At last, the recipe that named the whole book! I have a particular soft spot for this recipe because, at my book launch, the bakery doing the catering actually made lemon pies using my own recipe! Here’s a photo of me cutting into it (and Holly stealing a mini lemon pie while I’m not looking).
Lottie’s Lemon Pie
- 500g shortcrust pastry
- 5 eggs
- 200g caster sugar
- 125ml double cream
- 175ml lemon juice
- zest of 2 lemons
Preheat the oven to 140°C / fan 120°C / gas mark 1, and grease a 23cm diameter tart case.
Roll out the pastry to 5mm thickness and, using your rolling pin to lift it, line the tart case with the pastry.
Trim the excess pastry (and use to make jam tarts, if you like!)
Prick all over with a fork and bake blind for 15 minutes.
Allow to cool, then brush with one of the beaten eggs and put back in the oven for 2 minutes.
Whisk together the other 4 eggs with 200g of caster sugar.
Add the cream, lemon juice and lemon zest.
Pour into the pastry case and bake for around 35-40 minutes until just set.
Sprinkle a little icing sugar over the top when cool and eat!