Summer recipe: Lemon pie
Summer is the perfect occasion to gather all your friends and family together to enjoy some good food. Show off how your newly acquired baking and cooking skills. Blow your guests’ minds with this lemon pie recipe made by Maria Algara, photographer, stylist and co-founder of the HomeLifeStyle Magazine. Discover our accessories for the perfect presentation. This is your recipe for success!
1. Pâte sablé:
- 100 gr of brown or organic sugar
- 1 biological egg
- 150 gr of organic butter
- 150 gr of organic rye flour
- 200 gr of organic integral wheat flour
- A pinch of salt
Start by crushing the sugar at full speed until you get powdered sugar. Then mix in the butter, the egg, the two types of flour and a little salt until you get a thick dough.
Then wrap the dough in a cloth or fabric napkin and put it in the fridge.
Meanwhile, start preheating the oven to 180 degrees C and grease a ceramic mould of approximately 25 cm diameter with a little butter.
Take out the dough from the fridge mould it and stretch it out. You can do this with a rolling pin, some flour or by placing it between two baking papers.
Finally, you can press the stretched dough with baking paper inside the mould. Don’t forget to pinch it with a fork! Voilà, now you bake the base for the pie for approx. 18 minutes at 180 degrees C.
2. Lemon curd:
- 170 gr of organic sugar
- 10 pieces of lemon peel (the yellow part)
- 200 ml of lemon juice
- 100 gr of organic butter
- 3 biological eggs
For a perfect lemon curd, the first step, like in the Pâte Sablé, is to crush the sugar at full speed until you get a powdered sugar texture. After that, proceed by adding the lemon peel and keep on grinding until you get a uniform texture, without any chunks. Cut the butter in small slices and add it together with the lemon juice and eggs. Place it on the stove and cook it on medium heat while stirring it for approximately 22 minutes. Let the curd cool down for 1 hour and spread it on top of the cold dough.
- 180 gr of brown sugar
- 3 or 4 egg-whites (depending on if you want it to cover the surface)
- 5 drops of lemon juice
The first step is to crush the sugar at full speed until you get a powdered sugar texture
Meanwhile, in a separate bowl add the egg-whites and a little bit of the lemon juice. Whip everything for approximately 7 minutes, depending on the power of the whisk. Little by little, add the sugar to the mix.
Finally place the meringue into a piping bag and spread it out over the lemon curd.
Now you can start decorating the pie by browning the top with a kitchen blowtorch and by adding some blueberries and lemon or lime slices. Get creative!
You did it! It is time to impress your guests. Maria Algara recommends leaving the pie in the fridge for two hours before serving.
4. The presentation, the final touch
Tablecloths, napkins, plates and cutlery… Are you looking for the summer accessories brighten up your table? Maria has used the Salimah serving board, an acacia wood piece that allows you to present your meals in a different way.
Use the Sachi plates that are a 100% ceramic to serve your pie. The best way to add some colour to your table and a perfect match with the Crisps cutlery set and white tablecloth. Stay tuned for more summery recipes!