Eggless Lemon Pie
Eggless Lemon Pie
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  • 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
  • Preparation
  • In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse for a few seconds at a time until it forms pea-sized pieces. Add the water and pulse again until the dough begins to form. Remove the dough from the processor.
  • On a lightly floured work surface, knead the dough until smooth. Roll out the dough. Line a 9-inch (23 cm) pie plate with a removable bottom with the dough. Press lightly at the bottom and on the sides. Refrigerate for 30 minutes or freeze for 15 minutes.
  • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • With a fork, poke the entire surface of the dough. Bake for about 18 minutes or until the crust is golden brown. Let cool.
  • Description
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