A refreshing lemon pie, packed full of flavour.
175 g wheat flour (or gluten-free flour mixture - fine)
80 g softened butter
2 tbsp cold water
1 tsp Sukrin Gold
1 tbsp butter, to butter the tin
125 g butter
juice from 3 lemons (approx 1,5 dl)
6 egg yolks
85 g Finesse
3 tbsp whipping cream
4 egg whites
Prepare a 25 cm pie tin. Preheat your oven to 200° Celsius.
Crumble butter and flour together. Add in Sukrin Gold and water, and combine together to a smooth pastry. Cover the dough with plastic foil, and rest in the fridge for 30 minutes.
Melt the tablespoon of butter and butter the pie tin. Push the pastry out in the tin until it covers the surface evenly, and prick the pastry throughout with a fork. Bake the pastry on the bottom rack for approx. 20 minutes, then cool.
Melt the butter on medium heat and cool. Clean the lemons thoroughly, shred the peel, and squeeze out the lemon juice. Mix egg yolks and Finesse well in a cold saucepan. Add in the cooled butter, the whipping cream, the lemon juice, and the shredded lemon peel. Place the saucepan over low heat and stir until the mixture thickens. Cool.
Beat the egg whites to stiff peaks, fold into the cooled mixture until everything is mixed evenly together, and pour over the cooled pastry. Refrigerate the lemon pie for at least 4 hours before serving. You can also prepare the pie a day in advance.
To serve: Whisk 2 dl of whipping cream and ½ tsp of Finesse and use as topping pre-serving. The pie looks stunning with fresh berries or lemon slices, too.
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