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Lemon soufflé pie

Written by FDM

A dessert as we like them: delicious and tasty!

Ingredients (For 6 people)

sweet dough :

–  120 g of softened butter
–  1 egg
–  200 g of flour
–  75 g of icing sugar
–  25 g of almond powder
–  1 g of vanilla powder
–  1 pinch of salt

pastry cream :

–  250 g of whole milk
–  10 g of butter
–  2 egg yolks
–  50 g of caster sugar
–  20 g of cornstarch
–  5 g of flour
–  1/2 vanilla bean

Almond cream :

–  150 g of pastry cream

–  50 g of marzipan

Lemon cream :

–  2 yellow lemons
–  25 g of butter
–  3 eggs
–  130 g of caster sugar
–  2 sheets of gelatin


Preheat the oven to 180 ° C. Prepare the dough, mix all the ingredients, adding the flour at the end. Form 1 ball and leave it in the fridge for 1 hour. Roll out the very cold dough to a thickness of 3 mm and place in 1 buttered circle of 22 cm in diameter. Cook for about 20 minutes.

Pastry cream: boil the milk with the butter and the split and scraped vanilla pod. Whisk the egg yolks, the sugar, the flour mixed with the cornstarch, and pour into the hot liquid. Boil for 1 min while whisking. Leave in the fridge. Whip the pastry cream with the almond paste.

Lemon cream: soften the gelatin in 1 glass of cold water. Whisk together the sugar, eggs, butter and juice, and lemon zest in a small saucepan. Heat in a double boiler, continuing to whisk until the mixture thickens, and add the drained gelatin. Mix well and keep in the fridge.

Prepare the meringue: Whip the egg whites until they stiffen, gradually incorporating the sugar.

Preheat the oven to 220 °C. Spread the almond cream on the bottom of the tart, then pour the lemon cream and put everything in the freezer for 30 min.