Okay, I know what you’re thinking. “Lemon pie? In February?” It might seem like a warm-weather dish, but this isn’t. Trust me. Want to know why?
Because of the crust.
I mean, winter is citrus season anyway, so you can use all those Meyer lemons instead of just starting at them in that pretty bowl on your table (not that I speak from experience). But it’s really the crust. The crust is made from Duchy Originals stem ginger shortbread; meaning it’s warm & spicy. Yes, the filling is cool & refreshing, as lemon is, but the crust gives it a new spin. It’s NOT a lemon meringue pie, it’s not quite a full-on icebox pie, and it’s not just a lemon cream pie. It’s somewhere in the middle. Clowns to the left, jokers to the right.
That’s the pie sans the mess o’ whipped cream I piled on it. It’s even pretty that way, isn’t it?
It’s pretty amazing. And simple. I reserved some cookie crumbs from the crust & sprinkled them on top. You could also use some finely chopped candied ginger, but a piece of candied lemon zest would work too.