Oh my GOD this weather is awful! Just over night it went from rainy and cozy to…warm and sunny. I can’t do anything in this weather, really. I can’t go outside because I will pass out from the sun, I can’t watch TV because the sun is too bright, but worst of all: I can’t bake because I’m too exhausted to even stand up! I thought we were kind of safe from this kind of weather here in Norway, but I guess not!
Since the sun is yellow and this pie reminds me of summer, this recipe is what I share with you today. Oh, by the way – I had English exam today at school! Don’t think it went that well, though… The theme was pretty difficult and I was all stressed because I had too little time! Anywho, back to the pie: This pie has the perfect balance between sour and sweet, and it’s very refreshing. Even though I’m a chocolate lover, this is one of my top three desserts! It tastes amazing with vanilla ice cream or even vanilla cream.
This recipe is from a Swedish chef called Anna Bergenström. My all time favourite cookbook is Under the Walnut tree and Anna has written it. I would highly recommend this book if you’re looking for a cookbook with beautiful pictures, many recipes and wonderful food. Now: The pie!
- 2 1/2 dl wheat flour
- 1/2 dl sugar
- 1 teaspoon vanilla sugar
- 125 grams of room temperatured butter
The lemon cream:
- 3 eggs
- 2 dl sugar
- 1/2 dl wheat flour
- The zest of 1 lemon
- 1 dl pressed lemon juice
- Icing sugar
- Preheat the oven to 200°C
- Mix flour, sugar, vanilla sugar and butter in a food processor until it forms to a ball.
- With floured fingers, press the dough into a pie dish.
- Bake in the oven for about 15 minutes.
- Whisk eggs and sugar until white and fluffy and add in the flour, lemon juice and zest. Pour into the crust.
- Bake for 8-10 further minutes. Remember: The filling is supposed to be a bit liquid, it will set when it cools.
- Sprinkle som icing sugar on top so it looks pretty.