Lemongrass Pie
8 servings
45 minutes
The 'Lemon Pie' is a true celebration for citrus dessert lovers. Its roots trace back to European cuisine, where lemon pastries are valued for their freshness and rich aroma. This pie combines the tenderness of condensed milk, the lightness of batter with a leavening agent, and the bright tartness of lemon syrup. When the syrup seeps into the cake layer, it becomes juicy and infused with sunny freshness. A light dusting of powdered sugar completes the composition, giving the pie a festive appearance. 'Lemon Pie' is perfect for cozy tea gatherings; its flavor balances between sweetness and refreshing tartness. Due to its simplicity in preparation, it makes an excellent option for family breakfasts or unexpected guest visits. With each bite, a harmony of flavors is felt, leaving a delicate citrus aftertaste.
1
Grate the zest of two lemons (about 2 tablespoons), squeeze the juice from the lemons for the syrup.
- Lemon: 2 pieces
- Lemon zest: 2 tablespoons
2
Beat 1 egg in a bowl, add lemon zest, and pour in a packet of baking powder.
- Chicken egg: 1 piece
- Lemon zest: 2 tablespoons
- Baking powder (raising agent): 1 teaspoon
3
Add a can of condensed milk and 1 cup of flour, mix thoroughly
- Condensed milk: 1 jar
- Wheat flour: 1 glass
4
Melt 30 g of butter and grease the mold.
- Butter: 30 g
5
Pour the batter into the mold and bake in the oven for 30 minutes at 190 degrees.
6
Make syrup: 1.5 cups of sugar and 1.5 cups of water (10 minutes after boiling), after removing from heat, add lemon juice and stir.
- Sugar: 1.5 glass
- Water: 1.5 glass
- Lemon: 2 pieces
7
Often poke the baked cake with a toothpick (to the bottom), pour in the prepared syrup
8
After the syrup is absorbed, you can sprinkle with powdered sugar
- Icing sugar: to taste
