About this recipe:This is the only pie my father, who does not care for dessert, has ever enjoyed. I think I could eat this lemon pie every day, that is how much I love lemons and anything made with them! The pastry is very easy to make. Even though it’s yeast-based, it does not take much effort to make.
For the pastry
1 (7g) sachet active dried yeast
180ml milk, warmed
2 teaspoons caster sugar
200g butter or margarine
2 tablespoons caster sugar
375g plain flour
1/2 teaspoon salt
For the filling
1 large lemon
150g caster sugar
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Dissolve the yeast in the warm milk and add 2 teaspoons of sugar. Let stand for 10 minutes.
Preheat the oven to 190 C / Gas 5. Grease a medium pie dish.
Melt the butter or margarine in a saucepan over a medium heat then remove from the heat and let cool a little. In a large bowl, mix the egg with 2 tablespoons of sugar then add the melted cooled butter to the egg mixture. Add yeast and milk mixture and give a gentle stir.
To the egg and butter mixture, gradually add flour and salt and work until the mixture comes together. The pastry should be soft and elastic, not stiff, and should come off hands easily, similar to bread dough.
Divide the pastry into two portions and place on a lightly floured surface. Roll them out using a rolling pin (sprinkling with flour as you go if it starts to get sticky) to roughly the size of your pie dish allowing for a little extra overhang. Press one of the pastry sheets gently into the base and sides of the prepared pie dish.
For the filling:
Place the lemon in a bowl and pour over boiling water (the hot water will make the peel much softer). Cut in half and remove any pips then blitz the whole lemon in a food processor and mix in the sugar.
Spoon the lemon filling into the pastry case then cover with the second sheet of pastry to form the lid.
Pinch the edges together to form a decorative seal. Prick all over with a fork.
Bake in the preheated oven for 45 minutes, or until the pastry is risen and golden. Remove from the oven and serve warm from the oven or allow to cool before slicing and serving.
Instead of using active dried yeast, you could substitute with 25g fresh yeast.