Lemon Pansy Pie
Country Living, October 1994. Penny Halsey (ATBN65B). "Lloyd A. Carver" <email@example.com> on Jan 5, 1996
Pies & Pastries
Prepare pastry. While pastry is chilling, start lemon cream filling. In a 1-quart saucepan with a wire whisk, beat together the eggs, egg yolks, sugar, lemon juice and rind. Cook over low heat, stirring constantly with a wooden spoon, until mixture thickens and coats the spoon, about 10 minutes. Do not boil. Strain and set aside. When pastry has chilled, preheat oven to 400 degrees. Between 2 sheets of floured waxed paper, roll out pastry to an 11-inch round. Remove the top sheet of paper and invert pastry into a 9-inch pie plate, letting excess extend over the edge. Remove remaining sheet of paper. Fold excess pastry under so that it is even with the rim of the plate. With a fork, pierce the bottom and all around the side of the pastry to prevent shrinkage. Line pastry with aluminum foil and fill with uncooked dried beans or pie weights. Bake for 15 minutes; remove foil with beans and bake for 10 to 12 minutes longer, or until crust is golden. Cool completely on a wire rack. When pastry has cooled, beat cream until soft peaks form; set aside. In a small saucepan, combine gelatin and water; heat over low heat, stirring just until gelatin dissolves. Stir gelatin mixture into cooled lemon mixture. Fold in whipped cream until blended. Spread lemon cream filling in pastry crust and refrigerate for 2 hours, or until firm. Before serving, place pansies around the edge and in the center of the pie.