Description
A sophisticated twist on the classic lemon pie, this recipe features a nutty chestnut flour crust and a luscious, creamy lemon filling. It’s a perfect balance of tangy and sweet, with a melt-in-your-mouth texture that feels both rustic and refined.
Ingredients
Scale
For the Chestnut Crust
- 1 ¼ cups chestnut flour (sifted)
- ½ cup cold unsalted butter, cubed
- 2 tablespoons sugar
- ¼ teaspoon sea salt
- 3–4 tablespoons ice water
For the Creamy Lemon Filling
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk (or heavy cream for less sweetness)
- ½ cup fresh lemon juice (from about 3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
1. Make the Chestnut Crust
- In a large bowl, combine chestnut flour, sugar, and salt.
- Cut in the cold butter until mixture resembles coarse crumbs.
- Add ice water gradually, mixing just until dough forms.
- Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Roll out between parchment paper, fit into a 9-inch pie pan, and trim edges.
- Blind bake at 350°F (175°C) for 12–15 minutes with pie weights. Let cool.
2. Prepare the Creamy Lemon Filling
- In a bowl, whisk together egg yolks, sweetened condensed milk, lemon juice, zest, and vanilla.
- Mix until smooth and fully combined.
3. Assemble and Bake
- Pour lemon filling into pre-baked chestnut crust.
- Bake at 325°F (160°C) for 25–30 minutes, until the center is just set but still slightly jiggly.
- Let cool at room temperature for 30 minutes, then chill in the fridge for at least 2 hours.
4. Garnish and Serve
- Top with candied lemon slices, whipped cream, or mint leaves.
- Slice and serve cold for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 310 kcal
Keywords: Lemon pie, chestnut crust, creamy lemon pie, citrus dessert, gluten-free pie, nut flour pie, lemon tart, gourmet lemon dessert