Shortcrust pie with cottage cheese and lemon flavor
A very popular pie made from Linz dough with a wonderful filling. The bland taste of cottage cheese is replaced by a spicy lemon flavor. If you don't dare to cover the pie with a second dough, simply roll the dough into rolls and bake it like a lattice.
Ingredients · Servings 1 sheet
- Dough:
- 400 g plain flour
- 1 pinch of salt
- 200g butter
- 140 g powdered sugar
- 1 egg
- 2 tablespoons milk
- Cream:
- 500 ml milk
- 2 lemon puddings
- 140 g caster sugar
- Further:
- 250 g full-fat soft cottage cheese from a tub
- 2 cups sour cream 30%
- zest of 1 lemon
- juice of 1/2 lemon
Method · 1 h 35 min
- It is best to knead the dough in a food processor. You can also do it by hand, but don't knead it for too long.
- Grate the slightly softened butter on the large grater into the sifted salted flour mixed with sugar.
- Add the eggs and process until crumbly, then add the cold milk and quickly knead the dough.
- Place the dough wrapped in foil in the refrigerator for 30 minutes.
- In the meantime, cook the thick pudding and let it cool for 20 minutes, stirring occasionally with a whisk.
- In a bowl, mix the cottage cheese, cream, lemon zest and juice and whisk by hand into a lukewarm pudding.
- Divide the dough in half. Cut 2x baking paper the size of a 23 x 32 cm deep baking sheet and turn on the oven to 170 ° C.
- Roll out 1/2 of the dough over the foil onto one sheet of paper and place on the bottom of the baking sheet.
- Layer the cream on the dough and smooth it out.
- Roll out the second half of the dough onto the second piece of paper and place it dough-side down on the cream.
- Peel off the paper, prick the dough several times with a fork to prevent it from rising, and bake for 40-45 minutes until golden brown.
- Let the cake cool completely on the baking sheet. Dust lightly with powdered sugar before serving.
- The cake is fresh and tender, but later it softens and becomes soft.
