Plant Potluck*, a light flavorful pie works really well. This lemon pie with rosemary crust was perfect and easy to make. The flavors compliment each other perfectly and each have a nice present, but are not overwhelming. Make this pie for your next summer party (recipe below). You won't regret it!
*Have you checked out the Sparkling Summer Sangria with edible flowers Lauren made for the Plant Potluck? It was a huge hit. Not only did it taste great, but it was also beautiful to look at.
Preheat the oven to 350˚F.
1 1/3 cup flour
3 tablespoons cane sugar
2 tablespoons chopped fresh rosemary
pinch of salt
1/3 cup cold butter, cubed
1-2 tablespoon ice water
Mix together flour, sugar, rosemary, and salt in a food processor. Next, add in the butter and pulse until large pea sized bits start to form. Then add in just 1 tablespoon of ice water to start. Pulse a few more times and check to see if the dough holds together when pressed with your fingers. If not, add in the 2nd tablespoon.
Put the dough out into a butter a 9-inch tart or pie pan. Press the dough firmly down onto the pan, working from the center out to the sides (make sure all sides are even). Use a fork and pierce the bottom of the pie a few times to avoid bubbles. Bake for 15 minutes, then cool for at least 5 minutes before adding filling.
1 cup plain Greek yogurt
1/2 cup cane sugar
1/2 cup fresh lemon juice
1 teaspoon lemon zest
While pie crust is baking, prepare the filling. In a bowl, whisk yogurt and sugar in a bowl until combined. Next add in eggs, one at a time followed by lemon juice and zest. Whisk together all ingredients until evenly combined.
Pour filling into the crust and bake for 30 minutes or until the center is set and only slightly jiggles.
Cool pie completely, chill in the fridge for at least 1 hour before serving. This tart can be made the day before. Just covered and chilled in the fridge.