Lemon Pie by Yulia Vysotskaya
Description
This lemon cake seduces with its texture. Tender, airy – more like a soufflé than ordinary homemade pastry. The cake stays soft and fresh even the next day and literally melts in your mouth. Making Julia Vysotskaya’s lemon cake is very simple; the ingredients are simple and readily available, usually always on hand. Lemon gives the bake a pleasant tang and wonderful aroma. Try it. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Softened butter and sugar, mash them together with a fork.
- 3
Step 3
Add the zest of two lemons and freshly squeezed juice of 1–2 lemons, depending on your taste preferences.
- 4
Step 4
Beat everything thoroughly and add the yolks one at a time (the whites will be needed a little later), beating the mixture well each time.
- 5
Step 5
Add flour, vanilla and baking powder.
- 6
Step 6
Whisk everything again and pour in the milk.
- 7
Step 7
Mix. Separately beat the egg whites with a pinch of salt until stiff peaks form. First add 1/3 of the whites to the batter, mix, and then add the remaining egg white mass. Fold the batter gently, using motions from top to bottom.
- 8
Step 8
The dough should be fairly liquid, yet light and airy, thanks to the beaten egg whites.
- 9
Step 9
Pour the batter into a butter‑greased baking dish. If the dish is removable, first line the bottom and sides with parchment paper. This cake is baked in a water bath. Place the cake dish into a larger pan and pour water into it. Put the cake in the oven and bake at 180–200 °C for about 30 minutes.
- 10
Step 10
Let the finished pie cool, and only then serve it at the table. The texture of this pastry is more like a light soufflé, so Yulia in her program recommends serving it directly in the pan. I used parchment paper, and extracting the pie was not difficult for me. Carefully slice it and serve with whipped cream or ice cream.
- 11
Step 11
Remove from the oven and serve warm or cooled.