Cosmo Cooking

The best way to obtain a good recipe is to get one of your friend’s favorites. Or even better, when your friend even got it from a good friend. When my friend started backing this pie, in fact he started with la haute cuisine expérimentale. Though he abandoned now the experimental adding of tuna to random recipes, you might find that this recipe is one of those classic recipes, of which the simplicity is its strength. I can almost refer to the Minimalist who is the expert in making beautiful things with a minimal amount of ingredients.

Although the recipe is simple and easy, mistakes can appear easily. The first time I was distracted by also cooking a nice quiche and forgot the sugar, what shouldn’t be forgotten. The second time I experimented with adding more butter to the dough, what you definitely shouldn’t do.

Ingredients

For the lemon filling

• 4 lemons
• 150 gr sugar
• 20 cl liquid cream
• 4 eggs

The dough

• 200 gr flour
• 100 gr sugar
• 100 gr cold butter
• 1 egg
• 1 pinch of salt

Butter the dish and add flour, to prevent sticking. Wash your hands, as the next steps needs a pair of hands. Cut the cold butter in small pieces and mix all the ingredients quickly together with your hands, until you can make a ball of it. Flatten the ball and put it in plastic foil for 15 minutes in the fridge. Preheat the oven to 150 °C. After the dough has cooled down, place the dough into the dish. Pre-cook the dough in 10 minutes in the oven on 150 °C. Time to get to the lemons. Get the zest of the lemons. Use a cheese grater or other devices that does the job. Squeeze the lemons. Mix in a large bowl the lemon juice, eggs, sugar, cream and zest to a airy consistency. Wait until the dough has cooled down a bit, before adding the lemon mixture. Bake the pie for 30 minutes on 130 °C. The important part is that it’s not liquid anymore and preferably that it get cracks in the pie. Bon appetit!

Sweet sour lemon pie