This milk and lemon pie is perfectly sweet and sour. A mix of flavors between delicate soft milk filling mixed with tangy lemon juice, vanilla, nutmeg and cane sugar. Best with the fresh seasonal fruit.
Instructions: Milk and lemon pie
In a bowl sift flour, salt and icing sugar. Add soft butter and grated lemon zest and using the fork or your fingers crumble the butter until you get a sand-like mixture.
Add the yolk. Knead briefly just to mix all the ingredients. Create a dough square, cover it with plastic wrap and put in the refrigerator for 1 hour.
After an hour take the dough out of the fridge and roll it out with a rolling pin to a 3 – 5 mm thick disc. Cover the dough with a plate and remove irregular edges with a knife. Move the dough into the previously lightly grased and floured round baking tray (approximately 25 cm wide). Place the tray in the refrigerator while preparing the milk filling.
Mix the milk with lemon juice and set aside for 10 minutes or until it curls.
In a bowl mount the soft butter with brown sugar for a couple of minutes.
Unite the eggs, one at time, always beating at least 1 minute for each egg. Add the vanilla extract and mix again. Add the flour and the nutmeg and mount the mixture briefly.
Then turn off the mixer and add the milk/lemon mix. You will have a fairly liquid batter. Pour the filling on the prepared base. Bake in the pre-heated static oven at 180 °C for 40 – 50 minutes.
If the pie is getting gold too fast you can cover it with aluminum foil. Let it cool down completely before serving. This pie is even better the day after.
lot of love. B.