Lemon Shortcrust Pie
12 servings
70 minutes
Lemon pie made from shortcrust pastry is a true gastronomic masterpiece of Greek cuisine, embodying the warmth of the Mediterranean sun and the freshness of lemon orchards. Its history is rooted in the traditions of Greek families, where baking has always been a symbol of comfort and hospitality. The delicate shortcrust pastry infused with lemon zest melts in your mouth, while the sweet lemon filling offers a refreshing aftertaste with a hint of tartness. This pie is perfect for both morning tea and festive tables. Its balanced flavor—a blend of sweetness, tartness, and creamy tenderness—makes it a true favorite among connoisseurs of exquisite pastries. It can be served with a scoop of vanilla ice cream or a cup of fragrant tea to fully reveal its refined taste palette.
1
For the test: sift the flour, mix it with the baking powder and the zest of two lemons.
- Wheat flour: 400 g
- Baking powder: 1 teaspoon
- Lemon: 2 pieces
2
Cream the soft butter with 100 g of sugar until white, then add the eggs one by one. Save some yolk to brush the top of the pie.
- Butter: 200 g
- Sugar: 250 g
- Chicken egg: 2 pieces
3
Add all the flour.
- Wheat flour: 400 g
4
Quickly knead the soft dough and shape it into a ball. Wrap the ball in plastic wrap and refrigerate for about 20 minutes.
5
Grate the lemon with the peel or pass it through a meat grinder. Add 150 g of sugar and starch to the lemon mixture and mix.
- Lemon: 2 pieces
- Sugar: 250 g
- Cornstarch: 1 tablespoon
6
Divide the dough into 2 parts. Roll out the larger part into a 1 cm thick layer. Roll out the second half on parchment paper and transfer it to the pie. Join the edges of the pie. Brush the surface of the pie with egg. Bake at 160°C for about 40 minutes.
- Chicken egg: 2 pieces