Lemon and Mandarin Pie with Walnuts and Chocolate
This month’s Sweet Adventure is hosted by The Capers of the Kitchen Crusader. Browsing through this month’s Australian Gourmet Traveller Magazine (June 2012) I came across a recipe for Shaker Lemon Pie by Alistair Wise. I really liked his method for making the pie filling so decided to give it a go. I have adapted his recipe to create this Citrus Pie Recipe. I have lemons from our tree at the moment and added mandarin for some sweetness. I enjoy cooking with mandarin and have been adding them to most of my cakes lately. They give my carrot cake a burst of sunshine and sweetness.
These pies have a jaffa flavour with the intensity of lemon kicking in the background. I really enjoyed them. They are not too sweet. They are a perfect winter evening pick-me-up. If you are visiting the home of A Fresh Legacy in the coming months, expect to be served these hot winter citrus pies.
Get baking and keep warm!
Makes: 6 individual pies (tin size 11cm)
Preparation time: 20 minutes plus time to freeze the citrus and let it stand with the sugar overnight
Cook Time: 25 minutes
Note: Due to the resting time, this recipe should be started the day prior to cooking it
280 grams white sugar
1/3 cup of walnuts- chopped
85 grams dark cooking chocolate – chopped
3 sheets shortcrust pastry – thawed
4 eggs – whisked
- Put the lemons and mandarins into the freezer to harden for 30 minutes
- After 30 minutes remove from the freezer and thinly slice with a mandolin, or very thinly with a knife. Discard the ends
- Add the sliced lemon, mandarins and sugar to a bowl and let the mixture sit at room temperature overnight
- Next day: Turn on the oven to heat to 160 degrees
- Cut the pastry to the required shape (top and bottom for each pie) and place into the bottom of greased tins to form the bottom of the pie
- Add the walnuts, chocolate and the whisked eggs to the citrus and sugar and stir to combine
- Spoon the filling into the pastry
- Add the lid to the pie and seal edges
- Brush with egg white if desired (not necessary)
- Bake for 25-30 minutes
- Remove from the oven and sit for 10 minutes to cool
- Remove from the pie tins and serve with desired topping such as cream, or ice-cream. I eat mine without a topping and didn’t miss it.
I am looking forward to reading some of the other Sweet as Pie entries.
What is your favorite pie combination to warm you through on a chilly winter evening?
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