Ipswich Lemon Pie(English)

This lemon pie comes from the English tradition of simple custard tarts, and Ipswich (a market town in Suffolk) has its name on this one for good reason. Four ingredients in the filling: lemon juice, zest, butter, sugar, and eggs. That’s it. No cornstarch, no cream, no meringue. Just pure lemon custard in a shortcrust pastry shell.

The filling method is old-school English baking at its finest. Butter, sugar, lemon juice, and zest get gently heated together until the sugar dissolves, then cooled completely before the beaten eggs are strained in. Straining the eggs removes any chalazae or lumps, so the custard sets perfectly smooth.

Cooling the lemon-butter mixture before adding the eggs is the step that separates a silky custard from scrambled eggs. Hot liquid would cook the eggs on contact. Room temperature lets them blend in evenly and set gently during baking.

The two-stage bake (high heat for 10 minutes, then moderate for another 15-20) sets the pastry quickly before dropping the temperature to cook the custard gently. The filling should be just set with the slightest wobble in the center.

Pro Tips

• Stir the sugar mixture as little as possible while heating. Excessive stirring can introduce air bubbles that mar the smooth surface of the finished custard.
• Strain the beaten eggs through a fine sieve into the cooled lemon mixture. This catches any bits of shell or stringy egg that would create lumps.
• Brush the pastry edges with milk before baking for a golden, glossy finish.
• This pie is equally good hot or cold. Hot, the custard is soft and spoonable. Cold, it sets firmer and slices cleanly.

Variations

• Add a tablespoon of cream to the filling for a slightly richer, less tart custard.
• Use a mix of lemon and orange juice and zest for a mellower, less sharp citrus flavor.
• Serve cold with a dollop of clotted cream or whipped cream for a proper English tea-time dessert.