Name: Lemon Pie
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 8
Cuisine: Western
Ingredients: Flour; butter; sugar; water; cream; egg; lemon juice

This lemon pie is incredibly delicious. The combination of egg, cream and lemon juice makes the perfect pie filling. It is not super-sweet, not super-creamy, not super-sour, the taste of lemon and creamy level is just right!

The homemade pie crust is crunchy and combines well with soft pie filling. If you don't want to make pie crust at home, the store bought pie crust works too.

The preparation of pie filling is so easy, simply mix all the ingredients, sift it, pour into pie crust. Then bake it.

ingredients

Pie crust:
Cake flour: 180g
Sugar: 20g
Unsalted butter: 75g
Water: 50g
Pie weights or dried beans for blind baking
Note: the above ingredients can make a pie crust with 9″ or 9.5″ pie plate
Pie filling:
Egg: 4
Heavy whipping cream: 300g
Powdered sugar: 150g
Fresh lemon juice: 80g
Lemon peel: 10g

Special tool: 9.5″ pie plate

instructions

Prepare dough for pie crust:
Sift 180g cake flour into a large mixing bowl, add 20g sugar.
Cut 75g unsalted butter into small cubic, ~1cm. Add butter into the dried ingredients.
Use hand to combine butter and flour until the flour is moistened and the mixture looks like fresh breadcrumbs. You can also use food processor for this step.

Add 50g water, use hand to mix and combine all ingredients to form a wet dough.
Wrap the dough in plastic wrap, refrigerate for at least 1hour, no more than 24hours.

Roll the dough:
Take the dough out of fridge, let it sit for 5-10mins to return to room temperature.
Put some flour on the work surface, use rolling pin to roll out the dough into around 12″ circle, no need to be perfect. Make sure the dough is not sticking to the surface, add some flour when needed.
Transfer the dough into the pie plate, gently press the dough down into dish so that it lines the sides and bottom of the pie dish. Make sure you don’t stretch or pull the dough.
Use a kitchen knife to trim off any excess dough on the edge.
Use a fork to poke holes in the bottom of the crust.

Bake the pie crust:
Pre-heat oven to 350°F.
Line the bottom of the crust with aluminum or parchment paper, then fill the bottom with pie weights or some dried beans.
Bake at 350°F for 15mins, remove dried beans and aluminum, bake for another 5mins.

Prepare lemon pie filling:
Crack 4eggs into a large mixing bowl, whisk well.
Add 300g heavy whipping cream, 150g powdered sugar, and 80g fresh lemon juice. Mix well.

Sift the pie filling for twice, use whisk to disperse small lumps if any.

Pour pie filling into the pie crust. Add 10g lemon peel.
Bake the lemon pie:
Pre-heat the oven to 325°F, bake for 35mins.
Lemon pie can be served when it is warm or cold after chilled in the fridge.

Lemon Pie

Lemon Pie

ingredients

instructions

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