Lemon Pie with Sourdough Crust

This inventive lemon pie transforms stale sourdough bread into a uniquely textured crust that's both sustainable and delicious. The tangy filling is perfectly balanced with a cloud of homemade whipped cream. Photo by Mallory Aussem, Evergold Photography.

Serves 8

Ingredients

For the crust

About 3 really thick slices stale sourdough bread (230 grams)

4 tablespoons brown sugar

4 ounces melted butter

¼ teaspoon salt

For the filling

Zest of 1 lemon

¾ cup plus 2-⅓ tablespoons sugar

½ cup sour cream

4 large eggs

¾ cup lemon juice

1 tablespoon cornstarch

¼ teaspoon salt

For the whipped cream

1 pint heavy whipping cream

3 tablespoons sugar

1 teaspoon vanilla

Instructions

To make crust: Cut bread into 1-inch cubes and roast at 275° for 1 hour until completely dry and

remove from the oven. Preheat the oven to 350°.

Use a food processor or blender to turn the dried bread into very fine crumbs. You'll need about 150 grams of breadcrumbs (the bread will have lost weight in the oven). The finer the texture, the better. Add melted butter and brown sugar to the food processor, or stir into breadcrumbs by hand. The mixture should hold together when pressed. If too dry, add more melted butter.

Press the crust mixture into a pie pan using a flat-bottomed glass, starting with the sides so you can see how thick you're making it. Par-bake the crust for 10 minutes at 350°F.

To make filling: While the crust bakes, combine lemon zest and sugar in a medium bowl. Add sour cream and whisk vigorously until smooth. Add remaining filling ingredients and whisk to combine. Pour filling into par-baked crust and bake at 350° for 35 minutes. Check for doneness – the center should jiggle like jello but not look like a wet puddle. If needed, add time in 3-minute intervals to avoid overbaking. The pie should not look firm when removed from the oven.

To make the whipped cream: Using a stand mixer or hand mixer, beat the heavy cream on medium-high speed until it begins to thicken. Add the sugar and vanilla, then continue beating until soft peaks form.

The whipped cream should be light and fluffy, holding its shape when you lift the beaters but still soft enough to spread or dollop onto the cooled pie. Cool pie completely before topping with whipped cream.