Lemon Shortcrust Pie
Baking and Desserts • Greek
Description
Lemon shortcrust pie
Ingredients
- Wheat Flour 15 oz
- Butter 5 oz
- Chicken Egg 2 pieces
- Baking Powder 1 tablespoon
- Lemon 2 pieces
- Sugar 10 oz
- Corn Starch 1 tablespoon
Step-by-Step Guide
Step 1
For the dough: sift the flour, mix it with the baking powder and the zest of two lemons.
Step 2
Beat the soft butter with 100 grams of sugar until light and fluffy, then add the eggs one at a time. Reserve some of the egg yolk to brush the top of the pie.
Step 3
Add all the flour.
Step 4
Quickly knead the soft dough and roll it into a ball. Wrap the ball in plastic wrap and place it in the refrigerator for about 20 minutes.
Step 5
Grate the lemon with the peel or pass it through a meat grinder. Add 150 g of sugar and starch to the lemon mixture and stir.
Step 6
Divide the dough into 2 parts. Roll out the larger portion into a sheet about 1 cm thick. Roll out the second half of the dough on parchment paper and transfer it onto the pie. Seal the edges of the pie together. Brush the surface of the pie with an egg. Bake at 160°C for about 40 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!