Lemon crumble (pie) with almonds

Lemon crumble (pie) with almonds – a detailed recipe cooking. Photo of the dish: РайанLiebe Time: 6 hours. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Sand base with nuts

• 1/4 Art. whole almonds
• 2 tbsp. l Sahara
• 2 tsp finely grated lemon peel
• 1 and 1/4 Art. premium flour, plus more for rolling test
• 1/4 tsp salt
• 110 gr. butter, cut into slices
• 1/2 tsp almond extract
• 4-5 Art. l ice water

Filling

• 1 tbsp. Sahara
• 1/4 Art. corn starch
• A pinch of salt
• 4 large eggs plus 2 egg yolks
• 1 tbsp. l finely grated lemon zest, plus 1/2 tbsp. juice (from 3 up to 4 lemons)
• 4 tbsp. l cold butter, cut into small pieces
• 2 tbsp. l lemon liquor

Crumble sprinkle

• 8 pcs amaretti cookies (macaroons), crushed
• 1/4 Art. whole almonds, finely chopped
• 1 tbsp. l Sahara
• 1 tbsp. l (15 gr.) Melted butter

Recipes with similar ingredients: almond cookies, dough shortbread, premium flour, eggs, starch, almond extract, lemon zest, lemon liquor, almonds

Recipe preparation:

1. Preparing the base: chop almonds, sugar and lemon zest in a food processor. Add flour and salt; bother to combining ingredients. Add the butter and stir until until the mixture becomes the size of a pea. Add almond extract and 4 tbsp. l ice water; stir until dough will stick together, add another 1 tbsp. l water if the dough is too dry. Put the dough on a large piece of cling film. Neatly smooth it into a circle using a film. Wrap and cool as at least 30 minutes or within 24 hours
2. Roll out the dough into a circle with a diameter of 30 cm. And put it in 23 see baking dish, wrap the protruding dough inward. Chill before hardening, about 30 minutes
3. Preheat the oven to 220 ° C. Cover the dough with foil and sprinkle Dried beans or weights for making a pie inside. Bake base until the dough is slightly golden along the edge, from 13 to 15 minutes Reduce oven temperature to 180 ° C and remove cargo and foil. Continue to bake until crusty. will become crispy and golden on the entire surface, from 10 to 12 minutes. Transfer to a wire rack and cool completely.
4. Prepare the filling: mix sugar, corn starch and salt in a medium saucepan until smooth. Add eggs, egg yolks, lemon zest and juice, mix. Cook on moderately high heat, constantly stirring until the mixture becomes thick, similar on the mousse, about 8 minutes Remove from heat and mix with creamy oil, adding 1 piece at a time; whisk until the mixture does not connect, about 15 seconds. Mix with lemon liquor. Pour the filling into a chilled base. Cover with cling film and refrigerate for at least 4 hours.
5. Preparing topping: Preheat the oven to 180 ° C. Mix crushed amaretti cookies, almonds, sugar and melted butter in a large bowl. Put on a baking sheet and bake until crisp and golden crust forms, from 12 to 14 minutes. Put on a plate and cool completely. Sprinkle Crumble Cake sprinkled before serving.