The lemon curd pie is famous for its delicate and pleasant sweet and sour taste, as well as its low calorie content, which makes it a real dietary delicacy. Thus, this dessert is ideal for those with a sweet tooth who want to enjoy the lemon-curd pie without spoiling their figure.
Classic recipe
To make a simple pie, take 250 g of cottage cheese, 0.5 cups of sugar, 0.5 cups of flour, 1 lemon, 3 eggs, a pinch of baking soda and powdered sugar. Cut the lemon along with the peel, remove the seeds and chop everything in a blender until smooth, and then add eggs, cottage cheese and sugar to the blender, beat the mass again and again - but with the addition of flour and soda. If the lemon and peel are not crushed to the desired state the first time, then in the next two they will definitely acquire the desired consistency, mixed with other ingredients.
The curd-lemon mass obtained before adding soda and flour can be used as an independent dietary dessert with a pleasant sweet and sour taste.
The curd-lemon dough obtained after adding flour should look like a very light and airy mass. Put it carefully in a round or muffin dish, preheat the oven to 180 degrees and put the future cake in it, where it will bake for 50-60 minutes. If desired, you can add steamed raisins, pieces of dried apricots, apples, pears or any other fruits / berries to the dough. When the lemon curd pie is ready, remove it from the oven, refrigerate for 1 hour to cool, then sprinkle with powdered sugar and serve.
Filled recipe
To make a pie with a curd-lemon filling, take 200 g of flour, 1 yolk, 100 g of butter, 50 g of sugar and 4 tbsp. milk. For the curd filling, take 7 proteins, 3 yolks, 750 g of cottage cheese, 200 g of salt, 100 g of raisins, a pinch of salt, a bag of vanilla pudding and a bag of vanillin. For the lemon filling, you will need 8-10 tablespoons. lemon juice, 4 yolks, 50 g sugar and 1 incomplete tbsp. corn starch. Mix flour with yolk, butter, sugar and cottage cheese, knead the dough, shape it into a ball, wrap the resulting ball in foil and refrigerate the dough for 1 hour. Place food parchment in a split form and place the dough in it, making sides (3-4 cm) along the edges of the dough. Use a fork to prick the dough and bake in an oven preheated to 180 degrees for about 15 minutes.
An excellent decoration for a curd-lemon pie will be multi-colored candied candied fruits or marmalade lemon slices.
To prepare the curd filling, stir the cottage cheese with sugar, egg yolks, salt and vanilla until a thick, homogeneous consistency, and then add the raisins and pudding powder to the mass, and then mix the filling again. Beat the whites to maximum and gently add to the curd mass, then distribute it over the finished cake and bake at 180 degrees for 60 minutes. Mix the lemon juice with sugar, starch and yolks in a water bath, beat everything into a foam with a whisk, put the lemon filling on the finished pie and turn on the oven for another 10 minutes. Decorate the resulting curd-lemon dessert as desired, chill in the refrigerator for an hour and serve.
