Lemon Raspberry Pie
8 servings
30 minutes
Lemon raspberry pie is a true embodiment of summer mood in a dessert. Its roots trace back to European cuisine, where fresh berries and citrus notes are often used to create exquisite pastries. This pie impresses with its balance of flavors: the tart-sweet notes of lemon harmoniously blend with the delicate berry freshness of raspberries. Thanks to the combination of melted and olive oil, the dough becomes incredibly soft, moist, and aromatic. During preparation, it's important to carefully grate the lemon zest to release essential oils and enhance flavor richness. It is perfect for cozy family tea times, romantic evenings, and even festive gatherings, delighting with its sunny color and vibrant flavor accents.
1
First, you need to grate the zest of two lemons and mix it thoroughly with sugar, preferably by hand. The sharp edges of the sugar crystals help to extract the essential oils from the zest. The sugar will become moist, clumpy, and very aromatic.
- Lemon: 2 pieces
- Sugar: 200 g
2
Now this lemon sugar needs to be whipped with eggs for 3-5 minutes at the highest speed until the mixture turns white and becomes very fluffy.
- Sugar: 200 g
- Chicken egg: 4 pieces
3
Sift the flour with the baking powder and gently incorporate it into the egg mixture. Mix until homogeneous. Add lemon juice, as well as butter and olive oil. The dough should be moderately thick and completely uniform.
- Wheat flour: 220 g
- Baking powder (raising agent): 1.5 teaspoon
- Lemon juice: 40 ml
- Clarified butter (ghee): 100 g
- Extra virgin olive oil: 150 ml
4
Pour 2/3 of the batter into a greased pan, place raspberries on top, and cover with the remaining batter.
- Raspberry: to taste
5
Bake for about 30 minutes at 175 degrees.
