Lemon pie and cream

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  • Flour: 1 1/4 cup
  • Butter: 90 g
  • Gem: 1
  • Chilled water: 1-2 tablespoons
  • Stuffing
  • Eggs: 4
  • Gems: 2
  • Sugar: 2 cups
  • Lemon juice: 1 cup
  • Grated lemon peel: 1 coffee spoon
  • Butter: 60 g
  • Cream: 1 cup


Heat the oven to 200 c. Mix the flour with the butter until the dough is esfarelada. Add the egg yolk and a little water bel cold, working the dough until it becomes homogeneous. Wrap the dough in plastic wrap for your dates and book in the refrigerator.


Mix the whole eggs, egg yolks and sugar. Add the juice and grated lemon rind, Involving everything and light heating in bath, stirring constantly, until obtaining a homogeneous mixture, but do not let it boil. Let thicken and solidify.

Remove from the heat, add the butter, and let it cool. Stir in the cream. Grease a form of pie. Put the mass of the base in the form, pike with a fork, put some dried beans on top and bake in the oven for 10 to 15 minutes, until the blonde. Remove the beans and let cool.

Pour the filling over the dough. Take it to the freezer for at least 3 hours. Remove 10 minutes before serving.

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