Page 432 - Pie Squared

LEMON CREAM SLAB PIE

WITH A SPECULOOS CRUST

Serves 16 to 20

Over the years, I’ve relied on this pie when I didn’t have the time to
make Lemon Meringue Pie (here). It’s creamy, velvety, fluffy, and
spiked with tart citrus. Using a press-in crust and lightening the eggy,
buttery lemon curd with plenty of whipped cream makes all the

difference. And, oh, the happy marriage of lemons and Danish
Biscoff cookies with their buttery hint of cinnamon! If unable to locate
the original Biscoff cookie, a very similar speculoos cookie is
available at Trader Joe’s.

Make Ahead: The lemon curd may be made (before folding in the
whipped cream) and frozen 3 months in advance. The baked crust
may be made a day ahead. The cream may be whipped up to 6
hours ahead. Fold the cream and curd together and fill the crust no
more than 4 hours before serving or the filling will weep.

SPECULOOS CRUST

29 Biscoff (or other speculoos) cookies (225 g; from an 8.8-ounce package),
crushed to a fine powder (about 2 cups), 1 tablespoon crumbs set aside for
garnish

8 tablespoons (113 g) unsalted butter, melted

¼ teaspoon kosher salt

FILLING

3 large eggs plus 3 egg yolks, at room temperature

½ cup (100 g) granulated sugar