When I lived in London, I ran into this dessert at a no-name restaurant. Apparently, it was acquired from a purveyor, not made at the restaurant, so I couldn't get the recipe there. I looked it up and found that it is very simple to make and tastes pretty darn good.
This pie is named after Pope Clement, who is the patron saint of blacksmiths. (Of course you knew that.) He is celebrated on St. Clement's Day, November 23rd, and this pie is traditionally served on that day. After I learned this piece of trivia, I queried some British friends about it. None of them had ever heard of St. Clement's Day, or St. Clement for that matter, so there you go.
The original that I had used a crust made from corn flakes, but I recommend using a store-bought pie crust that comes in an aluminum baking pan for the least amount of fuss. You could also make a puff pastry crust by rolling out a frozen puff pastry sheet and cutting it to size. Or, if you are a proud baker, make your own damn piecrust. The photo that accompanies this post is from the BBC, so you know what the authentic pie is supposed to look like.
The pie filling is essentially a citrus-flavored custard, similar to that found in key lime pie. It is embarrassingly simple to make.
1 Pie crust
1 Whole Egg
4 Egg yolks
14-oz Can Condensed milk
Grated zest and juice of 3 lemons
Grated zest and juice of 2 oranges
1 Cup Heavy cream
1/2 CUp Powdered sugar
Prebake the pie crust according to package directions or use your own recipe.
Pre-heat oven to 350°. With an electric beater, whip the egg and yolks in a large bowl until pale and frothy. Beat in the condensed milk and the citrus juices and zests. Reserve a little zest to use a a garnish. Pour the mix into the piecrust and bake 20 minutes. Allow to cool and then refrigerate.
Just before serving, whip the cream with the powdered sugar to stiff peaks. Layer the whipped cream over the pie and sprinkle with the reserved zest.