Leah Pie

1. Stage

Our products for making the pie. In the original, half a teaspoon of baking soda with vinegar is added to the batter, and oranges and lemon zest are added to the filling. I do not add baking soda (it turns out well without it). I peel the oranges completely, half the lemon, and remove the seeds (all to avoid the strong bitterness of the citrus fruit. In my opinion, this is for the amateur).

2. Stage

Combine the yolks with melted butter and sugar. Mash until homogeneous.

3. Stage

Add the flour and knead the dough. We get a buttery ball, which we put in the fridge for a while.

4. Stage

I crush the lemon and oranges. The zest makes a little more filling, the consistency is thicker, and the taste is a little bitter.

5. Stage

My stuffing, on the other hand, is practically zest-free, so it's a bit runny. We just drain off the excess juice (that's practically a fraiche). We add sugar to the filling, stir it, and put it in the cold.

6. Stage

Whites whipped with sugar into a foam (there is no task to whip until stiff peaks).

7. Stage

Do not grease the baking dish (I have a diameter of 25 cm). Put the dough into it, forming a flat cake with a rim. Prick the dough in several places with a fork and put it in an oven heated to 150-160 degrees for 20 minutes.

8. Stage

After the specified time, take our cake out of the oven and let it cool down a bit. Fill it with the orange and lemon mixture. On top we put the protein foam.

9. Stage

Put the form with the contents in the oven (the temperature is the same) and bake until the top of the pie is light brown. Let the pie cool in the turned off oven.

10. Stage

The pie is ready. The fresh orange and lemon flavor of the filling combined with the shortbread dough is just the right amount of sweetness and sourness.