Italian lemon pie with crispy crust

METHOD

How to make it

1. 01

   STEP 1

   Done

   Mix the flour, butter, salt, water and lemon grass in a bowl. Mix with the dough hooks of the stand mixer to make a compact dough or do it by hand. Make it a slice, pack in household wrap and let rest for 30 minutes.

2. 02

   STEP 2

   Done

   Preheat the oven to 200 degrees and grease into a high jump or quiche shape (size around 26 cm). Roll out your dough and cover the springform tin. At a high springform tin you cover it a little sloppy to about the middle of the edge. With a quiche shape, cut the dough neatly at the top. Prick generously with a fork holes in the bottom.

3. 03

   STEP 3

   Done

   Then clothe your bottom with baking paper and support filling (rice or dried beans) and put it in the oven for about 15 minutes. Please note: Make sure that the support filling is heavy enough and covers the entire bottom, so that the dough cannot rise. Then carefully remove the support filling and bake for another 5 minutes. The bottom must feel really golden yellow and dry before you continue. If he's a little pale, let him stand for a few more minutes. Every oven works differently, so trust you here

4. 04

   STEP 4

   Done

   As the crust bakes and cools, make the filling. Put the eggs, sugar and whipped cream together in a bowl and knock together for 30 to 60 seconds. You want to mix the ingredients, but don't blow up too much air. Once everything is mixed and you don't see loose egg yolks anymore, it's fine. Too long beating gives a light, foamy filling that settles differently. Then knock the lemon zest and lemon juice through. Pour the filling into the cooled bottom. Turn the oven back to 160 degrees and fry the c

5. 05

   STEP 5

   Done

   Let the lemon cake cool completely and sprinkle with icing sugar before serving. Here belongs a good, punitive espresso next to it!