Lemon Pie
Method
(12 portions)
Ingredients 9 tbsp. EASIS Perfect Fit 145 g corn flour 45 g unsalted butter Grains from ½ vanilla bean 1 tsp. water 1/2 egg
1½ tbsp. corn flour 75 g EASIS Perfect Fit 1 dl heavy cream 6 eggs Juice from 1/2 lemon Grated zest from 1/2 lemon (organic) Grains from ½ vanilla bean
Method Preheat the oven to 200°C (392°F). Mix Perfect Fit and flour thoroughly. Add butter, egg, water and vanilla, mix to a homogenous mass. Press the dough into a pie dish and bake it 7-10 minutes. Cool it down. Mix corn flour and Perfect Fit in a small saucepan. Add the cream and whip until the Perfect Fit is dissolved. Put egg, lemon zest, lemon juice and vanilla in the saucepan while stirring at low degree. Stir until the cream has thickened (approximately 6-8 minutes). Put the cream on top of the pie and bake it again for 7-10 minutes.
Serving Cool the pie before serving. Add a little cream on top.
Ingredients 9 tbsp. EASIS Perfect Fit 145 g corn flour 45 g unsalted butter Grains from ½ vanilla bean 1 tsp. water 1/2 egg
1½ tbsp. corn flour 75 g EASIS Perfect Fit 1 dl heavy cream 6 eggs Juice from 1/2 lemon Grated zest from 1/2 lemon (organic) Grains from ½ vanilla bean
Method Preheat the oven to 200°C (392°F). Mix Perfect Fit and flour thoroughly. Add butter, egg, water and vanilla, mix to a homogenous mass. Press the dough into a pie dish and bake it 7-10 minutes. Cool it down. Mix corn flour and Perfect Fit in a small saucepan. Add the cream and whip until the Perfect Fit is dissolved. Put egg, lemon zest, lemon juice and vanilla in the saucepan while stirring at low degree. Stir until the cream has thickened (approximately 6-8 minutes). Put the cream on top of the pie and bake it again for 7-10 minutes.
Serving Cool the pie before serving. Add a little cream on top.
Nutrition
| Nutritional values | Pr. 100g |
| Energy | 930 kJ/222 kcal |
| Fat | 10,5 |
| Carbohydrates | 17,3 |
| - of which sugars | 1,9 |
| - of which polyols | 0 g |
| Dietary fiber | 15 |
| Protein | 7,1 |
| Salt | 0,1 |
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