Summer Lime Cucumber Pie
8 servings
50 minutes
Summer lime pie with cucumber is an unusual blend of freshness and sweetness inspired by European baking traditions. Lime adds a bright tang to the dessert, while cucumber brings lightness and sophistication to the flavor, creating a unique gastronomic experience. The crumbly and crispy shortcrust pastry perfectly complements the delicate creamy filling made from condensed milk and egg yolks. This pie is perfect for warm summer evenings when you crave something refreshing yet sweet and refined. It makes an excellent conclusion to dinner or an exquisite treat for guests. With its originality, this dessert can surprise and delight even the most discerning gourmets, leaving a pleasant aftertaste of freshness and harmony.
1
Preheat the oven to 175 °C.
2
Soften the butter in the microwave.
- Butter: 60 g
3
Mix the butter with flour and sugar until a paste forms.
- Whole wheat flour (stone-ground): 0.5 glass
- Sugar: 0.5 glass
4
Spread this paste at the bottom of a 20-centimeter baking pan.
5
Bake for 20 minutes, let it cool.
6
Peel the cucumbers. You will need a cup of cucumber peel for the recipe. Combine lime zest, lime juice, and cucumber peel. Blend until smooth.
- Cucumbers: 300 g
- Lemon zest: 2 tablespoons
- Lime juice: 0.5 glass
7
Mix condensed milk with egg yolks in a bowl until smooth.
- Condensed milk: 400 g
- Egg yolk: 3 pieces
8
Pour into the dough.
9
Bake for 15 minutes. Remove and let cool for 10 minutes.
10
Place in the refrigerator until completely cool.
