Lemon Cream Pie
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Lemon Cream Pie
Ingredients
- Chicken Egg - 3 pieces
- Butter - 3.5 oz
- Sugar - 8.8 oz
- Starch film - 1.1 oz
- Lemon - 2 pieces
- Wheat Flour - 7.1 oz
Step by Step guide
Step 1
Prepare the dough. Cream 50 grams of softened butter with 50 grams of sugar. Add 1 egg and mix well.
Step 2
Add the flour, knead the dough, and shape it into a ball with your hands (if the dough doesn't hold together well, you can add a tablespoon of cold water).
Step 3
Press the dough evenly into the bottom of the pan with your hands, forming sides about 2 cm high. Place in the refrigerator for 30 minutes.
Step 4
Prepare the cream. Grate the zest from 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 (approximately 120 ml of juice).
Step 5
Beat the eggs with sugar for about 5 minutes until thick and creamy. Add the lemon zest and cornstarch. Pour in the melted butter (it can be melted in the microwave) and lemon juice, and whisk.
Step 6
Pour the cream into the baking dish with the dough. Gently shake the dish to level the surface. Place it in a preheated oven at 356°F. Bake for 35 to 40 minutes.
Step 7
Make sure to let the pie cool completely; otherwise, the filling may get distorted when cutting.
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