A small variation of the classic lemon pie, this one is with lime and basil! If you like tangy desserts you will like it, lime is more acidic than lemon and with basil, it is really a pie full of freshness.
+for a 22 cm pie – 6 to 8 people
+For the gluten-free sweet dough
°90g gluten-free flour (Mix Schar Bread)°55g soft butter°35g icing sugar°15g almond powder°1 egg yolk
+For the lime basil cream
°180 ml lime juice (about 8 limes)°zest of 3 limes°15 basil leaves°3 eggs°170g of sugar°180g unsalted butter
The day before, make the sweet dough as indicated in this article: gluten-free sweet dough. Blind bake the pie shell for 25 minutes at 160°C.
+lemon basil cream
In a saucepan, mix the lemon juice, zest, chopped basil leaves, lightly beaten eggs, and sugar. Bring to a simmer over low heat, stirring occasionally with a whisk. The mixture will thicken. Remove from the heat as soon as the preparation reaches 85°C (from the first simmering, before boiling). Pour the cream into a salad bowl, filtering with a strainer or a sieve. Leave to cool for 5 minutes (until 40-45°) then add the butter to the immersion blender.
Garnish the bottom of the pie with lime cream and smooth with a spatula. Refrigerate for 5 to 6 hours. Decorate with lime zest and wedges, small basil leaves. Enjoy!
4 thoughts on “Arizona Sunshine Lemon Pie”
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