Lemon Raspberry Pie
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
If you want to cover the top of the pie with meringue, beat one egg white (no more than that) with 50 grams of sugar until stiff peaks form. Spread the egg white over the finished pie and place it under the broiler in the hottest oven for 1-2 minutes. The top will instantly turn brown.
Ingredients
- Wheat Flour - 7.8 oz
- Baking Powder - 1½ spoons
- Sugar - 7.1 oz
- Lemon - 2 pieces
- Meyer Lemon Juice - 1 fl oz
- Chicken Egg - 4 pieces
- Ghee - 3.5 oz
- Olive Oil - 5 fl oz
- Raspberry leaves - to taste
Step by Step guide
Step 1
First, you need to grate the zest from two lemons and then rub it thoroughly with sugar, preferably using your hands. The granules of sugar have sharp edges that help extract the essential oils we need from the zest. As a result, the sugar will become moist, clumpy, and highly aromatic.
Step 2
Now, whisk the lemon sugar with the eggs at the highest speed for about 3 to 5 minutes, until the mixture becomes pale and very fluffy.
Step 3
Sift the flour with the baking powder and gently fold it into the egg mixture. Mix until smooth. Add the lemon juice, as well as the butter and olive oil. The batter should be moderately thick and completely uniform.
Step 4
Pour 2/3 of the batter into a greased baking dish, then top with raspberries and pour the remaining batter over them.
Step 5
Bake for about 30 minutes at 347°F.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.