Lemon pie

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8-10p
75 min

For the pastry:
200 g flour
70 g powdered almonds
40 g sugar
85 g butter
1 large egg
Pinch of salt

For the filling:
200 ml lemon juice
160 g sugar
140 g butter
2 egg yolks
2 eggs
20 g cornstarch

For decorating:
20 g sliced almonds
2 lemon slices
Some mint leaves

Así puedes prepararlo

Mix together the flour, almonds, sugar, egg, softened butter (85 g) and salt with your fingers in a bowl until you obtain a smooth dough. Use a rolling pin to spread the dough over a floured surface or a silicone mat and shape into a circle the size of the mould.
Place the dough in the mould and press the edges with your fingers, making sure the bottom is completely covered. Bake in a preheated oven at 180ºC for 20-25 minutes, until lightly golden.
Remove from the oven and allow to cool. Heat the lemon juice with the butter and half of the sugar. In a bowl, beat the eggs, the yolks, the remaining sugar and the cornstarch.
Add the hot mixture, beat with an electric beater and pour into the saucepan again. Cook the cream filling on low heat stirring constantly until thick.
Remove from the heat, allow to cool slightly and pour over the almond pastry, spreading it evenly.
Cover with the top (or plastic wrap) and allow to set in the refrigerator for two hours. For serving, unmould and cut into squares. Decorate with bits of lemon, sliced almonds and mint leaves.

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