Nut Pie with Lemon

Baking and Desserts | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Nut Pie with Lemon

Ingredients

Hazelnut - 7.1 oz
Wheat Flour - 4.2 oz
Sugar - 12.3 oz
Baking Powder - ½ teaspoon
Butter - 7.1 oz
Farm fresh eggs - 3 pieces
Meyer Lemon Juice - 1 fl oz
Lemon - 4 pieces
Cinnamon - 2 teaspoons

Step by Step guide

Step 1

Prepare the lemons. Zest them and squeeze out the juice. Soak the zest in water, bring to a boil, and strain. Repeat several times.

Step 2

Transfer the zest to a saucepan, add the juice, and 150 g of sugar. Cook over medium heat for 40 minutes until the juice is fully reduced. Then puree the mixture.

Step 3

Preheat the oven to 356°F. Soften the room temperature butter. Add the remaining sugar and beat. Add the eggs one at a time, then add the lemon juice. Sift the flour with the baking powder. Alternately add the nuts and flour, along with the cinnamon, mixing thoroughly.

Step 4

Grease a baking dish with butter and dust with flour. Pour the batter into the dish up to 2/3 full, add the lemon filling on top, and cover with the remaining batter. Bake at 356°F for 50 minutes. Sprinkle with almond flakes and powdered sugar.