Lemon pie recipe with shortcrust pastry is simple, quick, but incredibly delicious and fragrant! It just melts in your mouth! Try it, you won’t regret it!
Simple lemon pie recipe
Ingredients
Round baking pan, 23 cm
For the dough:
- 1 egg (category C1)
- 200g butter (82.5% fat)
- 200g sugar
- 350g flour
- 1 tsp baking powder
- A pinch of salt
For the filling:
- 3 lemons
- 150g sugar
- 15g cornstarch
Preparing the Dough:
Place 200g of room temperature butter and 200g of sugar in the mixer bowl.
Mix well using a paddle attachment.
Add 1 egg (preferably room temperature, but straight from the fridge will do).
Mix well again.
Separately, sift 350g of flour, a pinch of salt, and 1 tsp of baking powder.
Add to the dough and mix until combined.
Divide the dough into two parts: one larger for the base and one smaller for the topping. Wrap in plastic wrap and refrigerate the larger portion and freeze the smaller portion.
Preparing the Filling:
Wash the lemons, cover with water, and bring to a boil. Simmer for 5-7 minutes.
Remove and set aside to cool.
Cut the lemons into large pieces and remove the seeds.
Grind the lemons with their peel using a meat grinder or blender.
Add 150g of sugar and 15g of cornstarch to the ground lemons. Mix well.
Assembling the Pie:
Preheat the oven to 180°C (350°F).
Grease the bottom and sides of a 23 cm round baking pan with butter or oil.
Take the larger portion of dough from the fridge and press it evenly into the pan, creating a crust.
Spread the lemon filling evenly over the dough.
Grate or crumble the smaller frozen portion of dough over the lemon filling.
Baking the Pie:
Bake the pie in the preheated oven for 35-40 minutes, until golden brown. Check for doneness with a toothpick.
Let the pie cool before serving to allow the filling to set.
Enjoy your delicious lemon pie with shortcrust pastry!