Meyer Lemon Gelato Pie

Name: Meyer Lemon Gelato Pie
Yield: makes one 9-inch pie; serves 6 to 8
Ingredients: 1/3 cup mild-flavored honey, such as clover or wildflower; 5 tablespoons whole milk; 2 tablespoons pure vanilla extract; 2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour, plus more for dusting; 1 cup packed dark brown sugar; 1 teaspoon baking soda; 3/4 teaspoon kosher salt; 7 tablespoons (3 1/2 ounces) cold unsalted butter, cut into 1-inch cubes and then frozen; 1 cup (2 sticks) unsalted butter, melted; 1 cup sugar; 1/4 teaspoon ground cinnamon; Meyer Lemon Gelato (page 310); 2 lemons; 1 3/4 cups sugar; 2 tablespoons light corn syrup; 2 cups sugar; 1 whole vanilla bean; 1/2 cup champagne vinegar; 2 tablespoons unsalted butter, cut into cubes; Whipped Cream (page 274)

January 26, 2012

We change our gelato pies throughout the seasons—we make strawberry in the summer, pumpkin in the fall. We’ve experimented with others, such as caramel, banana, and coconut. But as good as they all are, the Meyer Lemon is the standout. The graham cracker crust, candied citrus peel, and champagne vinegar sauce turn a simple, familiar dessert into one with many layers of flavor and texture. It’s one of my favorite desserts. The recipe for the graham crackers makes double what you will need for one pie, and the vinegar sauce makes even more than double what you will need, so plan to make this recipe twice within a short period.

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