Lemon-orange pie
6 servings
60 minutes
Citrus is the main fruit note of winter in general, but New Year in particular. They are needed at the table in all forms - in pure form, as part of sauces, salads and in desserts, of course.
1
Sift the flour with a teaspoon of salt and a teaspoon of sugar. Rub 100 grams of cold butter, cut into cubes, with the flour mixture until it resembles bread crumbs.
- Wheat flour: 200 g
- Salt: 1 teaspoon
- Sugar: 400 g
- Butter: 130 g
2
Mix 1 egg with 2 teaspoons of water and vanilla. Make a well in the flour crumbs, pour the egg mixture in. Knead the dough, wrap it in plastic, and place it in the fridge for fifteen to twenty minutes.
- Chicken egg: 4 pieces
- Vanilla extract: to taste
3
Roll the dough into a 3 mm thick disc, place it in the mold, and refrigerate for ten to fifteen minutes. Adjust the dough to the shape and trim the edges.
4
Line the dough with parchment, sprinkle with baking beans to prevent bubbling, and place in a preheated oven at 180 degrees for twenty minutes. After ten minutes, remove the beans. Cool the crust.
5
Mix the juice of 2 lemons and 1 orange, the zest of 1 lemon and half an orange with 150 grams of sugar. Place it in a water bath. When the sugar dissolves, add 3 eggs and stir the mixture until it thickens. Then remove it from the heat and dissolve 30 grams of butter in it. Check the thickness by dipping the back of a spoon into the cream and lifting it — the cream should not drip.
- Lemon: 1 piece
- Oranges: 1 piece
- Sugar: 400 g
- Chicken egg: 4 pieces
- Butter: 130 g
6
Tightly cover the cream with food wrap and place it in the refrigerator to cool, then spread it over the cooled dough.
7
Boil syrup from 240 grams of sugar and 100 ml of water.
- Sugar: 400 g
- Egg white: 4 pieces
8
Whip the egg whites. Pour in the syrup and continue whipping until the meringue cools. Decorate the pie with it and torch for a light brown color.
- Egg white: 4 pieces