Lemon Pie

This pie has a good lemony flavour and a slightly sponge-like consistency. Serve it straight from the oven with cream.


  • 3 oz (75 g) cooked potatoes, puréed
  • 6 oz (175 g) shortcrust pastry
  • 2 oz (50 g) butter
  • 2 oz (50 g) caster sugar
  • Grated rind of 1 lemon
  • 1 whole egg and 1 yolk, beaten


Line a 6-inch flan tin with the pastry and bake blind at gas mark 7/425°F/220°C for 10 minutes.

Cream the butter and sugar until light and fluffy and then stir in the potatoes, lemon rind and eggs. Blend well. Pour into the pastry case and bake at gas mark 4/350°F/180°C for 30 minutes.

The Irish language evolved many different words to describe types, sizes and conditions of potatoes. These include steodaire (small, worthless potato), gruan práta (lumpy potato), ceaist phrátaí (batch of potatoes roasted in ashes), caochán práta (eyeless potato), muireog (potato heap), brúitín (mashed potatoes), gátaire (potatoes roasted in embers as a treat) and many others.