Ligurian Lemon Pie
Baking and Desserts • Mediterranean
Description
Ligurian Lemon Pie
Ingredients
- Wheat Flour 10 oz
- Sugar 10 oz
- Chocolate eggs 4 pieces
- Lemon 2 pieces
- Butter 5 oz
- Olive Oil 0.7 cups
- Raspberry leaves to taste
- Baking Powder 1½ teaspoons
- Egg white 1 piece
Step-by-Step Guide
Step 1
Zest two lemons and very carefully rub it with part of the sugar using your fingertips. The sugar granules have sharp edges that help extract the essential oils from the zest. The sugar will become moist, clumpy, and very aromatic. Add the remaining sugar and mix. Squeeze the juice from half a lemon. Add 4 eggs to the lemon sugar.
Step 2
Beat the sugar with the eggs for about 3–5 minutes at the highest speed until the mixture becomes pale and very fluffy. Sift the flour with the baking powder and gently fold it into the egg mixture, mixing from the bottom up until the batter is homogeneous. Add the lemon juice from half a lemon, as well as the butter and olive oil. The batter should be moderately thick and completely uniform.
Step 3
Grease a baking dish with oil and pour half of the batter into it, then place the raspberries on top and pour the remaining batter over. Bake for about 30 minutes at 345°F.
Step 4
In fact, the pie is enough to sprinkle with powdered sugar, place a couple of raspberries on top, and it will already look beautiful, but you can go further — whip one egg white with 50 g of sugar until stiff peaks form, spread the meringue on the pie, and place it under the broiler at maximum temperature for literally 1–2 minutes. Do not step away from the oven! The egg white will turn golden-brown instantly!
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