Lemongrass
6 servings
50 minutes
Lemon pie is a light, delicate dessert with a bright citrus flavor that comes from European cuisine. Its history traces back to traditional lemon pies loved in France and England. The golden color, rich lemon aroma, and subtle sweetness make it an exquisite treat for tea times and cozy evenings. The light texture is achieved through whipped egg whites, while butter adds softness. This pie pairs perfectly with a cup of black tea or coffee, revealing the freshness and acidity of lemon in every bite.
1
Beat sugar and butter with a mixer. While continuing to beat, add lemon zest, flour, and lemon juice. Separate the yolks from the whites and add to the mixture. Whip the egg whites separately until frothy. Add half of the whipped whites to the main mixture, pour in the milk, mix everything, and add the second half of the whites.
- Sugar: 150 g
- Butter: 120 g
- Grated lemon zest: 20 g
- Wheat flour: 50 g
- Lemon juice: 2 ml
- Chicken egg: 4 pieces
- Milk: 500 ml
2
Grease the mold with oil and pour the mixture into the mold. Bake for 50 minutes at 180 degrees.
- Butter: 120 g
