Sunday afternoon begs for a piece of pie and a cup of something hot. Saturday afternoons, in my opinion, are not nearly so relaxing; it’s hard for me to sit still when there is Stuff To Be Done. Likewise, if I’m eating a piece of pie and leisurely sitting down (as opposed to standing at the counter or–gasp!–sneaking bites from the fridge) on a weekday, then I have traded places, and am living someone else’s life.
Sunday afternoons at our house, however, are for long strolls and even longer naps. Mostly the nap part. A little pie. Coffee. And if there’s some conversation to be had: perfect.
I have found you a lovely little lemon pie. A tart, actually. Though lacking a tart pan I’ve decided to go with “pie”. (Via the blog Happy Yolks.) An easy pie to make, with only a few ingredients. The lemon and greek yogurt have a nice tang, sure and bright, that cuts through a cold winter’s day. The shortbread crust is not only easy (no rolling!), but the rosemary adds a grounding earthiness. Try it with a hearty spoonful of whipped cream.
Now, my friends, a word about whipped cream. I grew up with Cool Whip; I know its wiles. If there was Cool Whip in my fridge right now, I would be sneaking bites late at night after the children have gone to sleep. But once you make the real thing, which is terribly easy, then it’s hard to go back. It’s that good.
Rachel’s Whipped Cream
1 cup heavy whipping cream
2 Tbsp. sugar
1 tsp. vanilla
With an electric mixer, beat on med. high until soft, silky peaks form. Give it a taste when it is just starting to thicken up to see if you want to add more sugar. Beware! If you mix it too much, it will still taste good, but be the consistency of butter.
Lemon Pie with Rosemary Crust
Preheat oven to 350 degrees. Butter a 9-inch tart pan or pie plate.
for the crust:
1 1/3 c. flour (I used oat, spelt or white would be nice)
3 Tbsp. sugar
1 Tbsp. fresh rosemary, chopped
pinch of salt
1/3 c. cold butter, cubed
1-2 Tbsp. ice water
Place the flour, sugar, rosemary, and salt into a food processor. Pulse. Add butter and 1 Tbsp. of water. Pulse. If the dough does not hold together when you press it between your fingers, add the 2nd Tbsp. of water. Empty the dough into the prepared pan. Starting from the center, pressing down firmly on the dough, working your way out to the sides of the pan Make sure it’s even. Pierce the bottom of the crust with a fork a few times, bake in the 350 degree oven for 15 minutes. Cool at least 5 minutes before filling.
for the filling:
1 c. plain greek yogurt
1/2 c. sugar
1/2 c. fresh lemon juice (about 2 large lemons)
1 tsp. lemon zest
Whisk yogurt and sugar together in a bowl. Add and whisk eggs, one at a time. Add lemon juice and zest. Continue to whisk until everything is smooth and evenly combined.
Pour the filling into the cooled crust and bake in the oven for 25-30 minutes, or until the center is set and only slightly jiggles when lightly shaken. Cool for one hour in the fridge before serving.