Intense Lemon Pie
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
Intense lemon pie
  • for the filling:
  • a pinch of salt
  • 2 large organic lemons
  • 2 cups of sugar
  • 4 eggs
  • 4 Tbsp unsalted butter
  • 3 Tbsp of flour
  • for the crust:
  • 1¾ cups of flour plus flour to roll out the dough
  • 10 Tbsp unsalted butter, cut in cubes and chilled
  • 2 Tbsp of vegetable shortening
  • 1 tsp of salt
  • 5 Tbsp of ice-cold water
  1. Wash the lemons, grate the zest and cut them in thin slices.
  2. Put the zest and lemon slices into a bowl together with sugar and salt. Cover with plastic wrap and let it rest for 1 day at room temperature.
  3. The day after pulse flour, butter, shortening and salt in a food processor until well combined. Add the ice-cold water and pulse until dough forms.
  4. Divide the dough in two.
  5. Roll each half out forming a disk and cover with plastic wrap and let it rest in the fridge for 1 hour.
  6. Turn on the oven to 425°F/220°C.
  7. Beat the eggs until foamy and then add the melted butter and 3 Tbsp of flour. Pour into the lemon and sugar mixture.
  8. On a lightly floured surface roll out the first disk of crust to reach 12" and lay it into a 9" pan (I used a larger one).
  9. Pour in the filling.
  10. Roll out the second disk and pinch top and bottom edges together.
  11. With a sharp knife cut 5 steam vents in the top crust.
  12. Bake for about 30 minutes and then reduce the oven temperature to 350°F/180°C and bake for 30 minutes more or until golden brown.
  13. Let it cool completely before serving.
  14. Buon appetito!
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