Crumb crust
1 cup Honey Nut Cheerios
1/2 cup brown sugar
1/2 cup toasted pecans
3 T butter
Preheat oven to 350 degrees. Place butter in pie dish and melt it in oven, make sure it does not burn. Add Cheerios, brown sugar and toasted pecans in food processor and pulse until the mixture is a fine crumb. Pour crumbs into the melted butter, mix completely and press into pie dish. Bake for 10-12 minutes. Cool.
Lemon Curd Filling
(recipe is prepared by weight except where noted)
4 fluid oz. of fresh lemon juice
6.5 oz. white sugar
2 tsp sugar
2 eggs
6 oz. unsalted butter at room temperature
- In a saucepan, bring to boil - lemon juice, 3 oz. of the sugar and the lemon zest.
- Mix eggs and remaining sugar in glass bowl. Do not aerate.
- Temper egg mixture by adding 1/4 of boiling juice to egg mixture. Then add remaining juice and return the whole mixture to the saucepan then return to stove.
- Whisking vigorously, bring mixture to boil. Continue whisking and cook 1 minute.
- Remove from heat, leave in pan, chill over an ice bath until mixture cools to 120 degrees.
- Make 5 additions of the butter mixing thoroughly after each addition.
- Fill pie shell, cover and chill.
- Serve with whipped cream.
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