One taste and you’ll see why this delicious lemon lovely from the Gruene Door won a coveted spot as one of the Top Ten Desserts in San Antonio by the SA Express-News. This recipe makes 2-3 pies depending on the pan size.
Prepare ice bath. Blend egg yolks with 1 cup sugar and set aside.
Combine remaining 2 cups of sugar with 1/4 cup of cornstarch. Next, put in a sauce pan and add the lemon juice, zest and the butter and bring to a boil while whisking over medium heat.
Temper the egg yolks by gradually adding 1/3 of the hot butter mixture whisking constantly. Add the remaining hot butter mixture and return the tempered mixture to the pan; continue cooking over medium heat stirring constantly. As soon as mixture comes to a boil, reduce the heat and whisk in the remaining 1 cup of butter.
Pour the curd through a fine-mesh sieve into a clean container to cool over an ice bath. Stir the sauce occasionally as it cools.
Pre-heat oven to 375 degrees. Combine flour, butter and pecans. Press into pie pan or tart pan and bake for 20 minutes. Allow to cool and place filling in crust. Garnish with whipped cream.
Store in refrigerator up to 3 days
- 24 Egg Yolks
- 3 Cups Sugar (divided use)
- 1/4 Cup Cornstarch
- 3 Cups Butter (divided use)
- 3 Cups Lemon Juice
- 1 Tablespoon + 1 teaspoon lemon zest
- 1 Cup Flour
- 1 Stick of Butter
- 1 Cup finely chopped Pecans