Elle & Vire Recipes
 

recipe Lemon Pie

Preparation : 50 min.
Cooking : 25 min.
Resting : 50 min.
for
6 people
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Difficulty   

To make this dish

Ingredient list
For the pastry
120 g flour
120 g Unsalted Gourmet Butter
100 g sugar
40 g desiccated coconut
3 tbsp milk
1 lemon peel
For the lemon cream
100 g Unsalted Gourmet Butter
150 g icing sugar
2 zest of 2 lemons
2 juice of 2 lemons
1/2 zest of 1/2 lime
3 eggs
The fine products from Elle & Vire
The utensils needed
Whisk
Strainer
Pastry bag
Baking beans

The recipe,
step by step

  1. 1

    For the pastry


    Combine the flour, sugar, coconut and lemon zest. Incorporate the softened butter using your fingertips.

    Add a little milk to form a ball of pastry and set aside in the refrigerator for 20 min.

    Preheat the oven to 150°C. Roll out the pastry and line a pie mould with straight edges. Add the baking beans (or simply prick the pastry with a fork) and bake for 15 min.


     

  2. 2

    For the lemon cream

    Mix the lemon zest, sugar and lemon juice. Separate the egg whites from the yolks. Beat the yolks with the first mixture, then cook in a bain-marie.

    Strain out the zest.

    Leave this thickened mixture to cool to 35°C, then add the creamed butter.

    Whisk the egg whites with the icing sugar until they form soft peaks, then add them to the yolk mixture. Use this to fill a pastry bag with a round nozzle.

    Garnish the pastry with an even spiral of lemon cream, then set aside for 30 min before serving. Decorate with a little lemon zest.



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