Black Bottom Lemon Pie | Bake the Book

Photograph: Gentil & Hyers

Lemon pies are a dime a dozen, but rarely do you see one that uses chocolate. The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop juxtaposes the tang of Meyer lemons with slightly bitter, slightly sweet chocolate ganache. A winning combination that will please fruit and chocolate fans alike.

Tips: The recipe specifically calls for Meyer lemons for a reason; they're a less tart, more fragrant version of your standard supermarket lemon. (They're thought to be a cross between lemons and oranges.)These thin-skinned little darlings are in season right now, so pick up more than you need for this recipe and use them to make curd to keep all year round.

Tweaks: As we learned during our Seriously Bitter Sweet feature, the type of chocolate you use has an effect on the finished product. Here, the ganache is made with 70% cocoa bittersweet chocolate. I'd caution against going much darker or lighter, because you need both the sweetness and bitterness to round out the lemon. Too dark, and it'll be too bitter. Too light, and it's too sweet.

As always with our Bake the Book feature, we have five (5) copies of The Four & Twenty Blackbirds Book of Pie to give away.