Lemon-curd pie
12 servings
60 minutes
Lemon-curd cheesecake is a refined blend of the tart freshness of lemons and the tenderness of cottage cheese, encased in a crispy golden crust. This dessert, originating from European cuisine, harmoniously combines lightness and richness of flavor. The lemon filling made with zest adds a distinct citrus note to the pie, while the cheese dough makes it extraordinarily soft. In Europe, such pies are often served with tea, enjoying their warming aroma. Due to its balance, it is perfect for morning coffee or as an elegant finish to dinner.
1
Beat eggs with 3/4 cup of sugar, add 125 grams of melted butter, add cottage cheese, mix everything together, add flour and a teaspoon of baking soda, and knead the dough until it doesn't stick to your hands or the bowl; add more flour if necessary.
- Chicken egg: 2 pieces
- Sugar: 1.8 glass
- Butter: 175 g
- Curd cheese (tvorog): 300 g
- Wheat flour: 2.5 glasss
- Baking soda: 1 teaspoon
2
Put the dough in the refrigerator for 30 minutes.
3
Filling: grind lemons with peel in a meat grinder, mix with a glass of sugar and stir until homogeneous, add 1 tablespoon of starch.
- Lemon: 3 pieces
- Sugar: 1.8 glass
- Starch: 1 tablespoon
4
Roll the dough to a thickness of 0.5–0.7 mm on a baking sheet, add the filling on top, and sprinkle with 'topping'.
5
'Posypushka': 50 g butter, 2 tablespoons of sugar, 0.5 cup of flour. Mix everything and chop with a knife.
- Butter: 175 g
- Sugar: 1.8 glass
- Wheat flour: 2.5 glasss
6
Bake at 200 degrees for about 30 minutes (until golden brown).
