Creamy lemon pie

Sweet, sour and simple.

Rating (3 ratings)


150 g organic plain flour
1 tbsp Dansukker Organic Light Syrup
1 tbsp Dansukker Organic Sugar
1 tsp Dansukker Vanilla Sugar
100 g cold butter, sliced into small pieces
1 egg yolk

2 eggs
5 egg yolks
225 g Dansukker Organic Sugar
1 tsp Dansukker Vanilla Sugar
75 ml whipping cream
Juice of 3 lemons, preferably organic
Zest of 1 lemon, washed thoroughly
Dansukker Organic Icing Sugar for dusting once the pie is done


Preheat the oven to 175 °C.

Mix the flour and remaining ingredients for the pie crust in a food processor or blender until it forms a smooth dough.

Press the dough into a pie dish with removable base, 24 -27 cm in diameter, and prebake in the oven for about 20 minutes.

Whisk together the eggs, egg yolks and sugar, adding the cream and finally the lemon juice and zest.

Pour the filling into the pie crust and bake for about 30-35 minutes.

Leave to cool completely, preferably in the fridge, to allow the filling to set.

Dust with icing sugar before serving.

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