Cherry pie with lemon zest
6 servings
75 minutes
Cherry pie with lemon zest is a true masterpiece of European baking that combines the rich tartness of cherries with the fresh citrus note of lemon. Its origins trace back to ancient recipes where homemakers sought the perfect balance between sweetness and acidity. The subtle aroma of vanilla and delicate dough make this pie light, airy, and incredibly fragrant. Cherries baked in the dough become soft and juicy, while the lemon zest adds a piquant touch. This dessert is perfect for tea or coffee, and its versatility allows it to be served both at festive tables and in cozy home settings. Easy to prepare and consistently delightful in taste, it leaves warm memories of traditional family tea gatherings.
1
Wash the lemon, dry it, and cut it in half. Grate the zest from one half and squeeze the juice from both halves. Preheat the oven to 180 degrees.
- Lemon: 1 piece
2
Whip butter, sugar, vanilla sugar, zest, and juice into a strong foam. Gradually add eggs. Add flour and baking powder.
- Clarified butter (ghee): 125 g
- Sugar: 125 g
- Vanilla sugar: to taste
- Lemon: 1 piece
- Chicken egg: 3 pieces
- Wheat flour: 200 g
3
Place the dough in the mold, add berries on top, and bake for 50 minutes. Remove from the oven and let it sit in the mold for 10 minutes.
- Cherry (sour): 750 g
4
Take out and let cool. Sprinkle with powdered sugar.
- Icing sugar: to taste
