PULC/British English/S/V/6

Panglossa Universal Language Course: British English
Elementary
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Basic
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Intermediate
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Stable
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Lemon Pie

Ingredients

• ten ounce of flour
• five ounce chilled butter, grated just before use
• two ounce vanilla sugar
• one medium egg yolk
• chilled water to bind

For filling:

• three large plump lemons
• three ounce vanilla sugar
• approximately half a pint of milk
• three medium egg yolks
• corn flour
• crystallized or granulated sugar

Steps

Pastry:

1. Combine your choice of flour and sugar in a large bowl.
2. Grate chilled butter, stir into flour and sugar.
3. Stir in egg yolk and enough chilled water to bind to a fairly soft dough. The gluten free flour needs to be wetter as it absorbs more moisture whilst resting. Use a fork for this.
4. Wrap pastry in cling film and put into the refrigerator for half an hour.

Filling:

1. Finely zest the three lemons into a bowl, squeeze juice also.
2. Put lemon remains into a saucepan with some water and heat, bring to a boil, simmer for twenty minutes or longer if you wish. Check for bitterness.
3. Remove lemon remains, bring liquid back to the boil, reduce heat by half. Be careful not to burn.
4. Add lemon juice and zest, heat through. Remove from heat and then cool it. Strain into a large saucepan.
5. Take a little of the milk and mix about three teaspoons corn flour to a paste.
6. Mix milk, egg yolks and sugar in a large jug, whisk in corn flour mix. If the lemon juice is cold, heat it gently, but do not get it too hot.
7. Whisk the milk mix again, then add to warm lemon mix, whisking all the time. Be careful the lemon mix is not too hot as the eggs will scramble. Test for sweetness. The mix will start to thicken. Cover with a wet cloth to stop a skin forming.

• Adapted from: http://www.wikihow.com/Make-Lemon-Pie