Sunday, 1 April 2012

'Key' Lemon Pie

We have a surfeit of organic lemons in the house, so it made sense to use them instead of limes in this dish.  I followed Delia's recipe for Key Lime Pie, but used the zest from 3 lemons and 5floz of juice - about 2 and a half lemons.  It produced a wonderfully tart, sharp creamy rich finish to our Sunday dinner with a distinct citrus theme in keeping with the glorious sunny spring weather - Cheese and Chilli Empanadas with Margaritas; Spatchcocked Roast Chicken with Garlic, Lemon and Rosemary with a most scrumptious Californian Chardonnay; and then this little corker.  The whipped cream is optional, but does add a soothing touch to the tart pudding.

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