real lemon pie

serves 8

filling

4 thin-skinned lemons

460 g (1 lb/2 cups) caster (superfine) sugar

4 eggs, lightly beaten

310 g (11 oz/2½ cups) plain (all-purpose) flour

80 g (2¾ oz/¹/₃ cup) caster (superfine) sugar

225 g (8 oz) cold unsalted butter, chopped

2–3 tablespoons iced water

milk, for brushing

pouring (whipping) cream, to serve (optional)

Start making the filling a day ahead. Wash the lemons well, then dry. Peel two lemons, removing all the white pith with a small, sharp knife, then slice the flesh very thinly, removing any seeds. Leave the other two lemons unpeeled and slice very thinly, removing any seeds. Place in a bowl with the sugar and stir until the lemon slices are coated. Cover and leave to stand overnight.

Sift the flour and a pinch of salt into a large bowl, then stir in the sugar. Using your fingertips, lightly rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre and gradually add most of the iced water to the well, mixing with a flat-bladed knife until a rough dough forms, adding a little extra iced water if necessary.

Turn out onto a lightly floured work surface, then gently gather the dough together. Divide in half and roll each portion into a 30 cm (12 inch) circle. Cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile, preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 23 cm (9 inch) pie dish that is at least 3 cm (1¼ inches) deep. Roll one sheet of pastry around the rolling pin, then lift and ease it into the pie dish, gently pressing to fit the side. Cover all the pastry with plastic wrap and refrigerate for 20 minutes.

Meanwhile, finish preparing the filling. Measure out 750 ml (26 fl oz/3 cups) of the lemon slices and liquid. Place in a bowl with the beaten eggs, stirring to mix well.

Spoon the mixture into the chilled pastry case, then cover with the pastry circle, trimming the pastry and crimping the edges to seal. Re-roll the pastry scraps and cut out decorative shapes. Place on top of the pie and brush with milk.

Bake for 50–55 minutes, or until the pastry is golden brown. Remove from the oven and allow to cool slightly. Serve straight from the dish, with cream for drizzling over, if desired. Real lemon pie is best eaten the day it is made.