Pumpkin And Lemon Pie - A Step By Step Recipe With A Photo

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Pumpkin And Lemon Pie - A Step By Step Recipe With A Photo
Pumpkin And Lemon Pie - A Step By Step Recipe With A Photo

Video: Pumpkin And Lemon Pie - A Step By Step Recipe With A Photo

Video: How To Turn A Whole Pumpkin Into The Best Pumpkin pie 2022, November
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Cooking description:

I love baked pumpkin in baked goods. It is drier and more aromatic. However, if desired, the pumpkin can be steamed or peeled in a little water. The volume of products is indicated on a mold with a diameter of 25 cm.

Purpose: For children / For afternoon tea / For dessert

Main Ingredient: Vegetables / Pumpkin / Dough / Shortcrust pastry

Dish: Baking / Pies / Sweet

Geography of cuisine: Russian cuisine

Ingredients:

  • Butter - 100 grams (DOUGH: all products below)
  • Sugar - 3 Tbsp. spoons
  • Egg - 1 Piece
  • Salt - 1 Pinch
  • Wheat flour in / grade - 200 Grams
  • Water - 1 Art. the spoon
  • Baking powder - 1/2 Teaspoon
  • Lemon zest - 1 Teaspoon
  • Pumpkin puree - 500 Milliliters (FILLING: all products below)
  • Sugar - 150 Grams
  • Lemon - 2 Pieces (medium size with thin skin)
  • Eggs - 3 Pieces
  • Sour cream - 100 Grams
  • Semolina - 3 tbsp. spoons

Servings: 8-10

How to make Pumpkin Lemon Pie

Pumpkin Lemon Pie - Photo Step 1
Pumpkin Lemon Pie - Photo Step 1

Bake the pumpkin, cut into large pieces with the rind. Cool it down.

Pumpkin Lemon Pie - Photo Step 2
Pumpkin Lemon Pie - Photo Step 2

In a blender, pulse the flour, sugar, salt, freshly grated lemon zest and sliced ​​butter, sifted with baking powder, in a pulse mode until crumbs.

Pumpkin Lemon Pie - Photo Step 3
Pumpkin Lemon Pie - Photo Step 3

Add an egg and a spoonful of ice water. Beat the dough until it starts to form into a ball.

Pumpkin Lemon Pie - Photo Step 4
Pumpkin Lemon Pie - Photo Step 4

Spread the dough in an even layer in a split form, lifting the sides. Place in the freezer for 15 minutes.

Pumpkin Lemon Pie - Photo Step 5
Pumpkin Lemon Pie - Photo Step 5

Punch the baked pumpkin pulp until smooth. Measure out 400 grams of puree.

Pumpkin Lemon Pie - Photo Step 6
Pumpkin Lemon Pie - Photo Step 6

Add sugar, sour cream, semolina and eggs to the pumpkin puree. Grate the zest of two lemons and puree. Also add the sliced ​​lemons (pulp), after removing the pits and rind, especially if it is thick.

Pumpkin Lemon Pie - Photo Step 7
Pumpkin Lemon Pie - Photo Step 7

Remove the mold from the freezer and pour the filling onto the base. It should not be higher than the sides. Excess, if any, can be poured into curly molds and baked in the oven or microwave, and then used to decorate the cake.

Pumpkin Lemon Pie - Photo Step 8
Pumpkin Lemon Pie - Photo Step 8

Bake the cake at 160 degrees on the lower heat until the edges and filling set. Then increase the temperature to 180 degrees and bake until the middle of the pie is firm.

Pumpkin Lemon Pie - Photo Step 9
Pumpkin Lemon Pie - Photo Step 9

Leave the finished pie in the form until it cools, then carefully place on the wire rack and cool completely. Decorate the cake to your liking.

Pumpkin Lemon Pie - Photo Step 10
Pumpkin Lemon Pie - Photo Step 10

Serve chilled!

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