Dessert · Pastries as Snack · Pastries for Breakfast · Recipes · Sweets

Lemon Pie

Do you know the Mulino Bianco Lemon Pie? For who don’t know what I’m talking about, it is a cake prepared with a shortcrust pastry base, covered with a soft sponge, filled with some lemon cream.

The sound of this is very tasty but… We can prepare this cake without buy it! It will be genuine and much more delicious!

This cake is perfect in every moment of the day and the year!

Lemon Pie

Lemon Pie

Ingredients for the shortcrust pastry:

  • 160 g of flour;
  • 50 g of sugar;
  • 70 g of butter;
  • 1 egg;
  • 1 pinch of salt;
  • grated rind of 1 lemon.

Ingredients for the lemon cream:

  • 100 g of sugar;
  • 1 egg;
  • 70 g of butter;
  • 40 g of flour;
  • 250 ml of milk;
  • juice of 1 1/2 lemons.

Ingredients for the sponge:

  • 100 g of butter;
  • 100 g of sugar;
  • 3 eggs;
  • 140 g of flour;
  • 1 teaspoons of vanilla extract;
  • 1 pinch of salt;
  • grated rind of 1 lemon;
  • 18 g of baking powder.

Preparing the Lemon Pie

Preparing the shortcrust pastry

In a bowl put together the butter in cubes, the grated rind of the lemon and the flour. Knead with your fingers until a sandy mixture is obtained. Afterwards, add the egg and the sugar.

Knead quickly the ingredients until a uniform pastry is obtained.

Roll the pastry out to an even thickness of about 5 mm. Arrange it into a cake pan of 26 cm diameter. Let it stand in the fridge for at least 30 minutes.

Note: We can use also two smaller cake pans (e.g. 14 cm diameter or 18 cm diameter, you will obtain a slightly lower pie).

Preparing the lemon cream

Warm the milk in a pot (add some lemon rind to give it a bit of extra flavour); in the meantime stir together the egg with the sugar.

Add the sifted flour and mix it.

Pour the hot milk in the egg and sugar mixture (remember to remove the rind) and put it on the stove at low heat.

Add the butter, the lemon juice and stir it until a uniform cream is obtained.

Transfer the cream in a bowl and cover it with cling film (the cling film must be adhere to the cream in order to avoid the crust formation).

Preparing the sponge

Sift the flour with the baking powder and the vanilla.

Stir the butter with the sugar until a soft cream is obtained.

Add the eggs, one at time. Add the sifted powders and the salt. Add the milk and the grated rind.

Mix the ingredients until a uniform mixture is obtained.

Putting together the Lemon Pie

Preheat the oven to 170° C in convection mode.

Take the cake pan with the shortcrust pastry. Cover it with the lemon cream leaving 1 cm of space from the edges.

Note: You can keep a bit of cream aside, it can be used to garnish the top. Put the cream into a pastry bag and, once the surface is covered with the sponge, garnish with it.

Cover all the surface with the prepared sponge.

Baking the Lemon Pie

Bake the Lemon Pie for about 40 minutes.

Take it out of the oven and let it cool.

As needed, sprinkle the top of the cake with some icing sugar!

Lemon Pie

Lemon Pie

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