8 to 10 servings
YouTube instructional video is at the bottom
What you’ll need
All purpose flour
Sugar
Salt
2 Packages Cream Cheese (Room temp)
Unsalted butter
Vegetable shortening (Room temp)
4 large eggs (Room temp)
1 to 2 large lemons
Vanilla extract
Lemon extract
Yellow Gel paste food coloring
Confectioners sugar
Tools you’ll need
9 inch round pie pan
Parchment paper
1 pound beans
Food processor
Rolling pin
Preparation of pie crust
Step 1- Add 2 cups All purpose flour, 3 tablespoons sugar, 1/4 teaspoon salt, 6 tablespoons unsalted butter (Cold) and 6 tablespoons shortening (Room temp) into a food processor. Pulse for 1 to 2 minutes or until the butter and shortening is cut into flour. Transfer flour mixture into large bowl.
Step 2- Add 1/3 cup cold water 1/2 teaspoon vanilla extract and 1/2 teaspoon lemon extract. Stir with a spoon to combine the flour mixture and the water. Form mixture into a dough using your hands.
Step 3- Roll dough into a big ball, wrap with plastic wrap and place into fridge for 10 to 20 minutes.
Step 4- Lightly flour surface of table. Place dough on top of table. Press dough into a flattened circle with your hands. Add a small amount of flour on to dough and rolling pin. Roll dough into a 14 inch diameter circle.
Step 5- Add a small amount of flour on to dough. Place rolling pin at the edge of the circle of dough and proceed to roll dough on to rolling pin. Make sure you add flour on to the dough as you are rolling the dough on to the rolling pin. This will prevent the dough from sticking to the rolling pin or on to itself.
Step 6- Place rolling pin on to edge of pie pan and carefully unroll the dough from the rolling pin on to the pie pan. Raise the edge of the dough while slightly pressing dough inside the pie pan. Cut 2 inches off of ends of dough using kitchen scissors. Once done roll and tuck dough under the edge of pie pan.
Step 7- Place index finger and middle finger on edge of pie shell. Push outward with your right index and middle fingers while pushing inward with your left index finger.
Step 8- Place Pie Shell into Freezer for 1 hour or until it’s frozen. Once done remove pie crust from freezer. Add parchment paper and 1 pound beans into frozen pie shell.
Pre-baking pie crust
Preheat oven to 375 degrees
Step 9-Place into a preheated 375 degree oven on middle rack for 35 minutes. Once done remove pie from oven. Let cool completely before adding the filling.
Making the Filling
Step 10- Rinse, zest and juice 1 large lemon.
Step 11- In a stand mixer fitted with paddle attachment add 2 packages 16 ounces total of Cream cheese (Room temp). Start mixer on medium speed and add 4 large eggs (Room temp) one at a time. Scrape down sides of bowl.
Step 12- Add 5 tablespoons melted unsalted butter, 2 to 3 tablespoons lemon zest, 2 to 3 tablespoons lemon juice, 2 teaspoons vanilla extract, 2 teaspoons lemon extract, 1/8 to 1/4 teaspoon salt and 1/8 teaspoon Yellow Gel paste food coloring. Mix on medium speed until combined.
Step 13- Add 2 cups confectioners sugar. Mix on a medium speed until combined. Once done, add 2 cups confectioners sugar. Mix on medium speed until combined. Once everything is combined mix on high speed for 1 minute. Make sure you scrape down sides of bowl to be sure everything is incorporated.
Preheat oven to 350 degrees.
Step 14- Add lemon filling into pre-baked pie shell. You may have a small amount of lemon batter left over. That is normal.
Step 15- Place into a preheated 350 degree oven on middle rack for 1 hour. Remove pie out of oven. Let cool completely. Once done place into fridge until the next day. Serve cold before serving.
YouTube instructional video
