Lemon Pie

Ingredients of Lemon pie:

Lemon Pie Recipe

For the sweet pastry:

Flour: 200 g
Salt: 1 pinch
Icing sugar: 100 g
Butter: 80 g
Egg: 1

For the filling:

Lemons (juice 15cl zest and 3): 4
Cane sugar: 125 g
Corn flour curved: 1 c. tbsp.
Butter: 50 g
Eggs: 3

Preparation Method of Lemon pie:

For the dough:
In a bowl, pour the flour, salt and sugar, add the butter cut into pieces. Work all at your fingertips and add the egg. Knead until a ball of dough. Use it now or reserve in the refrigerator at least 2 hours if it does not spread properly.
Preheat oven Th 7 (210 ° C).
Roll out dough between two sheets of lightly floured waxed paper with a roller. Roll the dough to 3 mm thick and go for a circle pie. Prick the dough, cover the bottom with parchment paper and fill with baking beads.
Bake in white: 10 minutes at 210 ° C, 5 minutes at 180 ° C. Remove the balls cooking TICK it and continue about 5/10 minutes. Let dry on a rack.
For the filling:
Squeeze the lemons for juice and zest 15cl 3 lemons.
Mix the zest with cane sugar, add eggs and whisk to blanch. Stir in cornstarch. Bring the juice to boiling and add juice to the mixture while whisking. Put everything in the pot and let it thicken over low heat for about 3 minutes, stirring. Stop cooking. When the temperature is lowered, add the butter, cut into pieces, it is best to use a blender not to incorporate air bubbles and to obtain a perfectly homogeneous mixture.
Fill to the brim tart with apparatus, smooth.
Let cool and reserve in the refrigerator.

Serving:

1-2 people.

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