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

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

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