STEEMIT CULINARY CHALLENGE #14 - Lemon pie
Ingredients:
Sweet shortbread dough:
- 100 g chilled butter
- 175 g flour
- 2 tablespoons powdered sugar
- pinch of salt
- 1 egg yolk
Lemon filling:
- 2 lemons
- 115 grams of butter
- 3 eggs
- 150 grams of powdered sugar
- 25 grams of flour
- 10 grams of cornstarch
Glazed lemon:
- 1 lemon
- pinch of powdered sugar
- a little butter
1. To prepare the dough, you cut the butter into cubes and mix it with the flour with your fingertips - should go something like bread crumbs. Add powdered sugar and salt and mix. Add egg yolk and 1 tablespoon of cold water and knead thick dough. Wrap in food wrap and place in the fridge for 20 minutes.
2. To prepare the filling grate the peel of two lemons on a grater to get the zest. Separately squeeze juice from lemons. Butter melt in the vessel, mix with lemon juice and zest. Add eggs, powdered sugar, flour and cornstarch, stir until smooth.
3. Preheat oven to 190 degrees Celsius, put baking sheet in the oven for heating. Roll out dough to a thickness of 2 mm and put it in the bottom of the form that is removed. Prick the cake with a fork in several places and put it in the fridge for 10 minutes.
4. Remove the dough from a fridge, cover it with parchment paper and pour the dry beans to paper down to the bottom of the form. Put the form on the hot baking sheet and bake for 12-15 minutes until golden brown.
5. Remove the paper with beans from the cake, reduce the oven temperature to 180 degrees Celsius. Put the lemon filling and bake 15 minutes. After the pull cake from the oven, cool it for 10 minutes to easily remove the cake from the pan.
6. In order to decorate the cake, lemon cut in slices, place on a greased foil, sprinkle with powdered sugar and put in a few minutes under the grill.
7. Decorate with glazed slices of lemon the top of cake.
Bon appetite!
Exhellent job it seem very tasty!!
I like your cook dear shady :)
Thank you for your kind words.
sehr lecker.....good Job.... up and resteemed***+
Danke @homeartpictures.
@shady Congrats!
Thank you so much
Looks beautiful!
Thank you)
just... WOW!
Thanks
Beautiful!
@shady - so if life throws you lemon - you make lemon pie huh? ;)
Good luck!
When life gives me lemons, I usually make a tea with lemon. ))) But the pie is better. Thanks.
@shady - haha good idea - that's easier to make
The "lemon-lover" in me says that this is a joy to behold!
) thank you.
That looks so good! Pure lemon enjoyment! Really nice plate and tablecloth, too!
What do you do with the beans when you are done? Can you cook them like regular beans?
Hi @haphazard-hstead,
I think the beans are only used as a weight to keep the pastry crust from puffing up too much. The technique is called "blind baking", when you bake the crust first, then add the filling and bake again. You can buy pastry beads in a cooking supply store, but any hard bean will work. The shape let's air escape as the pastry is cooking. I'm not a professionally trained Chef but I think this method of weighted pastry cooking also ensures that the crust cooks evenly and doesn't become soggy once the filling is added for the second bake. :)
You're right) Sorry I thought it's clear.
No problem. It is a more advanced pastry technique. Many people may not understand that the beans are not meant to be eaten. :)
Thanks! But I always wonder -- What happens to those beans? Do they just get tossed out? Or are they still good to eat? The beans, the beans, lol! What happens to the beans! 8O
I think they get allocated to this job only for the rest of their bean lifespan. LOL! (They would in my household.)
Usually pastry just blind cooks for about 20 minutes...I don't even think the beans would become soft. :)
Thanks you.
I poured back into the bag. I think it did not happen.
Fantastic @shady! Your pictures look very inviting. Well done!
Thank you for your words
Дякую за такий чудовий рецепт)) Обов"язково спробую такий зробити)))
Дякую. Обов'язково залиши відгук, чи сподобався.