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LEMON PIE WITH EPIROS BUTTER

INGREDIENTS

  • 125g EPIROS Butter
  • 125g icing sugar
  • 125g blanched or powdered almonds
  • 3 eggs
  • 80g flour
  • 50g lemon juice
  • 1 lemon zest, grated
INGREDIENTS LIST

EXECUTION

Place the almonds in a food processor and gzest to a fine powder.Mix the EPIROS Butter (remove it from the fridge ½ hour prior to using) in a bowl with the icing sugar. Add the powdered almonds and stir in the eggs, one at a time, and the lemon juice. Finally, add the flour and the grated lemon zest, stirring with a spoon.Empty the mixture into a 22cm round cake tin with a removable base. Place it in the refrigerator for 2 hours to set. Then bake in a pre-heated oven at 170˚C for 45 minutes.

Tip

  • The lemon pie can be served with whipped cream (35% fat)
  • You can also add the peel of 1 orange (grated) to the lemon zest.
  • You can also add 100-120g coarsely chopped almonds
  • After baking you can spray the lemon pie with a little Italian limoncello