Lemon pie

Lemon pie

I love lemon pie. At one time, I lived right next to a bakery that made delicious ones. I do not count the number of times I bought one on my way home from college.
And then, I started to prepare them at home and regularly, I shared with you different recipes. You can find them all from the sweet index or using the search bar.

Today, I offer you a very simple version, but made irresistible thanks to the variety of lemon that I used. These are Meyer lemons, a cross between lemon and tangerine. When we walk on American blogs, we very often come across this lemon. Until now, I had never found any. So, of course, I fell in love, even if they are a little more expensive than the more classic lemons. The flesh is a little pink, the flavor is very sweet. They reminded me a bit of the scent of bergamot.

To really appreciate their flavor, I prepared a pie, as simple as possible. It’s really delicious!
And definitely, lemon pie is one of my favorite desserts.

Lemon pie:


110g butter
50g icing sugar
25g ground almonds
185g flour
1 pinch of salt
1 egg

In a food processor, put the butter, sugar, ground almonds, flour and salt. Mix for a few seconds to obtain a powder.
Add the beaten egg and mix without insisting too much. The dough is ready as soon as it comes together. Sometimes you have to add a small trickle of water.

Place the dough on a lightly floured work surface and roll it out to the size of the mold (36×12).
Fill the mold and leave to cool for at least 1 hour.

Preheat the oven to 160°C.

Take the dough out of the fridge and remove the excess. Cover it with a sheet of baking paper and fill it with seeds. Thus, the edges do not fall during cooking.

Bake the dough for about 25 minutes. Remove the leaf and seeds for the last 10 minutes.


3 eggs
120g sugar
1 tbsp cornstarch
4 Meyer lemons

Mix the eggs, sugar and cornstarch.
Finely grate the lemon zest and squeeze the juice.

Put in a small saucepan and let thicken over low heat, stirring constantly.

Pour this mixture over the cooked dough and continue cooking for about 15 minutes. The cream should be taken.
Leave to cool and enjoy.

Lemon Meyer Pie

To finish: of course, this pie can be made with classic lemons. You may need to add a little more sugar and the zest of 2 lemons may be enough.

Very soon, I will offer you another way to make this pie, with another presentation and other, more unexpected flavors…

Leave a Comment