Pie with orange-lemon filling

8 servings

120 minutes

Orange-lemon pie is the embodiment of sunny mood in cooking. Its roots go back to European baking traditions where harmony of flavors has always been in focus. The crispy shortcrust pastry infused with hints of rum serves as the perfect base for the delicate citrus filling. The bright taste of orange and lemon, complemented by creamy softness, creates a magnificent balance between sweetness and freshness. This pie not only decorates a family dinner but also becomes the main treat at celebrations. It is served chilled, dusted with powdered sugar, adding an elegant sophistication to it. The perfect combination of textures makes each bite truly unforgettable, evoking a sense of coziness and joy.

Energy value per serving

• Calories: 570.4
• Proteins: 10.6g
• Fats: 27.9g
• Carbohydrates: 66.5g

Ingredients

• Wheat flour: 250 g
• Cane sugar: 280 g
• Cream 30%: 150 ml
• Butter: 150 g
• White rum: 40 ml
• Powdered sugar with vanilla: 20 g
• Chicken egg: 7 pc
• Lemon: 1 pc
• Oranges: 2 pc

Cooking steps

1. Cut the cold butter into cubes. Add the sifted flour and half of the sugar, and chop until crumbly. Break 1 egg into the dough, pour in the rum (can be replaced with ice water, but the result won't be as aromatic...). Quickly knead the dough, roll it into a ball, wrap it in plastic wrap, and refrigerate for 30-40 minutes.

   Required ingredients:

   • Butter: 150 g
   • Wheat flour: 250 g
   • Cane sugar: 280 g
   • Chicken egg: 7 pieces
   • White rum: 40 ml

2. For the filling, zest 1 orange and 1 lemon using a grater. Squeeze juice from all citrus fruits. In a bowl, mix eggs, sugar, zest, add juice, and stir until smooth.

   Required ingredients:

   • Lemon: 1 piece
   • Oranges: 2 pieces
   • Chicken egg: 7 pieces
   • Cane sugar: 280 g

3. Roll out the chilled dough to a thickness of 0.5 cm to make a large pancake. Distribute the dough in a deep baking dish. For best results, place the dish with the dough in the refrigerator for 20 minutes. Then prick the crust with a fork in several places, cover it with baking paper, and add peas or special ceramic baking balls. Place in an oven preheated to 200 degrees for 10-12 minutes.

   Required ingredients:

   • Wheat flour: 250 g

4. While the pie crust is baking, strain the citrus filling, add cream, and mix. Remove the paper with peas from the baked crust and pour the filling into it. Lower the oven temperature to 150 degrees and bake for about 30-40 minutes until the filling sets.

   Required ingredients:

   • Cream 30%: 150 ml

5. The finished pie MUST be cooled and sprinkled with powdered sugar.

   Required ingredients:

   • Powdered sugar with vanilla: 20 g