A fruity feast for the senses featuring a pucker-up-and-kiss-me combination of tart and sweet.
If your idea of the perfect
summer pastry is an old-fashioned freshly baked fruit pie cooling on the windowsill, its fragrant aroma drifting on the warm breeze, then read on: This free-form modern version, with its just-picked berries and smooth
lemony cream, could be your new favourite. Simple to make and amenable to endless variations, it’s a fitting finale for any occasion and any age group. It might not be just like the one Mom used to bake, but then again, it just might be better.
IngredientsCrust- 1-¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter, chilled and cut into cubes
- 4 tbsp ice water
Meyer lemon cream- 1 cup water
- ¾ cup granulated sugar
- 2 heaping tbsp corn flour
- ½ cup fresh lemon juice (from about 2 Meyer lemons)
- 1 tbsp lemon zest
- 2 tbsp unsalted butter, cut into ½" cubes
- 4 egg yolks, beaten to blend
- ½ cup whipping cream
- 1 lb fresh raspberries
