Strawberry Meyer Lemon Cream Pie
"The beauty of this pie is twofold. Not only is it super easy to make (bake crust, whip cream, assemble) but when the weather turns warm, you can bake the crust at night when it is cool, and then make the whip cream in the afternoon right before you serve it, and you don’t have to turn the oven on during the daytime. Meyer lemons can be hard to find in the summer time, so feel free to substitute either regular lemon, regular orange (or even a combination of the two)...."
INGREDIENTS
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245 g (1 3/4 cups) all purpose flour
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1/2 teaspoon sea salt
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150 g (1/2 cup + 3 tablespoons) unsalted butter, cold
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3 tablespoons ice cold water
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3 tablespoons vodka
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1 1/2 cups heavy whipping cream, cold
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1/4 cup confectioners’ sugar (powdered sugar)
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zest of 1 Meyer lemon
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1/4 teaspoon sea salt
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2 pints strawberries, divided
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1 tablespoon of Meyer lemon juice
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2 tablespoons apricot jam
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