Juicy lemon pie

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 150 g Flour
  • 75 g Butter
  • 50 g Lard
  • 1/4 TEASPOON Salt
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • 2-3 untreated lemons
  • 250 g Sugar
  • 10 g Butter
  • 60 g Cornstarch
  • 3 Eggs (size M)

Directions

  1. 1

    Put the flour on a baking board. Spread cold butter and lard in flakes on top. Add two tablespoons of ice-cold water and salt. Chop thoroughly with a knife, then quickly knead with cool hands to a smooth dough.

  2. 2

    Wrap in foil and chill for 30 minutes. Roll out to a circle (30 centimetres in diameter) on a lightly floured work surface. Line a pastry or pie dish (28 centimetres in diameter) with it.

  3. 3

    Press the edge of the dough firmly. Prick the base several times with a fork and chill for one hour. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20 minutes. Wash a lemon with hot water, dab dry and rub the peel.

  4. 4

    Squeeze all the lemons. Measure out 200 millilitres of the juice (if necessary fill up with water). Set aside one teaspoon of juice for the meringue. Bring 300 millilitres of water, 200 millilitres of lemon juice and zest, 150 grams of sugar and butter to the boil.

  5. 5

    Stir the starch into a little water until smooth and bind the liquid with it, bring to the boil again. Separate the eggs. Whisk the egg yolks and stir into the cream. Leave to cool. Spread the lemon cream on the base and refrigerate for another 30 minutes.

  6. 6

    Beat the egg whites until stiff, while allowing the remaining sugar to trickle in. Stir in the remaining lemon juice. Spread the meringue mixture over the cream. (Use a tablespoon to press in small dents and pull out the tips.) Bake in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for ten minutes until golden brown.