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

Ingredients:

2 lemons
2 mandarins
280 grams white sugar
1/3 cup of walnuts- chopped
85 grams dark cooking chocolate – chopped
3 sheets shortcrust pastry – thawed
4 eggs – whisked

Steps:

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.