John Myers
Contents
show
Raspberry Lemon Pie
The perfect raspberry lemon pie recipe with a picture and simple step-by-step instructions.
For the dough:
- 0,5 Organic lemon
- 6 Eggs
- 150 g Sugar
- 150 g Flour
- 40 g Food starch
- 0,75 packet Baking powder
For the lemon cream:
- 500 g Quark
- 500 ml Cream
- 2 packet Cream stiffener
- 0,5 Organic lemon
- 100 g Sugar
For the raspberry pulp:
- 450 g Raspberries
- 50 g Sugar
- 1 tbsp Lemon juice
Further:
- 500 g Cream
- 2 packet Cream stiffener
- 2 tbsp Sugar
- First wash the lemon with hot water, rub dry, rub half of the peel thinly and place in a bowl. Rub the other half of the peel thinly and place in a bowl. Now squeeze the lemon and put the juice aside.
- Now separate the eggs, add the egg yolks to the grated lemon in the bowl. Beat the egg whites and 6 tablespoons of cold water until stiff, then pour in the sugar. Mix the egg yolks and lemon zest and stir into the egg white. Mix the flour, baking powder and starch together. Sift over and fold in in several steps.
- Pour the mixture into a greased springform pan (26 Ø cm) and smooth it out. Bake in a preheated oven at 180 ° for 25–35 minutes. Observe at the end of the baking time and make a stick test to be sure. Remove the biscuit, carefully remove it from the edge and let it cool down.
- Put the quark in the bowl with the lemon peel, also the sugar and lemon juice (except for 1 tbsp). Keep stirring the curd until it’s creamy. Beat the cream with the cream stiffener until stiff and fold into the quark. Chill briefly.
- Put the raspberries in a bowl with sugar and lemon juice and puree. Then pass through a sieve to remove the grains from the pulp. Season to taste and, if necessary, add sugar again. Then you can put it in the cold for now.
- Cut the biscuit twice horizontally. Place the lower part on the cake plate and spread half of the raspberry puree on the base. Then spread half of the cream on top and place the middle base on top. Repeat the process with the middle base. Finally, put the sponge cake lid on top.
- Now whip the cream until stiff, pour in the sugar and cream setting agent. Get the cake out of the fridge. Brush all over with cream and decorate as desired. E.g. with lemon zest and fresh raspberries …
Facebook Comments