Lemon and Watermelon Pie
No Fail Crisp Pie Crust
- 1 stick unsalted butter, soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
- 1/2 cup lemon juice
- 1 cup minus 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3 large eggs
- 1 1/2 sticks unsalted butter, very soft
- 4 cups watermelon in small cubes
- 4 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 4 teaspoon gelatin
- 3 tablespoons water
- 1/2 cup whipping cream
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Few mint leaves
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- To make crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Add flour in one step and on low speed mix until just combined. Do not over mix.
- Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for about 30 minutes or until well chilled.
- Meanwhile chill work surface area that you will be rolling dough on by placing a cookie sheet filled with ice cubes on the area.
- Preheat oven to 350°F and set aside an 8- or 9-inch pie pan.
- Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into pie pan and remove excess. Press dough into any cracks or tears.
- Prick holes all around bottom of crust using a fork and place in oven. After baking for about 5-8 minutes check pie to ensure that dough is not forming bubbles on bottom. If so, prick bubbles with a paring knife or fork. Bake crust until light golden brown, about 12-15 minutes and remove from oven.
- For lemon curd, combine lemon juice, and sugar in a medium saucepan. Add eggs and whisk rapidly smooth. Place over medium-high heat and whisk constantly until boiling and mixture makes thick bubbles. Remove from heat.
- Let mixture cool until it is lukewarm or better yet, until a thermometer reads 130°F. Add butter and stir until smooth. Pour mixture into prebaked pie crust and place the pie in refrigerator.
- Place 2 cups of watermelon in a measuring cup. Add water until it reaches the 2-cup level. (Water will seep thru chunky bits of watermelon.) Place in a blender and blend until very smooth. Pour into a saucepan with sugar and heat until lukewarm. Do not overheat or you will destroy the pink-red color.
- Mix gelatin and water and set aside for 3 minutes. Add to heated watermelon and stir until gelatin is dissolved.
- Place over an ice bath and stir until it starts to thicken slightly. (Like ranch dressing.)
- Stir remaining watermelon cubes into mixture. Fill into pie covering lemon cream and place in refrigerator until set, about 1-2 hours.
- Whip cream, sugar, and vanilla in a cold bowl to stiff peaks. Pipe rosettes on edge using a large star tip on edge of pies.
- Cut mint crosswise in thin slices and sprinkle on pie, if desired.