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WHEN
Saturday, 8:30 a.m. to 12:30 p.m.
May 24th - October 25th
WHERE
8282 Forsyth Boulevard
(West parking lot of Straub's Market)
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| FRENCH LEMON CREAM PIE WITH FRESH BLACKBERRIES |
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By Margaret Howard
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• 1 quart fresh blackberries
• 1/3 cup plus 1/2 cup sugar
• 1/2 cup seedless blackberry jam
• Zest of 3 lemons
• 4 eggs
• 3/4 cup fresh lemon juice
• 1 stick plus 5 tablespoons unsalted butter, at room temperature
• Gingersnap Crust
- Lightly toss berries with 1/3 cup sugar. Cover and chill at least 4 hours or as long as overnight. Drain, reserving both juices and fruit in strainer. Chill fruit.
- In saucepan over low heat, cook and whisk blackberry juice with blackberry jam until combined and slightly reduced. Chill until cooled, but still consistency to drizzle.
- By hand, toss 1/2 cup sugar with zest until grainy and aromatic. Whisk in eggs. Place bowl over simmering water. Cook, whisking constantly, until mixture reaches 180 degrees. Remove from heat and let mixture cool to 140 degrees.
- Pour into blender and turn on high speed. Add butter, 4 to 5 tablespoons at a time, until fully incorporated. Continue to whirl on high speed 3 minutes, scraping down sides of blender once or twice. Pour mixture into non-reactive bowl. Refrigerate, covered, at least 3 hours.
- Spread chilled butter mixture in Gingersnap Crust. Place reserved berries in attractive pattern on pie. Drizzle blackberry syrup as desired on pie; save remainder for topping other dessert, such as ice cream.
- Serve pie chilled.
• Gingersnap Crust: In blender, whirl 10 ounces gingersnap cookies until finely crumbled. Melt 1/2 cup (1 stick) unsalted butter with interior part of 1 vanilla bean. In bowl, toss gingersnap crumbs with butter to combine. Press into pie pan. Bake in preheated 350-degree oven 10 minutes or until set.
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