Lemon pie with milk
4 servings
60 minutes
Lemon pie with milk is a true embodiment of tenderness and citrus freshness in baking. Its roots go back to the traditions of Russian cuisine, where simple ingredients are transformed into exquisite desserts. This pie features an airy texture thanks to whipped egg whites, while the harmonious combination of lemon juice and zest gives it a bright, refreshing taste. During baking, a soft creamy layer forms that contrasts with the lightness of the dough. It's perfect for morning tea or as a cozy treat for heartfelt conversations. It can be served slightly warm to fully reveal the creamy and lemon notes. It brings a sense of home comfort and celebration, making each bite special.
1
Preheat the oven to 200 degrees. Fill a deep baking tray halfway with boiling water and place it in the oven.
2
Separate the egg whites from the yolks. Whisk the yolks with butter, lemon zest, and juice until homogeneous. Mix sugar, sifted flour, and salt, then beat half of the mixture into the whipped yolks. Add half of the milk, then the remaining flour mixture, mix, and then fold in the remaining milk.
- Chicken egg: 4 pieces
- Butter: 30 g
- Lemon zest: 1 teaspoon
- Lemon juice: 70 ml
- Sugar: 150 g
- Wheat flour: 100 g
- Salt: 0.5 teaspoon
- Milk: 250 ml
- Milk: 250 ml
3
Whip the egg whites until fluffy and thick, mix into the batter, pour into a mold, and place it in the oven submerged in hot water in a baking tray.
- Chicken egg: 4 pieces
4
Bake for about forty-five minutes. After baking, let it cool slightly and serve.