Pumpkin-lemon pie
Description
It pairs perfectly with tea and coffee. I like to use baked pumpkin in baking. It is drier and more aromatic. However, if desired, the pumpkin can be steamed or briefly boiled, peeled, in a small amount of water. The quantity of ingredients is given for a 25 cm diameter pan Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Roast the pumpkin, cut into large pieces, together with the skin. Cool.
- 2
Step 2
In a blender, pulse until crumbly the sifted flour with leavening agent, sugar, salt, freshly grated lemon zest, and butter cut into pieces.
- 3
Step 3
Add the egg and a spoon of ice water. Beat the dough until it starts to come together into a ball.
- 4
Step 4
Spread the dough in an even layer in a removable pan, lifting the edges. Place it in the freezer for about 15 minutes.
- 5
Step 5
Puree the flesh of the baked pumpkin until smooth. Measure out 400 grams of puree.
- 6
Step 6
Add sugar, sour cream, semolina, and eggs to the pumpkin purée. Grate the zest of two lemons and add it to the purée. Also add sliced lemons (the flesh), having first removed the seeds and the peel, especially if it is thick.
- 7
Step 7
Take the pan out of the freezer and pour the filling onto the base. It should not be higher than the edges. Any excess, if there is any, can be poured into decorative molds and baked in the oven or microwave, then used to decorate the cake.
- 8
Step 8
Bake the pie at 160 degrees on the lower heat until the edges and filling set. Then increase the temperature to 180 degrees and bake until the center of the pie becomes firm.
- 9
Step 9
Leave the finished pie in the pan until it cools, then carefully transfer it to a rack and let it cool completely. Garnish the pie to taste.
- 10
Step 10
Serve chilled!