Eggless Lemon Pie
Eggless Lemon Pie
Ingredients
- 1 1/4 cups (175 g) unbleached all-purpose flour
- 1/2 cup (65 g) icing sugar
- 1 pinch salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 2 tbsp (30 ml) water
- 1 1/2 tsp powdered gelatin
- 1/4 cup (60 ml) water
- Grated zest of 1 lemon
- 3/4 cup (180 ml) lemon juice
- 1 can (10 oz/300 ml) sweetened condensed milk
- 8 to 12 drops liquid yellow food colouring (see note)
- 1/2 cup (125 ml) 35% whipping cream
- 2 tbsp sugar
- 1/4 tsp (1 ml) vanilla extract
Instructions
- In a food processor, combine the flour, icing sugar and
- salt. Add the butter and pulse for a few seconds at a time
- until it forms pea-sized pieces. Add the water and pulse
- again until the dough begins to form. Remove the dough
- from the processor.
- On a lightly floured work surface, knead the dough until smooth. Roll out the dough. Line a 9-inch (23 cm) pie plate with a removable bottom with the dough. Press lightly at the bottom and on the sides. Refrigerate for 30 minutes or freeze for 15 minutes.
- With the rack in the middle position, preheat the oven
- to 400°F (200°C).
- With a fork, poke the entire surface of the dough. Bake for about 18 minutes or until the crust is golden brown. Let cool.
Eggless Lemon Pie