Sharing pies, whether savory or sweet, is always well-received. They are simple to prepare and offer the opportunity to use your imagination to create magnificent combinations. With the arrival of spring, fruit pies take center stage as they are fresh, colorful, and delicious, not to mention they allow us to make the most of seasonal fruits. Today’s recipe is a simple and delicious lemon pie, a creation by Maru Botana that you simply cannot miss....
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In a bowl, combine the flour and powdered sugar. Add the butter, well-chilled and cut into medium-sized cubes.
Work the mixture with your fingertips until it resembles coarse crumbs.
Add the egg yolks one at a time and the lemon juice, mixing gently until a dough ball forms. Avoid over-kneading, as this can make the crust too tough.
Form the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for one hour.
Roll out the dough and use it to line a 26 cm (10-inch) tart pan.
Prick the base of the dough with a fork to prevent bubbles during baking. Pre-bake the crust in a preheated oven at 180°C (350°F) for about 20 minutes.
In a bowl, beat the eggs and sugar together. Add the juice and zest of the four lemons and mix well.
Finally, add the heavy cream and stir until combined.
Pour the filling over the pre-baked crust and bake in a moderate oven for 45 minutes.
Remove the pie from the oven, let it cool, and refrigerate for 24 hours.
Avoid over-kneading the crust dough to ensure it remains tender and flaky.
Refrigerating the pie for 24 hours enhances its flavor and texture.
Serve with whipped cream for an extra touch of indulgence.
Can I use store-bought crust for this recipe?
Yes, you can use a store-bought crust to save time, but making it from scratch will give a fresher and more authentic taste.
How can I prevent the crust from becoming soggy?
Pre-baking the crust and pricking it with a fork helps prevent sogginess.
Can I substitute heavy cream with another ingredient?
You can use half-and-half or evaporated milk, but the texture and richness may vary slightly.
How long can I store the lemon pie?
The lemon pie can be stored in the refrigerator for up to 3 days.
Can I use lime instead of lemon?
Yes, lime can be used as a substitute, but the flavor will be slightly different.
