Because I had little to no pictures last post, I made sure to really document this recipe! I had originally planned on making this pie over the weekend since my dad loves pie, but we ended up having a lot of other dessert stuff, so I held off until today.
I like making my own pie crust, so instead of using a frozen one, I went the from scratch route. I surprisingly do not own pie weights. In stead I have a bag of dry beans that I use specifically for blind baking.
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| Pie crust out of the oven. |
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It was pretty easy to make the rest of the pie. Like Lisa, I had a lot of lumps when combining the flour, sugar, lemon zest and butter. But by the time I added the rest of the ingredients, it was fine. I just used a whisk and did it all by hand.
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| Fresh lemon zest |
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| Pie filling |
My pie baked for just about 50 minutes. Sometimes I feel like I tend to under cook things, so I really tried to be patient and wait until I really felt it was ready to take out of the oven.
My husband and I dug into the pie after dinner tonight. It wasn't quite what I was expecting. There seemed to be a strange after taste, which we determined was the nutmeg. I'm pretty sure that Lisa left it out and I kind of wished that I had too. I did some research and there are versions without the nutmeg. I'm bummed that I didn't like it more.
I like making my own pie crust, so instead of using a frozen one, I went the from scratch route. I surprisingly do not own pie weights. In stead I have a bag of dry beans that I use specifically for blind baking. 
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