Summer doesn’t really scream; instead, it sings and sighs. But if anything comes close to shouting “summer” from the rooftops, it’s classic lemon pie. But lemon pies aren’t all created equal. Some are soggy, while others seem to drown the taste of lemon with sugar. Remember, it’s not lemon if the taste doesn’t have a tang. Here’s how it’s done:
Mix 2/3 cups confectioner’s sugar, 1/4 cup corn starch, 1 3/4 cups flour, and 1/4 cup corn starch together in a blender until it’s well-combined. Cut 12 Tbsp butter into one-inch pieces, add to the mixture, and process until it’s pale yellow and crumbly. Press the mixture into the bottom and sides of a baking dish. Bake the crust for 20 minutes in a preheated oven at 350 degrees Fahrenheit after refrigerating it for 30 minutes. Reduce the oven temperature to 325 degrees when the crust is finished baking.
Mix four large, lightly-beaten eggs with 1 1/3 cups brown sugar, and 3 Tbsp flour in a medium mixing bowl. Stir in 2 Tbsp grated lemon zest, 3/4 cup freshly squeezed lemon juice, 1/3 cup whole milk, and 1/8 teaspoon salt.
Spoon the mixture into the crust and bake for 20 minutes, or until the pie feels firm.
Pour yourself a glass of freshly-made sangria, find a seat under a shady tree, and prepare to let the classic taste of summer have its glorious way with your taste buds.