Lemon cheese pie

  •  Download PDF

Pastry

200 g white flour
½ tsp salt
100 g butter, cold
2 tbsp sugar
½ lemon, zest, grated
1 egg, whisked
For the pastry, mix the flour and salt. Cut the butter into small pieces, rub into the flour until the mixture is crumbly. Add the sugar, lemon zest and egg, quickly combine to form a smooth dough. Cover and leave to stand in a cool place for 30 minutes. Roll out pastry on a floured surface into a round about 4 mm thick. Line the quiche dish with baking paper. Place the pastry in the prepared quiche dish.

Cream cheese filling

1 lemon, zest, grated
½ lemon, juice
1 tbsp cornstarch
320 g cream cheese, double cream cheese, e.g. Philadelphia
2 tbsp sugar
For the cream cheese filling, mix all the ingredients together well. Spread the mixture evenly over the pastry base.

Lemon filling

2 dl water
1 tbsp cornstarch
100 g sugar
2 eggs
1 lemon, juice
2 lemons, zest, grated
For the lemon filling, mix all ingredients together well. Carefully pour the mixture over the cream cheese layer and spread evenly. Place the quiche on the glass dish in the cold cooking space. Bake.
Hot air + steaming 180°C for 10 Mins | PowerPlus level 3
Pizza Plus 220°C for 13 Mins
  • Hardened glass dish
  • round glass quiche dish approx. ø 26 cm
Quantity Ingredient
320 g cream cheese
3 lemon
1 egg
2 tbsp cornstarch
½ tsp salt
4 tbsp sugar
2 lemons
200 g white flour
100 g sugar
100 g butter
2 eggs
2 dl water

Customer reviews

There are no customer reviews yet. Be the first to submit a review.