How to make
The flour, powdered sugar, cold butter, egg and cold water are mixed and a dough is kneaded. Wrap it in cling film for fresh storage and leave it in the fridge for 15 minutes.
Roll it out into a crust larger than the pie tin. Spread it over the bottom and sides of the mold to cover it well. Pierce with a fork and bake at 180°C for 15 minutes.
The cream is made by mixing the milk and sugar in a saucepan, heating it and adding the beaten egg yolks and starch with a little milk in a thin stream.
Boil until it thickens, finally add the lemon juice and peel. The cream is poured onto the base and baked at 180°C for 15-20 minutes.
Beat the egg whites with a pinch of salt and the sugar until a thick mixture is obtained. Pour it over the cream and the pie is placed into the oven for another 10 minutes, until the egg whites slightly brown.
The Divine Lemon Pie is ready.
