Lemon Zest and Raspberry Pie
4 servings
70 minutes
Lemon zest and raspberry pie is a refined blend of the bright tartness of lemon and the sweet, juicy raspberry, encased in soft, airy dough. This recipe draws inspiration from Russian cuisine, where berries and citrus are often used to create desserts with rich flavors. The light lemon note refreshes while the raspberry adds a delicate fruity sweetness, making the pie perfect for cozy family tea times. It pairs wonderfully with morning coffee or serves as a delightful finish to lunch. Serving it with powdered sugar and fresh berries adds elegance, transforming it into not just a homemade dessert but a truly festive one.
1
Beat the butter and sugar. Add the eggs one by one.
- Butter: 100 g
- Sugar: 90 g
- Chicken egg: 2 pieces
2
Then pour in the milk, add the flour with baking powder and zest.
- Milk: 2 tablespoons
- Wheat flour: 125 g
- Baking powder: 4 g
- Lemon zest: 0.5 piece
3
Pour half of the batter into the mold, add the raspberries, and cover with the remaining batter.
- Raspberry: 200 g
4
Bake for 40-50 minutes at 190 degrees.
5
Cool the pie, remove it from the mold, and serve it dusted with powdered sugar and decorated with fresh berries.