I make a cocoa's bed and lay chocolate's sheets over.
With a good night kiss, I put cream and lemon to sleep.
Lemon and chocolate pie
Serves 6:
Crust:
175 g wheat flour
25 g cocoa
25 g icing sugar
125 g cold butter, diced
1 large egg yolk
2 tbsp cold water
a pinch of salt
75 g 60% dark chocolate, grated
Combine together dry ingredients.
Add butter and blend.
Add egg yolk and water.
Wrap tightly and refrigerate (1 hour).
Roll out the dough (5mm thick).
Transfer the rolled dough to a 23 cms diameter pan.
Dock the bootom of the crust to prevent it from bubbling up, cover with wrap film and refrigerate for 2 hours (minimum) or overnight.
Pre-heat the oven to 180º C.
Cover with aluminum foil and bake for 15 minutes.
Take out the foil and bake for 5 minutes more.
Remove from oven and spread the grated chocolate.
Let it cool down.
Filling:
3 lemons (fine zest and 150 ml of sieved juice)
150 g sugar
4 large eggs
150 ml double cream
Icing sugar to sprinkle
Pre-heat the oven to 170ºC.
Mix together the juice, zest and sugar, stirring constantly until sugar dissolves.
Add the eggs and cream while stirring until creamy.
Pour the filling over the crust and bake for 50 minutes.
Remove from oven and let it cool down before unmould.
Serve chilled.
You can sprinkle with icing sugar before serving, I don't think it's necessary.
Labels: chocolate, lemon, pie, recipes