Homemade lemon pie, the recipe

A simple and delicious, but above all healthy dessert is there lemon cake home made; it is low in calories, contains no additives and has nutritional properties thanks to lemon.

The recipe that we will offer you does not include the use of refined sugar but stevia, a natural sweetener that is not harmful to health. Let's see in detail how to make lemon cake at home, following our step by step recipe.

Lemon cake, ingredients for shortcrust pastry

  • 500 grams of flour
  • 100 grams of butter
  • Half a tablespoon of stevia powder
  • 3 egg yolks
  • 3 tablespoons of cold water

Lemon cake, ingredients for the lemon pie filling

  • The juice of 5 lemons
  • Half a teaspoon of stevia powder
  • 75 grams of corn flour
  • 6 yolks
  • 4 clear
  • 45 grams of butter
  • Half a glass of cold milk

Lemon cake, preparation of puff pastry

  1. Grease the mold with butter to prevent the cake from sticking
  2. Preheat the oven to about 170 degrees
  3. Pour the flour into a bowl and the butter at room temperature
  4. Mix the ingredients, using your fingertips to mix everything
  5. Add the stevia, the three egg yolks and the water you need to make the pasta have consistency
  6. Knead well until it forms a ball then wrap it in cling film and leave in the fridge for about 15 minutes
  7. After this time, transfer the dough into the mold; however, you must first shape it to make it take the shape and make it adhere well, making sure to make an edge of at least two centimeters, high enough to contain the filling inside
  8. Bake the shortcrust pastry for about 25 minutes
  9. Let it cool at room temperature once it is out of the oven

Preparation of the lemon filling

  1. Squeeze the juice from the lemons and add half a teaspoon of stevia
  2. Put the juice in a pot to heat it and let it boil
  3. Take the cold milk and add the 75 grams of corn flour, stirring well to make it homogeneous. When you don't see any more lumps, add this mixture to the pot where the lemon juice is boiling
  4. Keep stirring as it thickens then add the egg yolks and butter, never stopping stirring
  5. Once ready, remove it from the heat and let it cool to room temperature

Preparation of the cake

  1. Pour the mixture into the shortcrust pastry and put it in the oven for another five minutes
  2. Whip the egg whites until stiff and, once ready, use them to decorate the cake to your liking
  3. Put the cake in the oven in grill mode so that it browns for a few minutes.

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