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Lemon chocolate pie

Makes 2 18-20 cm or 7-8 inch pies

Taken from bakery 365 with some changes


For the dough:

260 grams flour

150 grams cold butter - diced

100 grams powdered sugar

40 grams almond flour

1 egg

Pinch of salt

1 teaspoons vanilla extract

For the chocolate ganache

170 ml heavy cream

2 tablespoons corn syrup/honey/glucosa

150 grams dark chocolate

20 grams butter

For the lemon filling:

220 grams cold butter - diced

140 ml freshly squeezed lemon juice

60 ml milk

120 grams sugar

Lemon zest from 1 lemon

3 eggs

Pinch of salt


  1. The pie shell

  2. Place all the dough ingredients in the food processor and pulse till combined.

  3. Divide the dough to 2 balls and roll between 2 parchment papers to the pans size.

  4. Chill in the fridge for few hours or freeze for 10-15 min

  5. Place the dough into the 2 pans and bake 160c or 320f for 15-20 min till golden

  6. Chill

  7. The chocolate ganache

  8. Bring heavy cream and corn syrup to a boil

  9. Pour on the chocolate and mix well

  10. Add the butter and mix until melted

  11. Pour half the mixture onto each pan

  12. Place in the fridge while making the lemon filling

  13. The lemon filling

  14. Bring milk and lemon to a boil

  15. In a separate bowl combine sugar, eggs and lemon zest

  16. Carefully and slowly pour the hot milk into the eggs mixture, mixing as you go

  17. Pour the mixture back to the pot and keep cooking and mixing until thickens

  18. Strain the mixture and add the salt and butter

  19. Using the blender, mix until smooth

  20. Pour evenly between the 2 pans, over the chocolate

  21. Place in the fridge over night

Optional - melt some dark chocolate and drizzle on top before serving


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