• Eggs 2 • 130 kcal
  • Flour 300 grams (almost 3 cups)
  • Butter 150 grams (⅗ cup) • 717 kcal
  • Sugar 150 grams (¾ cup) • 470 kcal
  • Lemon 1
  • Salt 1 pinch • 1 kcal
  • Powdered yeast the tip of 1 teaspoon
  • Black cherries 120 grams
  • Egg yolks 4
  • Flour 50 grams (½ cup)
  • Milk 400 ml (1 and ¾ cup) • 49 kcal
  • Sugar 150 grams (¾ cup) • 470 kcal
  • Lemon 1
  • Icing sugar as much as is needed
Calories refers to 100 gr of product

The lemon pie is a refined dessert with irresistible fragrances thanks to the lemons. In this recipe, a soft and fragrant shortcrust pastry encloses a custard flavored with exceptional citrus fruits and embellished with delicious black cherries. One of the most famous combinations, the one that features custard and black cherries. A simply delicious recipe, to be enjoyed at breakfast or snack, accompanied by a good cup of hot tea.

How to prepare the lemon pie

For the shortcrust pastry, collect all the ingredients in a bowl and knead quickly (1) until you will have obtained a smooth and homogeneous ball; wrap it in cling film and let it rest in the refrigerator for half an hour.

Meanwhile, heat the milk in a saucepan with the lemon zest (2).

Work the egg yolks with the flour and sugar, then pour the hot milk (3) and dilute well; put the mixture back on the heat and cook, stirring constantly, until thickening.

Roll out the shortcrust pastry into a layer about 5 mm thick and, with the help of a rolling pin, line a 26 cm diameter tart mold (4). Adjust the edges well and eliminate the excess shortcrust pastry parts, which you will need to create the classic cross-linked grid on the surface.

Pour the cream into the mold (5).

Spread the black cherries over the cream (6).

Obtain from the remaining shortcrust pastry strips about 1 cm wide and use them to form a decorative grid on the pie (7). Bake in a static oven at 180 degrees C and cook for about 45 minutes.

After the cooking time has elapsed, take the pie out of the oven and let it cool down well, then take it out of the mold, sprinkle it with a little icing sugar and serve (8).


The lemon pie can be preserved in the refrigerator for a maximum of 2-3 days, closed in a special airtight container or covered on the surface with a sheet of transparent film.