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Pink Lemonade pie

This pink Lemonade Pie is made of a tender, sweet and crumbly tart shell filled with creamy Raspberry Lemon Curd.

Course Dessert
Cuisine American
Keyword pink lemonade pie, raspberry curd, raspberry lemon tart
Prep Time 1 hour
set time 1 day
Servings 1 9 " tart or 6-4" mini tarts
Author Dikla

Ingredients

For the Raspberry Lemon Curd

  • 1.5 tsp Fresh grated lemon zest
  • 6 Large Egg Yolks
  • 1 1/8 Cup Sugar (225 g / 8 oz)
  • 1 pkg Fresh or frozen Raspberries (6 oz/ 170 g )
  • 1/4 Cup Fresh squeezed Lemon juice (1 .5 oz / 42 g )
  • 6 TBS Unsalted butter (3 oz / 84 g )

For the Tart Dough

  • 1 Stick Unsalted Butter, cold cut into 1" cubes (113 g / 4 oz)
  • 1/4 Cup Sugar (50 g / 2 oz)
  • 1 2/3 Cup Bleaced AP flour (200 g / 7 oz)
  • 1/8 tsp Salt
  • 1 Large Egg Yolk
  • 2 TBS Heavy Cream (28 g/ 1 oz)

Stabilized whipped Cream

  • 1 tsp Gelatin
  • 1 TBS Water
  • 1 Cup Heavy cream (240ml /8 oz)
  • 2 tsp Sugar

Instructions

  1. Place the raspberries in a bowl and mash it using a fork.

  2. Pour the puree in a strainer over a bowl and press it with the back of a spoon until only seeds remain.

  3. Place the puree in a measuring cup and add the lemon juice. You should have a total of 4.5 foz, so you might have to add more or less of lemon juice.

  4. In a medium pan, beat the sugar and egg yolks until well blended. Add the raspberry-lemon juice, butter and salt and cook over medium-low heat stirring constantly until the mixture has thickened.

  5. Do not allow the mixture to boil. When ever you notice steam, remove the pan from the heat and stir for a few seconds.

  6. Once the mixture has thickend pour it into a stranier set oven a bowl, press with the back of a spoon until only corase residue remain.

  7. Stir in the lemon zest and allow to cool.

To Make the Tart Dough

  1. In a food processor, pulse the sugar and butter until the sugar disapears.

  2. Add the flour and salt and pulse again until the butter is about the size of peas.

  3. In a small bowl, stir together the yolk and cream and add to the mixture. Pulse just combined. The dough will still apear crumbly.

  4. Empty it into a plastic bag and press it into a dough.

  5. Remove the dough from the bag and cover it using plastic wrap. Allow to chill in the refrigator for minimum of 1 hour, preferly over night.

  6. When ready to bake, preheat oven to 425F . Remove the dough from the refrigarator and roll it on top of a lighlty floured surface to the desire size.

  7. Place the rolled dough in the pan(s) and gently press the side. Do not remove any access dough.

  8. Using an oil spay, grease a piece of parchment paper and place it on the dough. Add pie wieghts and bake on top of a cookie sheet for 5 minutes.

  9. Remove the tart from the oven and using a knife, remove any access dough from the sides.

  10. Reduce oven temperature to 375F and bake for addtional 15 minutes.

  11. Lift out the weights and parchment paper, gently prick dough with a fork and bake for 10-15 minutes longer.

  12. Remove tart shell(s) from the oven and allow to cool before filling.

To MAKE THE CREAM

  1. In a small bowl, place the gelatin and water. Stir and allow it to sit for 5 minutes.

  2. Set the cup in a pan of simmering water and allow the gelatine to dissolve (or heat in the microwave for 10 seconds)

  3. In a bowl of a standing mixer fitted with the whisl attachment, place the cream and sugar and beat until the cream begins to thicken.

  4. Slowly add the warm gelatin and beat just until stiff peak forms when the beater is raised.

To Assemble

  1. Place 1 cup of the Raspberry lemon curd in a mediul bowl and gintly fold in the whipped cream.

  2. Using a spatula evenly spread the cream in the tart shell and decorate with pieces of sliced lemons or fresh raspberry. Refrigerate until serving.