Fresh Lemon pie * *

Submitted by enr on 19 Jan 2012
# For the cream:
3 large eggs
3/4 cup (150 g) white sugar crystals
1/3 cup (80 ml) fresh lemon juice
4 tbsp (56 g) butter at room temperature
1 tbsp grated lemon peel
# For the dough:
1 and 1/2 cup (195 g) flour
small pinch of salt to highlight the taste
1/2 cup (113 g) butter at room temperature
1/4 cup (50 g) sugar
1 large egg, lightly broken
Fresh Lemon pie * *
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First prepare the cream. Mix lemon juice, lightly beaten eggs and sugar. Stir constantly in a water bath for 10 minutes. Remove cream from heat and add the lemon zest and the butter. Mix until nice melting the butter. Wait to cool a bit and cover with foil. You can store it in the refrigerator for several days. Now prepare the dough. With a mixer, beat the butter fluffy cream and add the sugar. Add in the process of stirring and slightly beaten egg. Add a pinch of salt into the flour and mix. Add the flour. Continue stirring the mixture until flour is absorbed by the dough. Pour it on a transparent foil and shaped like a circle to you more easily inserted into a tray then. Cover it with foil and let it postegne in refrigerator for 15-20 minutes or in the freezer for 10-15 minutes. Prepare a baking dish with the pendulum bottom diameter 20-23 cm by covering the bottom with baking paper and brush parties and butter. The dough can be rolled out, it is difficult. Directly transfer it into the tray and push it until it spread evenly over the bottom and sides. Preheat oven on 200C. Prick dough with fork. Put the pan in another, larger pan and put them in the oven. Bake these degrees 5 minutes, then reduce to 180C and continue baking another 15. Remove the base resulting from the oven and allow it to cool for 3-5 moments. On your request you can brush with beaten egg-white to prevent the base to soften for filling. Once completely cool, you can remove the cream from the refrigerator to mix and pour into baking dish * * crunchy dough. Optional can garnish with whipped cream.
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19 Jan 2012


After decorate the pie will shoot and upload photos. :) Lemon flavor is intense. Hope you like it. I love lemons and an real lot I liked the cream. :) Leave it in the refrigerator for one night to postegne cream. Enjoy your meal (kiselko; D)! :)

Melanie, share a very interesting recipe. I look forward to the photos. And this recipe I learned new culinary quirk - to bake pies with protein, not soft marshes of each fill.

Tillia, I'm glad that I was useful. :) Photos are already present. :)

Tillia, also I have seen to the marshes and covered with jam. I do not know whether it is the same, but still say that protect it from moisture.

Melanie is very beautiful!