Lemon Champagne Pie

8 servings

50 minutes

Lemon pie with champagne is a true masterpiece of French pastry, combining an airy texture and exquisite taste. Inspired by the elegance of French desserts, this pie blends the light tartness of lemon with the refined aroma of sparkling wine, creating a unique harmony of flavors. The champagne adds airiness and lightness to the dough, making it incredibly tender. This dessert is perfect for festive tea parties or romantic dinners. It can be served with powdered sugar, whipped cream, or lemon curd to highlight its rich flavor nuances. Historically, such pies were often made for special occasions, symbolizing sophistication and joy. Each slice of this pie immerses you in the atmosphere of French chic and gastronomic pleasure.

Energy value per serving

• Calories: 273.7
• Proteins: 7.7g
• Fats: 12.6g
• Carbohydrates: 28.8g

Ingredients

• Chicken egg: 6 pc
• Sugar: 100 g
• Lemon: 2 pc
• Wheat flour: 150 g
• Baking powder: 1 tsp
• White dry sparkling wine: 150 ml
• Olive oil: 3 tbsp

Cooking steps

1. Separate the yolks from the whites.

   Required ingredients:

   • Chicken egg: 6 pieces

2. Whisk the yolks and sugar well until pale.

   Required ingredients:

   • Sugar: 100 g

3. Add the grated zest of 2 lemons and the juice of 1 lemon (2 tablespoons) to the mixture.

   Required ingredients:

   • Lemon: 2 pieces
   • Lemon: 2 pieces

4. Mix flour and a packet of baking powder (or soda) and incorporate into the egg-sugar mixture.

   Required ingredients:

   • Wheat flour: 150 g
   • Baking powder: 1 teaspoon

5. Mix champagne into the dough (there will be many bubbles).

   Required ingredients:

   • White dry sparkling wine: 150 ml

6. Add 3 tablespoons of olive oil to the dough.

   Required ingredients:

   • Olive oil: 3 tablespoons

7. Whip the egg whites with a pinch of salt until stiff peaks form. Add to the batter in two stages — first 1/3, then the rest.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 100 g

8. Grease the mold with olive oil and pour in the batter. The mold should have high edges (about 5 cm) as there is a lot of batter, it is airy and will rise well in the oven.

   Required ingredients:

   • Olive oil: 3 tablespoons

9. Preheat the oven to 180 degrees, total time in the oven is 20-25 minutes, but after the dough has risen well and turned golden, reduce the temperature to 160 degrees and leave for another 15 minutes.

10. Let the pie cool slightly in the mold, then transfer to a plate and sprinkle with powdered sugar. It can be topped with whipped cream or frosting.