Pastry
2 large eggs
3 large egg yolks
3/4 cup sugar
1/2 cup lemon juice
1 tablespoon grated lemon rind
1 cup (1/2 pint) heavy cream
1 package unflavored gelatin
1/4 cup water
Crystallized pansies (optional)
At least 40 minutes before making pie, prepare Pastry. While pastry is chilling, start lemon cream filling. In 1-quart saucepan with wire whisk, beat together eggs, egg yolks, sugar, lemon juice, and rind. Cook over low heat, stirring constantly with wooden spoon, until mixture thickens and coats spoon—about 10 minutes. (Do not boil.) Strain and set aside.
When pastry has chilled, heat oven to 400. Between 2 sheets of floured waxed paper, roll out pastry to an 11-inch round. Remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. Remove remaining sheet of waxed paper. Fold excess pastry under so that it is even with rim of plate. With fork, pierce bottom and all around side of pastry to prevent shrinkage. Line pastry with aluminum foil and fill with uncooked dried beans or pie weights.
Bake pastry crust 15 minutes; remove foil with beans and bake 10 to 12 minutes longer or until crust is golden. Cool crust completely on wire rack.
When pastry crust has cooled, beat cream until soft peaks form; set aside. In small saucepan, combine gelatin and water; heat over low heat, stirring just until gelatin dissolves. Stir gelatin mixture into cooled lemon mixture. Fold whipped cream into lemon mixture until blended. Spread lemon cream filling in pastry crust and refrigerate 2 hours or until firm.
Before serving, place pansies around edge and in center of pie, if desired.
Pastry: In medium-size bowl, combine 1 1/4 cups unsifted all purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt. With pastry blender or 2 knives, cut 1/4 cup (1/2 stick) butter and 1/4 cup vegetable shortening into flour mixture until mixture resembles coarse crumbs. Sprinkle 2 to 3 tablespoons cold water over flour mixture, mixing lightly until pastry holds together when lightly pressed. Shape pastry into flattened ball. Wrap and refrigerate 30 minutes.
