Eggless Lemon Pie

Eggless Lemon Pie

  • Preparation 40 min
  • Cooking 25 min
  • Chilling 6 h 30 min
  • Servings 8
Featured in RICARDO Magazine (HOLIDAY 2015)
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Ingredients

  • Crust

    • 1 1/4 cups (175 g) unbleached all-purpose flour
    • 1/2 cup (65 g) icing sugar
    • 1 pinch salt
    • 1/2 cup (115 g) cold unsalted butter, cubed
    • 2 tbsp (30 ml) water
  • Lemon Filling

    • 1 1/2 tsp powdered gelatin
    • 1/4 cup (60 ml) water
    • Grated zest of 1 lemon
    • 3/4 cup (180 ml) lemon juice
    • 1 can (10 oz/300 ml) sweetened condensed milk
    • 8 to 12 drops liquid yellow food colouring (see note)
  • Whipped Cream

    • 1/2 cup (125 ml) 35% whipping cream
    • 2 tbsp sugar
    • 1/4 tsp (1 ml) vanilla extract

Preparation

  • Crust

  • Lemon Filling

  • Whipped Cream

Note from Ricardo

It’s optional, but we like to add a few drops of yellow food colouring to make the lemon curd closer in colour to one made with eggs.

The pie should be refrigerated until ready to serve. The crust and lemon filling can be made and assembled
the day before. The whipped cream should be made just before serving.

Personal Note