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Cupcake Princess
Lemon pie with pistachio nuts
A tasty French recipe. The vegetarian dessert contains the following ingredients: pistachio nuts, flour, light brown sugar, vanilla sugar, butter, eggs, lemons and icing sugar.
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Peeling pistachio nuts.
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Drill the nuts in the sieve under hot running water and rub them with kitchen paper and chop them.
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Mix in flour, 50 g caster sugar and vanilla sugar.
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Split 1 egg.
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Half of pistachio nuts, 100 g butter, 1 egg yolk (protein is not used) and 1 tbsp cold water.
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Cut butter with knife by flour.
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Knead everything quickly into cohesive dough ball.
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Pour dough onto floured countertop until round piece, approx.
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4 cm larger than shape.
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Coat with dough.
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Place baking paper on dough and create support filling.
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Bake in a light brown oven in oven for 15 min.
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Remove backing and baking paper and bake for about 10 minutes.
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In the meantime, clean lemons and peel thin skewer.
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Expel lemons.
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Melt 60 g of butter in the saucepan.
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Split 2 eggs.
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With mixer 3 eggs, 2 egg yolks (protein is not used) and 150 g caster sugar beating frothy.
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Stir in lemon zest and juice and melted butter.
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Divide leftover pistachio nuts.
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Carefully pour lemon mixture into a cake bottom.
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Return the cake to the oven and bake in a firm and light brown for another 30 minutes.
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Allow to cool and sprinkle with icing sugar..
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Nutrition
360Calories
Sodium0% DV1.055mg
Fat32% DV21g
Protein12% DV6g
Carbs12% DV36g
Fiber8% DV2g
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