Baking Through The Book, Love Lies & Lemon Pies

Baking through the Book: Lemon Pie

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).

LLLP Launch

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.

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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.

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Allow to cool, then brush with one of the beaten eggs and put back in the oven for 2 minutes.

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Whisk together the other 4 eggs with 200g of caster sugar.

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Add the cream, lemon juice and lemon zest.

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Pour into the pastry case and bake for around 35-40 minutes until just set.

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Sprinkle a little icing sugar over the top when cool and eat!


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