Lemon pie without meringue #shorts #pie #

By Bruno Albouze

Ingredients

Instructions

1. Heat the lemon juice, sugar and butter in a saucepan, without letting it reach a boil. Add the mascarpone, remove from the heat, and then add the eggs.
2. Mix gently with an immersion blender and set aside.
3. Blind bake the sugar dough crust for 20 minutes at 330°F (160°C). Set aside.
4. Pour the lemon curd into the blind-baked shell until it is half full. Put the pie in the oven, then add the rest of the filling.
5. Bake for 20 minutes at 300°F (150°C). Turn off the oven and leave the pie inside for 10 more minutes, until set but slightly wobbly in the centre.
6. Let cool, then remove the tart ring. Grate lime zest over the pie.

Summarized from Bruno Albouze's video. Watch it for the details.

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