Lemon Custard Strawberry Rhubarb Whipped Pie

Are you ready for spring? I sure AM.

I’m also ready for summer!

I’m always up for the flavors of citrus and lemon, and now that we have rhubarb on hand (even if you go for the store-bought Strawberry Rhubarb Preserves), this light and tangy whipped pie induces a longing for spring, summer, and sunny weather!

Lemon Custard Strawberry Rhubarb Whipped Pie 

Crust:
8 Tbs. butter, ice cold, cubed into 1″ pieces
2 cups all-purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
1 Tbs. fresh lemon zest (1 lemon)

 

Preheat oven to 425 degrees.

 

Combine all ingredients, except for water and lemon zest, in the bowl of a large food processor. 

 

Pulse until crumbly.

Drizzle in water, 1 Tbs. at a time, until the dough is beady.

 

Transfer to a large sheet of parchment paper and press into a disc.

Top with another sheet of parchment and roll out into an 11″ round.

 

Transfer to a 9″ pie plate, folding under the excess dough at the edges, and then “fluting” or pinching for decoration. 

 

Press in the grated lemon zest, evenly distributing.

 

Fill with pie beads to prevent the sides from drooping while baking.

 

Bake for 25-35 minutes, until fragrant and golden brown.

 

Remove from the oven and cool for several minutes while preparing the fillings.

 

Lemon Custard Filling:
8 oz. mascarpone cheese filling
10 oz. Lisbon Lemon Preserves or Meyer Lemon Curd

 

Combine the two ingredients in a food processor and process until super smooth.

 

Smooth over the top of a semi-cooled crust.

 

Transfer to the fridge and chill for several hours, until set.

 

Strawberry Rhubarb Layer:
10 oz. Strawberry Rhubarb Preserves

 

Spread the preserves, evenly, over the top of the Lemon Custard Filling.

Chill, again, for several hours, to allow it to set.

 

Lemon Whip:
3 cups heavy whipping cream, very cold
1 cup powdered sugar
1/2 tsp. lemon extract

 

Using a stand mixer or hand mixer, whip the cold cream until beginning to stiffen.

Add the powdered sugar and lemon extract. 

 

Continue to beat for several minutes, until super stuff.

 

Slather and spoon over the top of the Strawberry Rhubarb layer of the pie.

Chill for several hours to set.

 

Top the pie with candied lemon before slicing and serving.