Lemon Filling Pie
Sunny, very aromatic, and tender - perfect for cozy tea time! Lemon Filling Pie will delight citrus lovers with its bright taste and aroma. The recipe takes a bit of effort and time, but the result is worth it! Buttery crust and melt-in-your-mouth filling - pure perfection!
Updated : 20 October, 2025
Easy
About 30 min.
Ingredients
Dough
200 grams
Wheat flour
100 grams
Butter
50 grams
Sugar
1
Chicken eggs
1
Lemon
Filling
3
Lemon
200 grams
Sugar
50 grams
Wheat flour
4
Chicken eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by making the dough. Prepare all the ingredients. Sift the flour to aerate it. Use cold butter straight from the fridge. Pour boiling water over the lemon and grate its zest using a fine grater, avoiding the white part - it’s bitter.
Step 2
Grate the cold butter into the flour using a coarse grater. Quickly chop with a knife or rub by hand until crumbly.
Step 3
Squeeze the juice from half a lemon and pour it into the dough. Add one egg and sugar.
Step 4
Knead the dough. If necessary, add 1 tablespoon of cold water. The dough should be soft and slightly sticky. Transfer it to a baking dish (no need to grease). Press it evenly into the bottom and form the edges with your hands. Chill for 15 minutes. Then cover with parchment paper, add pie weights (like peas or beans), and bake in a 400°F (200°C) oven for 10-15 minutes. Remove the weights and bake for another 5 minutes.
Step 5
While the crust bakes (keep an eye on it so it doesn’t burn), prepare the filling. Wash and scald the lemons. Bring eggs to room temperature in advance.
Step 6
Grate lemon zest with a fine grater, avoiding the white part.
Step 7
In a bowl, mix sugar and zest. Let it sit for 15 minutes.
Step 8
Squeeze the lemons - you’ll get almost a full glass of juice (about 200-220 ml / ¾ cup).
Step 9
Add flour to the sugar–zest mix and stir. Pour in lemon juice and mix again.
Step 10
Add eggs and whisk until smooth.
Step 11
Let the lemon-egg filling rest for 15 minutes so the sugar dissolves.
Step 12
Pour the lemon filling into the baked crust. Bake at 320°F (160°C) for about 30 minutes. Adjust the time depending on your oven.
Step 13
Remove the pie from the oven, let it cool completely, and only then carefully remove it from the form. Serve the lemon pie with tea - delicious!