Lemon Pansy Pie

1 Servings

pastry for one crust pie
2 lg eggs
3 lg egg yolks
3/4 c sugar
1/2 c freshly squeezed lemon juice
1 T lemon rind, Grated
1 c heavy cream, (1/2 pint)
1 pk unflavored gelatin
1/4 c water
Crystallized pansies (optional, see note)

At least 40 minutes before making pie, prepare pastry. While pastry is chilling, start lemon cream filling. In a 1 quart saucepan with wire whisk, beat together eggs, egg yolks, sugar, lemon juice, and rind. Cook over low heat, stirring constantly with wooden spoon, until mixture thickens and coats spoon, about 10 minutes. Strain and set aside. When pastry has chilled, heat oven to 400 degrees. Between 2 sheets of floured waxed paper, roll pastry to an 11" round. Remove top sheet of paper and invert pastry into 9" pie plate, letting excess hang over edge. Remove remaining paper. Trim and flute crust. Pierce bottom and sides of crust with fork. Line pastry with aluminum foil and fill with dried beans or pie weights. Bake 15 minutes; remove foil and weights and bake 10-12 minutes more. Cool on wire rack. Beat cream until soft peaks form; set aside. In small saucepan, combine gelatin and water; heat over low heat, stirring constantly until gelatin dissolves.
Stir gelatin mixture into cooled lemon mixture. Fold whipped cream into lemon mixture until blended. Spread lemon cream filling into crust. Refrigerate 2 hours or until firm. Before serving, place pansies around edges and in center of pie, if desired.

1995 Illinois State Fair