Ingredients
for the Dough:
3 eggs
150 g sugar
10 g vanilla sugar
50 g sour cream
150 ml vegetable oil
250 g flour
15 g baking powder
Powdered sugar for serving
Optional: sliced almonds or any nuts
for the Cream:
1 egg
50 g sugar
A pinch of salt
20 g cornstarch
Zest of 1 lemon
Juice of ½ lemon
200 ml milk
25 g butter
Instructions:
1. Prepare the Lemon Cream:
In a saucepan, combine the egg, sugar, a pinch of salt, cornstarch, milk, lemon zest, and lemon juice.
Heat over medium heat until it comes to a boil. Then reduce the heat and continue stirring constantly until the mixture thickens.
Remove from heat, add the butter, and stir thoroughly until smooth.
Cover the surface of the cream with plastic wrap (so it touches the surface) to prevent a skin from forming. Let it cool.
2. Prepare the Dough:
In a bowl, combine the eggs, sugar, vanilla sugar, sour cream, oil, baking powder, and sifted flour. Mix until smooth.
Pour the batter into a prepared baking pan and level the surface.
3. Assemble the Pie:
Transfer the cooled lemon cream into a piping bag and carefully pipe it over the batter in a lattice (grid) pattern.
If desired, sprinkle sliced almonds or nuts on top.
4. Bake:
Bake in a preheated oven at 180°C (350°F) for about 40 minutes.
Before serving, lightly dust the pie with powdered sugar.
The pie will turn out bright, fluffy, and filled with refined lemon cream — definitely worth trying!
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