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Lemon pie with timur berry

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Ingredients for the recipe:

For the crust:
  • 250 g of flour
  • 125 g of cold butter
  • 100 g of powdered sugar
  • 1 egg yolk
  • 5 cl of milk or water a pinch of salt
  • 80 g of toasted pine nuts
For the filling:


  1. Separate the yolk from the egg white, add the sugar, water (or milk), and beat everything together until the mixture becomes a little lighter.
  2. In a bowl, put the flour, the cold butter previously cut into small pieces, the salt, and the toasted pine nuts. Knead by hand until you get a uniform ball. Chill for about 30 minutes.
  3. Next, peel one lemon, put the peel in a saucepan with a little water and bring to a boil. Meanwhile, put the eggs in a bowl with the sugar and beat everything together.
  4. Once the lemon peel and water boil, drain and leave the lemon peel in the saucepan then add the butter and melt it over low heat.
  5. Squeeze the two lemons and put the juice in the bowl with the eggs and sugar.
  6. Once the butter has melted, remove the lemon peel from the saucepan and add the infused butter to the mixture. Put everything back in the saucepan and add the crushed Timur berry previously passed through a sieve to only pour the powder.
  7. Stir constantly with a wooden spoon until the cream thickens. Let it cool for a few moments.
  8. Remove the dough from the fridge, place it in a pie dish, and spread it by hand.
  9. Preheat your oven to 180°C. Pierce the dough with a fork without forgetting the edges. Pour the lemon cream into a bowl and place it in the refrigerator for 1 hour 30 minutes to 2 hours.
  10. Bake the pie crust for 25 minutes at 180°C. Once your crust is well chilled, remove it from the dish and spread the lemon cream on top. If you don't consume it right away, put it in the fridge.
For the recipe:

Timur berry

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