Lemon Vanilla Pie
4 servings
40 minutes
Lemon-vanilla pie is an exquisite dessert of French cuisine that harmoniously combines fresh citrus notes and the warm aroma of vanilla. Historically, France is famous for its refined pastries, and this pie is a wonderful testament to that. The delicate butter dough creates the base, while the light, airy cream with lemon juice and zest provides a delightful tartness balanced by the sweetness of sugar and vanilla. A thin powdered crust completes the flavor, giving the pie an elegant appearance. This dessert is perfect for both morning tea and special occasions when one wants to enjoy the vibrant flavors of French gastronomy.
1
Preheat the oven to 180 degrees.
2
Grate the lemon zest on a fine grater (only the top yellow part) and squeeze the juice from the lemons.
- Lemon: 2 pieces
3
Melt the butter, add 200 grams of flour, 80 grams of sugar, half the zest, and half a teaspoon of vanillin. Mix well.
- Wheat flour: 300 g
- Sugar: 280 g
- Lemon: 2 pieces
- Vanillin: 0.5 teaspoon
4
Cover the bottom of the mold, approximately 20 cm in diameter, with paper and spread the dough evenly by hand, forming low walls about 2 cm high.
5
Place in the oven and bake at 180 degrees for 5-10 minutes (until the dough is slightly browned).
6
Reduce the temperature to 150 degrees.
7
For the cream, mix the juice and the remaining grated zest, the rest of the sugar, flour, vanillin, and eggs; mix well.
- Lemon: 2 pieces
- Sugar: 280 g
- Wheat flour: 300 g
- Vanillin: 0.5 teaspoon
- Chicken egg: 3 pieces
8
Bake for about 15 minutes. Then remove from the oven, let cool slightly, and sprinkle with powdered sugar.
- Powdered sugar: to taste