Fried Lemon Pie & Salted Caramel Ice Cream

Fried Lemon Pie & Salted Caramel Ice Cream - Recipe Finder

Fried Lemon Pie & Salted Caramel Ice Cream

fried-lemon-pie-amp-salted-caramel-ice-cream

Info

Course:
Dessert
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 7, Elimination Challenge

Ingredients

Pie Dough:

3 pounds AP Flour
2 ounces sugar
1 1/2 tablespoon salt
2 pounds butter
12 ounces water
2 ounces Makers Mark bourbon
2 ea egg yolks

Lemon Curd:

6 ea eggs
8 ea egg yolks
14 ounces granulated sugar
4 ea lemon zest
11 ounces lemon juice
4 ounces butter

Carmel Ice Cream:

6 ounces sugar, cooked to dark caramel
12 ounces cream
12 ounces milk
Pinch of salt
6 ea yolks
4 ounces sugar

Directions

Pie Dough:

1. Cut fat into dry ingredients.

2. Mix in liquids and work into a dough.

3. Allow to relax and chill. Roll dough out to 1/8” thickness and cut into discs.

Lemon Curd:

1. Put all ingredients into a pot and cook until thick while constantly stirring

2. Blend mixture with an emersion blender and pour into a pan. Chill to thicken

Carmel Ice Cream

1. Deglaze caramel with dairy, sugar, and salt and whisk over egg yolks to make anglaise base. Cook base a la nappe and chill. Freeze in ice cream machine.

Assembly:

1. Sheet the pie dough out, spoon lemon curd into pastry, egg wash pastry shut, freeze, fry

2. Serve with ice cream on side