Maggie Beer's meyer lemon pie

Method

1. Step 1

   Dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes.

2. Step 2

   Soak raisins in Vino Cotto overnight.

3. Step 3

   Place lemon halves in the freezer until firm (30 minutes), then slice as thinly as possible on a mandolin. Combine in a bowl with sugar and jam, then stand at room temperature overnight.

4. Step 4

   Preheat oven to 220°C. You will need 4 pie tins, 10 centimetres x 4 centimetres. Roll out the chilled pastry. Cut the bottom pastry disc to 16.5cm (65g) and the top pastry disc to 12cm (50g).

5. Step 5

   Whisk four eggs and a pinch of salt in a large bowl, stir in lemon mixture, then divide among pie tins, distributing lemons and liquid evenly among tins (there may be a little mixture left over).

6. Step 6

   Whisk remaining egg, brush a little over edges of pastry, top each pie with a pastry round, press edges to seal and crimp, then refrigerate to rest (1 hour). Brush tops with remaining egg, scatter generously with sugar and bake until dark golden, 15 minutes at 220°C, then turn down to 200°C for a final 15 minutes.

7. Step 7

   Serve warm or at room temperature.
   
   This recipe was created by guest chef Maggie Beer. Maggie Beer’s Vino Cotto is available in selected Coles supermarkets or from www.maggiebeer.com.au