Tasmanian lemon pie

From Tamasin Day Lewis, a marvellously tangy pudding with a light sponge topping concealing a creamy lemony base
By Tamasin Day-Lewis
Tasmanian lemon pie
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 125 g butter, softened
  • 280 g vanilla sugar
  • 4 eggs, separated
  • 4 tbsp plain flour, sifted
  • 400 ml milk
  • grated rind and juice of 2 lemons
  • clotted cream, to serve

Tips and Suggestions

For the vanilla sugar, you will need sugar that has been stored in a jar with a vanilla pod.


1. Preheat the oven to 180°C/gas 4. Lightly grease a 2-litre baking dish.

2. Using a standing mixer or electric hand beater, cream the butter with the sugar for 4-5 minutes until pale and fluffy.

3. Beat in the egg yolks, then the flour and milk, a little at a time.

4. Add the grated rind and juice of the lemons.

5. Whisk the egg whites until stiff. Using a metal spoon, fold lightly into the mixture to incorporate air.

6. Pour into the baking dish - the mixture should come about 5cm up the side of the dish.

7. Bake in the oven for 25-30 minutes, until slightly brown on top and obviously set, but faintly shuddery.

8. Serve warm with clotted cream.

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