Lemon Pie
Directions
- 1Break eggs in a saucepan.
- 2Take the zest of 2 organic lemons.
- 3Take the juice of 4 lemons.
- 4Beat the eggs in an omelet style.
- 5Add the sugar while beating hard.
- 6Add the cornstarch.
- 7Add the lemon juice.
- 8Add the liquid cream.
- 9Put this mixture on medium heat and beat for 5 minutes.
- 10When it starts to thicken and 'bells', take it off the heat right away and let it rest.
- 11Add a little cold butter to the cream.
- 12Place one sweet shortcrust pastry or sweet pastry in the oven for 20 minutes.
- 13Pour the lemon cream into the baked crust.
- 14Put a half disc of dough on top.
- 15Join the two doughs together.
- 16Brush with egg yolk for browning.
- 17Make a small hole with a fork and use a small stool to allow steam to escape.
- 18Bake for 15 more minutes, for a total of 35-40 minutes of cooking.
Ingredients
- 4 gros eggs
- 150 g sugar semoule
- 2 organic zest of lemons
- 4 juice of lemons
- 8 cl liquid cream
- 35 g cornstarch
- 1 egg yolk
- cold butter
- 2 pâtes sweet shortcrust pastry or sweet pastry
Equipment
saucepanforksmall stool
Tips
- When the cream thickens and bells, remove it from the heat immediately.
- Add a little cold butter to the cream.
- Use a small stool or similar to make a hole for steam to escape from the top crust.
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