Lemon Pie

Name: Lemon Pie
Yield: 12 slices
Ingredients: 175 g flour; 2 tbsp sugar; 100 g cold butter; 1 tbsp water; 5 tbsp freshly squeezed lemon juice; 1 tsp corn starch; 3 eggs; 150 g caster sugar; 100 g soft butter, diced into small cubes; Fresh lemons balm leaves; 250 ml double cream

This lemon pie is tangy and tasty, making it perfect for summer days. The recipe skips merengue and instead focuses on a crunchy biscuit base and zesty lemon cream topping. The pie is best served with lightly whipped cream as an accompaniment with coffee, or after a meal.

https://arlauk.cmsstage.com/recipes/lemon-pie/

Instructions

Step 1

Start by making the base. Mix flour and sugar in a bowl. Cut the butter into small cubes and mix it into the flour and sugar, adding water.

Step 2

Press the dough into a greased cake tin (roughly 22 cm in diameter), forming a base and covering half of the tin’s side.

Step 3

Place the tin in a refrigerator and chill for at least one hour.

Step 4

Pre-bake the base for 12-15 minutes in the middle of an oven heated to 200 °C.

Step 5

To make the lemon cream, mix the lemon juice and cornstarch in a bowl made of a material that retains heat (for example glass or metal). Mix in the eggs and sugar.

Step 6

Put the bowl in a water bath and warm the mixture over an even temperate while constantly whisking until the cream becomes thicker and full. Remove the bowl from the water.

Step 7

Beat in the soft butter cubes one by one, only adding a new cube each time the previous one has been properly absorbed into the cream.

Step 8

Pour the lemon cream into the mould before baking the cake in the middle of an oven, this time at 225 °C for around 10 minutes.

Step 9

When the lemon cake is golden brown on the surface it is ready (even if the cream is still soft).

Step 10

Allow the cake to cool in its mould on a cooling rack. Only remove it from the mould when it is completely cool. Decorate with lemon balm leaves and serve with lightly whipped cream.