Lemon pie with poppy seeds and raspberry sauce
6 servings
50 minutes
Lemon pie with poppy seeds and raspberry sauce is a true embodiment of Mediterranean gastronomy. Its origins trace back to traditional European recipes where citrus and nuts create a harmony of flavors. The delicate dough filled with lemon freshness and poppy texture offers lightness and sophistication, while the brandy aroma adds depth. The raspberry sauce with honey and cardamom gives the pie a rich fruity note and subtle spiciness, making each bite truly special. This dessert is perfect as a refined conclusion to a meal or an elegant treat for tea. Its lightness and balance of flavors make it a favorite among gourmets who appreciate natural sweetness and subtle aroma.
1
Preheat the oven to 180°C. Grease the baking dish.
2
Separate the yolks from the whites. Whisk the yolks with lemon juice, zest, and sugar.
- Chicken egg: 4 pieces
- Lemon: 1 piece
- Powdered sugar: 0.5 glass
3
Whip the egg whites into a stiff foam and mix with ground almonds, breadcrumbs, and poppy seeds.
- Chicken egg: 4 pieces
- Almond: 2 tablespoons
- Breadcrumbs: 3 tablespoons
- Poppy: 1 teaspoon
4
Combine both mixtures, pour into a mold, and bake for about 40 minutes until golden.
- Chicken egg: 4 pieces
5
Remove the baked pie from the oven and poke it in several places with a toothpick. Pour brandy on top and let it cool.
- Brandy: 2 tablespoons
6
To prepare raspberry sauce, strain half of the raspberries through a sieve and mix with honey and cardamom. Cut the pie into pieces, pour raspberry sauce over it, and garnish with raspberries.
- Raspberry: 200 g
- Honey: 1 tablespoon
- Cardamom: 0.5 teaspoon
- Raspberry: 200 g