Lemon Pie
This easy lemon pie recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Lemon Pie
This easy lemon pie recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- Preheat the oven to 214 ° C (th. 7). Make your pie dough by pouring the sifted wheat flour, icing sugar, and salt into a bowl. Add the softtened butter and cut it into pieces. Then knead the dough by hand, with your fingertips, then add the whole egg and knead to obtain a nice ball of homogeneous dough. Cover with cling fillm and set aside for 2 hours in the refrigerator.
- Using a rolling pin, spread the pie crust between two sheets of lightly floured baking paper. Roll out the dough to three mm thick and line a tart mold previously buttered and floured. Prick the dough wiith a fork, cover the bottom of a disc with baking paper and garnish it with baking balls. Bake the bottom of the dough to cook it blank for 10 minutes at 210 ° C. Lower the oven to 173 ° C and continue cooking for 15 minutes. Let the pie crust cool on a wire rack.
- PREPARATION:
- Preheat the oven to 214 ° C (th. 7). Make your pie dough by pouring the sifted wheat flour, icing sugar and salt into a bowl. Add the softtened butter and cut into pieces. Then knead the dough by hand, with your fingertips, then add the whole egg and knead to obtain a nice ball of homogeneous dough. Cover with cling fillm and set aside for 2 hours in the refrigerator.
- Using a rolling pin, spread the pie crust between two sheets of lightly floured baking paper. Roll out the dough to three mm thick and line a tart mold previously buttered and floured. Prick the dough wiith a fork, cover the bottom of a disc with baking paper and garnish it with baking balls. Bake the bottom of the dough to cook it blank for 10 minutes at 210 ° C. Lower the oven to 173 ° C and continue cooking for 15 minutes. Let the pie crust cool on a wire rack.
- Prepare the lemon cream. Grate the zeest of two lemons and squeeze the juice of all the citrus fruits to obtain 15 cl. In a bowl, beaat the eggs with the lemon zest and cane sugar to blanch them. Add the cornstarch and whisk again. In a saucepan, bring the lemon juice to a boil and pour it boiling over the eggs while whisking vigorously. Pour the lemon cream back into the saucepan and leave to thicken over low heat for 3 minutes, stirring constantly. Stop cooking and let cool. Incorporate the butter cut into pieces. Mix until you get a perfectly homogeneous consistency.
- Garnish the pie shell with the lemon cream. Smooth the surface well with a spatula. Let cool and reserve in the refrigerator at least 1 hour before eating.
- TIPS
- You can top your lemon pie with a beautiful Italian meringue. To do this, whip egg whites to stiff peaks with icing sugar then spread them on your lemon tart. Brown the meringue under the broiler for a few minutes or using a blowtorch.
Tips for the Best Lemon Pie
- Pre-heat & Prep: Always gather all ingredients before cooking lemon pie.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
