Lemon Cheese Pie
Ingredients
- For the dough
- 250 grams Whole wheat flour
- 1 egg
- 125 grams cold butter
- 100 grams sugar
- 1 pinch salt
- For the topping
- 500 grams Quark
- 125 grams powdered sugar
- 2 lemons (juiced)
- 3 drops Lemon oil
- 6 sheets gelatin
- 250 grams Whipped cream
- 3 fresh lemons
- ½ bunch mint
- Legume (for blind baking)
- Parchment paper (for blind baking)
Preparation steps
For the dough: place flour on the work surface, mix with sugar and salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add egg into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball, wrap into plastic wrap and refrigerate for 30 minutes.
Butter a pan and roll out dough on a floured surface. Line pan with dough, making 3 cm high edge (approximately 1 1/4 inch). Prick dough with a fork several times, cover with baking paper and weigh down with baking beans. Bake in preheated oven at 175°C (approximately 350°F) for about 15-20 minutes. Remove from oven, remove paper and beans, let cool.
For the filling: mix quark with sugar, lemon juice and lemon oil. Soften gelatine in cold water, melt dripping wet on low heat. Add 2 tablespoons of quark to gelatine, add the rest of quark mixture. Whip heavy cream until stiff, carefully fold into quark. Spread cream onto pie crust, smooth and refrigerate for at least 2 hours. Garnish with lemon slices and mint leaves. Serve.
