Lemon Pie

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 6 oz (175 g) shortcrust pastry
  • 1 tablespoon grated lemon rind
  • 3 tablespoons lemon juice
  • 4 oz (125 g) caster sugar
  • 2 oz (50 g) unsalted butter
  • 4 eggs, beaten


Roll out the shortcrust pastry to line a 7 in. (17.5 cm) pie-dish.

To make the filling, put the lemon rind, lemon juice, sugar and butter into a small saucepan and heat gently without stirring until the sugar has dissolved. Leave this on one side until it is quite cold.

Strain the beaten eggs and mix them into the cold lemon mixture. Pour gently into the pastry case and bake in the oven at gas mark 6, 400°F (200°C), for 10 minutes, then reduce the temperature to gas mark 4, 350°F (180°C), and cook for a further 15 minutes.

Serve cold with whipped cream.