Growing up, we always ate lemon meringue pie for my dad’s birthday, which also happens to be pi day. These individual pie bowls were a fun way to spruce up the classic… I’ve always loved a blackberry-lemon combo, and whipped cream definitely beats meringue. The salty-oaty crust, which makes up the base, is a delicious (and gluten-free) surprise. Enjoy!
For the crust:
- 1 ½ cup oats
- ½ teaspoon salt
- ½ cup cold butter, cut into 8-16 pieces
- ¼ cup cold water
In the bowl of a food processor, pulse the oats until they become a fine flour. Add the salt, and combine. Add the butter, and pulse until it becomes about the size of peas. Continue to pulse, while slowly adding the water. When the dough has just begun to form a ball, remove it from the food processor, form into a disc, wrap in plastic, and chill in the refrigerator for 30 minutes.
On parchment paper, roll the dough into a thin sheet, about 1/8-1/4 inch thick. Place in the refrigerator, while the oven heats to 400 degrees.
Put the dough and parchment on a baking pan, and bake for 15-20 minutes, until golden and crisp. Set aside.
For the blackberry sauce:
- ¼ freshly squeezed lemon juice
- ¼ cup sugar
- 2 cups (10 ounces) frozen blackberries
- 1 cup (6 ounces) fresh blackberries
Combine the lemon juice, sugar, and frozen berries in a small saucepan over medium-low heat. Simmer, stirring occasionally, until blackberries have broken-down and sauce is reduced – about an hour. Turn off the heat, add the fresh blackberries, and stir to combine. (While the blackberry sauce cooks, prepare the lemon curd.)
For the lemon curd:
- ½ cup butter
- 1 ¼ cups sugar
- 4 large eggs
- 4 large egg yolks
- ¼ cup lemon zest
- ¾ cup fresh lemon juice
- ¼ teaspoon salt
Beat the butter and sugar until light and fluffy. Add the eggs and yolks, zest, lemon juice, and salt, and mix to combine. The mixture should be thin and a bit curdled looking.
Cook the lemon mixture in a saucepan, over medium heat, stirring constantly until thick – about 10-15 minutes. (If the mixture boils, it will curdle, so the goal is to bring it to a temperature just below boiling.)
To assemble the dessert, crumble the oat crust, and place in the base of 6 small bowls. Top with warm lemon curd. Place the bowls in the refrigerator, to allow the curd to set, about 20 minutes. Top with cooled blackberry sauce.
*These can be served immediately or up to a day after assembly. Store in the refrigerator until an hour before serving. They’re best at room temperature.
For the whipped cream:
- 1 pint heavy cream
- 1 tablespoon sugar
Beat the cream and sugar until soft peaks form. Serve with lemon bowls.