Name: Pie Crust
Ingredients: 1 cup ice cold water (place the water in a bowl of ice); 1 TBL refrigerated apple cider vinegar; 2 1⁄4 cups all-purpose flour; 1 tsp sugar; 1 tsp salt; 1 stick (8 oz) unsalted butter -cut into 8 pieces – place the butter in the freezer to get cold; 1 egg; 2 tsp water -room temperature

Lemon Curd

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A tart, creamy companion for a sweet buttermilk chess pie

Author: Tim
Prep Time: 5
Cook Time: 10
Total Time: 15 minutes
Yield: 3/4 cup 1x

Ingredients

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1/4 cup sugar
1 large egg
1/3 cup lemon juice
4 TBL butter

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Instructions

Add the sugar, egg, and lemon juice to a small sauce pot and whisk together until smooth
Cook over medium heat and whisk continuously. The mixture will become very frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take about 5 minutes to thicken, but will vary depending on your cookware. The mixture should be thick enough to coat a spoon
Remove from the heat and add one tablespoon of butter at a time, whisking until it has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy
When all the butter has been whisked in place it in an air-tight container and refrigerate. It will thicken as it cools. It will keep 1 to two weeks refrigerated.

Find it online: https://www.cooksavorcelebrate.com/buttermilk-chess-pie/