Lemon pie

Name: lemon pie
Cook time: 20 min
Total time: 170 min
Yield: 12
Ingredients: 1 lemon; 100 g unsalted butter; 200 g wheat flour; 50 g fine cristalsugar; 1 mespoint salt; 1 medium sized egg; 4 leaf gelatin; 16 g vanilla sugar bag of 8 g; 500 g Greek yoghurt; 320 g lecurd little pot; 250 g fresh raspberries; 100 g Easter eggs Party favorite

Fresh lemon tart with lemon curd, raspberries and Easter eggs

Ingredients

Kitchen Stuff

1 food processor
1 rolling pin
1 elongated quiche shape with loose bottom (34 x 11 cm)
1 baking paper
1 blind baking

Directions

Clean the lemon and grate the yellow skin of the lemon. Cut the butter into cubes.
Sieve the flour. Put the grater with flour, butter, granulated sugar and salt in the food processor and grind to crumbs.
Meanwhile, split the egg and add the egg yolk while the machine is running. The protein is not used.
Knead by hand into a cohesive dough. Add 1 tbsp cold water if it is too dry.
Roll out the dough with the rolling pin on a floured sheet to a rectangular piece of 12 x 30 cm.
Grease the mold and line the mold with the dough. Prick holes in the bottom with a fork and cut the edges.
Leave to rest for 30 minutes in the refrigerator.
In the meantime, preheat the oven to 180 ° C.
Cover the dough base with parchment paper, put in the baking container and bake for about 15 minutes in the oven.
Remove from the oven and remove the filling and baking paper. Put the bottom in the oven for about 10 minutes. Let cool in 30 minutes on a grid.
In the meantime, soak the gelatine in cold water for 5 minutes.
Squeeze the gelatine, put in a saucepan with 3 tbsp water and leave to roast on low heat. Remove from the heat and let cool for 5 minutes.
Stir the vanilla sugar through the yogurt and mix in the dissolved gelatine.
Divide the lemon curd over the cake base and spoon the yogurt on it. Cover and leave at least 1 hour in the refrigerator.
Divide the raspberries and Easter eggs over the filling and serve.