Lemon Pie with Champagne
Baking and Desserts • French
Description
Lemon Pie with Champagne
Ingredients
- Egg white 6 pieces
- Sugar 5 oz
- Lemon 2 pieces
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Non-alcoholic sparkling wine 5 fl oz
- Olive Oil 3 tablespoons
Step-by-Step Guide
Step 1
Separate the yolks from the whites.
Step 2
Beat the yolks and sugar well until light and fluffy.
Step 3
Add the grated zest of 2 lemons and the juice of 1 lemon (2 tablespoons) to the mixture.
Step 4
Mix the flour and the packet of baking powder (or baking soda) and fold into the egg-sugar mixture.
Step 5
Fold the champagne into the batter (there will be a lot of bubbles).
Step 6
Add 3 tablespoons of olive oil to the batter.
Step 7
Whip the egg whites with a pinch of salt until stiff peaks form. Fold into the batter in two stages — first 1/3, then the remainder.
Step 8
Grease a baking dish with olive oil and pour in the batter. The dish should have high sides (about 5 cm), as there is a lot of airy batter that will rise well in the oven.
Step 9
Preheat the oven to 355°F, total baking time is 20–25 minutes, but after the batter has risen well and turned golden, reduce the temperature to 320°F and leave for another 15 minutes.
Step 10
Let the pie cool slightly in the dish, then transfer to a plate and sprinkle with powdered sugar. It can be topped with whipped cream or frosting.
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