8 July 2015
For Lemonpie: 450 gr. flour, 1 tbsp baking powder, 250 g. butter at room temperature, 400 g. sugar, 6 eggs at room temperature, 2 unwaxed lemons, 300 g. strained yogurt, 2 pinches of salt, a bit icing sugar to serve,
For the syrup: 550 g. sugar, 400 g. water, zest and juice of 1 lemon,
For two jars of 250 ml lemon cream: 2 large eggs at room temperature, 3 medium juicy unwaxed lemons (we will use the zest and 200 ml juice), 1-1 / 3 cups sugar, 1 stick (125 g.) butter cut into small pieces at room temperature, 1/2 tsp cornflour,
For storage two sterilized jars of 250 ml, 2 pieces greaseproof paper cut to the dimensions of the caps
Sift the flour with the baking powder. Beat butter with wire mixer fluffy. Add quickly the sugar and beat for 5 minutes to make cream.
One by one add the eggs to be absorbed by the mixture. Add the zest, salt and two tablespoons of the total flour. Add the yogurt and mix well. Finally add the remaining flour.
Grease and flour a round pan 30-32 cm. Pour the mixture, lay the surface with the back of spoon. Bake in a well preheated oven at 170ºC for about 1 hour until risen and browned unstuck from the walls of the pan . When it is baked, let it cool completely at room temperature.
Prepare the syrup and put all ingredients in saucepan. Stir until boil. Do not mix well into the boiling. Boil for 5 minutes.
With a wood skewers holes on the entire surface up and down the cold pie. Little by little pour the syrup until you drink it. Allow to cool. Once cooled well wrap around the pan with cling film and flip on the kitchen counter. Allow for 1 hour so that the syrup to water thoroughly the pie at all points.
Ideally put the pie for a few hours to freeze the refrigerator. Coat whole surface with perfect lemon cream. The Serve cold with a little icing.
For the lemon cream
Wash lemons and wipe well. Take the zest. Then cut them in half and squeeze. Use both the zest and the juice.
In small saucepan with thick base place the eggs and beat with a whisk to dissolve. Add the zest, juice, sugar, butter and corn flour. Stir with whisk all the ingredients and put the pot over medium heat. This cream requires constant agitation to the wire. Continue stirring for about 10 until the cream starts to thicken. Then lower the heat and let simmer for just one, stirring the ever. Remove from the heat.
For the proper maintenance of the cream
Fill hot sterilized jars with the warm cream to the brim. Cover with greaseproof paper and cover with lids hot jars. Let the counter to come to room temperature for several hours. The store in the refrigerator for 1½ month.
Ways of serving: Spread the cream on bread, fill cakes or cakes, garnish tarts etc.
For 16 persons
Preparation time: 10 minutes
Cooking time: 60 minutes