A low fat lemon pie is a pie made of a low fat shortbread base and lemon filling.
Easy and quick to prepare, soft and light, it is perfect for daytime snacks or during the meal.
| Level of difficulty : easy |
| Preparation time : 15 min |
| Rest time : 30 min |
| Cooking time : 30 min |
| Total time : 45 min + 30 min (rest) |
| Dough : |
| 1.6 cups flour |
| 1/4 cup low fat butter, cut into pieces |
| 1/2 cup caster sugar |
| 1 egg |
| 1.5 tbsp milk |
| 1 pinch of salt |
| Filling : |
| 2 eggs |
| 2 egg yolks |
| 0.6 cup sugar |
| 2 tbsp low fat cream |
| 2 tbsp corn starch |
| 2 lemons |
Preparation :
- In a bowl, mix the butter with the flour, powdered sugar and salt.
- Blend with palms and fingertips.
- Stir in the egg and milk, form a ball and refrigerate for 30 min.
- Preheat the oven in static mode to 360° F.
- Roll out the dough with a rolling pin on a floured work surface 0.2 inch thick, then place in a 10 inch pie pan fitted with baking paper.
- Prick the pie shell with the tines of a fork.
- Bake for about 10 min.
- In a bowl, whisk the eggs with the egg yolks, sugar and cornstarch.
- Then add the juice of 2 lemons, the grated zest of one lemon and the cream.
- Mix until a homogeneous mixture is obtained.
- Take the tart shell out of the oven, lower the temperature to 320° F.
- Pour the filling over the pie shell.
- Bake for an additional 20 min.
- Get out of the oven.
- Let cool then unmold.
- Serve and enjoy !
RECIPE ONLY ! 