Recipe Lemon Pie

To prepare this dish

Ingredient list

For the pastry

120 g flour
120 g Unsalted Gourmet Butter
100 g sugar
40 g desiccated coconut
3 tbsp milk
1 lemon peel

For the lemon cream

100 g Unsalted Gourmet Butter
150 g icing sugar
2 lemon peel
2 lemon juice
1/2 lime zest
3 eggs

Elle & Vire products used

Unsalted Gourmet Butter

Necessary ustensils

Whisk

Strainer

Pastry bag

Baking beans

The recipe,
step by step

1. 1

   For the pastry

   
   Combine the flour, sugar, coconut and lemon zest. Incorporate the softened butter using your fingertips.

   Add a little milk to form a ball of pastry and set aside in the refrigerator for 20 min.

   Preheat the oven to 150°C. Roll out the pastry and line a pie mould with straight edges. Add the baking beans (or simply prick the pastry with a fork) and bake for 15 min.

   
    

2. 2

   For the lemon cream

   Mix the lemon zest, sugar and lemon juice. Separate the egg whites from the yolks. Beat the yolks with the first mixture, then cook in a bain-marie.

   Strain out the zest.

   Leave this thickened mixture to cool to 35°C, then add the creamed butter.

   Whisk the egg whites with the icing sugar until they form soft peaks, then add them to the yolk mixture. Use this to fill a pastry bag with a round nozzle.

   Garnish the pastry with an even spiral of lemon cream, then set aside for 30 min before serving. Decorate with a little lemon zest.