Fragrant lemon pie
8 servings
75 minutes
The fragrant lemon pie is a true embodiment of sunny mood in baking. Its roots go back to the traditions of European cuisine, where citrus fruits have always been a symbol of freshness and refined taste. This pie has a tender, airy texture with a rich lemon aroma that harmoniously blends with the sweetness of the dough. The lemon syrup soaking the crust makes it slightly caramelized and adds a special sweet-sour note. The pie is perfect for morning tea as well as cozy home gatherings. Its versatility allows you to enjoy it as an independent dessert or complement it with a scoop of vanilla ice cream or light cream. This pie is a harmony of simplicity and sophistication that will be remembered from the first bite.
1
In a deep bowl, beat sugar with room temperature butter into an airy white mass using a mixer, add eggs and beat for a couple more minutes. Pour in milk, gently mix, add sour cream, lemon juice and zest, and mix everything well.
- Sugar: 200 g
- Butter: 100 g
- Chicken egg: 2 pieces
- Milk: 100 ml
- Sour cream: 50 g
- Lemon juice: 5 tablespoon
- Lemon zest: 2 tablespoons
2
In another bowl, mix the sifted flour, salt, baking soda, baking powder, and vanilla sugar. Add to the first mixture in 2 batches, mixing thoroughly after each until smooth.
- Wheat flour: 200 g
- Salt: 0.3 teaspoon
- Baking soda: 0.3 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Vanilla: to taste
3
Line the mold with baking paper, grease with butter, and pour in the batter. Bake at 160° for about an hour, check readiness with a toothpick.
- Butter: 100 g
4
Let the finished pie cool slightly, remove it from the mold onto a rack. Brush the top crust with ready lemon syrup or make it yourself: mix 50 g of lemon juice and 50 g of sugar, and heat over medium heat until the sugar dissolves and the syrup thickens. Allow the syrup to soak in while the dough is still warm. Cool the pie on the rack.
- Lemon syrup: to taste
