00:00If lemon desserts are your thing, you're in the right place.
00:04Today's recipe might just steal your heart for good.
00:09First up, we zest the lemon.
00:12Make sure you only grate the yellow part of the peel.
00:17Set the zest aside.
00:19Then go ahead and cut the lemon in half.
00:23Now take a citrus juicer, and you'll
00:25want to squeeze out all that fresh juice.
00:29If you don't have a juicer, just use your hands to get the juice out.
00:35Take a clean bowl, and you're going to need one whole egg.
00:40Just crack it right into the bowl.
00:43Then we're going to add 1 1⁄4 cup of sugar, a pinch of salt
00:49just to balance the flavors, and 1 1⁄4 cup of cornstarch.
00:54Or you can use all-purpose flour instead.
00:58Now give it a good whisk until the mixture looks smooth.
01:02Cornstarch is going to thicken the mixture and give it a nice, silky texture.
01:09Then add about half of that lemon juice, roughly 3 tablespoons.
01:15And give it another whisk so the lemon juice blends right into the mixture.
01:20Next, take a saucepan, and you're going to need about a tablespoon of sugar to sprinkle over
01:29the bottom so the milk doesn't scorch.
01:33Now go ahead and pour in 1 cup of milk.
01:41And we're going to set the saucepan on the stove, and we're going to heat the milk over
01:44medium heat.
01:48Give it a gentle stir while warming.
01:51This helps dissolve the sugar and prevents the milk from scorching.
01:56You want to heat the milk until you see those tiny bubbles forming around the edges.
02:03Take the saucepan off the stove and slowly pour the milk into the egg mixture in a thin stream,
02:09whisking the whole time as you pour so the eggs don't scramble.
02:15Then, you'll want to pour the mixture back into the saucepan.
02:24All of it at once.
02:27Set the heat to medium again, and we're going to cook the custard while giving it another
02:32good whisking workout.
02:35Keep it moving so the custard stays smooth and lump-free.
02:40Cook it until it's nice and thick so it sits perfectly on the batter while baking and
02:45doesn't fall in.
02:48Turn the heat off, and I recommend pouring the custard right into a mesh strainer.
02:55And we're going to press it through with a spatula.
02:59This helps get rid of any little bits that didn't mix in, so your custard is nice and silky.
03:05Now, back to the lemon zest.
03:09Add the whole lot of lemon zest into the custard.
03:13This is what's going to give our custard and lemon pie a fresh, zesty flavor and a lovely
03:18aroma.
03:21That's it!
03:22Our lemon filling is done.
03:25Now take another bowl and let's make the batter.
03:28We'll need three whole eggs.
03:31Just crack them into your bowl one by one.
03:34For the best results, make sure your eggs are at room temperature so the batter mixes smoothly.
03:40Next, we're adding half a cup of sugar, just regular white, and a pinch of salt, as usual,
03:49to balance the flavors.
03:51Whisk it all up, just until it's nicely mixed.
04:02Next up, we're adding one quarter cup of yogurt.
04:06Regular plain yogurt should work just fine.
04:11And the rest of the lemon juice we squeezed earlier.
04:15Then, half a stick of melted butter, to keep the batter moist and rich.
04:22And just like that, we're whisking again.
04:25Make sure the butter is melted, but not hot, so it doesn't scramble the eggs, and keeps
04:30the batter nice and tender.
04:32Next, we're going to do the sifting.
04:36We'll need one and a half cups of flour, just toss it right into your sieve, and one teaspoon
04:44of baking powder.
04:47Sift them together.
04:51Sifting makes the flour light and airy, giving our lemon pie a tender texture.
05:01Next, look at this lovely yellow batter.
05:03It's going to be so good in the end.
05:08Finally, I'm using this tart pan, and I'm going to generously butter the bottom and sides
05:13so nothing sticks.
05:17Then I'm lining it with parchment paper, so the pie comes out easily.
05:22Next, let's pour the batter into our pan.
05:31And spread the batter evenly across the pan, using any utensil you like.
05:38Tap the pan gently to settle the batter, and set it aside for now.
05:43For the final step, you'll need a piping bag, or a plastic bag with the tip cut off.
05:51Transfer all that gorgeous filling into your bag.
05:55Just try not to eat it all, I guess.
06:00By the way, if you're enjoying the video, give it a thumbs up and subscribe.
06:07And now, let's pipe a beautiful spiral of filling all over our lemon pie.
06:13But you can pipe any pattern you like, whatever looks pretty to you.
06:20Just make sure the filling is thick enough so it holds its shape and doesn't sink into
06:24the batter.
06:28And that's it!
06:29Time to pop the pie into the oven.
06:32Use regular bake, not convection, so the spiral stays sharp and the top doesn't dry out.
06:39Bake at 350 degrees Fahrenheit for roughly 40 to 45 minutes.
06:47Let the pie sit in the oven with the door ajar once it's done, so it cools slowly and the
06:52top doesn't crack.
06:56Before taking the pie out of the pan, let it cool completely so it stays whole and doesn't
07:02fall apart.
07:04Don't forget to peel off the parchment paper once you've flipped the pie over.
07:10Then place a plate on top and carefully flip the pie back over.
07:17Give the pie a light sprinkle of powdered sugar just for a beautiful finishing touch.
07:26And look at that, the pie slices smoothly and holds together perfectly.
07:33Exactly how it should be, that is, if you put my tips to good use.
07:41And there you have it, a gorgeous lemon pie, soft on the outside with a delicious tangy filling
07:48on the inside.
Comments