Creamy lemon pie

Creamy lemon pie

Sweet, sour and simple.
Creamy lemon pie
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  • 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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