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I would like to thank for giving me his lemon pie recipe. I had already published a recipe for lemon meringue pie (see the recipe HERE). This one has nothing to do with it, because the lemon cream is baked directly into the pie and contains no flour or almond powder. The result? A crisp pie with a tangy cream rich in butter and flavor. The most incredible thing is the cooking… The pie boils, makes noise (does it sing??) and above all spreads a delicious smell in the whole house. Everyone salivates as they watch this delicious pie bake. So a big thank you to Jean-François for giving me permission to share his lemon killer pie with you …. To be tried urgently…!
Recipe for 2 pies of 19cm or 1 of 26cm:
Dough of your choice:
Sweet shortcrust pastry:
-250g of flour
-40g of sugar
-125g of soft cold butter
-cold water (60 to 70g)
Or my sweet dough:
-210g of flour
-125g unsalted butter in pieces
-25g almond powder
-50g beaten egg
-1 pinch of salt
-35g icing sugar
-1 vanilla bean
Lemon cream:
-225g of sugar
-120g of melted soft butter
-3 eggs
-3 lemons: zest+juice
-1 pinch of salt
For the sweet shortcrust pastry.
Place the sugar, flour and cold butter cut into pieces in the bowl of a food processor or in a bowl.
Place the sugar, flour and cold butter cut into pieces in the bowl of a food processor or in a bowl.
Blend by hand or with a food processor (the k) until you have a sandy dough.
Add as much cold water as necessary to make a ball of dough.
Place the dough flat under a cling film and chill for one hour.
For the classic sweet pastry option:
Put the almond powder, powdered sugar, inside of the vanilla bean, flour, salt and butter in pieces in the bowl of the mixer.
Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
Add the beaten egg ahead of time and mix just to incorporate it, but no more!
Place the dough flat under a cling film and chill for one hour.
Mix eggs, melted butter and sugar.
Add the zest of the three lemons and their juice.
Roll out the dough (whatever dough you choose) on a lightly floured work surface or parchment paper.
Darken a 26cm circle or two 18 or 19cm circles, placed on parchment paper.
Prick the bottom of the dough.
Bake the dough blank using your preferred method. Here, the method of the flour bag… See the tart recipes for explanations.
Bake at 180°C for 10 minutes then remove the bag. Bake for another 10 minutes, pushing down the bottom of the dough.
Add the lemon cream and bake for 30 to 40 minutes.
The cream should be boiling and starting to brown on the surface, much like a crème brûlée.
Let cool on rack.
Serve warm or the next day! It will be even better! Thank you Jean-François!
