John Myers
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Lemon Pie with Strawberries
The perfect lemon pie with strawberries recipe with a picture and simple step-by-step instructions.
For the ground:
- 100 g Sugar
- 1 packet Vanilla sugar
- 2 Eggs
- 2 tbsp Water hot
- 75 g Flour
- 50 g Food starch
- 1 tsp Baking powder
For covering:
- 2 Bags Lemon jelly; NO for cooking !!! Instant; 24 grams
- 125 ml Water
- 100 g Sugar
- 1 packet Vanilla sugar
- 250 g Quark
- 3 tbsp Lemon juice
- 500 g Whipped cream
- 500 g Strawberries
- 1 packet Cake icing powder for strawberries
- 3 tbsp Sugar
Aside from that:
- Parchment paper
- Possibly some lemon wedges for garnish
For the ground:
- Line a 26 cm springform pan on the bottom with baking paper. Pre heat the oven to 180 degrees celcius. Separate eggs neatly. Beat egg whites until stiff. Beat the egg yolks with sugar, vanilla sugar and hot water until lightly creamy. Fold in the egg white loosely. Mix flour with baking powder and starch and sieve on top of the egg cream. Fold in loosely. Fill into the mold, smooth out and bake in the hot oven for about 15-20 minutes. Take out and let cool down. Peel off the parchment paper, place on a cake plate and enclose with a shaped rim.
For covering:
- Clean and wash the strawberries and carefully pat dry. Put some aside for the garnish. Quarter the remaining strawberries. Prepare icing powder with 3 tablespoons of sugar and water according to the instructions. Spread the strawberries on the floor, pour the icing evenly on top. Refrigerate until further use.
- Whip the cream until stiff. Put something aside for the garnish. Mix the jelly with water and 100 g sugar and leave to soak for 10 minutes. Mix the quark with the vanilla sugar and lemon juice until smooth. Dissolve the mixed jelly over a mild heat, it must not boil. Let cool a little and then stir quickly into the quark. Cool until just before solidification, then fold in the cream loosely. Spread the cream evenly over the strawberries. Cool for a good 3 hours.
Complete:
- Use a sharp knife to run along the edge of the mold and carefully remove the edge. Garnish with the remaining strawberries and cream (possibly lemon wedges). Chill until ready to serve.
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