Lemon pie is an iconic dish in many European countries. However, it is still a mystery who actually first invented this pie. The French claim that the pastry is their innovative dessert. At the same time, Italy believes that the first lemon pies were invented in ancient Rome. The English have their own opinion on the matter.
Switzerland is the country where the lemon pie is the most popular dish of the nation. People claim that the first lemon pie was invented by Alexander Frese from Romandy. From there, the recipe made its way to the rest of the country and became a trend.
Let’s prepare a real lemon pie at home.
Pie dough ingredients:
- flour – 320 g;
- sour cream – 150 g;
- butter – 150 g;
- baking soda – ⅓ tsp;
- salt – ⅓ tsp.
Ingredients for lemon filling:
- eggs – 2 pcs;
- sugar – 150 g;
- lemon juice – 110 ml;
- lemon zest;
- starch – 1 tbsp;
- butter – 20 g.
Preparation of lemon cake:
In sifted flour, rub cold butter, grind it into a creamy crumb. In a bowl with sour cream mix salt and baking soda, wait for a reaction.
Pour the sour cream into the cream crumbs, gather the dough into a ball. Cover the dough with cling film and put it in the fridge for half an hour.
For the filling, grate the zest of a couple of lemons. Break eggs in a saucepan,
pour
sugar and stir until the grains of sand dissolve
. Pour lemon juice into the egg mixture and put the zest
.
Pour the starch into the egg mixture, cook over medium heat until thickened.
Do not forget to add butter to the mixture.
Leave the filling to cool. Divide the dough into two parts, one larger than the other. Put the larger part of the dough into the mold, cover the bottom with parchment in advance.
Stretch the dough over the entire surface and the sides. Put the filling on the bottom.
Roll out the second piece of dough over the area of the mold and place on top of the filling, sealing the edges.
You can make small incisions along the top of the pie with scissors. Bake the pie at 190 degrees for 35 minutes.
After baking the pie should be sprinkled with powdered sugar.
By the way, not only lemon filling, but also various jams and jam go well with this dough.
