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Ingredients
Lemon Pie
- For the dough
- 150 grams Pastry flour
- 100 grams ground Hazelnuts
- 1 packet Vanilla sugar
- 1 egg yolk
- 1 pinch salt
- 100 grams butter
- Legume (for blind baking)
- Fat (for the mold)
- For the filling
- 5 egg yolks
- 3 egg whites
- 1 Tbsp cornstarch
- 5 Tbsps Whipped cream
- 100 grams powdered sugar
- 100 milliliters lemon juice
- 1 tsp grated Lemon peel
- 200 grams Whipped cream
- Lime zest
For the dough, cut cold butter into small pieces and mix ingredients with cold butter and mix quickly and shape into a ball and wrap in foil. Refrigerate for 1 hour.
Roll out dough and place in greased springform pan and leave an edge. Line pie shell with parchment paper and pour legumes into shell. Pre-bake shell in preheated oven at 200°C (approximately 400°F) for 10 minutes. Remove from oven and lift out parchment paper and legumes. Set aside pie shell and let cool completely. For the filling, in a double boiler, mix egg yolks, cornstarch, cream and 50 grams (approximately 2 ounces) powdered sugar until thick and creamy and stir in lemon juice. Beat egg whites and remaining powdered sugar until stiff. Carefully fold egg whites into egg yolk mixture and spread mixture into pastry shell and bake in preheated oven at 150°C (approximately 300°F) for about 25 minutes. Remove pie from oven and let cool completely. Whip cream until stiff and fill a pastry bag with whipped cream and decorate edges of cooled pie. Garnish with lime zest and serve.