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Sandy Pie with Lemon Filling
Instructions
You will need fresh lemons with firm peels that "fire off" a burst of citrus aroma when pressed. Wilted or dried-out lemons will not make a tasty filling, because minimalism reigns in this recipe: inside the pie there is only citrus and sugar.
The fewer eggs in a chocolate shortcrust base, the more tender it is. Crack just 1 large egg into a bowl.
Add the granulated sugar.
Pour in the refined oil.
Add premium-grade wheat flour.
Sprinkle the cocoa powder straight onto the flour, so that these two ingredients combine first and then mix with the liquid products.
Scoop a heaping teaspoon of baking powder.
Quickly mix the chocolate dough with a spoon.
Knead by hand for a minute or two. Place the bowl of shortcrust dough in the refrigerator for half an hour.
Line the bottom of a springform pan with baking parchment and lightly grease the sides with oil. If there is too much oil on the sides, the dough will slide down. The pan should be 23–26 cm in diameter.
Take two-thirds of the dough from the fridge, place it in the pan and spread it across the bottom with your fingers, forming low edges as you go. Prick the dough all over with a fork.
Wash the lemons, cut them into large pieces and remove the seeds.
Sprinkle the lemons with sugar.
Blend the lemons with a blender – you should end up with a grainy texture.
Add 2 heaping tablespoons of starch. Starch is a thickener, so the filling will not leak out of the pie.
Pour the lemon filling into the pan and spread it into an even layer.
Take the remaining dough from the fridge, turn it into large crumbs by hand and scatter them over the pan – the dough will make the pie closed. Heat the oven to 190°C and put in the pan. After 40 minutes, take the lemon pie out of the oven.
Dust the hot lemon pie with powdered sugar for a colour contrast. The shortcrust pie must cool in the pan: while hot it is very brittle. Once cooled, release the pie from the metal pan and cut it into triangles.Bon appétit!
Tips
- 1
LEMONS WITH FIRM PEEL – fresh and aromatic. Old or dry lemons will give the wrong flavour, and the filling will be bland and watery.
- 2
LEMONS WITH PEEL IN THE BLENDER – do not peel them! Peel + sugar = natural sweetness without bitterness. Remove only the seeds.
- 3
STARCH IS ESSENTIAL – without it the filling will "run" and the pie will fall apart. 2 heaping tablespoons is the tried-and-tested amount.
- 4
COOL IT IN THE PAN – a hot pie is brittle and will fall apart. Better still – a day in the refrigerator, and it will reach its "marmalade" structure. The same principle works in other pies with a citrus filling.
FAQ
Which lemons should I choose? +
Medium-sized lemons (100–150 g) are ideal, with a glossy peel and firm to the touch. Avoid ones that are wilted, damaged or coated in wax (if they are, scald them with boiling water). The peel should be bright, without "green streaks" (a sign of being under-ripe). For an "intense" flavour, use Sicilian lemons (more sour and aromatic). They keep in the refrigerator for up to 2 weeks. For a "sweet" version, replace 1 lemon with an orange. For an "exotic" one, add 1/2 a lime. Important: the lemons must be fresh – frozen ones will give bitterness and a watery filling.
Can I make it without cocoa? +
Of course! Replace the cocoa with the same proportion of flour (+3 tbsp flour, 480 g in total) and you will get a "classic" shortcrust dough. The lemon filling stays the same – you will have a "white" base with a bright-yellow centre. For a "spiced" version, add 1 tsp of cinnamon to the dough. Or replace the cocoa with matcha (green tea) for a restaurant-style option. With cocoa the pie turns out more "chocolatey", without cocoa the flavour is more "lemony" without the contrast. Both versions are good – experiment. The cocoa powder is best alkalised (dark and rich) rather than a "children's cocoa drink".
How long does the pie keep? +
At room temperature in a closed box – 2 days. In the refrigerator in a container – up to 5 days. The second or third day is the peak of flavour: the dough soaks up the lemon juice and the structure becomes "marmalade-like". After 5 days the edges may "dry out". In the freezer – up to 1 month wrapped in film; thaw at room temperature for 3–4 hours. Store in an airtight container, avoiding drying out. Best of all: bake it a day before serving and let it rest for 24 hours in the refrigerator. Freshly baked and hot it is brittle; once rested it is perfect.
What to serve the pie with? +
The classic tea-time pairing: with black or green tea, espresso, latte or cappuccino. With cocoa or hot chocolate – a double chocolate duo. With a scoop of vanilla ice cream – a contrasting serving. With 33% whipped cream – a delicate addition. With lemon ice cream or sorbet – a "lemon explosion". With strawberry or raspberry sauce – a fruity balance. With a dessert wine (Sauternes, Muscat) – a restaurant-style serving. For a festive table – as an alternative to a classic cake. Decorate with mint, thin slices of lemon and powdered sugar. Servings of 80–100 g (the pie is rich).
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