Lemon-Mandarin Cream Pie

12 servings

80 minutes

Lemon-mandarin cream pie is a true masterpiece of French cuisine. The light, airy base made from sour cream and condensed milk gives it tenderness, while the citrus cream adds a tangy-sweet freshness. Lemons and mandarins transformed into silky cream reveal their aromas, creating a harmony of flavors. The French are renowned for their love of refined desserts, and this pie is one example of their craftsmanship. It is perfect for both morning tea and as a finale to a festive dinner. The cream soaking the layers adds juiciness and softness to the pie, while the slight acidity makes it particularly refreshing. After setting, the dessert becomes dense but remains tender, turning into true delight for connoisseurs of exquisite pastries.

Energy value per serving

• Calories: 336.5
• Proteins: 7g
• Fats: 12.7g
• Carbohydrates: 49g

Ingredients

• Sour cream: 1 jar
• Condensed milk: 0.5 jar
• Wheat flour: 400 g
• Soda: 1 tsp
• Lemon: 1 pc
• Tangerines: 4 pc
• Sugar: 1 glass
• Chicken egg: 4 pc
• Butter: 100 g

Cooking steps

1. Prepare the dough: whip sour cream and condensed milk with sugar, add eggs one by one, gradually add flour and baking soda (dissolved with one teaspoon of boiling water), mix thoroughly again and pour into a mold with a diameter of 25-26 cm. Bake in a preheated oven at 180 degrees for 40 minutes (check readiness with a toothpick).

   Required ingredients:

   • Sour cream: 1 jar
   • Condensed milk: 0.5 jar
   • Wheat flour: 400 g
   • Soda: 1 teaspoon
   • Sugar: 1 glass
   • Chicken egg: 4 pieces

2. Remove the baked cake from the mold and let it cool completely, then divide it into two layers.

3. While the cake cools, prepare the cream: cut the lemon and make a puree in a blender (with the peel), peel the tangerines and also turn them into puree. Transfer the citrus puree to a saucepan, add sugar and diced butter, heat until the sugar completely dissolves — do not let it boil — stir constantly). In a separate bowl, beat two eggs and, while quickly stirring the cream, pour in the beaten eggs, warm everything together over low heat, and leave until the cake is completely cool (the cream should cool to room temperature).

   Required ingredients:

   • Lemon: 1 piece
   • Tangerines: 4 pieces
   • Sugar: 1 glass
   • Butter: 100 g
   • Chicken egg: 4 pieces

4. Spread the resulting cream on the bottom layer, place the top layer on it, and generously coat the top with citrus cream.

   Required ingredients:

   • Lemon: 1 piece
   • Tangerines: 4 pieces
   • Sugar: 1 glass
   • Butter: 100 g
   • Chicken egg: 4 pieces

5. The cream will set in 1–1.5 hours. After the cream has set, serve the pie with tea or coffee.