Lemon and milk pie with agar-agar
8 servings
160 minutes
Lemon-milk pie with agar-agar is a delicate blend of the bright tartness of lemon and the soft creamy sweetness of condensed milk. This dessert is rooted in Russian culinary tradition, where contrasting flavors and textures are cherished. The crispy shortcrust base smoothly transitions into a velvety cream that achieves perfect density and tenderness thanks to agar-agar. The lemon filling refreshes the pie, awakening taste buds, while light vanilla notes complete the composition. This pie is a wonderful choice for a cozy family tea time or festive table. It is best served chilled to fully set the cream's structure and enhance the flavor. A true delight for lovers of exquisite desserts!
1
Sift the flour, mix it with 100 grams of sugar, salt, 120 grams of butter and rub it by hand into crumbs.
- Wheat flour: 250 g
- Sugar: 100 g
- Salt: pinch
- Butter: 180 g
2
Add an egg; if it's large, use only the yolk and cold water (1-2 tablespoons). Pay attention to the dough's consistency: it should be pliable.
- Chicken egg: 3 pieces
- Egg yolk: 3 pieces
- Water: 2 tablespoons
3
Knead the dough well and place it in the refrigerator for 20 minutes.
4
Grate the zest of two lemons - the top layer, avoiding the white part of the peel.
5
Cut the remaining lemons in half, pierce the flesh with a fork several times, and squeeze out the juice. You will get about 400–450 ml of juice.
- Lemon: 1 kg
6
Heat the juice and add 2 teaspoons of agar at a temperature of about 60–70 degrees. Stir vigorously to avoid lumps and sediment. To speed up this process, you can use a whisk or mixer. Once the agar is completely dissolved, remove from heat and let it cool completely. It's important to remember that the more acidic the juice, the more agar will be needed.
- Agar-agar: 2 teaspoons
7
Beat 2 eggs and 3 yolks. Add condensed milk and beat well again. While continuing to beat, pour in lemon juice. Add 60 grams of melted butter. Add starch and lemon zest.
- Chicken egg: 3 pieces
- Egg yolk: 3 pieces
- Condensed milk: 400 g
- Butter: 180 g
- Lemon: 1 kg
8
Take the dough out of the fridge. Roll it out and place it in a form lined with baking parchment. Make the edges as high as possible, as they will sink a bit during baking. Trim them with a knife.
9
Pour the filling into the mold and place it in a preheated oven at 180 degrees for 40-45 minutes.
10
Baking time depends on the type of oven; the filling should not wobble, only slightly.
11
It's better to leave the finished pie in the oven to cool and then put it in the fridge overnight. The filling will set well, and the pie will be easy to cut.