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Lemon Pie

BySarah

INGREDIENTS: 8 PERS.

FOR THE SWEET DOUGH:

  • 200 g of wheat flour
  • 100 g icing sugar
  • 80 g butter
  • 1 egg
  • 1 pinch of salt

FOR GARNISH :

  • 4 lemons (15 cl of juice and 3 zest)
  • 125 g cane sugar
  • 50g butter
  • 3 eggs
  • 1 C. heaped tablespoon of cornstarch

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 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.