Ingredients
Dough
- 200 grams (7 ounces) all-purpose flour
- 1 teaspoon baking powder
- 100 grams (3.5 ounces) cold unsalted butter
- 100 grams (3.5 ounces) sour cream
Filling
- 3 medium lemons
- 200 grams (7 ounces) granulated sugar
Equipment
- Mixing Bowls
Have a set of mixing bowls ready for combining your ingredients. Stainless steel or glass bowls work best as they're durable and easy to clean.
- Pastry Blender
Alternatively, use your fingers to rub the butter into the flour until the mixture resembles crumbs. A pastry blender speeds up this process.
- Rolling Pin
A good rolling pin is essential for rolling out your dough evenly. If you don't have one, a clean wine bottle can work in a pinch!
- Baking Form
Use a baking form or a pie dish to shape and bake your pastry. A non-stick or silicone form helps to prevent sticking, ensuring easy removal.
- Blender or Food Processor
A blender or food processor will help you get a smooth lemon filling easily. A hand blender can also do the trick if that's what you have on hand.
Instructions
Step 1
Prepare the Dough
Step 2
Prepare the Filling
Step 3
Assemble and Bake
Servings
So, you've baked your lemon pastry to perfection. Now, let's talk serving ideas that will make it the star of the table! 🌟
Fresh and Fancy: Serve your pastry with a dollop of whipped cream and a zest of lemon on top. This elegant touch adds a creamy texture and a bit of flair to your presentation.
With a Scoop of Ice Cream: Pair a warm slice with a scoop of vanilla bean ice cream. The cold, creamy ice cream against the warm, tangy pastry creates a mouth-watering contrast that guests will adore.
Perfect with Tea or Coffee: This pastry is phenomenal with a cup of hot tea or coffee. Not only does it complement the flavors, but it also makes for a cozy, comforting treat.
Brunch Delight: Include it in your brunch menu. This lemon pastry pairs wonderfully with an assortment of fresh fruits, cheese, and savories, making it a well-rounded and delightful choice for any spread.
Don't forget to garnish with fresh mint leaves or a sprinkle of powdered sugar for that final aesthetic touch. Happy serving! 🍋✨
Variations
Gluten-Free Version 🍃: Swap the all-purpose flour with a gluten-free flour blend. Make sure your baking powder is also gluten-free. The rest of the steps remain the same, and you'll have a gluten-free lemon pastry that's just as delicious!
Vegan Version 🌱: Use a dairy-free butter substitute and replace the sour cream with a vegan alternative like coconut cream or a store-bought vegan sour cream. This way, you can enjoy a cruelty-free, delightful lemon treat without compromising on flavor or texture.
These variations ensure everyone can enjoy your delicious lemon pastry, no matter their dietary needs. Happy baking! 🍋
Faq
- How do I know if my dough is properly chilled?
Your dough is properly chilled when it feels firm to the touch but is still pliable enough to roll out without cracking.
- Can I use margarine instead of butter?
Yes, you can substitute margarine for butter. However, the texture and flavor may slightly differ.
- Can I make the dough in advance?
Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to a month. Just make sure to thaw it in the fridge overnight before using.
- What if my lemon filling is too runny?
Blending the lemon pieces with sugar thoroughly should result in a smooth filling. If it's too runny, cook it in a saucepan over low heat until it thickens slightly.
- How can I prevent my pastry from sticking to the baking form?
Ensure your baking form is well-greased or lined with parchment paper. This helps in easy removal and prevents sticking.
- Is it better to use fresh or store-bought lemons for the filling?
Fresh lemons are always better as they give the most vibrant flavor, but store-bought lemons can work in a pinch.
