Bia's Lemon Pie recipe

A recipe provided by our German friend and guest baker Bia:

Lemon pie with "muerbeteig" (a German shortcrust pastry)

Pastry ingredients:

225g plain flour
50g caster sugar
150g butter in little cubes
1 egg
1 grated lemon peel (unwaxed)

First mix everything with your mixing machine and use your hands at the end.
Perhaps you have to add a little spoon of water in order to mix it to a nice dough.
The next step is to put it aside for 20-30mins in a fridge.

During this time you can make the rest of the cake. And turn on the oven to 200┬░C.

1 can of sweetened condensed milk (here it is called "milchm├Ądchen", which translates to milkmaid)
240ml lemon juice
4 egg yolks [Note: to use the egg white see the Nut Macaroons recipe.]

First pour the egg yolks into a bowl and beat until the colour is pastel yellow. Then you can add the condensed milk, after that the lemon juice.

Then we go back to the pastry dough. Roll it out a little bigger than a 28cm round spring form cake tin. Grease the tin with a bit of margarine or butter.

Then you should put the dough into the cake tin. Make sure that everything is covered and build a little wall in the edges so that the rest of the cake can 'swim' in the dough. 

Prick the pastry all over with a fork and put the tin with the dough into the oven for 10-15 minutes to blind bake.

After that you can put the lemon filling in, and put it back into the oven. Bake it again for 20-30 minutes, the pie should not get too brown.

Remove from the oven and let it cool down for an hour or two. After that it is ready to eat.

This cake is very delicious in summer because it is very fresh.

Lemon Pie and Nut Macaroons