Lemon Pie Without Meringue

Von Bruno Albouze · 90 Min.

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Zubereitung

1. Heat the lemon juice with the sugar and butter in a saucepan, without letting it reach a boil. Off the heat, add the mascarpone, then the eggs.
2. Mix gently with an immersion blender and set aside.
3. Blind bake the sugar dough crust for 20 minutes at 330°F (160°C). Set aside.
4. Pour the curd into the blind-baked shell until half full, then add the remaining filling.
5. Bake for 20 minutes at 300°F (150°C). Turn off the oven and leave the pie inside for 10 more minutes, until set but slightly wobbly in the center.
6. Let cool, remove the tart ring, and grate lime zest over the pie.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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EiZitroneLimetteMascarpone