lemon pie, pt 4

This time I tried a modification of my key lime recipe, making a few substitutions.

1 pie crust (prebaked, 8′ granola)

1 can evaporated milk (12 oz)
3/4 cup crystallized honey
1/2 cup lemon juice
1 tbsp cornstarch
2 eggs

1/2 cup heavy cream
1 tbsp granulated sugar
1 tsp bourbon

Preheat oven to 350°F. Mix crystallized honey and evaporated milk and simmer over low heat for 20 minutes, and then stir in lemon juice. Beat eggs, then slowly temper with lemon/honey/milk mixture. Mix in cornstarch. Pour into pie shell and bake for 20 minutes. Allow to cool, overnight if possible. Make fluff and spread onto pie as close as possible to serving time.

As with pt 3, the lemon juice was half fresh squeezed from meyer lemons and half bottled by Santa Cruz Organics. I had ~1/2 cup extra filling, so I’d have to tweak things if I wanted to work from this in the future. It was okay, certainly edible, reminiscent of pt 1. Not particularly sweet, not particular tart, and not much to hold my interest. I took two bites and felt like I’d pretty much experienced all it had to offer. It was also a bit softer than I’d like.

If I modified this in the future, I’d probably cut the milk to 1 cup and use 5/8 cup each of lemon juice and honey. This would get the volume down, the sweetness up a bit, and the tartness up a lot, but it would still be soft. I suppose more corn starch would fix that without affecting the volume, but then the recipe would start to look like a creamy lemon meringue. Or I could add more eggs, but then I’m starting to approximate my proposed modifications to pt 2. At this point, I’m more likely to just work from that recipe rather than modifying this one, or maybe try a lemon meringue.

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