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Incredible Lemon Pie

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Recipe donated by Circolo Popolaire, Gloria


For the Pastry

• 90g unsalted butter

• 20g ground almonds

• 50g icing sugar

• 2 large eggs1

• 50g plain flour

• 1/2 tsp salt

For the Lemon Custard

• 1 leaf gelatin

• 3 unwaxed lemons

• 3 eggs

• 70g caster sugar

• 140g unsalted butter

For the Italian Meringue

• 230g caster sugar

• 2 tablespoons water

• juice of 1 lemon

• 4 egg whites


1 To make the pastry, soften the butter with a spatula in a bowl. In a mixer with a paddle (flat beater) attachment, beat the softened butter, ground almonds (almond meal) and icing (confectioners’) sugar until smooth. Then add the eggs, one at a time, while beating. Incorporate the flour and salt and mix until crumbly. Form the dough into a ball, wrap in cling film and rest overnight in the refrigerator.

2 Make the lemon custard. Soften the gelatine in a bowl of cold water for 5 minutes. Zest two of the lemons and squeeze out the juice of all three. In a bowl, beat the eggs with a fork. Combine the lemon juice, sugar and butter in a pan and bring to the boil. Gradually add the eggs, incorporating them with a whisk. Cook over a low heat until the mixture comes to a gentle boil.

3 Pour the mixture into a bowl. Squeeze in the gelatine and incorporate it. Add the lemon zest and use an immersion blender to mix it well. Put into an airtight container and cool overnight in the fridge.

4 Preheat the oven to 175°C/350°F/gas mark 4. Roll out the pastry dough into a 6mm (1/4 inch) thick disc. Grease a tart pan with butter and line with the pastry. Bake in the preheated oven for 15 minutes.

5 To make the Italian meringue, dissolve the sugar into 2 tablespoons of water and the lemon juice in a pan over a low heat. Bring to the boil and cook until the mixture reads 120°C/250°F on a cooking thermometer. If you don’t have a cooking thermometer, put a little of the syrup on