Press Enter/Return to start Search

Lemon pie
Basic recipe and basil raspberries

Amy60

fruit lemon pie recipe recette delice maison homemadeThis recipe celebrates my first participation to a culinary challenge… about lemon! (#emotion) That challenge was created by Florine from Ma petite Cuisine Gourmande and the theme was chosen by Corinne, from Mamou & Co. It’s a French speaking challenge, but I invite you anyway to discover the beautiful recipe on their websites!

Today’s post is special to me, because it’s about my favorite recipe, the one I know I can count on at any time. It’s also the backup recipe I am always ready to bake when, like a crazy girl, I offer to bring the dessert and I tell my friends that I am going to do something completely insane and, obviously, that I’ve never baked before! It’s lemon pie!

The pictures you see are from my lemon-basil and raspberries variation, and you’ll find the basic recipe as well, by scrolling down a little bit. Yep, you read right, 2 recipe today, isn’t it crazy?

For the easy / delicious / fast / creamy but especially can’t fail lemon pie, follow-me, c’est par ici:

Shortbread-style crust, no eggs
(You can make a standard one as well, but even if this one is kind of crumbly and difficult to roll out, it’s my favorite, all crunchy and buttery!)

  • 2/3 cup soft butter
  • 2 cups flour
  • 1/3 cup sugar
  • 1 cup water
  • Extra flour for the dough
  • Beans to blind bake the crust

In a large bowl, mix the flour, the sugar and the soft butter. (The best way would be using this tool, since the dough does not like the heat of the hands. But it’s not mandatory!) Mix it and add water a little at the time until the dough ball is made. Roll the dough out between 2 parchment paper sheets, then in the baking pan and blind bake the crust at 300°F until golden brown (10-15 minutes, depending on the oven.) Let it cool down.

Basic lemon cream:

  • 5 fl. Oz yellow lemon juice
  • The zest of 1 yellow lemon
  • 2 eggs
  • 1 cup powdered sugar
  • ¼ cup softened butter
  • ¼ cup sived flour

Be careful, this part will be… the simplest you’ve ever seen! Put all the ingredients in a saucepan and heat it while whisking constantly. When it has reached the right texture (smooth and thick), remove from heat and continue whisking until lukewarm. Pour in the crust, and let cool in the fridge. The more it stays in, the better (ideally for 4 to 6 hours) but 1 to 2 hours will be enough to serve to your starving guests.fruit lemon pie recipe recette delice maison homemade

Basil – raspberries variation

Lemon-basil creamy filling

  • 5 fl. Oz yellow lemon juice
  • The zest of 1 yellow lemon
  • 2 eggs
  • 1 cup powdered sugar
  • ¼ cup softened butter
  • ¼ cup sived flour
  • 5 to 10 basil leaves

A few hours before, ideally one day, chop finely the basil and melt the butter. Mix the hot butter and the chopped leaves and cover with cellophane. When preparing the cream, put the butter-basil mix into a mixer or into a strainer to puree the leaves. Pour in the saucepan and cook the crème as explained above.

Raspberries coulis

  • ½ cup water
  • The juice of half a lemon
  • ½ cup sugar
  • 35 lb raspberries
  • 5 to 10 basil leaves (fresh)

Mix half the water with the raspberries and the basil leaves, mix it and strain it to remove the seeds. In a saucepan, put the rest of the water, the lemon juice and the raspberry puree (without the seeds) and heat carefully until the first swirl. Remove from heat and let it cool. Pour in a pastry bag and keep in the fridge.
fruit lemon pie recipe recette delice maison homemade

Assembly

  • A few beautiful raspberries (depending on your pie size)
  • Basil leaves to decorate

Place the raspberries on the pie, the hollow core up and fill it gently with the coulis using the pastry bag. Decorate with the basil leaves or anything you want.

When it’s time, take out from the fridge, take a few pictures and share it with us on Instagram with the hashtag #foodetcaetera and tag @foodetcaetera… (You can also follow me on Instagram, subscribe to the RSS feed or the Newsletter and send me flowers, I love peonies, thank you). But first of all, save a slice for yourself, before everybody jumps on it. Then watch people devour it!

See ya’
fruit lemon pie recipe recette delice maison homemadefruit lemon pie recipe recette delice maison homemade

60 Responses

  2. Quelle minutie Amy !!! Bravo, elle est magnifique, je suis admirative pour tout le travail de fourmi ! La tarte au citron, c’est LE dessert préféré de mon mari (avec plein plein de meringue dessus parce qu’il est très très gourmand ! 😉 ) et ta variante au citron-basilic m’interpelle, m’intrigue et me titille ! 😉 Merci beaucoup Amy, magnifique recette que je vais de ce pas mettre sur Pinterest et dans mon récap ! Bises et bonne fin de journée

    Reply

      1. pffff j’essaye tout. Depuis une dizaine d’années, j’ai toujours trouvé des prix intéressants. C’est la première fois que je n’y arrive pas (enfin si j’avais trouve il y a une dizaine de jours des supers billets avec swiss air et quand j’ai voulu regarder avec mon mari le lendemain, ca avait doublé). A la fois on ne pouvait vraiment pas partir ou prendre les billets avant pour raisons familiales, donc aucun regret. Sinon pour XL airways, il n’y a pas au départ de Nice, du coup je regarde pas trop.

        Reply

  16. Elise, Marie, Choune, Nath, Brigitte, Anne, Gridelle, Eva:
    Un immense MERCI à toutes pour vos si gentils commentaires et votre enthousiasme pour cette tarte au citron! N’hésitez pas à m’envoyer vos réalisations, ici ou sur Instagram! Bon dimanche! <3

    Amy

    Reply

    1. Hello Blanche! Mince alors, mais n’hésite pas à m’utiliser comme alibi si quelqu’un te fait un reproche (et ensuite, fais leur goûter la tarte, ça ira mieux!) 🙂

      Amy

      Reply

  21. Quelle belle tarte ! La tarte au citron est ma préférée et comme toi, ma pâte est très friable, je ne peux même pas la rouler, je la dépose dans le plat et l’écrase à la main.
    J’adore ta recette et la variante framboises également, c’est un délicieux mélange.
    Je suis vraiment ravie d’avoir découvert ton blog, un vrai plaisir 🙂

    Reply

    1. MERCI Clémentine, tu me rassures concernant la pâte, quand tu vois la facilité qu’ils ont à l’étaler dans les émissions de cuisine, j’étais vraiment entrain de me poser des questions!! Au fait, y a-t-il des oeufs dans ta pâte? (je me demandais si ça pouvait être un facteur!). Merci aussi pour tes jolis compliments, c’est super agréable à lire! Passe une belle soirée,

      Amy

      Reply

Leave a Reply to Amy Cancel reply

Your email address will not be published. Required fields are marked *

Back to Top