Amish Lemon Pie is a traditional American recipe (from the Amish [Pennsylvania Dutch] community) for a classic pie of an egg yolk, butter, sugar and lemon filling baked on a pastry base until the filling is set and golden. The full recipe is presented here and I hope you enjoy this classic American version of: Amish Lemon Pie.
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Ingredients:
450g sifted plain flour
1 tsp salt
125g butter
100ml cold water
2 tbsp butter
150g sugar
3 eggs, separated
3 tbsp flour
1/2 tsp salt
juice and finely-grated zest of 1 lemon
360ml hot milk
Method:
Sift the self-raising flour and salt into a bowl. Cut in the butter using two knives (or use your fingers) until the mixture resembles fine breadcrumbs. Sprinkle with a little water and bring the dough together into a ball (add just enough water to bring everything together).
Wrap the pastry in clingfilm and place in the fridge for 10 minutes. At the end of this time, cut the pastry into 2 halves. Roll out one half of the pastry until it's large enough to form a 22cm pie shell (you will have two of these.
Meanwhile cream together the butter, sugar and egg yolks. Beat until light and fluffy then stir-in the flour, salt, lemon zest, lemon juice and milk. Now beat the egg whites until stiff and fold into the lemon mixture. Use to fill your pre-prepared pie shell and place in an oven pre-heated to 190°C and bake for about 40 minutes, or until the pie is nicely golden. Allow to cool and serve with a dollop of cream.
