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    Lemon chess pie with clotted cream

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    Lemon chess pie with clotted cream

    • Vegetarian
    • Preparation time: 40 minutes, plus chilling and cooling
    • Cooking time: 1 hour 5 minutes
    • Total time: 1 hour 45 minutes, plus chilling and cooling

    Serves: 8 - 10


    220g unsalted butter, 110g cubed and chilled
    220g plain flour, plus 3 tbsp
    5 large eggs
    300g granulated sugar
    2 Sorrento lemons, zest of 1, juice of both
    clotted cream, to serve


    1. In a large bowl, rub the cubed butter into 220g flour with a pinch of fine salt until it resembles fine breadcrumbs. Add 3-4 tbsp cold water; draw together with a palette knife. When it starts to clump, bring together with your hands; add a sprinkle of water to any dry patches. Knead lightly into a disc, cover and chill for at least 20 minutes.

    2. Roll the pastry to 0.3cm thick; use to line a 22cm pie or deep tart tin. Cut away the excess, prick it all over with a fork, then freeze for 10 minutes or chill for 30 minutes. Preheat the oven to 220˚C, gas mark 7. Line the pastry with baking parchment and fill with baking beans; bake for 15 minutes. Remove the parchment and beans; bake for 

    10 minutes, until the pastry looks dry and is starting to turn golden. If it browns too fast, cover with foil. Melt the remaining 110g butter over a low heat; set aside to cool a little.

    3. Meanwhile, whisk together the eggs, sugar, lemon zest and juice, melted butter, 3 tbsp flour and a pinch of salt. When the pastry case is ready, pour in the egg mixture straight away; return to the oven. Reduce the heat to 180˚C, gas mark 4; bake for 35-45 minutes, until set at the edge but a little wobbly in the middle. Cover with foil if it browns too quickly. Cool for at least 2 hours, until at room temperature, then serve with the cream. 

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