Ligurian lemon pie
8 servings
60 minutes
Ligurian lemon pie is a delicate Mediterranean treat infused with the aromas of sunny lemons and airy sweet meringue. Inspired by Italian traditions, this pie combines the summer freshness of citrus with a velvety texture of the crust. During preparation, lemon sugar absorbs essential oils, revealing a subtle sweet-sour harmony. The addition of olive oil gives the pie lightness and moisture, while raspberries add an exquisite berry note. Beneath the golden crust lies a soft, airy sponge cake with a refined flavor, perfect for both morning espresso and elegant dinners. Topped with light meringue, it becomes a true work of art worthy of the warmest family evenings and elegant festive tables.
1
Zest two lemons and very carefully rub it with part of the sugar using your fingertips. The sharp edges of the sugar granules allow you to extract the essential oils from the zest. The sugar will become moist, clumpy, and very aromatic. Add the remaining sugar and mix. Squeeze the juice from half a lemon. Add 4 eggs to the lemon sugar.
- Lemon: 2 pieces
- Sugar: 250 g
- Chicken egg: 4 pieces
2
Beat the sugar with the eggs for 3-5 minutes at the highest speed until the mixture turns pale and fluffy. Sift the flour with the baking powder and gently fold it into the egg mixture, mixing from bottom to top until the batter is uniform. Add lemon juice from half a lemon, as well as butter and olive oil. The batter should be moderately thick and completely homogeneous.
- Sugar: 250 g
- Wheat flour: 220 g
- Baking powder: 1.5 teaspoon
- Lemon: 2 pieces
- Butter: 100 g
- Olive oil: 0.7 glass
3
Grease the mold with oil and pour half of the batter into it, place the raspberries on top, and cover with the remaining batter. Bake for about 30 minutes at 175 degrees.
- Raspberry: to taste
4
Basically, it's enough to sprinkle the pie with powdered sugar and place a couple of raspberries on top for it to look nice, but you can go further — whip one egg white with 50 g of sugar to stiff peaks, spread the meringue on the pie and put it under the grill at maximum temperature for just 1-2 minutes. Don't step away from the oven! The egg white turns golden-brown instantly!
- Egg white: 1 piece
- Sugar: 250 g