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Brighten up January with black bottom lemon pie

by Harold Carey Jr

Sweet, tart and colorful lemon in this unique pie provides a splash of color and flavor on gray January days, with a layer of slightly bitter chocolate ganache to balance it out. Meyer lemons create an especially brilliant flavor, but regular lemons are also delicious.

Ingredients
1 pre-baked pie shell
3/4 cup heavy cream
4 ounces bittersweet chocolate, chopped into small pieces
4 eggs
1 egg yolk
1-1/3 cups white sugar
1/2 teaspoon kosher salt
1/2 cup fresh lemon juice from about 4 lemons
1/4 fresh orange juice
zest of 1 lemon
zest of about 1/4 orange

First, make the ganache. Heat 1/4 cup of the heavy cream over medium heat until it bubbles. Remove from heat, add chocolate pieces and swirl to coat the chocolate. Set aside for 2 to 3 minutes, then gently stir to combine. Spread chocolate mixture on the bottom of the pie shell in an even layer and place in refrigerator to set.

For the lemon filling, mix eggs, yolks, sugar and salt on medium speed with a stand or hand mixer until thick and fully combined. Add lemon and orange juice, zests and the remaining 1/2 cup of cream and mix well. Strain filling though a mesh sieve into a separate bowl.

To assemble, place pie shell on a baking sheet and pour strained filling over the cooled ganache layer. Bake on center rack at 325 degrees Fahrenheit for 30 minutes, then rotate and bake for an additional 15 to 20 minutes. Pie is done when edges are set and center is wobbly, but not liquid. Cool for 2 to 3 hours before serving.

Filed Under: Recipes Tagged With: food

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