Great recipe. Be sure to use a good pie dish, Emile Henry 9 inch is my preference. The first version did not come out as well with a lower quality ceramic dish. There is a little too much shortbread crust (if that's possible) for a 9 inch pie. I left out a good bit of the crust dough to get the right thinness to the crust on my final version, pictured here.
I used the full amount of shortbread in a bottom-drop quiche pan. But the filling was too thin in the larger quiche pan, so I cooked it longer to crystallize the sugar. I put a dollop of Lemon Curd on the Lemon Bar result and people went wild. The curd was extra filling from the previous day's failed pie attempt when I forgot to pre-cook the crust.
This is a great recipe. I learned how to use the heat and pot to get just the right consistency to the filling. Excellent pie that will become one of my standards.
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Great recipe. Be sure to use a good pie dish, Emile Henry 9 inch is my preference. The first...