Cooking description:
Typically, puffed lemon tarts are made with white wheat flour for a delicate baked color, but you can use whole grain flour or combine the 2, as in my version. Adjust the amount of flour in the process. You may need 200 or 220 grams. The dough should be fluid, but thick enough.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Fruit / Lemon / Dough
Dish: Baking / Pies / Sweet
Ingredients:
- Lemon - 1 Piece
- Butter - 60 grams
- Eggs - 2 Pieces
- Sugar - 4-5 Art. spoons
- Sour cream - 2 tbsp. spoons (15% fat)
- Flour - 200 Grams
- Soda - 1 Pinch
- Powdered sugar - 1 Teaspoon
Number of Servings: 8-12
How to make Lemon Pie
Let's prepare the ingredients.
Pour sugar into a bowl and beat in eggs.
Remove the zest from one lemon and add it to a bowl. Beat everything.
Add sour cream, soft butter and mix.
Pour flour, I have 2 types, white wheat and finely ground whole grain.
Add baking soda and extinguish it with the juice of half a lemon (about 2 tablespoons of juice). Knead the dough.
We transfer the finished dough into a silicone mold and send it to the preheated oven. We bake at 180 degrees for about 30 minutes.
The lemon pie is ready. Cool and sprinkle with icing sugar. Add small pieces of lemon if desired. Help yourself!
Chef's advice:
Monitor the baking process and adjust the time if necessary. Check readiness with a wooden stick.