Ingredients for Lemon Quiche
For the test:
- Butter 125 grams
- Wheat flour 1 cup
- Chicken egg 1 piece
- Purified water 50 milliliters
- Salt to taste
- Sugar 1 cup
- Medium Lemon 3 pieces
- Chicken eggs 3 pieces
- Butter 20 grams
- Main IngredientsLemon, Shortbread Dough
- Serving 8 servings
Cutting board, Knife, Saucer - 2 pieces, Medium bowl, Sieve, Bakeware, Fine grater, Juicer, Kitchen gloves, Oven, Mixer or whisk, Flat serving dish, Refrigerator, Fork, Small bowl
Cooking lemon quiche:
Step 1: prepare the butter.
To prepare the dough, we need soft butter. Therefore, put it on a cutting board and use a knife to cut into small pieces. The processed component is transferred to a free saucer.
Step 2: prepare the flour.
Pour the flour into a sieve and sift it directly into a free bowl. This must be done so that the dough consistency becomes homogeneous and without test lumps.
Step 3: prepare the dough.
In a bowl with sifted flour, spread the soft butter. Now, using a knife, chop the last ingredient until we get fine flour crumbs.
Immediately after that, add salt, water and an egg to the container and with clean, dry hands, mix everything thoroughly until a homogeneous mass and then form a ball from it. Attention: kneading the dough for a long time is also not recommended, so that it does not turn out to be too elastic.
Step 4: form the base of lemon quiche.
Lubricate the walls and bottom of the baking dish with a piece of butter. Then we put the test ball in the container and with dry hands we begin to stretch the dough evenly, creating bumps along the walls of the form. The thickness of the dough should not be more 5-7 millimeters. Using a fork, we make punctures in several places so that the dough does not rise during baking. We put the formed base for the pie in the refrigerator for a while, while we are preparing the filling.
Step 5: prepare the lemon.
We wash the lemon under running water and put it on a cutting board. Using a fine grater, rub the peel of citrus directly into a free saucer.
Now, using a knife, cut each lemon into two halves. Using a juicer, squeeze the juice from each half.
Step 6: prepare the filling.
Break eggs into a small bowl and pour sugar. Using a mixer, beat the components until sugar is completely dissolved in us and the mass becomes homogeneous.
Immediately after this, add soft butter, lemon zest and freshly squeezed lemon juice to the mixture. Again, beat everything until smooth and we can begin to cook the quiche.
Step 7: prepare the lemon quiche.
We take out the baking dish from the refrigerator and put the lemon base on the dough. Using a tablespoon, evenly level the filling, and in the meantime, heat the oven to a temperature 200 ° -220 ° C. We put the container with the pie in the oven and bake it until the dough begins to become golden crust and becomes a soft brown color. The filling itself should also thicken and become covered with a golden film. Immediately after that, turn off the oven, and take out the lemon quiche with the help of kitchen tacks and set aside so that it cools down a bit. After that, we shift the cake onto a flat serving dish, cut it with a knife into portion pieces and can serve it to the dessert table.
Step 8: serve the lemon quiche.
Lemon quiche turns out to be soft and sour in taste with a piquant creamy aroma and sugar dough. Such a cake is best served with a dessert table with tea or coffee.
- Instead of three lemons for the filling, you can use 2 lemons and 1 medium orange or 1 lemon and 2 medium oranges.
- For the preparation of dough, be sure to use premium flour, fine grinding and a proven brand.
- For the preparation of lemon quiche it is best to use a removable form. In another case, any pan is suitable, the main thing is that it is without plastic handles that can melt in the oven.
- When we form a test basis for the pie, its edges can be cut with a knife so that the edge of the baking turns out to be even. But already from the remnants of the dough for decoration, you can make a net on the surface of the quiche.