Lemon Pie

6 servings

90 minutes

Lemon pie is a surefire way to get the most lemon freshness and juiciness without wrinkling your face. This recipe is a zero-waste recipe, as it uses a whole lemon, including its white albedo layer, which we often remove because of its obvious bitterness. Well, we would advise you to get rid of the seeds, as they would be out of place here. Lemon pie is easy to make, with a minimum of ingredients and no complicated steps. Serve the pie completely cooled, ideally the next day and after keeping it in the refrigerator, when the flavor of the filling will become even brighter.

Energy value per serving

• Calories: 690.1
• Proteins: 8.7g
• Fats: 29.6g
• Carbohydrates: 97.3g

Ingredients

• Lemon: 2 pc
• Sugar: 425 g
• Wheat flour: 200 g
• Butter: 180 g
• Water: 45 ml
• Chicken egg: 4 pc
• Salt: 0.8 tsp

Cooking steps

1. Slice the lemons very thinly into half-moons with the peel, removing the seeds.

   Required ingredients:

   • Lemon: 2 pieces

2. Transfer the lemons to a large bowl, add 400 g of sugar, mix well and let sit for 3 hours. Stir occasionally.

   Required ingredients:

   • Sugar: 425 g

3. For the test, put very cold diced butter in the food processor, add 180 g of flour, 25 g of sugar, and half a teaspoon of salt. Mix everything together until crumbly.

   Required ingredients:

   • Butter: 180 g
   • Wheat flour: 200 g
   • Sugar: 425 g
   • Salt: 0.8 teaspoon

4. Continue mixing and slowly pour in the ice water. Once the dough starts to come together, stop the mixer and take it out.

   Required ingredients:

   • Water: 45 ml

5. Divide the dough into two equal parts and shape them into round flatbreads about 3 cm thick on a floured surface. Wrap them in plastic wrap and refrigerate for half an hour.

6. Whisk the eggs until smooth.

   Required ingredients:

   • Chicken egg: 4 pieces

7. Pour the eggs into the lemons, add 20 g of flour and a quarter teaspoon of salt. Mix.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Wheat flour: 200 g
   • Salt: 0.8 teaspoon

8. Take the rested dough out of the refrigerator, let it sit at room temperature for 5–10 minutes, and then roll each flatbread to a thickness of 5–7 mm.

9. Place the bottom layer of dough in a baking dish with a diameter of 22 cm.

10. Pour the lemon filling onto the dough and cover it with a second piece of dough.

11. Seal the edges of the dough together, cutting off any excess dough if necessary. Shape the pie crust into a wavy form using your fingers or press it with a fork.

12. Use a small knife to make several holes in the pie for steam to escape. Place the pie in an oven preheated to 230 degrees for 15 minutes. Then reduce the temperature to 190 degrees and bake the pie for another 25-30 minutes until golden brown.

13. Let the lemon pie cool completely before serving.