How to Make Lemon Pie

Step-by-Step Guide

1. 1

   Step 1: Combine your choice of flour and sugar in a large bowl.

   The gluten free flour needs to be wetter as it absorbs more moisture whilst resting.
   
   Use a fork for this. ,,(To maximize juice, put lemons into microwave for a short time, on medium power.) , Check for bitterness, though. , Be careful not to burn. , Remove from heat and cool (this could be done the day before if you wish) Strain into a large saucepan. ,, If the lemon juice is cold, heat gently, but do not get it too hot. , Be careful the lemon mix is not too hot as the eggs will scramble.
   
   Test for sweetness.
   
   The mix will start to thicken.
   
   Cover with a wet cloth to stop a skin forming. , Gluten free pastry is difficult to roll out, you may need to mold it into the pie dish with your fingers. , Line the dish, gently firm pastry into bottom.
   
   Avoid making any holes, if possible, and make repairs if you do. , You possibly will have some over, this can be used later. , You may overlap the slices a little.
   
   Sprinkle generously with sugar crystals or granulated sugar.
   
   Place dish on a baking tray and bake in the middle of the oven preheated at 180ºC for about 40 minutes.
   
   Check that the filling does not spill out too much.
   
   The sauce will thicken further. , The filling will set as it cools. ,,
2. 2

   Step 2: Grate chilled butter

3. 3

   Step 3: stir into flour and sugar.

4. 4

   Step 4: Stir in egg yolk and enough chilled water to bind to a fairly soft dough.

5. 5

   Step 5: Wrap pastry in cling film and put into the fridge for half an hour.

6. 6

   Step 6: Finely zest the 3 lemons into a bowl

7. 7

   Step 7: and squeeze the juice also.

8. 8

   Step 8: Put lemon remains into a saucepan with some water and heat

9. 9

   Step 9: bring to a boil

10. 10

    Step 10: simmer for twenty minutes or longer if you wish.

11. 11

    Step 11: Remove lemon remains

12. 12

    Step 12: bring liquid back to the boil

13. 13

    Step 13: reduce heat and reduce by half.

14. 14

    Step 14: Add lemon juice and zest

15. 15

    Step 15: heat through.

16. 16

    Step 16: Take a little of the milk and mix about 3 teaspoons corn flour to a paste.

17. 17

    Step 17: Mix milk

18. 18

    Step 18: egg yolks and sugar in a large jug

19. 19

    Step 19: whisk in corn flour mix.

20. 20

    Step 20: Whisk the milk mix again

21. 21

    Step 21: then add to warm lemon mix

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    Step 22: whisking all the time.

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    Step 23: Remove pastry from fridge

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    Step 24: and knead it a little so it can be rolled out.

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    Step 25: Roll out large enough to come up the sides of the dish and over a bit.

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    Step 26: Pour in lemon milk mix halfway up

27. 27

    Step 27: do not overfill!

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    Step 28: Thinly slice remaining lemon

29. 29

    Step 29: arrange over filling

30. 30

    Step 30: which should be thick enough to hold it.

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    Step 31: When the pastry is cooked and the sugar is nice and golden

32. 32

    Step 32: remove carefully from the oven and cool in dish.

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    Step 33: Serve on its own

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    Step 34: with cream or yogurt.

35. 35

    Step 35: Finished.

Detailed Guide

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