Lemon Shortcrust Pie

Baking and Desserts | Greek cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Lemon shortcrust pie

Ingredients

Wheat Flour - 14.1 oz
Butter - 7.1 oz
Chicken Egg - 2 pieces
Baking Powder - 1 tablespoon
Lemon - 2 pieces
Sugar - 8.8 oz
Corn Starch - 1 tablespoon

Step by Step guide

Step 1

For the dough: sift the flour, mix it with the baking powder and the zest of two lemons.

Step 2

Beat the soft butter with 100 grams of sugar until light and fluffy, then add the eggs one at a time. Reserve some of the egg yolk to brush the top of the pie.

Step 3

Add all the flour.

Step 4

Quickly knead the soft dough and roll it into a ball. Wrap the ball in plastic wrap and place it in the refrigerator for about 20 minutes.

Step 5

Grate the lemon with the peel or pass it through a meat grinder. Add 150 g of sugar and starch to the lemon mixture and stir.

Step 6

Divide the dough into 2 parts. Roll out the larger portion into a sheet about 1 cm thick. Roll out the second half of the dough on parchment paper and transfer it onto the pie. Seal the edges of the pie together. Brush the surface of the pie with an egg. Bake at 160°C for about 40 minutes.