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Magic Lemon Pie

Magic Lemon Pie

This dish begins with a flaky handmade pie crust that is filled with a smooth and creamy lemon filling and toasted meringue. It’s completely enticing.


  • eggs 4
  • sugar 150 g
  • vanilla sugar 1 sachet
  • 1/2 cup Lemon juice, freshly squeezed
  • Milk 50 cl
  • 1 tbsp zest Lemon
  • melted butter 100 gm
  • Flour 110 g
  • salt 1 pinch
  • egg white 2
  • sugar 90 g


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Warm the milk with the lemon peel until it’s just warm.
  3. Combine the egg yolks, sugar, vanilla sugar, and lemon juice in a mixing bowl and whisk until the mixture turns white. In a separate bowl, whisk together the melted butter, flour, and salt.
  4. Stir in the milk along with the peel.
  5. Stir the egg whites until firm, then use a spatula to gently fold them into the mixture. Mix gently with a whisk until the mixture is homogenous.
  6. Pour the dough into a circular mold with a diameter of 25 cm that has been lined with baking paper.
  7. No more than 50 minutes in the oven is recommended. Otherwise, the cake may fall apart or the layer may vanish. Allow the cake to cool completely before dismantling it.
  8. To make the meringues, whisk the egg whites until stiff, then gradually add the sugar while whisking. Apply the meringue to the top of the cake and use a blowtorch to brown it. Sprinkle a few sugar stars on top for more enchantment!