Ingredients
1 (9-inch) piecrust, unbaked
Fillling:
1/3 cup fresh lemon juice
2 teaspoons grated lemon zest
1/3 cup SILVER BLOSSOM HONEY
2 eggs
2 egg yolks
3/4 cup heavy cream
Garnish:
fresh blueberries, raspberries, or strawberries
whipped cream
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
Preheat oven to 400°.
Bake piecrust for 10 minutes. Remove from oven to cool. While crust cools prepare filling.
Filling:
In a bowl whisk together lemon juice, zest, honey, eggs, and yolks until well combined. Pour into a medium saucepan. Cook over medium heat about 5 minutes, whisking constantly, until mixture thickens and begins to bubble.
Pour into a bowl to cool, stirring occasionally until just warm to the touch, about 15 minutes. Slowly whisk in cream. Pour filling into the cooled crust. Bake 20-25 minutes covering edges of crust with foil if they are browning too quickly. Remove from oven. Cool on rack. Refrigerate at least 2 hours until filling is set.
Bake piecrust for 10 minutes. Remove from oven to cool. While crust cools prepare filling.
Filling:
In a bowl whisk together lemon juice, zest, honey, eggs, and yolks until well combined. Pour into a medium saucepan. Cook over medium heat about 5 minutes, whisking constantly, until mixture thickens and begins to bubble.
Pour into a bowl to cool, stirring occasionally until just warm to the touch, about 15 minutes. Slowly whisk in cream. Pour filling into the cooled crust. Bake 20-25 minutes covering edges of crust with foil if they are browning too quickly. Remove from oven. Cool on rack. Refrigerate at least 2 hours until filling is set.
To serve, top each slice with a dollop of whipped cream and sprinkle with a spoonful of fresh berries.
Serves: 6-8
