Quick Lemon Pistachio Pie
6 servings
45 minutes
Quick lemon pie with pistachios is a refined treat that combines the brightness of citrus and the nutty depth of pistachios. Originating from American cuisine, this pie is known for its simplicity and magnificent taste. The light tartness of lemon harmonizes with the sweetness of brown sugar, while the texture becomes airy thanks to carefully whipped ingredients. Pistachios add a touch of sophistication and delicate crunch, turning ordinary baking into a true gastronomic delight. This pie is perfect for morning coffee or a cozy evening with a cup of tea. Preparation takes minimal time, and the result impresses with rich aroma and intense flavor. Regardless of the occasion, this pie will adorn any table, bringing joy and warmth of homemade baking.
1
Preheat the oven to 160 degrees. Grease and flour the pie pan.
- Butter: 180 g
- Wheat flour: 165 g
2
Grate the zest of 1 lemon and 1 lime finely, and squeeze the juice from half a lemon.
- Lemon: 1 piece
- Lime: 1 piece
3
Chop the pistachios in a food processor or mortar into coarse crumbs.
- Green pistachios: 100 g
4
Beat the softened butter with 150 grams of sugar using a mixer until creamy. Gradually add the eggs one at a time, beating well.
- Butter: 180 g
- Brown sugar: 150 g
- Chicken egg: 3 pieces
5
Add flour, baking powder, ground pistachios, lemon juice, and zest, and mix well.
- Wheat flour: 165 g
- Baking powder (raising agent): 1 tablespoon
- Green pistachios: 100 g
- Lemon: 1 piece
6
Transfer the dough to the mold and sprinkle with 10 grams of sugar on top.
- Brown sugar: 150 g
7
Bake for 30–35 minutes until done. Baking time depends on the shape used. The thinner the layer of dough, the less baking time.
8
Cool for 15 minutes in the mold and place on a plate.
