The Secret to the Perfect Lattice: A Stunning Lemon Pie Made With Just a Few Ingredients

Though warm summer days are around the corner, the crave for something delicious and sweet hasn’t gone anywhere. However, at this time we’re likely to choose something more refreshing and containing fruits, which is why this lemon pie with crusty lattice is perfect for the occasion.

As those who have already tried it claim, the dessert turns out flavory and has a hint of sourness thanks to lemons.

Here’s what you need:

For the dough: 150 ml of milk, 2 tbsp of sugar, 1 tsp of dry yeast, 400 g of flour, 200 g of cold butter, 1 egg, a pinch of salt, 10 g of vanilla sugar.

For the filling: 2 lemons (about 270 g), 350 g of sugar, 1 tbsp of semolina.

Dissolve the sugar and yeast in warm milk, stir, and let it sit for 15 minutes until a foamy cap forms.

Sift the flour into a bowl and rub in the cold butter. Work the mixture into crumbs, then add the salt and vanilla sugar.

Pour in the yeast mixture, add the egg, and knead into a soft dough. It should be elastic and not stick to your hands. Shape into a ball, cover, and let it rise for 30–40 minutes.

Wash the lemons thoroughly (do not peel them), remove the seeds, and chop them finely. Mix the lemon mixture with sugar and semolina.

Divide the risen dough into three parts: one large piece for the base and two smaller pieces for the top layers. Roll out the larger piece and place it in the pan, forming sides.

Spread half of the lemon filling, then cover with a rolled-out layer of dough. Repeat with the remaining filling and finish the pie with the top layer of dough or a decorative lattice.

Bake at 180 °C for about 30–35 minutes until golden brown.

Let the finished pie cool and, if you like, sprinkle with powdered sugar.