Milk and lemon pie

Name: Milk and lemon pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 140 g soft butter; 250 g all-purpose flour; 50 g powdered sugar; 1 egg yolk; 1 pinch of salt; 0.5 lemon (only the zest); 240 ml milk; 5 tbsp or more lemon juice; 110 g brown sugar; 60 g soft butter; 3 eggs (room temperature); 3 tbsp all-purpose flour; 2 tsp vanilla extract; 1 pinch nutmeg

13-11-2018 / B S / No Comments / Pies

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This milk and lemon pie is perfectly sweet and sour. A mix of flavors between delicate soft milk filling mixed with tangy lemon juice, vanilla, nutmeg and cane sugar. Best with the fresh seasonal fruit.

Milk and lemon pie

Delicious milk and lemon pie with creamy filling.

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Prep Time 30 mins

Cook Time 50 mins

Total Time 1 hr 20 mins

Course sweets and desserts

Cuisine vegetarian

Servings pie, about 25 cm wide

Calories 123 kcal

Ingredients

Crust

140 g soft butter
250 g all-purpose flour
50 g powdered sugar
1 egg yolk
1 pinch of salt
0.5 lemon only the zest

Creamy milk filling

240 ml milk
5 tbsp or more lemon juice
110 g brown sugar
60 g soft butter
3 eggs room temperature
3 tbsp all-purpose flour
2 tsp vanilla extract
1 pinch nutmeg

Instructions

Instructions: Milk and lemon pie

In a bowl sift flour, salt and icing sugar. Add soft butter and grated lemon zest and using the fork or your fingers crumble the butter until you get a sand-like mixture.
Add the yolk. Knead briefly just to mix all the ingredients. Create a dough square, cover it with plastic wrap and put in the refrigerator for minimum 1 hour.
After an hour take the dough out of the fridge and roll it out with a rolling pin to a 3 – 5 mm thick disc. Cover the dough with a plate and remove irregular edges with a knife. Move the dough into the previously lightly grased and floured round baking tray (approximately 25 cm wide). Place the tray in the refrigerator while preparing the milk filling.
Whisk milk with lemon juice and set aside for 10 minutes or until it curls.
In a bowl beat soft butter with brown sugar for a couple of minutes.
Unite eggs, one at time, always beating at least 1 minute for each egg. Add the vanilla extract and mix again. Add flour and nutmeg and beat the mixture briefly.
Then turn off the mixer and add milk/lemon mixture. You will have a fairly liquid batter. Pour the filling on the prepared base. Bake in the pre-heated static oven at 180 °C for 40 – 50 minutes.
If the pie is getting gold too fast you can cover it with aluminum foil.