Light lemon pie

Name: light lemon pie
Cook time: 25 min
Total time: 145 min
Yield: 12
Cuisine: French
Ingredients: 50 g cold butter; 140 g wheat flour; 125 g powdered sugar; 6 medium sized egg; 1 el sunflower oil; 2 el cold water; 4 lemon; 185 g cream cheese light; 2 Kiwi

Light lemon pie with kiwi and cream cheese.

Ingredients

Kitchen Stuff

1 rolling pin
1 baking tin with divider ∅ 23 cm
1 blind baking
1 baking paper

Directions

Preheat the oven to 190 ° C.
Mix the butter with the flour into a crumbly dough with your fingertips. Put the icing sugar through.
Split the egg. Make a well in the middle of the dough and add the oil, egg yolk and water. Mix by hand into a cohesive dough.
Roll out the dough on a floured surface with the rolling pin to a circle of 30 cm.
Grease the baking tin and cover with the dough.
Lightly press the edges and pierce the bottom with a fork. Cover with cling film and put in the refrigerator for 10 minutes.
Clean the lemon, grate the zest of the lemon and squeeze the fruit. Split the eggs.
Beat the egg whites and the rest of the eggs into an airy mixture in a bowl.
Sift the icing sugar and add until throbbing. Stir in the lemon juice and rack. Cover and set aside.
Place a piece of parchment paper on the dough base and fill with dried beans. Bake for about 20 minutes in the oven.
Carefully remove the baking paper with the beans and bake the dough for about 5 minutes until golden brown.
Take the mold out of the oven and lower the temperature to 170 ° C.
Stir the cream cheese with a fork and mix carefully with the lemon mixture. Divide over the bottom.
Put the mold in the oven and bake the lemon pie for about 25 minutes. Allow to cool for 1 hour. Cut the kiwis each into 6 slices and place on the cake along the edge.