Lemon Pie For a 24-26 cm round pan

Pastry:

• 300 g flour
• 150 g sugar
• 100 g butter
• 2 eggs
• 8 g baking powder

Cream:

• zest and juice of 3 medium lemons
• 150 g sugar
• 30 g butter
• 3 eggs

Instructions:

1. Line the bottom of the pan with parchment paper.
2. Grate the lemon zest and squeeze the juice. In a saucepan, combine all the cream ingredients and heat them, stirring constantly, until the mixture thickens. You can use a hand blender to make the cream smoother. As soon as it starts to boil, turn off the heat. Set it aside and let it cool.
3. Now, make the dough. Mix the flour with the baking powder, then add the other ingredients. Knead the dough quickly and divide it into two parts, one slightly larger than the other. Press the larger piece into the pan, covering the bottom and the sides (about 2 cm high). For the smaller piece, here’s a trick: cut a piece of parchment paper to match the diameter of the pan and flatten the dough onto it. Always try to handle the dough as little as possible. Chill both dough portions in the fridge for 30 minutes.
4. Preheat the oven to 180°C (350°F).
5. Spread the lemon cream over the dough in the pan and cover it with the other dough.
6. Bake for about 30 minutes.
7. Before serving, dust with a little powdered sugar.

Enjoy!