Penelope was all set to meet Bubby at his Bubby’s Pie Co. restaurant down on Hudson Street in Manhattan, and was so looking forward to it, not only because she was a big fan of his cookbook, “Bubby’s Homemade Pies”, and because the food at Bubby’s is delicious but also because, if anyone hasn’t noticed yet, Penelope could use a signature pie to offer.So after getting there early, and with something like “bells on” (except that Penelope never over-accessorizes), all that was waiting for her was a reply text message from Bubby to Javier to tell Penelope that he wasn’t coming. Um, okay. Javier was very nice about it. So was Vinny. And the fair trade organic coffee was good, too. Also, after 20 minutes of studying the place mat, which identifies every American president, Penelope was happy to learn that Franklin Pierce was the 14th president, and not just a university in New Hampshire. Still, no Bubby is no Bubby. So now what? Reschedule. And use guilt.But since this meeting turned out to be a lemon, Penelope decided to make something good out of it.

Sweet Pastry Crust

• 1 ⅔ cups all-purpose flour
• large pinch of salt
• ¼ cup unsalted butter
• ⅓ cup sugar
• 1 egg, lightly beaten
• 1-2 drops vanilla extract

(Makes 1 lb., enough for 2 8-9 inch tart shells. If you are only making one tart, freeze half the pastry to use later)Sift the flour and salt together in a large bowlCut the butter into ½ inch cubes and work into the flour with your fingertips until the mixture is the texture of fine bread crumbsStir in the sugar, and make a well in the center of the dry ingredientsPour the combined egg and vanilla in the well and slowly work the mixture using a fork or flexible metal spatula. (If the dough is too dry, sprinkle it with a few drops of water until it just holds together)On a lightly floured surface, using the palm of your hand, push the dough away from you several times until smoothMake the dough into a ball and flatten it slightlyWrap it in plastic wrap and refrigerate it for at least 20 minutes before usingBrush a 1 ½-inch-deep 8-inch fluted tart pan with removable bottom with melted butterOn a floured surface roll out the pastry into about a ¼ inch thick round and line the tart panChill the pastry for 30 minutesPreheat the oven to 375°Bake blind (see Helpful Hint #9) for 10 minutes until the pastry is firmRemove the pie weights and paperIf the bottom of the pastry looks wet, bake for another 3-4 minutesReduce the heat to 275°

The Filling

• ⅔ cup whipping cream
• 4 eggs
• ⅔ cup sugar
• juice of 4 lemons, about ¾ cup (see Helpful Hint #8)
• finely grated zest of 1 lemon

Warm the cream in a small saucepan over low heatWhisk together the eggs, sugar and lemon juice in a large bowlStir in the warmed creamPour the mixture through a fine strainer, then stir in the grated lemon zestPour into the pastry shellBake for 35 minutes, or until the filling is just firm to the touchWhen you take the tart out of the oven it will look quite soft in the middleLet it cool completely, then remove it from the pan and chill for several hours or overnight, until the filling is firm enough to cutDust with sifted confectioners’ sugar just before servingKeeps for 3 days refrigerated – that is if there are no actual people in the house. Otherwise, more like 3 minutes.

Adapted from Le Cordon Bleu – Complete Cook – Home Collection, Thunder Bay Press