I'm normally not someone who suffers from the typical "winter blues". I enjoy living somewhere that experiences the change of seasons and don't feel the need to rush right from Christmastime straight into summer.
Don't get me wrong, come March when the weather is still a little icky and sometimes pretty cold I'm ready for warmth but up until then I'm usually set.
This year however, I seem to be craving the sunshine and dreaming of warm weather and beaches a little more than usual.
Homemade pie crust is a labor of love. And totally worth the extra time and effort. The perfect vessel to bring some sunshine, even if it's just in pie form for right now. Buttery dough, filled with sweet lemon and lime sugar filling, and topped with silky lightly sweetened whipped cream, this pie is perfect for brightening any cold winter day, or really any day for that matter.
And until I can get some sunshine of my own, it's just what I need.
Lemon Lime Chess Pie
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For the Crust:
For the Pie Dough:
- 1 1/2 cups all purpose flour
- 2 Tbsp sugar
- 3/4 tsp salt
- 10 Tbsp very cold unsalted butter, cut into Tablespoons
- 2 1/2 Tbsp very cold vegetable shortening, cut into 2-3 pieces
- 1/4 cup ice water
For the Filling:
- 1 3/4 cups granulated sugar
- 3 Tbsp cornmeal
- 1/2 tsp salt
- 4 eggs
- 4 Tbsp unsalted butter, melted
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 2 Tbsp grated lime zest
- 2 Tbsp grated lemon zest
For the Topping:
- 1 cup cold heavy cream
- 2 Tbsp powdered sugar
- 1 tsp pure vanilla extract
Make Pie Dough:
Put the flour, sugar, and salt in the bowl of an electric mixer filled with the paddle attachment. Pulse to combine. Drop in butter and shortening and pulse just until cut into flour. Don't over mix. Look for pieces of butter and shortening the size of green peas. Pulsing the machine on and off gradually add 3 Tbsp water. Use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened, pulse in remaining water as necessary to get a dough that will stick together when pinched. Big pieces of butter are ok. Combine dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour.
Butter a 9-inch pie plate. Roll out the dough into a 12 inch circle on a lightly floured work surface. Fit the dough to the pie plate and cut excess to a 1/2 inch overhang. Tuck overhang under itself and pinch into a design if desired (or press with the tines of a fork!). Chill until ready to fill.
In a large bowl combine the sugar, cornmeal, and salt. Stir with a fork until fully mixed. Add remaining ingredients and whisk until completely blended. Pour the filling into the prepared pie dough and bake 40-45 minutes. Cool completely.
To Make Topping:
Whip heavy cream, powdered sugar, and vanilla at high speed until stiff peaks form. Spread over pie just before serving.
Recipe adapted from: A Year of Pies