Lemon pie in a slow cooker

6 servings

60 minutes

Lemon pie in a multicooker is the embodiment of lightness and freshness in one dessert. This recipe is inspired by traditional Russian cuisine, where simplicity meets exquisite taste. The delicate texture of the pie harmonizes with the bright acidity of lemon, creating a refreshing aroma that fills the home with coziness. The egg white layer adds airiness, while cooking in a multicooker ensures even preparation and retention of juiciness. This pie is perfect for morning tea or a light dessert after dinner, adding a touch of freshness and enjoyment. Cooking in a multicooker makes it especially convenient – minimal hassle, maximum pleasure!

Energy value per serving

• Calories: 50.3
• Proteins: 4g
• Fats: 3.3g
• Carbohydrates: 0.8g

Ingredients

• Chicken egg: 3 pc
• Water: 300 ml
• Lemon: 1 pc
• Sugar: to taste
• Olive oil: to taste
• Salt: pinch

Cooking steps

1. Beat the yolks with sugar (sugar substitute), add cold water, juice, and crushed lemon zest.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar:  to taste
   • Water: 300 ml
   • Lemon: 1 piece

2. Cook in 'Stew' mode for 10 minutes until the mixture thickens.

3. Salt the egg whites, add sugar (sugar substitute), and whip to a thick foam.

   Required ingredients:

   • Salt:  pinch
   • Sugar:  to taste

4. Combine the egg whites with the warm lemon mixture.

5. Bake in 'Bake' mode for 30 minutes, then keep in 'Warm' mode for 20 minutes.