Lemon Pie

1. 1

   Preheat the oven to 180 Celsius.

2. 2

   Mix the flour and sugar together in a large bowl and cut in the butter. Add the egg yolk and salt and mix together. Add the cold water, little by little, and form into a ball. Cover in plastic wrap and refrigerate.

3. 3

   Roll the dough out until it is only 5 millimeters thick and press into a pie pan. Prick with a fork and refrigerate for 60 minutes or place into the freezer for 30 minutes.

4. 4

   Bake for 20 minutes with a weight (such as a bag of dry rice or beans). Remove the weight and bake until slightly golden. Remove from oven and cool.

5. 5

   Mix the lemon juice and rind, butter, eggs, sugar, and egg yolk together in a saucepan. Cook on medium-high, stirring constantly until thickens, approximately 5-10 minutes.

6. 6

   When it begins to boil, remove from heat, strain, and cover with plastic wrap. Cool in a water bath or in the refrigerator for 30 minutes.

7. 7

   Pour the filling into the pie crust and let cool in the refrigerator until firm, approximately 2 hours.

No additional tips available.