Lemongrass on shortcrust pastry
8 servings
60 minutes
Lemon pie on sandy dough is a true delight for lovers of harmonious taste. This dessert, inspired by European culinary traditions, combines a delicate sandy base with a refreshing lemon filling. Lemons grated with zest give the pie a bright citrus aroma and subtle acidity, while sugar and starch add pleasant sweetness and a velvety texture to the filling. The crispy crumble of frozen dough completes the composition, adding airiness and an appetizing crust. The lemon pie is perfect for a cozy tea time, especially on a cool day when you want to warm up with the warmth of homemade baking and the rich, refreshing taste of lemon. Such a pie is a simple joy accessible to anyone who appreciates the balance of sweet and sour.
1
In a bowl, we pour flour, add baking powder, and mix. In another bowl, we place soft butter, mash it, and add a pinch of salt. To the mashed butter, we add flour with baking powder. We knead a soft dough, adding 4 tablespoons of sour cream. We finish kneading the dough. We separate 1/4 of the dough and divide it into 5 equal parts. We wrap them in plastic wrap and send them to the freezer. The remaining dough is also wrapped in plastic wrap and placed in the refrigerator.
- Wheat flour: 400 g
- Baking powder: 1 teaspoon
- Butter: 200 g
- Salt: pinch
- Sour cream: 4 tablespoons
2
Grate two lemons on a coarse grater along with the peel. Discard the seeds. Add sugar and starch to the lemon mixture and mix well.
- Lemon: 2 pieces
- Sugar: 250 g
- Starch: 2 tablespoons
3
We take the dough out of the refrigerator and spread it on the bottom of a baking dish, previously greased with vegetable oil and sprinkled with semolina. We make a small border. We pour the lemon filling into the dough bowl and distribute it evenly. We take frozen pieces of dough from the freezer and grate them evenly over the surface of the pie.
4
Bake the pie in a preheated oven at 200 degrees for 40 minutes.