My Favourite Dessert Recipe: Lemon Pie

As I have already told you, this year I am, for some reason, excited about the VDay (it is never the case). I think it’s because Makeup4all turns 5, and I’d like to celebrate!

So I thought I’d share one of my favourite recipes with you.  I get that for such an occasion (yeah, talking about VDay, hearts and roses here) people would expect brownies/macaroons/cupcakes.  But why not surprising them with something different? I personally am not a  big fan of sweets, desserts, cakes etc, as shocking as that may sound. But this lemon pie… I could almost kill for it!

Big thanks to my friend Lindsay, who is a cooking goddess, and who gave me this recipe, among many others.

I know that this is not the best photo but it’s the only one that I have, unfortunately.

So here we go:

 Pie Crust

• 140 g flour
• 115 g butter
• 6 tablespoons water
• 1 teaspoon salt

“Mix flour & salt with fork. Cut butter in small pieces and add to flour. Mix with fork, pressing butter into flour, until butter is the size of small peas. Gradually add water, one tablespoon at a time, while stirring with fork. Roll out on floured surface into circle big enough for your pie pan. Fold in half, then fold in half again (the dough should now be a triangle). Place dough in pie pan and carefully unfold. (Only do the following instructions if the recipe calls for a baked pie shell). Prick the bottom and sides all over with a fork. Bake at 245 degrees for 8-10 minutes.”

Lemon Pie

• 200 g sugar
• 2 tablespoons flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 350 ml water
• 2 lemons, juiced and zested (take the peel off in small pieces)
• 30 grams butter
• 4 egg yolks, beaten
• 1 pie crust, baked

“Preheat oven to 175 degrees. In a pan, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture boils. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 8 tablespoons of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour into baked pie crust. Chill.”

 I really hope that you will like it as much, as I do.