Lemon Meringue Pie Shortcake Recipe
I was treated to a special pie with lemon filling. It was so delicious that one piece was just to whet your appetite! I tried different shortbread cookies and, increasingly, for cookies. I was skeptical about pies made from such dough. And in vain! A portion of the dough is enough for 2 pies. Another piece is in the refrigerator (by the way, it can be frozen for the future) and is waiting in the wings, but with a different filling. It's too delicious!!!
Servings 8
Cook Time 120 minutes
Ingredients
- 125 gram Margarine
- 125 gram Butter
- 1 piece Chicken egg
- 1 piece Egg yolk
- 2 tablespoons Sour cream
- 1 pinch Salt
- 0,25 glass Sugar
- 1 pack Baking powder
- 0,5 pack Vanilin
- 1 piece Lemon
- 0,5 tablespoon Starch
- 500 gram Flour wheat / Flour
Instructions
- Butter, margarine, sugar are crushed into crumbs (you can rub them with your hands or using a combine) with flour and baking powder.
- Add sour cream, egg, yolk, vanilla and salt.
- Knead the plastic dough. Divide in half, wrap in a bag and refrigerate for at least 30-60 minutes. Or put some of it in the freezer.
- Roll out one half and cut out a circle (I have a shape with a diameter of 21 cm). From scraps to make strips for the top of the cake.
- Prepare the filling by rolling a lemon through a meat grinder or punching it with a blender with sugar. Add the starch and stir.
- Use a rolling pin to transfer the dough into a mold, sprinkle with starch. Put the filling on the dough and cover with strips.
- Bake at 180 degrees for about 35 minutes.
- Allow the cake to cool completely and cut into portions.
- Enjoy with tea)