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Lemon Cream Pie

Dessert55 minutes8 people400 calories
1/52/53/54/55/5 (36 votes)
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By Ascen Jimenez

Lemon Cream Pie

If you want to prepare an easy and delicious dessert, cheer up with this Lemon Cream Pie.

I had not tried cakes of this type in Spain. But in Italy they are found everywhere.

The lemon cream is inside, as if hidden. And the that surrounds it has no waste.

It's another version of the nonna cake that we already published. Encourage us to prepare it this weekend, or even at Easter if you have a few days of vacation. You will surprise your family.

Lemon Cream Pie

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The lemon cream cake is an easy dessert to make and that surprises with the juicy interior that you do not expect. You see a lot in Italy.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: dessert
  • Calories: 400
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 300 g flour
  • 150 g sugar
  • 100 g butter
  • 1 egg
  • 1 yolk
  • 8 g of yeast type Royal

For the cream

  • 2 untreated lemons, both the juice and the skin
  • 2 eggs
  • 20 butter g
  • 100 g of sugar

And to decorate

  • Icing sugar (optional)

Preparation

  1. We put all the ingredients of the dough in the glass. We program 1 minute, speed 6.

  2. We divide the dough into two parts, one larger and one smaller. We wrap them in cling film and store them in the refrigerator.

  3. To make the cream we start by crushing the lemon skin. We peel the lemons (only the yellow part) and put the skin in the glass. We program 15 seconds, speed 8. We add the lemon juice, the eggs, the butter and the sugar. We program 8 minutes, 90º, speed 3. We remove the cream from the glass and let it cool.

  4. Now is the time to assemble the cake. We will use a round mold of about 22, 23 or 24 cm in diameter.

  5. Once cold, we remove the large portion of dough from the refrigerator. We put it between two sheets of baked paper and stretch it with a roller until we get a pasta disc larger than our mold (it must also cover the edges).

  6. When it is stretched, remove the sheet of baking paper from above. We leave the one below adhered to the dough and put it (with the dough on top) in the mold.

  7. We put the lemon cream, already cold, on the dough that we have put in the mold.

  8. We rolled out the small portion of dough that was still in the fridge. We stretch it as before, between two sheets of greaseproof paper and with a roller until we obtain a disk the diameter of the mold. We remove one of the baking paper sheets and, helping us with the other, place the dough disk on the lemon cream.

  9. We seal the edges of the cake with our fingers.

  10. We bake in a static oven and preheated to 180º for 30 or 35 minutes.

  11. Once cold, if we want, we decorate it with icing sugar.

Equivalences with TM21

Thermomix equivalences

More information - Grandmother's cake

Source - Io e il mio bimby


Discover other recipes of: Desserts, Recipes for Kids, Cake shop

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  1.   True said
    ago 9 years

    Buff, that looks like !!!
    I am a regular on your page, I visit it every day to see what recipe you propose. It would be great if the recipes could be saved in pdf, so as not to have to print them. The print friendly allows it. I no longer know how many paper files I have and there is no site in my house ... It is only a suggestion
    Thank you very much for your recipes and for clarifying all my doubts when I have asked you something. Happy Easter!

    Reply to Vero
    1.    Ascen Jimenez said
      ago 9 years

      Thank you Vero for your comment. We love that you like our page 😉 About saving the recipes in pdf, you can do it now. I will tell you how. Under the title of the recipe there are some buttons: Share it on Facebook, Tweet it, g + and a gray button that says +. If you click on that gray button, others will appear, including Print it. Hit that button and you can save the pdf.
      By the way, we like to receive your suggestions, they help us to improve.
      Happy Easter to you too!

      Reply to Ascen Jiménez
  2.   Loam said
    ago 9 years

    Good Morning! I have the cake in the oven but it has taken me a lot to work the dough and separate it from the paper. It sticks a lot for everything. I don't know how it will be ...
    Thank you for the recipe!

    Reply to Marga
    1.    Ascen Jimenez said
      ago 9 years

      Hi Marga,
      I hope you like it. Yes, the dough sticks to the paper, especially if it is not cold. The great thing about this cake is that you can make 'patches' and, once baked, they are hardly noticeable.
      Thank you for trusting our recipes.
      Take care!

      Reply to Ascen Jiménez
  3.   Vera Fairy Nicklaus said
    ago 9 years

    We will have to try it
    Tomorrow!! ???? Thank you!!

    Reply to Vera Hada Nicklaus
    1.    Ascen Jimenez said
      ago 9 years

      Thank you. I hope you like it!

      Reply to Ascen Jiménez
  4.   Theresa M Anguita said
    ago 9 years

    I thought it was omelette! 😛

    Reply to Teresa M Anguita
  5.   Pilar Navarro said
    ago 9 years

    Friend, what good taste you have

    Reply to Pilar Navarro
  6.   macu said
    ago 9 years

    What a delicious cake !! I'm writing down the recipe because it looks really good!
    A greeting!

    Reply to Macu
    1.    Ascen Jimenez said
      ago 9 years

      Thanks Macu. Go ahead and try it.
      A hug!

      Reply to Ascen Jiménez
  7.   Nuria52 said
    ago 9 years

    I made the cake yesterday, it cost me a lot because it stuck to me everywhere, but I managed to make it, it was delicious, the dough was delicious, I hope next time it won't stick so much to my fingers ... Thanks for your recipes ... kisses

    Reply to Nuria52
    1.    Ascen Jimenez said
      ago 9 years

      Hello Nuria52,
      The next try to keep the dough in the fridge for longer. It is also important to work it quickly, to avoid it sticking to us.
      Thanks for your comment. I'm glad that you liked it.
      A hug!

      Reply to Ascen Jiménez
      1.    Nuria52 said
        ago 9 years

        Next time I will make the dough at night, because I couldn't get it off my fingers, I had to molar them with water ha ha ha ha ha ha but it was delicious, so much
        the cake like the cream, because it came out super….
        Thanks Ascen…

        Reply to Nuria52
  8.   Lydia said
    ago 9 years

    Hello, first of all congratulations on the great work you do. I would like to make the recipe in individual portions or cupcakes, I would like to know if the cooking times change. Thank you

    Reply to Lydia
    1.    Ascen Jimenez said
      ago 9 years

      Thanks Lydia,
      Yes, I would bake them a few minutes less, depending mainly on the diameter of each portion and the thickness you give to the dough. You'll see how rich you have left.
      Take care!

      Reply to Ascen Jiménez
  9.   Albarrazite said
    ago 9 years

    Good night. I am going to make the cake for tomorrow and to move forward I have made the dough tonight. I do not know if I have done it well because I have mixed all the ingredients 1 min speed 6 and at the end of the mixture it was like breadcrumbs, similar to the one you have when you make shortcrust dough without thermomix. I have taken it out of the glass, I have kneaded a little to make the two balls that I have put in the fridge. It should look like this? It should be kneaded with a spike. I think that with the texture that I have left, the dough will be hard, it does not look like a sponge cake. Thanks for your recipes.

    Reply to Albarrazita
    1.    Ascen Jimenez said
      ago 9 years

      Hello Albarrazita,
      First of all, sorry for taking so long to answer you ... it has been an intense week for me and I have not been able to do it before. How about the cake? What happened to that dough?
      When making the dough it is not too integrated (although not so much that it looks like breadcrumbs) but once it is crushed with your hands and left in the fridge it acquires more consistency.
      I hope it turned out well for you. And again, I apologize.
      A hug!

      Reply to Ascen Jiménez
  10.   Albarrazite said
    ago 9 years

    Thanks for answering. Don't worry about the delay. The fatal mass… .there was no way to flatten it and throw it away. I tried again with less flour, knead a little with the ear and it was still like breadcrumbs. The dough was like shortbread and I think it was more like sponge cake. Are the amounts correct? If they are correct, I must do something wrong, because either I have excess flour or I need egg or butter so that it is not so hard. Thanks. By the way, the filling is very rich although acidic. Thanks and keep sharing recipes

    Reply to Albarrazita
    1.    Ascen Jimenez said
      ago 9 years

      Hi! The dough does not remain like a sponge cake, it is rather a broken dough as you say ... To stretch it with the rolling pin you can help a couple of sheets of greaseproof paper (making a sandwich with the dough). You can even put it in the base of the mold in pieces, squashing it with your hands. Then when you bake it, the patches will not be noticeable.
      On the filling, did you put the white part of the skin? Sometimes that white part gives it an unpleasant taste. If it couldn't have been because the lemons (the juice) were too acidic ...
      Thank you for trusting us 😉
      A hug!

      Reply to Ascen Jiménez