Lenten Lemon Pie
6 servings
30 minutes
Vegan lemon pie is a refined blend of simplicity and rich flavor. This recipe from Greek cuisine embodies the spirit of Mediterranean traditions, where even vegan pastries delight with a wealth of taste nuances. Lemon jam adds a pleasant tartness to the pie, while the light, airy dough provides softness and tenderness. Its simple ingredients make it accessible, and the absence of sugar highlights natural flavor notes. The pie is perfect for a vegan diet, tea time, or a light dessert after lunch. Its subtle sweetness and bright citrus aroma make it an ideal companion to a cup of strong black tea. This treat transports you to the atmosphere of southern streets in Greece from the very first bites, where the scent of fresh pastries fills the air with comfort and warmth.
1
Mix flour with dry yeast, do not add salt or sugar.
- Wheat flour: 2 glasss
- Dry yeast: 10 g
2
Pour in water, knead the dough; the amount of water is approximate, the main thing is that the dough should not be liquid.
- Water: 200 ml
3
Roll out the dough thinly.
4
Place on the baking sheet.
5
Spread the jam in a thin layer.
- Lemon curd (jam): 100 g
6
Decorate with dough on top.
7
Bake on high heat for 15 minutes.
8
Let it cool down a bit.
