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Lemon filling pie
The taste of this pie is built on contrasts: a sweet shell made of chocolate shortcrust pastry and a sour citrus filling. Although the lemons are ground together with the peel, there is not a hint of bitterness in the filling. The shortcrust pie with lemon filling can be baked in advance, and after a day of infusing, it becomes even more delicious. The hot pastry crumbles in your hands with a light touch, while the cold pie becomes 'monumental': the lemon filling will set to a jelly-like consistency, the shortcrust shell will remain crisp but will easily yield to the knife. The infused shortcrust pie with lemon filling can be sliced into both thin and thick pieces.
Preparation time: 100 minutes.
Caloric value: 393 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- flour – 450 g;
- eggs – 1 pc;
- sugar – 180 g;
- refined vegetable oil – 250 ml;
- cocoa powder – 3 tbsp;
- baking powder – 1 tsp;
- powdered sugar (for dusting) – 1.5 tbsp.
For the filling:
- lemons – 2 pcs;
- sugar – 300 g;
- starch – 2 tbsp.
Preparation
- You will need fresh lemons with firm peels that 'shoot out' a citrus aroma when pressed. Wilted or dried lemons cannot make a tasty filling: this recipe thrives on minimalism – inside the pie, there are only citrus and sugar.
- The fewer eggs in the chocolate shortcrust base, the more tender it will be. Only one large egg is cracked into the bowl.
- The granulated sugar is added.
- Refined oil is poured in.
- Premium wheat flour is added.
- Cocoa powder is sprinkled directly on the flour, so that these two ingredients combine first before mixing with the liquid products.
- Baking powder is scooped with a heaping teaspoon.
- The chocolate dough is quickly mixed with a spoon.
- Then it is stirred by hand for a minute or two. The bowl with shortcrust dough is placed in the refrigerator for half an hour.
- A baking parchment is placed on the bottom of a springform pan, and the edges are lightly greased with oil. If there is too much oil on the edges, the dough will slide down. The diameter of the pan can be between 23-26 centimeters.
- 2/3 of the dough is taken out of the refrigerator, placed in the form, and spread out with fingers on the bottom, also forming low edges. The dough is docked with a fork.
- The lemons are washed, then cut into large pieces, and seeds are removed.
- The lemons are sprinkled with sugar.
- The lemons are blended with a blender. A grainy texture should result.
- 2 tablespoons of heaping starch are added. The starch will act as a thickener, preventing the filling from leaking out of the pie.
- The lemon filling is poured into the form and spread out so that the layer is of uniform thickness everywhere.
- The remaining dough is taken out of the refrigerator, its large crumbs are transformed by hand and sprinkled into the form. This dough will make the pie closed. The oven is heated to 190 degrees, and the form with dough is placed inside. After 40 minutes, the lemon pie is taken out of the oven.
- The hot lemon pie is sprinkled with powdered sugar to add a color contrast. The shortcrust pie with lemon filling should cool in the form, as it is very brittle when hot. The cooled pie is freed from the metal form and cut into triangles.
