Poppy-lemon pie

Description

Lemon Poppy Seed Pie. Wonderful, lovely pie. Anyone familiar with recipes with Mishelle-Svetochka already know - to describe it makes no sense. Recipe in hand and into the kitchen. Once again thank you Sveta.

Ingredients

Leavening agent

0.5 tsp
Sugar

0.25 cup
Lemon peel

1 tsp
Chicken egg

1 piece
Milk

2 Tbsp
Water

0.25 cup
Lemon juice

2 Tbsp
Mac

0.25 cup
Salt

0.25 tsp
Butter

226 g
Powdered sugar

1 cup
Flour

2 cup
Salt

Cooking

The words of the author. Dough. Sift the flour (1 1/4 Cup.) salt (2 tbsp) icing sugar. In a blender (or by hand with two knives) to chop butter (113 g cold), cut into cubes with the flour until large crumbs fat.

Gradually infusing water (1/4 Cup) lemon juice (1 tbsp), mix the dough only until such time as gathered into a ball it will hold its shape and will not cease to crumble. If the dough is too dry add a little bit of cold water.

Wrap the dough in plastic wrap and chill in refrigerator at least 1 hour.

Preheat the oven to 205*C (400*F). Roll out chilled dough to a thickness of 5 mm and spread on bottom of tart/unit (round, rectangular or square) 8" (20 cm). Prick the dough with a fork. Put foil over the dough and some weights (dry beans, rice or special cargo products). Bake 15-20 min. or until edges of dough start to brown. Remove the foil and cool slightly baked crust.

Filling. Boil the milk - 2 tbsp

And pour it over the poppy seeds - 1/4 Cup (poppy grind in a coffee grinder). Leave to cool.

Beat the butter (113 grams, at room temperature) with the sugar (1/4 Cup).

Add 1 egg and lemon zest.

Add poppy seeds.

Continuing to whisk on low speed, add the flour (2/3 Cup) sifted with salt and baking powder.

Reduce oven temperature to 170*C (350*F). To place the fondant over the cooled framework,

Flatten and bake for 20-25 minutes, checking the readiness with a match.

The finished pie to cool completely.

Glaze. Sift powdered sugar, add lemon juice and mix thoroughly. The icing should be quite thick. Apply it over the cooled pie and leave to harden for 15 min.

The icing on the pie can be stored at room temperature up to 3 days.

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