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2 cups flour
125 grams butter (1 stick + 1 tbsp.)
50 grams margarine (1/4 cup- together it comes out 175 gr. or 1-3/4 cups)
1 tsp. baking powder
2 tbsp. sugar
1/4 cup lemon juice
1-1/2 cup water
1/4 cup sugar
2 eggs, separated
2 full tbsp. corn flour, lemon pudding, or vanilla pudding, (not instant)
3 tbsp. sugar (for the egg whites)
In the food processor put all ingredients but the egg. Work it until it resembles crumbs. Add the egg and continue to work until it become a ball. Never over mix it.
Spray 26cm pie dish with a little Pam, or brush lightly with butter. Spread with your hands the dough, prick with a fork all over the dough. Cover with plastic wrap and put in refrigerator for 15 minutes or more. (See Note.)
Make Lemon Filling:
In a saucepan mix together, lemon, water, sugar and cornflour (cornstarch). Mix all the time and bring to boil. Boil just for another few seconds, take off the stove.
Add the egg yolk one at a time, mixing all the time until well blended. Cover with the lid to prevent thick skin on top. Cool slightly. (You can taste and decide if you want to have it more sweet.).
In a bowl beat the whites with sugar until stiff. Take part of the stiff white into the lemon pudding, and with a hand whisker mix it very gently. Pour and continue to mix gently the pudding into the whites. (This is very important to do, so you will not break the lightness of the pudding.) And then pour it all into the prepared pie dish. (See Note.)
Bake in preheated 325°F for 35-45 minutes or until nicely gold in color. Turn off oven, Open slightly the door and cool the pie 15 minutes in the oven before turning out on the rack.
Poster's Note: When you start to prepare the pudding, preheat the oven 350°F hot oven, and then bake for 5 minutes the dough, reduce heat to 325°F and continue as written above.
Posted by Rina Perry
Nutritional Info Per Serving: N/A