Monday, January 4, 2016

Lemon Pie


Base (pie crust):

- 2 cups gluten free flour
- 1 cup cane sugar
- 200 grams melted butter
- 1 egg
- 1/4 tsp Himalaya pink salt

Mix all together and keep the dough in refrigerator for at least 3 hours (better for 12 hours).

Filling (lemon curd):

- 1 cup cane sugar
- 1/2 cup melted butter
- 4 eggs
- 1 cup raw goat milk
- finally grated zest from one lemon
- freshly squeezed lemon juice form one lemon (about 4-5 tbsp)
- 1 tsp vanilla extract
- 1/4 cup gluten free four

Here in the first picture is the dough pressed in the tray in the shape of a tart crust. In the second picture, you can see that we pour the filing over the crust.


1 hour in preheated oven, at 180 degrees Celsius.

Serve it cold.


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