Traditional Lemon Pie

8 servings

100 minutes

The traditional lemon pie is a true masterpiece of Italian cuisine, combining the tenderness of the crust with a refreshing sweet-and-sour filling. Its roots trace back to the Mediterranean, where lemons are valued for their brightness and aroma. The crispy shortcrust perfectly complements the silky lemon filling infused with citrus notes and light caramel sweetness. This pie is ideal for spring and summer gatherings, accompanying a cup of tea or espresso. The divine aroma of fresh lemons envelops the kitchen during preparation, while the golden crust makes it irresistibly appealing. It can be served warm or chilled and remains a favorite treat among connoisseurs of refined desserts.

Energy value per serving

• Calories: 531
• Proteins: 8.7g
• Fats: 23.7g
• Carbohydrates: 70.7g

Ingredients

• Lemon: 5 pc
• Sugar: 350 g
• Butter: 180 g
• Chicken egg: 5 pc
• Egg yolk: 1 pc
• Starch: 1 tbsp
• Salt: pinch
• Wheat flour: 250 g

Cooking steps

1. To prepare the dough, sift 250 g of flour, mix with 100 g of sugar, 120 g of butter (margarine), and a pinch of salt. Rub by hand until crumbly.

   Required ingredients:

   • Wheat flour: 250 g
   • Sugar: 350 g
   • Butter: 180 g
   • Salt:  pinch

2. Add the egg yolk and mix.

   Required ingredients:

   • Egg yolk: 1 piece

3. Gradually pour in cold water (a few tablespoons). There should be enough to make the dough pliable. Knead the dough and place it in the refrigerator for 20 minutes.

4. Grate the zest of two lemons using a fine grater.

   Required ingredients:

   • Lemon: 5 piece

5. Squeeze juice from all the lemons.

   Required ingredients:

   • Lemon: 5 piece

6. Dissolve 250 g of sugar in juice as much as possible.

   Required ingredients:

   • Sugar: 350 g

7. Add 5 eggs, zest, and 60 g of melted butter. Mix.

   Required ingredients:

   • Chicken egg: 5 piece
   • Lemon: 5 piece
   • Butter: 180 g

8. Dissolve starch in water or add it to the mixture in its pure form. Mix well.

   Required ingredients:

   • Starch: 1 tablespoon

9. Roll out the dough and place it in the mold, leaving a border of about 2 cm. Press the edges and trim with a knife. Make holes in the bottom with a fork.

10. Pour in the egg-lemon mixture. You can add melted butter on top for a golden crust.

11. Bake at 180-200 degrees for 40-50 minutes. Baking time depends on the type of oven; the filling should not 'jiggle'.

12. It's better to leave the finished pie in the oven for a while longer so the filling can set completely (a very hot pie may fall apart when sliced). Enjoy your meal!