slices. Serve with homemade whipped cream and strawberries.

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