Lemon Pie

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In the bowl of an electric mixer, cream the butter for about 1 minute. Add the powdered sugar and cream for another 2 minutes at medium speed.

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Add the egg and vanilla extract. Mix to completely incorporate the egg.

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Then add the almond flour and salt. Mix to combine.

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Add the all-purpose flour and mix on low briefly or with a spoon to combine ingredients. Mix just until flour has been fully incorporated. You can finish mixing with a spatula so the dough doesn’t get over worked with the mixer.

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Wrap the dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.

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Pre-heat the oven to 350ºF.

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Remove the dough from the fridge.

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Sprinkle some flour on the counter.

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Roll out the dough until it’s about 1/4” thick, and 12” in diameter.

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Lift the dough up and transfer it to the tart or pie pan. I used a 8” deep tart pan, it will also work with a 9” pan.

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Press the dough down the bottom and up the sides of the tart pan. Use a knife to trim off the excess at the top.

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Prick the bottom of the crust with the knife or a fork.

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Place the crust in the freezer for 15 minutes or in the fridge for at least 30 minutes before baking.

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Line the bottom of the crust with a piece of parchment paper and fill it up with beans or pie weights.

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Bake the pie crust for about 12 minutes, until the sides and golden.

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Remove the pie weights from the bottom of the crust, and bake the pie for another 5 to 10 minutes, until the bottom of the crust is fully baked and slightly golden.

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You can also use pie shields or pieces of aluminum foil to protect the sides of the pie crust from baking too much. Watch the video to see how I easily do this.

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Remove the pie from the oven once golden all over. Then make the filling.

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Condensed Milk Lemon Pie Filling

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Add the Eagle Brand® Sweetened Condensed Milk, egg yolks, lemon juice, lemon zest to a large bowl. Mix on medium high with an electric mixer until completely incorporated. Pour the filling into the baked crust.

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Bake in the pre-heated 350ºF oven for 18 to 20 minutes, until the pie is slightly jiggly in the middle, but completely set around the edges.

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Remove from the oven.

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Let it cool down and then rest it in the fridge overnight before slicing and serving

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To decorate

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I drizzled melted white chocolate on top of the pie and topped with the Caramelized Lemon Slices and some rosemary sprigs.

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Caramelized Lemon Slices

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Place the water and sugar in a large pot. I like to use a large sauce pan to do this. Bring the water and sugar to a boil over high heat, and once the sugar has dissolved, reduce the heat to medium, and add the lemon slices to the pan. Try to keep them in an even layer, which is why it helps to use a large pan. Let the lemon slices cook in the syrup for 20 minutes or so, until the syrup is very thick and the rind of the lemon slices is almost translucent. The lemon slices will start to caramelize and get slightly brown.

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Using a fork, remove one slice at a time, making sure to let each slice drip any excess syrup on the side of the pan as you remove them. Place them on a baking sheet lined with silicone or parchment paper, and let them dry for a few hours, preferably overnight.

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Crust: You can make the crust ahead, roll it out, line the bottom of the tart pan, cover it with plastic wrap and keep it in the freezer for up to 3 weeks, or in the fridge for up to 2 days.

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Recipe by our friend Camila from Pies and Tacos

Lemon Pie

Lemon Pie

Ingredients

Instructions

Lemon Pie

Lemon Pie

Ingredients

Instructions

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