I have a confession to make — I made this pie twice. The first iteration went with me to work and was finished by the end of the day (in a small studio of three girls, not a bad effort). The second iteration came about in what I consider to be an enormous step in my little pie-making experiment: I decided to make it again and adjust the ingredients. If you know me at all, or have been following my pie journey, you’ll know that I’m not what is considered a “good” cook. I don’t ever stray from recipes, because even following them to the letter has been known to result in mini disasters.
After making my first lemon pie, however, I thought to myself; “Hm. This pastry could use more butter. Less biscuits. More lemon. EXTRA CREAM CHEESE.”
I have to say, the second pie was eaten all by my lonesome, totally by choice. Good pie, very good.
Lemon Pie from Chokolat Pimientae.
The original recipe was excellent, but my first crust crumbled like mad. The second iteration had almost twice as much butter, and held together great (although it was probably also twice as bad for you).