Lemon Cream Pie
6 servings
30 minutes
Lemon pie with cream is a delicate treat of European cuisine that combines the airy texture of the crust and refreshing citrus flavor. Its roots trace back to French baking traditions, where a thin shortcrust serves as the perfect base for a rich filling. The sweet-and-sour lemon cream, complemented by cream, gives the pie softness and exquisite flavor harmony. The light sweetness of yellow sugar balances the bright acidity of lemons, creating a refined aftertaste. It is served dusted with powdered sugar and accompanied by a spoonful of sour cream that highlights its rich taste. This pie is an ideal choice for lovers of desserts with a refreshing tang, perfect for cozy tea times or special occasions.
1
Take one egg and separate the yolk from the white. Whip the egg white.
- Chicken egg: 7 pieces
- Chicken egg: 7 pieces
2
Place flour, powdered sugar, softened butter, salt, yolk, and 1 tablespoon of water in a bowl and knead - it should form a stiff dough. Put the dough in the refrigerator for 30 minutes.
- Wheat flour: 175 g
- Icing sugar: 40 g
- Butter: 75 g
- Salt: pinch
- Chicken egg: 7 pieces
3
Roll out the dough thinly and place it in a form greased with vegetable oil. Prick the bottom with a fork, brush with beaten egg white. Bake at 200 degrees for 20 minutes.
4
Grate the zest of 6 lemons and squeeze the juice.
- Lemon: 6 pieces
5
Whisk the eggs and yellow sugar until a thick, homogeneous mixture is obtained. Add lemon juice, grated zest, cream, and whisk.
- Chicken egg: 7 pieces
- Golden (light brown) sugar: 175 g
- Lemon: 6 pieces
- Double cream 40% fat: 200 ml
6
Pour the filling into the prepared base. Bake at 180 degrees for about 30 minutes, until the filling sets.
7
Dust with powdered sugar and serve with sour cream.
- Icing sugar: 40 g
