Lemon pie with syrup
8 servings
75 minutes
Lemon pie with syrup is a refined combination of citrus freshness and delicate pastry texture. Its history begins with classic European lemon desserts, where fragrant zest and tart juice harmoniously complement the sweet base. The pie's flavor is rich, balancing between sweetness and refreshing tartness, while almond adds a subtle nutty note. This dessert is perfect for cozy family tea gatherings or festive occasions when you want to delight guests with something special. The pie is served with a syrup made from lemon juice and powdered sugar, making it moist and even richer. Light and airy, it reveals the full potential of lemon, leaving a pleasant aftertaste that you want to experience again.
1
Preheat the oven to 160 degrees. Grease the bottom and sides and line a 20 cm round pan with parchment.
- Butter: 225 g
2
Beat the butter with sugar in a large bowl using an electric mixer until a pale mixture forms.
- Butter: 225 g
- Sugar: 225 g
3
Add lemon zest. Gradually add eggs to the butter.
- Lemon zest: 3 pieces
- Chicken egg: 4 pieces
4
Sift the flour and baking powder, add to the butter, and mix with a large metal spoon or spatula.
- Pancake flour: 200 g
- Baking powder: 1 teaspoon
5
Add ground almonds and 3/4 lemon juice and mix.
- Almond: 50 g
- Lemon juice: 60 ml
6
Transfer to a pie dish and bake for 1 hour and 15 minutes.
7
Mix the remaining lemon juice and zest with powdered sugar until a liquid glaze forms and drizzle it over the pie.
- Lemon juice: 60 ml
- Lemon zest: 3 pieces
- Sugar: 225 g
8
Cool before serving.