Lorenza Avila

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Lorenza Avila

Lemon Cream Pie

Name: Lemon Cream Pie
Prep time: 100 min
Cook time: 100 min
Yield: 10
Cuisine: Internacional
Ingredients: 12 tablespoons butter; 1/2 cups sugar; 1/2 teaspoons vanilla extract; 1 3/4 cups flour; pinches salt; 4 yellow lemons, at room temperature; 1 1/2 cups sugar, for the cream; 8 tablespoons unsalted butter, at room temperature, for the cream; 4 eggs, for the cream; 1/8 teaspoons salt, for the cream

1h 40 mins

Half

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Lorenza Avila

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You have to try this lemon cream pie that will be a hit with everyone. The creamy texture of the lemon combines perfectly with the crunchy crust. It is a perfect dessert for a summer day.

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Ingredients

10 portions

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Preparation

To prepare the pie dough, mix the butter and sugar in the blender until well blended. Add the vanilla.

Preheat the oven to 180 centigrade or 350 Fahrenheit.

Add the flour and salt (previously mixed) to the butter mixture in the blender . Beat at low speed until the dough begins to join. Put the dough on a flat surface with flour and form a disk with the dough. With your hands, put the dough on a mold of pays and press with your fingers to cover the entire mold, including the edges. Make sure that the edge of the sides does not protrude. Leave in the refrigerator until firm.

Bake the dough blindly . Put a greased aluminum foil over the covered mold and place over beans or rice (not cooked, raw as is). Bake and bake for 20 minutes. Remove from the oven, remove the foil and beans (or rice) and make a few holes in the dough with a fork. Re-bake about 20-25 minutes until golden brown. Reserve.

To prepare the lemon cream, grate the yellow skin of the lemons with a grater (being careful not to grate the white part, as it tastes bitter). Squeeze the lemons until you have 1/2 cup of lemon juice.

In a food processor, put the lemon zest and the sugar. Process a few minutes until the grated rind is finely chopped.

In the blender , add the butter and add the sugar mixture with lemon zest. Once mixed, add the eggs one at a time. Add the lemon juice and salt and stir until well blended.

Put the prepared mixture in a pot over low heat and stir to thicken for about 10 minutes.

Fill the cake with the lemon cream prepared and let it set at room temperature.