Recipe | "Meyers Lemon Pie with Strawberry Rhubarb Sauce" by Sue Ready


Cook's Notes: If you like lemon than this is the recipe for you. Absolute perfection in every creamy tangy bite. Meyers lemons have a slightly sweet taste. If Meyer Lemons are not available regular ones will work too. The shortbread like crust is made with vanilla wafers and toasted coconut. A drizzle of strawberry rhubarb sauce over the pie is the piece de resistance for this dessert. The sauce can be made the day before and refrigerated. It's wonderful over vanilla ice cream too. Recipe adapted from Country Living Magazine.

Crust Ingredients:

  • 60 Nilla wafers
  • 1 TB. sugar
  • 1 tsp. Saigon cinnamon
  • 1/2 cup toasted coconut
  • 5 tbsp. butter, melted
Filling
  • 1 c. sugar
  • 1 TB. cornstarch
  • 2 large eggs, plus 4 large egg yolks
  • 2 TB. lemon zest, plus 1/2 cup juice (equal to 3 large lemons)
  • 6 tbsp. cold butter, cut into pieces
Crust Directions:
  • Preheat oven to 350 degrees. Place Nilla wafers, sugar, and cinnamon in a food processor. Process until fine crumbs form. 
  • Add butter, and process until mixture starts to come together (it should hold together when pinched). Mix in toasted coconut. Transfer to a 9-inch glass pie plate. 
  • Press mixture into the bottom and up the sides of the pie plate. Bake until crust is golden brown, 10 to 12 minutes; cool and set aside. 
Filling Directions:
  • Whisk together sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. 
  • Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to 9 minutes. Remove from heat. 
  • Stir in lemon zest and butter until melted and smooth. 
  • Transfer filling to crust and smooth top. Cool to room temperature and then chill until set, 8 hours or up to overnight.
Strawberry Rhubarb Sauce
Ingredients:
  • 2 cups diced rhubarb and 2 cups diced strawberries
  • 1 cup sugar 
  • ½ cup water
  • 1 TB. Grand Marnier
  • ½ TB. lemon juice
  • 1 TB. grated orange or lemon zest
  • Dash of cinnamon
Directions:
  • In a heavy saucepan over medium heat, combine sugar and water and stir to dissolve.
  • Add rhubarb and simmer on low 15 minutes, add in strawberries, lemon juice, zest and cinnamon. Cook 10 minutes longer.  
  • Remove from heat and add in Grand Marnier.
  • Puree mixture in blender or pulse a few times keeping in some chunks.
  • Refrigerate to thicken.
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