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Tasmanian lemon pie


  • Preheat oven to 180°C fan forced (200°C normal).
  • Using an electric beater, cream 110 gm softened butter with the vanilla sugar until light and fluffy in a large bowl.
  • Then individually add the flour and milk, little by little, continually mixing.
  • Add the beaten egg yolks and whisk until well combined.
  • Then stir through the lemon zest and juice.
  • In another bowl, whisk the egg whites until stiff peaks form. Then gently fold large spoonfuls into the lemon mixture one at a time.
  • Pour the mixture into a greased gratin (or any oven) dish and cook in the oven for about 20-25 mins until slightly brown on top, but still wobbly in the centre.
  • Dust with icing sugar and serve in individual bowls with a good dollop of cream on top.
  • nb.  To make the vanilla sugar, toss 2-3 vanilla beans in 285 gm caster sugar. Cover and set aside for a few days. (Dust off the vanilla beans and re-use another time.)
  • from Tamasin Day-Lewis, English food writer/chef


  • unsalted butter
  • 285 gm vanilla sugar
  • 4 tbsp sifted plain flour
  • 400 ml full cream milk
  • 4 large eggs, separated
  • grated rind & juice of 2 lemons
  • icing sugar
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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