Meyer Lemon Pie with Apricot Jam
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Step 1: Steep Raisins in Vino cotto overnight.
Step 2: Place lemon halves in the freezer until firm (30 minutes), then slice as thinly as possible on a mandolin. Combine in a bowl with sugar and jam, then stand at room temperature overnight.
Step 3: Preheat oven to 220C. You will need 4 pie tins, 10 centimetres x 4 centimetres. Cut the bottom pastry disc to 16.5cm (65g) and the top pastry disc to 12cm (50g).
Step 4: Whisk four eggs and a pinch of salt in a large bowl, stir in lemon mixture, then divide among pie tins, distributing lemons and liquid evenly among tins (there may be a little mixture left over).
Step 5: Whisk remaining egg, brush a little over edges of pastry, top each pie with a pastry round, press edges to seal and crimp, then refrigerate to rest (1 hour). Brush tops with remaining egg, scatter generously with sugar and bake until dark golden, 15 minutes at 220C then turn down to 200C for final 15 minutes.
Step 6: Serve warm or at room temperature.
70ml 1/4 cup Vino Cotto
480g 4 lemons halved widthways, seeds removed
250g sugar plus extra for scattering
230ml 3/4 cup apricot jam
You'll need to make: 375g Sour Cream Pastry