Lemon Pie
A dessert made with a pie crust, lemon filling, and a topping of whipped cream.
Ingredients
all-purpose flour
165 g
cold butter
100 g
salt
3 g
fine sugar
3 g
ice water
60 g
water (for filling)
250 g
salt (for filling)
1.5 g
fine sugar (for filling)
85 g
egg yolk (for filling)
2
cornstarch (for filling)
35 g
lemon juice (for filling)
65 g
butter (for filling)
15 g
whipped cream (for topping)
to taste
Instructions
1
Preparation
Prepare a 7-inch pie pan; squeeze the lemon juice and set aside.
2
Make the pie crust
Sift the all-purpose flour, add the fine sugar, salt, and cold butter. Use a pastry cutter to cut the butter into pea-sized pieces and mix thoroughly with the flour. Slowly add the ice water and gently combine. Do not knead to avoid gluten development. Wrap the dough in a plastic bag and refrigerate for at least 1 hour.
3
Shape and bake the crust
Take out the dough and roll it out to 0.3 cm thick. Place it in the pie pan and press flat, trimming off the excess dough. Let the shaped crust rest for at least 1 hour, then prick all over with a fork. Bake at 180°C for about 20 minutes, and let cool before removing from the pan.
4
Make the filling
Combine 225 g of water, salt, and fine sugar in a saucepan and bring to a boil over low heat. Mix the egg yolks with 25 g of water and cornstarch, then add to the saucepan and cook until translucent. Remove from heat, add the lemon juice and butter, and mix well.
5
Assemble and decorate
While still hot, pour the filling into the cooled crust and spread evenly. Refrigerate, then pipe some decorative patterns with whipped cream along the edge where the crust meets the filling to finish.
