Ode to the Lemon

By Pablo Neruda

        From blossoms
        released
        by the moonlight,
        from an
        aroma of exasperated
        love,
        steeped in fragrance,
        yellowness
        drifted from the lemon tree,
        and from its plantarium
        lemons descended to the earth.

        Tender yield!
        The coasts,
        the markets glowed
        with light, with
        unrefined gold;
        we opened
        two halves
        of a miracle,
        congealed acid
        trickled
        from the hemispheres
        of a star,
        the most intense liqueur
        of nature,
        unique, vivid,
        concentrated,
        born of the cool, fresh
        lemon,
        of its fragrant house,
        its acid, secret symmetry.

        Knives
        sliced a small
        cathedral
        in the lemon,
        the concealed apse, opened,
        revealed acid stained glass,
        drops
        oozed topaz,
        altars,
        cool architecture.

        So, when you hold
        the hemisphere
        of a cut lemon
        above your plate,
        you spill
        a universe of gold,
        a
        yellow goblet
        of miracles,
        a fragrant nipple
        of the earth's breast,
        a ray of light that was made fruit,
        the minute fire of a planet.     
 

Crostata al Limone: Italian Lemon Pie

Ingredients

For the Pie Crust

• 190 grams of 00 Flour
• 75 grams of confectioner's sugar
• lemon zest from 1 lemon
• 2 egg yolks
• 95 grams of cold butter
• 1 pinch of salt

For the Lemon Cream

• 4 egg yolks
• 100 grams of sugar
• 35 grams of flour
• 500 milliliters of whole milk
• 2 tablespoons of Lemon Juice
• Lemon zest from 2 lemons

Preparation:

The Pie Crust

1. Place 190 grams of 00 flour, a pinch of salt, and 95 grams of cold butter into a food processor and pulse until the dough looks like sand.
2. Place the mix in a bowl with 75 grams of confectioner's sugar and 2 egg yolks
3. Knead briefly until mixed.
4. Wrap the dough in plastic wrap and let it rest in the fridge for one hour.

The Lemon Cream

1. In a saucer pot, mix 4 egg yolks with 100 grams of sugar, then add 35 grams of flour and 2 tablespoons of lemon juice. Mix with a whisker.
2. In another pot, add the zest from 2 lemons to 500 milliliters of milk and bring to a boil.
3. Add the hot milk to the egg mix a little at a time, whisking well to avoid lumps.
4. Bring the mixture to a boil, mixing constantly with the whisker. Remove from fire when the cream starts bubbling and becomes denser.
5. Transfer to a container and cover with plastic wrap. Let it rest on the countertop.

The Pie

1. Preheat the oven at 340° F
2. Dust your counter and your rolling pin with flour. Roll the dough and place it inside a baking pan (diameter 20cm).
3. Fill the crust with the lemon cream.
4. Use leftover dough for decorations or cookies.
5. Bake at 340° F for 1 hour.