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The lemony flavor of this old time pie really shines through when made with a mixture of dark and light corn syrup, or with Lyle’s Golden Syrup. The pie had me wondering if it was going to turn out ok when I was first making it, as the bottom layer was very liquid and the top layer nothing more than plops of batter. Let it cool completely and when you cut into it, you'll find a layer of lemon like custard, a shallow cake like topping, and a very thin crispy golden brown layer topping it all. Because there is so much moisture in the filling, a totally crispy crust is missing when baked, yet it isn’t completely raw either. You’ll find that it is somewhere in between, holds the filling together, and cuts well.
Author: Kate McDermott-Art of the Pie
For one 9” shallow pie pan
1 disc Art of the Pie dough, or dough of your choice
3-4 tablespoons lemon juice fresh squeezed
1 tablespoon lemon zest
1/4 cup butter softened
1/4 cup milk or 1/2 and 1/2
1/2 teaspoon baking powder
Preheat the oven to 350F.
Roll out a single pie dough, place in a 9” shallow pie pan, and set in fridge while you make the filling and topping.
To make the filling, place the corn syrups or golden syrup, sugar, egg, water, lemon juice, and lemon zest in the bowl of a stand mixer. Mix for a minute or two on medium until well blended. Set aside. You can also use an electric hand mixer.
To make the topping, place the sugar, butter, egg, milk or half and half, baking powder, and flour in the bowl of a stand mixer. Mix at medium speed for two to three minutes until well blended. You can also use an electric hand mixer.
Remove the dough filled pie pan from the fridge, and pour in the filling. Yes, it will be very liquid and you will now be wondering if this can possibly be right.
Scoop the topping on to the top of the filling as best you can. Don’t worry about spreading it around as it will do that on its own as it bakes.