Nut pie with lemon
8 servings
80 minutes
Nut lemon pie is an exquisite dessert of European cuisine, combining the crunchy texture of hazelnuts and the refreshing tartness of lemons. Its history begins in baking traditions where nuts and citrus served as symbols of rich flavor and harmony. This pie captivates with its complex layers: soft dough with a hint of cinnamon complements the caramelized lemon filling, giving it a refined sweetness with bright acidity. Such a dessert is perfect for cozy family tea times and festive occasions. The lemon aroma fills the kitchen during baking, creating anticipation for tasting. Serving with almond flakes and powdered sugar adds sophistication, making the pie not only delicious but also elegant in appearance.
1
Prepare the lemons. Peel the zest, squeeze the juice. Soak the zest in water, bring to a boil, and strain. Repeat several times.
- Lemon: 4 pieces
2
Place the zest in a pot, pour in the juice, add 150 g of sugar. Cook over medium heat for 40 minutes. Boil until the juice is completely reduced. Then puree the mixture.
- Sugar: 350 g
- Lemon juice: 30 ml
3
Preheat the oven to 180 degrees. Soften the room temperature butter. Add the remaining sugar and beat. Introduce the eggs one by one, add lemon juice. Sift the flour with baking powder. Alternately add small portions of nuts and flour, cinnamon, mixing thoroughly.
- Butter: 200 g
- Sugar: 350 g
- Chicken egg: 3 pieces
- Lemon juice: 30 ml
- Wheat flour: 120 g
- Baking powder (raising agent): 0.5 teaspoon
- Hazelnuts (forest nuts): 200 g
- Cinnamon: 2 teaspoons
4
Grease the baking dish with butter, sprinkle with flour. Pour the dough into the dish for 2/3, add the lemon filling on top and the remaining dough. Bake at 180 degrees for 50 minutes. Sprinkle with almond flakes and powdered sugar.
- Butter: 200 g
- Wheat flour: 120 g
