Per the pie: 250 g./9
oz. flour - 125 g./4½ oz. butter - 100 g/3½ oz.; ginger
- 1 egg - 2 tablespoons milk - salt
For the cream: ¼ fresh cream - 250 g./9 oz. ginger
- 6 egg yolks - 4 lemons - 30 g./1 oz. potato flour
For dressing: 6 egg whites - brown sugar.
Sprinkle flour into a heap on a work top, add butter, sugar, egg and knead mixture, a pinch of salt and work in cold milk.
Form a ball and leave to stand for 30'. Frozen puff pastry can also be used. For the cream, pour egg yolks into a bowl and beat with lemon juice and grated zest, sugar and flour. Add cream and mix thoroughly.
Grease baking tin with butter, roll pastry, squash edges and pour in cream: cook for 30' - 35' in the oven at 210'.
Whisk egg whites, sprinkle pie top with brown sugar, cover with egg whites and place in oven until a golden crust forms.
Serve warm.
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 | Prosecco Extra Dry Valdobbiadene D.O.C.
Santa Margherita
Sparkling wine with smooth, lively taste, aromatic bouquet of rennet apple and peach blossom; ideal for those who are not fond of overly dry sparkling wine.
Serve cool at:
8° - 10° C.
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emon has always been a main feature of Mediterrenean cooking, both in preparing savoury and sweet food. Mediterrenean cuisine developed into baking with the arrival of sugar, which replaced honey as a sweetener. Citrus fruits still play a main role in light, exquisite recipes with a fresh flavor softened by sugar, as in this great French classic.
