Thursday, April 23, 2015


ph: Gentil & Hyers via serious eats
The following recipe is from The Four & Twenty Blackbirds Pie Book by Emily and Melissa Elsen. This is the first time I've baked this pie and I'm eager to see how it turned out. It's unusual to see a chocolate bottom lemon pie recipe but the combination of sweet, slightly tart, and bitter sounds intriguing. 

Black Bottom Lemon Pie
9-inch par-baked All Butter Pie Crust
3/4 cup heavy cream
4 ounces bittersweet chocolate (70% cocoa), chopped into 1/4-inch pieces
4 large eggs
1 large egg yolk
1/2 teaspoon kosher
1/2 cup fresh Meyer lemon juice (from 3 to 4 lemons)
1/4 cup fresh orange juice
Finely grated zest of 1 Meyer lemon
Finely grated zest of 1/4 orange
  1. To make the ganache layer, bring 1/4 cup of the heavy cream just to a boil over medium heat in a heavy-bottomed saucepan. Remove from the heat and pour in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate. Let sit for 5 minutes, and then whisk gently to combine. Scrape the ganache into the cooled pie shell and spread evenly over the bottom and halfway up the sides. Refrigerate the shell to set the ganache while making the filling. Position a rack in the center of the oven and preheat the oven to 325º F. 
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, egg yolk, sugar, and salt, and mix on medium speed until thick and well combined. Stir in the lemon and orange juices and zests and the remaining 1/2 cup heavy cream and blend well. 
  3. Place the ganache-lined pie shell on a rimmed baking sheet. Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. 
  4. Bake on the middle rack of the oven for 25 to 30 minutes, rotating 180 degrees when the edges start to set, 15 to 20 minutes through baking. The pie is finished when the edge are set and the center is no longer liquid but still quite wobbly. Be careful not to over-bake or the custard can separate. The filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature 1 day. 

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