Rustic Lemon pie
Sometimes while browsing old folders you discover an old recipe. Once cut out of what would later become a supermarket magazine. Formerly baked regularly and now rediscovered. We like to publish it here so that more people will enjoy this delicious recipe.
Porties: cake
Apparatuur
- 1 cake pan 24 cm diameter taar
Ingrediënten
- 250 gram all-purpose flour
- 200 gram vegetable margarine or butter
- 150 gram powdered sugar
- 5 eggs
- 3 lemons
- 150 gram dry beans as a filling for pre-baking
Instructies
Cake dough
- Mix the flour with 125 grams of butter and 100 grams of icing sugar plus 1 egg, to form a cohesive dough. Wrap in plastic wrap and let it rest in the fridge for 15 minutes.
- Preheat the oven to 200 degrees.
- Spread the soft dough evenly over the pie pan. Make a raised edge so that the filling does not fall out later.
- Cover the dough with baking paper and sprinkle the dry beans over it. The weight of the beans ensures that the bottom of the pie does not rise but stays flat. They call this blind baking.
- Bake the cake in the preheated oven for 15 minutes.
Lemon filling
- Scrub 1 lemon well, grate the zest and squeeze all three lemons.
- Melt the rest of the butter. Beat the eggs with the rest of the icing sugar and whisk in the lemon juice and lemon zest. Now mix with the melted butter and stir well until a smooth mixture is formed.
Filling and baking the cake
- Remove the pie crust from the oven. Remove the beans and the baking paper and fill the cake with the lemon filling.
- Bake the pie with the filling in the oven for another 30 minutes.
- Let the cake cool and enjoy.
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