Carlos Solis
This fruit, rich in vitamin C, boosts the immune system, fights viruses and bacteria, reduces inflammation, and has antioxidant properties that protect cells from damage. Lemons help the body absorb iron from plant foods, improve digestion, support collagen production for healthy skin, help prevent kidney stones, and benefit the cardiovascular system. The healing properties of lemons extend beyond the flesh—the zest is useful too, which is why every part of this nutritious fruit is used in this lemon pie recipe.
Ingredients for the dough: flour – 420 g; eggs – 2; butter – 200 g; sugar – 150 g; salt – ½ tsp; baking powder – 1 tsp.
Ingredients for the filling: lemons – 2; sugar – 200 g; cornstarch – 1 tbsp.
Preparation
Grate the zest from the washed, scalded lemons, then chop the lemons in a blender to make the filling.
Make the dough for the lemon pie. Sift the flour and mix it with the baking powder, salt, and the grated zest of two lemons. Cream the softened butter with the sugar, then add the eggs one at a time, reserving a bit of yolk for brushing the top of the pie.
Gradually add the flour mixture. Quickly knead the soft dough and form it into a ball. Wrap the ball in plastic wrap and refrigerate for 20 minutes.
Add the cornstarch and sugar to the lemon mixture and stir to combine.
Return to the dough—divide it in half (the pieces should be equal). Place half of the dough into a baking dish, flattening it into a layer about 1 cm thick. Form the edges and pour in the filling.
Roll out the second half of the dough using a rolling pin between two layers of plastic wrap and place it over the pie. Press the edges of the pie together. Brush the surface of the pie with egg and bake for 40 minutes at 160°C.
Life Hack
In this lemon pie recipe, you can substitute baking powder with a combination of baking soda and lemon juice, or use sparkling water or kefir. You can also make a homemade leavening agent by mixing baking soda with citric acid and cornstarch. Another alternative is to use whipped eggs or cream if the recipe calls for them.
To avoid bitterness in the lemon filling, scald the lemons with boiling water or simmer them before preparing the filling. Another way to eliminate bitterness is to remove the inner white pith and use only the lemon flesh. It’s also crucial to remove all the seeds from the lemon mixture, because the seeds add bitterness to the filling.
