Lemon Pie


Lemon pie is one of my husband’s favorites. All the ingredients required in this recipe are easy to get.  I am using a pie plate of 23 cm in diameter.


Ingredients <A>
Cake flour         2 cups
Powder sugar    1 table spoon
Butter              185 g (chilled well in the fridge)
Egg yolks          2 (chilled well)
Ice Water          1 table spoon

Ingredients  <B>
Sugar               1 cup
Flour                2 table spoons
Corn starch      3 table spoons
Salt                 1/4 tea spoon

Water              1 and 1/2 cups
Lemons           3
Butter              2 table spoons
Egg yolks        4

Egg whites      4
Sugar              6 table spoons

1. Make a pie crust using the ingredients <A>. Shift the flour and powder sugar together. Cut the butter into small pieces and cut them in the flour. Add the ice water. Mix it well with a fork. Add the egg yolks. Mix it all well but do not over do it as the pastry gets tough. Do it very quickly. Try to press the dough (gently) into a ball. Put it in a bowl and cover with a plastic wrap. Let it rest in your fridge for 30 minutes.

Roll out the dough. The ideal thickness is about 8mm.

The circle of the dough should be about 7 cm wider than the diameter of your pie plate. If your pie plate is 23 cm in diameter, you can make a circle of 30 cm of dough. Roll the dough up around your rolling pin and unroll it over your pie plate. Cut around the edge to fit the dough into your pie plate. The ideal overhang is about 2cm. Place a sheet of oven paper and pie weights on the oven paper.  Bake in the oven, at 180 degrees, for 7 minutes.

2. Then we make lemon filling using the ingredients <B>. In a bowl, mix well sugar, corn starch, flour and salt. Squeeze the lemon. Use a small sieve or colander to catch any seeds. If you are using organic lemons, you can use lemon zest as well.

3. In a medium sauce pan, whisk together the dry ingredients and lemon juice. Add the water as well. Cook it over medium high heat, stir it frequently, until it is brought to boiling temperature. Add butter.

4. Place egg yolks in a bowl. Mix them well with a whisk. Add 1 table spoon of the lemon mixture (3) at a time, repeat it 4 times. After it is mixed all well, add the rest of lemon mixture. Bring to a boil and continue to cook while stirring (please do it very quickly otherwise egg yolks will be scrambled eggs..) constantly until thick. Remove from heat. After it gets cooled down, fill the pie shell with the lemon filling.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in the oven at 175 degrees for 10 minutes, or until meringue is golden brown.

Bon Appetit! 🙂


In Japanese
+レモンパイの作り方+ 23cmパイ型

小麦粉 2カップ
粉砂糖 大匙1
バター 185g
卵黄 2こ
水 大匙1

砂糖 1カップ
小麦粉 大匙2
コーンスターチ 大匙3
塩 小さじ4分の1

水 1と2分の1カップ
レモン 3個

バター 大匙2
卵黄 4個

卵白 4個
砂糖 大匙6

1. Aでパイ生地を作ります。バターを小さく切って、小麦粉に







Bon Appetit!  🙂


One thought on “Lemon Pie

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