Page 260 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Meyer Lemon Pudding Pie

MAKES 1
(8- /20- ) -

, , , ,
. How is this possible, when
only one batter is poured into the tart shell?
It’s magic, of course. Baking magic. In the heat of the oven, the
batter separates into two distinct and delicious entities. The bottom

layer is really a pudding. The top layer is really a spongy cake. Don’t
ask me to explain how it’s possible. I just make it (and eat it).

Sweet Tart Dough (page
30), Citrus option made with ½ batch
Meyer lemon zest
sugar 1 cup 200 g

unsalted butter, at room 4 tablespoons 55 g
temperature

salt 1 teaspoon 6 g
eggs, separated 4

Meyer lemon juice ½ cup 120 ml

Meyer lemon zest 1 tablespoon 6 g
buttermilk 1½ cups 360 ml

all-purpose flour ½ cup 60 g

1
. Preheat the oven to 350°F (175°C). Place an 8-inch (20-cm) cake
ring or springform pan on a baking sheet lined with parchment and

coat the ring or pan with nonstick spray. Line the ring or pan with an
even layer of dough, starting at the bottom and then building up the
sides. Freeze the dough for 20 minutes.

2
. Line the inside with parchment (use enough to give you handles to
hold on to when you pull the weights out later) and fill the crust with
pie weights or dried beans to the very rim of the ring or pan. Bake
the crust for 20 minutes, then remove the weights and parchment,