Hi friends. I’m keeping it easy this week — no extended sourdough process (back next week with something fun!). This is a basic lemon pie, but with a twist, I’m making the crust from leftover bread: sourdough loaves, baguettes — even croissants if that’s what you have. The result is a textured crust with toasty depth, nuttiness, and an exquisite crunch. It’s a perfect counter to a puckery lemon filling with a cream topping that blends barely sweet whipped cream with sour cream. Gratitude to each of you for reading. Be well, Martin
This pie is cooling beside me as I type, a wee little sun, just as the western sun beams in, a surprise break from the relentless hammering we've been getting in the Bay Area. Just Bread and Maura's Bread (w/ your quantity tweaks, my new ritual, game-changing, genius) meeting the finest end a loaf of bread could hope for. So grateful for another lovely recipe and for all the testing you (& fam) do before sharing, Martin.
I made this on a whim with items I had on hand. Rustic french bread made with rye crumbs, muscovado sugar, and instead of lemon juice, I made peach juice out of frozen peaches . I then added an meringue on top and bruleed it. Oh my gosh, I'm in absolute heaven. The buttery bread crumb crust is perfection I will definitely be adding this to the holiday table this year!
I’m in the midst of a bread baking challenge I’ve set for myself this year and loaves pile up some days, even giving them away to friends and neighbors! This pie sounds like a delicious way to fix that problem!
This pie is cooling beside me as I type, a wee little sun, just as the western sun beams in, a surprise break from the relentless hammering we've been getting in the Bay Area. Just Bread and Maura's Bread (w/ your quantity tweaks, my new ritual, game-changing, genius) meeting the finest end a loaf of bread could hope for. So grateful for another lovely recipe and for all the testing you (& fam) do before sharing, Martin.
I love finding new ways to use up bits of leftover food and I’ve never thought to make a pie crust of breadcrumbs, brilliant!
Hey Martin, do you think the crust would work with a filling that may need longer to bake, like 1hour ?
I made this on a whim with items I had on hand. Rustic french bread made with rye crumbs, muscovado sugar, and instead of lemon juice, I made peach juice out of frozen peaches . I then added an meringue on top and bruleed it. Oh my gosh, I'm in absolute heaven. The buttery bread crumb crust is perfection I will definitely be adding this to the holiday table this year!
Lovely! How far in advance could the bread crumbs be made, do you think?
I’m in the midst of a bread baking challenge I’ve set for myself this year and loaves pile up some days, even giving them away to friends and neighbors! This pie sounds like a delicious way to fix that problem!
Pretty ingenious, Martin. (By the way, I like the simple, recipe-forward style of this send!)
Pretty ingenius, Martin. (By the way, I like the simple, recipe-forward style of this send!)
This is a genius idea--and can’t wait to make the crust and this pie. Thank you!
What brand of tart pan is featured in the photos for your Lemon Cream Pie recipe?
I’ve been wanting to purchase a pan for sometime and yours looks nice. Thanks!