Lemon pie (Clem)

  • Dough for the crust
  • 1 to 3 lemons (skin and juice)
  • 75gr butter
  • 125gr sugar
  • 3 eggs

Spread the dough and bake it dry.
In the meantime, melt the butter, whip the eggs (separately), grate and squeeze the lemon, then put everything (eggs, sugar, skin and juice) in the pot and stir on medium hot.
When the dough is cooked, pour the mixture on top of it and bake it for about 15 minutes.
You can also whip the white of one or more eggs separately (with a pinch of salt and a nub of sugar) and add them after the top of the pastry has solidified.

This pie is delicious when it's still warm, but it's just as good the day after too... My favourite!



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