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Lemon Slice Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe is from one of my favourite swedish cook-books, called "Two Sisters' Sweets".

This recipe is from one of my favourite swedish cook-books, called "Two Sisters' Sweets".

Ingredients

Serves: 0

Metric Cups

For the Pastry

  • 600 millilitres plain flour
  • 4 tablespoons caster sugar
  • 300 grams butter (or margarine)
  • 1 pinch of salt
  • 3 tablespoons water (icy cold)

For the Filling

  • 2 lemons
  • 500 millilitres caster sugar
  • 3 eggs
  • 2 tablespoons butter (soft or margarine)
  • 100 millilitres plain flour
  • 150 millilitres water
  • 6 sugar lumps (crushed)

For the Pastry

  • 21 fluid ounce all-purpose flour
  • 4 tablespoons superfine sugar
  • 11 ounces butter (or margarine)
  • 1 pinch of salt
  • 3 tablespoons water (icy cold)

For the Filling

  • 2 lemons
  • 17½ fluid ounce superfine sugar
  • 3 eggs
  • 2 tablespoons butter (soft or margarine)
  • 3½ fluid ounce all-purpose flour
  • 5¼ fluid ounce water
  • 6 sugar lumps (crushed)

Method

Lemon Slice Pie is a community recipe submitted by vonsachsen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix sugar, flour, salt and butter in a food processor. Add water and mix for a few seconds, not for too long though. Wrap in cling film and let rest for 30 minutes in the fridge.
  • For the filling whisk together the sugar, eggs and butter. Add flour, water and 2 tsp of lemon zest - save the lemons. Mix until smooth.
  • Peel the pith off the lemons and slice the lemons very thinly, take the pips out and add the slices to the filling.
  • Preheat the oven to 200 degrees C. Line the bottom and sides of a 20 cm diam. pie dish with half the pastry. Pour over the filling. Roll out the other half of the pastry dampen the edges of the pie with water, and put the pie lid on top. Crimp the edges to seal.
  • Sprinkle the crushed sugar on top. Recipe says that you should make a few slashes in the lid of the pie to let the steam escape.
  • Cook for 40 minutes or until it turns golden. Let cool COMPLETELY (I couldn´t wait the first time and the filling was still runny and very hhhhhot, so please be patient) on a rack. Enjoy! :)
  • Mix sugar, flour, salt and butter in a food processor. Add water and mix for a few seconds, not for too long though. Wrap in cling film and let rest for 30 minutes in the fridge.
  • For the filling whisk together the sugar, eggs and butter. Add flour, water and 2 tsp of lemon zest - save the lemons. Mix until smooth.
  • Peel the pith off the lemons and slice the lemons very thinly, take the pips out and add the slices to the filling.
  • Preheat the oven to 200 degrees C. Line the bottom and sides of a 20 cm diam. pie dish with half the pastry. Pour over the filling. Roll out the other half of the pastry dampen the edges of the pie with water, and put the pie lid on top. Crimp the edges to seal.
  • Sprinkle the crushed sugar on top. Recipe says that you should make a few slashes in the lid of the pie to let the steam escape.
  • Cook for 40 minutes or until it turns golden. Let cool COMPLETELY (I couldn´t wait the first time and the filling was still runny and very hhhhhot, so please be patient) on a rack. Enjoy! :)
  • Tell us what you think