Lemon Pie


  • 2 ½ Cups Mehudar wholegrain spelt flour
  • Margarine
  • ¼ Cup oil
  • 1 Egg
  • 3 Tablespoons sugar
  • 6-7 Tablespoons water
  • [If using wholewheat flour change the quantity to 3-4 tablespoons]


For the filling:

  • 1 ¼ Cups water
  • ¼ Cup Lemon juice
  • 1 Cup sugar
  • Pinch of salt
  • ¼ Cup water mixed with ¼ Cup corn starch
  • 3 Egg yolks
  • 3 Tablespoons oil
  • 1 Tablespoon grated lemon rind


For the whipped topping:

  • 3 Egg whites
  • 1/3 Cup sugar


Mix all ingredients for the dough until you get a soft dough that’s pleasant to the touch.
Roll the dough into a base that’s approx. 1cm. thick.
Lay the dough out into a pie pan 22cm in diameter. Press it well into all the corners and smooth it with a knife so that you get a nice, symmetrical look.
Prick some holes into the pastry base.
To prevent the base from swelling, freeze it for 10 minutes before baking. Meanwhile warm up your oven to 200C. Bake the base in the pre-heated oven until it’s lightly golden.
Prepare the filling: Boil water, lemon juice, sugar and salt. Add water and corn starch, egg yolks, oil and lemon rind until you get a thick, yellow mixture.
Spread it onto the baked pie base.
Prepare the whip: Whisk the egg whites and add the sugar until you get a stiff whip.
Spread it over the filling and bake for another 15 minutes until lightly golden.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Wholewheat Flour