My Wife is a Chef

Meyer Lemon
Gelato Pie

Make the Lemon Gelato…
Meyer Lemon Gelato recipe

To make the crust…
Break up the graham crackers in the bowl of a food processor fitted with a metal blade. Process the crackers to fine crumbs and then turn them out into a large bowl. Measure 1 cup of the crumbs. (Transfer the remaining crumbs to an airtight container and store at room temperature for up to several days or in the freezer for up to several months). Add the butter, sugar, and cinnamon, and stir to combine. Press the crumbs into the bottom and sides of a 9-inch glass or foil pie plate to form an even crust. Place the crust on a baking sheet and bake until it is firm, about 8 minutes. Remove from the oven and set it aside to cool to room temperature. Place the crust in the freezer until you are ready to fill it, or for up to a week.

Spoon the gelato into the prepared pie shell and use an offset spatula or rubber spatula to create a wavy surface. Place the pie in the freezer for several hours or overnight, to freeze completely.

To make the candied lemon zest…
Use a vegetable peeler to peel long, irregular strips from the lemons, reserving the lemons for another use. Put the strips in a small saucepan, cover with water, and bring to a boil over high heat. Drain the strips in a fine-mesh strainer. Return them to the saucepan, cover again with water, and repeat, bringing to a boil and straining the strips twice more, for a total of three times.

Combine the sugar, corn syrup, and 2 cups water in a small, heavy-bottomed saucepan and bring to a boil over high heat. Dip a pastry brush in water and brush down the sides of the pot to remove the sugar crystals. Add the zest strips, reduce the heat, and simmer, brushing the sides occasionally, until the zest is tender, translucent and candied, about 20 minutes. Turn off the heat and set the saucepan aside to cool to room temperature. Transfer the strips to an airtight container and store them at room temperature for several weeks.

To make the champagne vinegar sauce…
Combine the sugar and 1/2 cup of water in a large, heavy-bottomed saucepan over high heat and bring to a boil without stirring. Dip a pastry brush in water and brush down the sides of the pan to remove the sugar crystals. Use a small, sharp knife to split the vanilla bean lengthwise. Use the back of the knife to scrap out the pulp and seeds and add the scrapings and the bean to the saucepan with the sugar. Continue to cook the sugar without stirring, brushing down the sides of the pan occasionally and swirling the pan so the sugar cooks evenly, until the sugar begins to brown, about 5 minutes. Gently stir the sugar and cook it, stirring until the caramel is translucent and amber colored. Turn off the heat and stir in the vinegar. The mixture will spatter and it may seize and harden. Return the saucepan to medium-high heat and boil the sugar and vinegar until the sauce melts if it has seized, and then thickens slightly, about 5 minutes. Turn off heat and add butter a few pieces at a time, whisking gently, until all of the butter is incorporated.

Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Pour the sauce through the strainer into the bowl set in the ice. Remove and discard the vanilla bean and whisk the sauce occasionally to prevent the butter from separating, until the sauce cools and is syrupy. Use the sauce, or transfer it to an airtight container and refrigerate for up to several weeks. Reheat the sauce over low heat and cool it until it is syrupy before serving.

To serve the pie…
Use a large knife dipped in hot water to cut it into 6 or 8 equal wedges. Spoon 1 table spoon of the champagne vinegar sauce on the bottom of each plate and use the back of the spoon to spread it into a circle about 5 inches diameter. Place a pie wedge in the center of each plate and spoon another tablespoon of the sauce on top of each slice. Spoon 2 heaping tablespoons of whipped cream on top of the sauce and top each slice with three pieces of candied lemon peel.