Lemon Pie with Marmalade Glaze Recipe

Make or buy a crust to line the bottom and sides of a 9 inch (23 cm) pie pan. No top crust will be needed. With a fork, poke many holes in the crust.

Bake the pastry crust empty by itself for 20 to 30 minutes or until a light golden colour.

While this is happening, zest the 3 lemons, then juice them.

Start to warm the milk gently in a saucepan. Before it gets too far, remove a few tablespoons of the milk and put these in a bowl together with the egg yolks, sugar, cornstarch and beat these together.

Start the oven heating.

When the milk has just about reached boiling (but don't let it boil!), whisk or stir it a bit at a time into the egg mixture. Then turn the combined mixture back into the saucepan, and stir over medium heat until thickened. Stir in the lemon zest, lemon juice, and a generous pinch of nutmeg.

Pour into the pastry shell, and cook in oven until set (about 30 minutes.) Remove from oven and let cool.

Warm the marmalade in a small saucepan or in a microwave, whisking it smooth, then spoon over the surface of the pie and let set before serving.