Nonna Nella's Sunshine Pie

Name: Nonna Nella's Sunshine Pie
Total time: 1800 s
Yield: 1 pie
Cuisine: American
Ingredients: 4 large eggs; 1/2 cup granulated sugar; 1 large lemon, zested; 4 large lemons, juice freshly squeezed and strained; 1 ⁄2 cup unsalted butter, cut into small pieces; 3 ⁄4 cup tapioca starch; 6 Tbsp unsalted butter, chilled and cut into small pieces; 2-3 Tbsp cold water or maple syrup; 1/2 cup edible flowers and petals; 2 Tbsp apricot or peach jam

Emma Frisch @emmafrisch

Ithaca, New York

Adapted from "Seasonal Family Almanac: Recipes, Rituals, and Crafts to Embrace the Magic of the Year," by Emma Frisch. Though Emma’s mother’s passion for food stems from her Italian heritage, a few foods from her British roots stuck around. One of them is lemon curd, a sweet and tart, creamy gold spread that screams sunshine. This celebration pie, complete with ripe summer berries and edible flowers, is an ode to the sun. Make it a summer tradition to collect decorations and bake this pie together with your family. Use maple syrup for a slightly sweeter crust, or water for a milder base, as the filling doesn’t skimp on sweet!

Emma Frisch @emmafrisch

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Ingredients

30 minutes

1 pie

4large eggs
1/2 cupgranulated sugar
1large lemon, zested
4large lemons, juice freshly squeezed and strained
1⁄2 cup unsalted butter, cut into small pieces
11⁄2 cups fine almond flour
3⁄4 cup tapioca starch
6 Tbspunsalted butter, chilled and cut into small pieces
2-3 Tbspcold water or maple syrup
1 pint seasonal berries of choice
1/2 cupedible flowers and petals
2 Tbspapricot or peach jam

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Steps

30 minutes

1

To make the lemon curd filling: Have your measured ingredients at the ready by the stovetop. In a medium heavy-bottomed saucepan, combine the eggs and sugar over medium heat and cook, whisk continuously, until the sugar is melted and the mixture is light in color, about 5 minutes. Do not look away or abandon this task or you will have sloppy scrambled eggs.
2

Add the lemon zest, lemon juice, and butter and continue whisking until the butter is melted. Lower the heat to medium-low and continue whisking until the mixture thickens and comes to a low simmer. Remove from the heat. Strain the curd through a fine-mesh sieve set over a bowl and use a spatula to press the lemon curd into the sieve, gently pushing it through the sieve to remove any bits of lemon and egg. Set aside to cool while you prepare the crust.
3

To make the almond pie crust: In a food processor, combine the almond flour, tapioca starch, and salt and pulse to mix. (You can also do this by hand.) Scatter the butter into the bowl and pulse until the mixture resembles breadcrumbs. Sprinkle 2 Tbsp of cold water or maple syrup into the mixture and pulse until the dough forms a smooth ball. The dough should not be too wet, but if it’s very dry, add 1 more Tbsp of water or maple syrup and pulse to incorporate.
4

Press the dough into an 8- or 9-inch pie pan with your palms and fingers, spreading it in an even layer along the bottom and gently molding it around the edges. If the dough breaks, use your fingers to repair the cracks. You can press the tines of a fork along the edge of the crust to decorate it. Evenly prick the bottom surface of the pie crust with a fork and place it in the freezer for 10 minutes.
5

Preheat the oven to 350°F.
6

Bake the chilled pie crust for 20 minutes, or until light golden brown. Cool on a rack until no longer warm to the touch.
7

Once the crust is cool, pour in the cooled curd and smooth the surface with a spatula or the back of a spoon. Allow the pie to cool completely before decorating and serving, or refrigerate it to further set the curd.
8

Decorate the cooled pie as you wish with berries and edible flowers, if desired.
9

In a small bowl, whisk the jam with 2 tsp of water. Strain through a fine- mesh sieve into a second small bowl. Using a pastry brush, carefully glaze the top of the pie to add sheen to your masterpiece.
10

Serve cold. Store leftovers in the refrigerator for up to 3 days.