La Milanaise lemon pie

Imprimer ma sélection

Preparation

Preparing the dough :

In a bowl, combine the organic unbleached white all purpose flour and salt.

Add the butter pieces and mix with your fingertips until you obtain a sand-like texture.

Add the cold water, one tablespoon at a time, and mix until the dough begins to form.

Gather the dough into a ball, wrap in cling film and place in the fridge for about 30 minutes.

Prepare the lemon filling:

Remove the zest from the lemons and squeeze out the juice.

In a bowl, beat the eggs with the sugar until frothy.

Melt the butter in a saucepan on low heat. Add the egg-sugar mixture, lemon zest and juice.

Cook over low heat, stirring constantly, until the mixture thickens. Be careful not to boil. Remove from the heat as soon as the consistency resembles thick cream.

Leave to cool slightly, then pour the lemon filling into a container and cover the surface with cling film to prevent a crust forming. Leave to cool completely.

Preparing and baking the pie:

Preheat oven to 180°C (350°F).

Roll out the dough on a lightly floured surface and line a buttered and floured pie tin.

Prick the pie shell with a fork and bake for about 15 minutes, or until lightly golden.

Once the pastry is cooked, pour the cooled lemon filling into the cooked pie shell.

Return the pie to the oven and bake for a further 15-20 minutes or so, until the filling has set.

Finishing :

Allow the lemon pie to cool to room temperature. Then place in the fridge for a few hours to chill before serving.

You can sprinkle a little powdered sugar over the pie before slicing and serving.