Lemon pie with strawberries

Name: lemon pie with strawberries
Cook time: 35 min
Total time: 225 min
Yield: 10
Ingredients: 150 g wheat flour; 50 g coconut palm sugar bus 350 g; tl salt; 4 medium sized egg; 220 g cold butter; 2 lemon cleaned up; 350 ml light agave syrup; 250 g fresh strawberry

Biolgic lemon tart with strawberries

Ingredients

Kitchen Stuff

1 rectangular shape with loose bottom (35 x 12.5 cm)
1 baking paper
1 blind baking

Directions

Mix the flour, coconut palm sugar and salt in a bowl. Break the egg up.
Cut the butter into cubes and add. Quickly knead to a cohesive dough with cool hands.
Wrap the dough in cling film and let it sit in the refrigerator for 30 minutes.
In the meantime, preheat the oven to 180 ° C.
Grease the cake tin with the butter. Remove the dough from the refrigerator and push it evenly into the mold.
Prick holes in the bottom with a fork and put a piece of baking paper on it. Fill the shape with the blind bin filling.
Bake the bottom for about 10 minutes in the middle of the oven.
Melt the rest of the butter in a saucepan over low heat.
Meanwhile, grate the yellow skin of the lemons and press the fruit out. Put the lime zest and juice in a bowl.
Add the rest of the eggs and the agave syrup. Mix with a whisk. Stir in the melted butter.
Remove the mold from the oven and remove the baking container and baking paper.
Pour the lemon filling on the bottom and put back in the oven. Lower the temperature to 160 ° C and bake for about 30 minutes in the middle of the oven.
Remove the cake from the oven and allow to cool completely in 2 hours. Then take out the shape.
Cut the strawberries into quarters. Decorate the cake with it.