Lemon-Ginger Pie with Vanilla Bean Whipped Cream
So this recipe takes a little planning-- the lemons should "cure" in the sugar for a few hours (or optimally overnight)-- but other than that, it couldn't be easier. If you are so inclined, you should make homemade pie crust. But if you want an almost as delicious dessert for a lot less hassle, you can use store-bought Pillsbury.
For one pie, 8-10 servings
1 recipe of Flaky Tart Dough, or 1 box of Pillsbury Pie Crust
2 medium (preferably Meyer) lemons, well-chilled for easier slicing
2 cups of sugar
4 large eggs
1 tablespoon finely-minced fresh ginger
1 large egg yolk
1 cup super cold whipping cream
1 teaspoon sugar
1 teaspoon vanilla paste or extract
Unroll one of the pie crusts, and put it into the pie plate. Wrap loosely with plastic wrap, then freeze. Refrigerate the other pie crust.
Slice the ends off of the very cold lemons and discard. Then slice the lemons paper-thin (a mandoline works great), removing any seeds. Put them in a glass bowl, and toss them in the sugar. Cover and let sit at room temperature for 3 hours or for up to overnight (or you can even do this a few days ahead, just put in the fridge until ready to use).
Preheat oven to 350 degrees.
Whisk the eggs, salt and ginger until blended. Add the eggs to the lemon mixture, mixing thoroughly. Pour the mixture into the frozen pie crust. Make sure you evenly distribute the lemons.
Lay the second pie dough over the lemon filling, crimping the top dough over the bottom dough.
Whisk together the yolk and cream. Brush the egg wash over the crust, then sprinkle evenly with sugar. Cut a few slits in the pie to let steam escape, then place the pie on a parchment or foil-lined baking sheet.
Bake until the pie is a deep-golden color-- about 40 minutes.
Let the pie cool completely before slicing-- but warm briefly in the oven before serving.
Whip cream with sugar and vanilla paste to soft peaks (do not overwhip--you want soft and luscious, not buttercream frosting).