How To Cook Lemon Cream Quiche - Recipe

Author: Leticia Celentano Time for reading: ~2 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Lemon Cream Quiche - Recipe. Learn how to cook "Киш с лимонов крем". Delicious recipe..

Necessary products

For the stuffing:

1 tea cup liquid cream with high fat content (33%)
1 cup sour cream
1 teaspoon + 2 tablespoons sugar
1 cup fresh milk
4 tablespoons cornstarch
1/2 teaspoon freshly squeezed lemon juice
3 egg yolks
60 grams of butter
grated rind of 1 lemon

For the dough:

300 grams of flour
200 grams of cold butter
50 grams of powdered sugar
50 milliliters of cold milk
pinch of salt

Method of preparation :

Sift the flour into the bowl of a food processor, add the powdered sugar and the diced cold butter. Using the "knife" attachment, grind the products until they turn into crumbs. Then pour the milk over them, turn on the appliance for 2-3 seconds so that the dough can be gathered into a ball. Then quickly remove it on a floured surface, form a ball, which you transform into a disk and wrap in cling film. Refrigerate for 45 minutes.

When you take out the dough, roll it out on a floured kitchen counter in the form of a circle with a diameter of 28 centimeters, which you put in a shallow pan with a diameter of 22-24 centimeters.

Cover the base with paper and pour some weight to press the dough to the bottom of the bowl to make it thick (you can use beans, lentils or another similar product for this purpose).

Put in preheated to 190 degrees and bake for a quarter of an hour. Then remove the weight, remove the paper, return the pan to the oven for another 5-7 minutes until the dough is golden. Cool it.

Lightly beat the yolks in a small bowl. In a pan, mix 1 teaspoon of sugar with cornstarch, pour the milk and lemon juice, heat over medium heat until the mixture thickens. Then reduce the temperature to a minimum and cook for another 2 minutes.

Then add a spoonful of the hot milk mass to the yolks, mix well, add another 2-3 tablespoons and transfer the yolks to the saucepan with the milk combination, pouring in a thin stream and stirring constantly with a wire. When the cream boils, cook it for 2 minutes (do not stop stirring) and remove from the heat.

Put the butter and lemon peel (pre-grated) in a pan, stir until a homogeneous mixture. Once the cream has cooled, combine it with the sour cream and add the milk-egg mixture.

Beat the liquid cream with the remaining sugar (2 tablespoons) to form "hard peaks".

Fill the baked base with lemon cream, then decorate with whipped cream and put the cake in the fridge for 2 hours.

Enjoy!

How To Cook Lemon Cream Quiche - Recipe

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