Lemon Cream Pie
4 servings
40 minutes
Lemon cream pie is an elegant combination of airy dough and delicate citrus cream, embodying the harmony of sweetness and refreshing tartness. This dessert has roots in Russian cuisine, where baked goods have always held a special place on family tables. The lemon aroma and rich flavor make it an ideal treat for a cozy tea time. The cream made from eggs, butter, and lemon juice fills the pie with a velvety texture, while the crumbly dough adds sophistication. Served chilled to allow the cream to set perfectly and achieve the ideal consistency, this pie is suitable for both festive gatherings and everyday enjoyment, creating an atmosphere of warmth and homely comfort.
1
Preparing the dough. Soft butter (50 grams) is creamed with sugar (50 grams). Add 1 egg and mix.
- Butter: 100 g
- Sugar: 250 g
- Chicken egg: 3 pieces
2
Add flour, knead the dough, and shape it into a ball with your hands (if the dough doesn't form well, you can add a tablespoon of cold water).
- Wheat flour: 200 g
- Butter: 100 g
3
Spread the dough by hand across the bottom of the mold, forming edges about 2 cm high. Place in the refrigerator for 30 minutes.
4
Preparing the cream. Grate the zest of one lemon using a fine grater (only the yellow part, avoiding the white layer). Cut the lemons in half, squeeze out the juice, and remove the seeds (about 120 ml of juice).
- Lemon: 2 pieces
5
Beat the eggs with sugar for about 5 minutes until a thick mass forms. Add lemon zest and starch. Pour in melted butter (can be melted in the microwave) and lemon juice, and beat.
- Chicken egg: 3 pieces
- Sugar: 250 g
- Starch: 30 g
- Butter: 100 g
- Lemon: 2 pieces
6
Pour the cream into the mold with the dough. Shake the mold slightly to level the surface. Place in a preheated oven at 180 degrees. Bake for 35-40 minutes.
7
The finished pie must be completely cooled, otherwise the filling may deform when cut.
