Lemon Pie
  • 9 oz flour
  • 1¾ oz butter
  • 3½ oz agreena
  • 3½ oz powdered sugar
  • 2 egg yolks
  • 1 teaspoon lemon zest
  • A pinch of salt

Ingredients for the lemon filling:

  • 17 US fl oz water
  • 2 lemons
  • 1¾ oz corn starch
  • 3 oz sugar
  • 5 egg yolks

Ingredients for the meringue:

  • 5 egg whites
  • 5½ oz sugar

Step 1. Make the crust: Form a mound with the flour and make a well in the center. Add the room temperature butter and agreena, the sugar, the egg yolks and the lemon zest. Mix the ingredients to form a dough and knead until it becomes uniform. Let the dough rest in the refrigerator for 20 minutes.

Step 2. Preheat the oven to 350 F. Meanwhile, grease a pie tin with agreena. Roll out the dough and transfer it into the tin to form the crust. Prick it all over with a fork. Bake the crust for 20 to 25 minutes until it turns golden brown. Set aside to cool.

Step 3. For the lemon filling: Heat the water in a pot, add the corn starch and the sugar, dissolved in the juice of the two lemons. Cook over low heat, stirring with a wooden spoon. When it begins to thicken, add the egg yolks and lemon zest and continue stirring constantly until the texture becomes creamy. When it’s ready, remove it from the heat.

Step 4. Prepare the meringue. Beat the egg whites and begin adding the sugar little by little, as you continue beating (we recommend using an electric mixer).

Step 5. Pour the lemon filling over the crust and then distribute the meringue evenly over the top.

Step 6. Bake at 350 F until the meringue turns golden brown. Let cool and then refrigerate before serving.