Just because we can't be outside as much as we'd like to be doesn't mean that we can't enjoy the spring time! One of our favorite spring flavors is lemon—it's bright, it's tart, and it makes you happy! We're so excited that Chef Brandon Carter shared one of his favorite lemony desserts with us.
1. Whisk all ingredients together and bake in a Pyrex dish at 350 degrees Farenheit until the mixture is set (think creme brulee jiggle).
2. Cool curd to room temperature and then refrigerate.
1. Place the butter in the freezer for about an hour.
2. Combine the shortening, flour and salt. Using your hands, distribute the shortening through the flour until it resembles coarse cornmeal.
3. Grate the butter into the flour mixture using the largest side of a box grater. Gently “fluff” the grated butter into the flour mixture.
4. Make a well in the center of the flour mixture. Strain the ice out of the water and pour into the well. Gently mix the dough by hand until a ball forms, adding more water as needed to hydrate the dough.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
1. To form the hand pies: Divide the pie dough into 6 pieces. Work with one piece of dough at a time and keep the remaining dough in the refrigerate until ready to form. 2. Place dough a lightly floured work surface and roll into a circle, about 8 inches in diameter. Spoon ⅓ to ½ cup of the lemon filling in the center. Brush edges of circle with egg wash. Fold dough over filling to make a half moon shape and crimp the edges with a fork to seal. Continue with the remaining five dough balls. Store finished pies in the refrigerator until ready to cook.
3. When ready, fry pies at 350° until golden brown. Dust with powdered sugar and serve with whipped cream.