Skip to main content

Lemon Pie .. 柠檬派

Hi everyone, I hope you have a great weekend.
We are having a great weekend and my nasty cough have gone. Thanks to all for the kind concern.

I am going to share a yummy desert  that i made last week. :)  It is this delicious Lemon Pie. This is a recipe from 'Teacher Meng's book of the Sweet and the Savory PIE'

谢谢你娜娜 ^_^

The book is in Chinese and I hope my translate into English is clear and nearest to her!! I would like to thank Nana W my good friend and she is also my hubby's classmate brought this book all the way back from Taiwan for me. 

I made the for a dinner gathering at my place. My friends love the crumble and crispy crust and the smooth and tangy lemon curd. YUM!!

 LEMON PIE (柠檬派)

recipe source: 孟老师的甜派与咸派(a chinese version of Meng Lao Shi (Teacher Meng's) Sweet Pie and Savoury Pie)

Ingredients for sweet crust pastry:
120g low protein flour/ all purpose flour 
25g icing sugar
1/8 tsp salt
Sieve the above dry ingredients into a large mixing bowl.

65g unsalted butter (cubed it while it is cold)

Wet ingredients:
15g yolk
15g fresh milk

To do:

The pie crust is easy to prepare. It uses a rub in butter method to give the crust a nice 
crumbly and buttery taste The pie crust need to be pre-baked. While baking the pie crust, prepare the lemon curd as my last post...HERE

Cubed butter and add into flour.
Rub butter into flour until it is into bread crumbs form.
Add the liquid ingredients into the flour and mix into a dough. (do use only finger tips to mix and do not knead)
When it is form into a dough, wrapped with a piece of cling foil. Chilled in fridge for 30 minutes.

Take out the dough and roll between 2 sheets of plastic wrap. Roll into a big sheet and measure the size of the pie tray.

Leave the top plastic sheet away and paste the rolled pie crust on the the pie tray. Lightly press the rolled pie crust into position and leave the other plastic sheets away.

Trimmed the side of the rolled pie crust to fit the pie tray.

This pie crust need to be pre-bake. Place a piece of aluminiun foil on top of the uncooked pie crust.. (fix the foil onto the top neaty. I do not have pie weight nor red bean on hand so i used soy bean instead..  :p)

Bake in a preheated oven at upper heat 160C -170C and lower heat 190C - 200C for 15 minutes. ( my oven doesn't comes with the upper and lower heat adjustment so i use 180C bake for 15 minutes. Remove the foil and the soy bean and baked for another 5 minutes.

When the pie crust is ready, pour the ready made ahead Lemon Curd into it. Chilled in the fridge and you can have a delicious Lemon Pie :D

I'm submitting this post to Cook-Your-Books #10 hosted by Joyce from Kitchen Flavours.
Do join the fun here. This is a place where you can share your cooks and bakes from your NEW and OLD cook books.



  1. Hi Doreen! I have bookmarked this :D

  2. Hi Mui Mui, how you doing? Your lemon pie look so pretty and awesome. Thanks for sharing your wonderful recipe.

    Have a nice day.

  3. Wow, so beautiful and tempting! Thanks for sharing and regards :)

  4. Hi Doreen,
    Your lemon pie looks stunning! Love the vibrant sunny colour and the smooth satiny looks! Ooooooh, I can imagine a spoonful of this luxurious pie in my mouth,..... drooling..!!!
    Thanks for sharing with CYB!


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil