French Lemon Pie
12 servings
60 minutes
French lemon pie is a true gem of French cuisine, combining the tenderness and refreshing tartness of lemons. Its history traces back to traditional European desserts where citrus fruits were used to create a balanced flavor. The shortcrust base with light almond notes smoothly complements the aromatic lemon filling, creating a harmony of sweetness and freshness. The glaze made from powdered sugar and lemon juice gives the pie an exquisite shine and emphasizes its refined tartness. This pie is perfect for afternoon tea or festive gatherings, filling the atmosphere with coziness and the aromas of Provence.
1
Mix melted butter, sugar, and vanilla essence.
- Butter: 250 g
- Sugar: 200 g
- Vanilla essence: 0.5 tablespoon
2
Crack the eggs one by one.
- Chicken egg: 4 pieces
3
Add the juice of one lemon and the zest of two lemons, then add flour, almonds, 0.5 teaspoon of salt, and 0.5 teaspoon of baking powder.
- Lemon: 2 pieces
- Lemon: 2 pieces
- Wheat flour: 280 g
- Ground almonds: 50 g
- Salt: to taste
- Baking powder: 0.5 teaspoon
4
Bake for 40–45 minutes at 180 degrees.
5
For the lemon icing, squeeze the juice of the remaining lemon and mix it with 100-150 grams of sugar (depending on the size of the lemon). Spread the icing on the slightly cooled pie, and the lemon pie is ready.
- Lemon: 2 pieces
- Powdered sugar: 100 g