Yogurt Pie – A detailed recipe for cooking. Share with friends: 
Photo of the dish: Kon Pulos Time: one hour. 50 minutes Difficulty: Easy Servings: 8 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 1/4 Art. fresh yogurt, room temperature
- 2 large eggs, room temperature, separate the proteins from yolks
- 1 chilled layer of shortcrust pastry (recipe see below)
- 120 gr. melt butter
- 1 1/4 Art. granulated sugar
- 3 tbsp. l premium wheat flour
- 1 tbsp. l freshly squeezed lemon juice
- 1/4 tsp finely grated lemon peel
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp salt
- Powdered sugar, for sprinkling
Recipes with similar ingredients: yogurt, eggs, dough shortbread, premium flour, lemon juice, lemon zest, nutmeg, icing sugar
Recipe preparation:
- Preheat the oven to 180 ° C. Grease with butter 23 see round baking dish. Put the dough in the mold and spread over the entire surface, including the sides. Pierce with a fork dough over the entire surface. Put the cake in the oven and bake until golden color, approximately 30 min. After time cake completely cool.
- Prepare the filling: beat with a mixer at high speed butter and sugar for 1 min. Add egg yolks and continue whisking for another 1 min. Reduce mixer speed to low add flour, lemon juice, lemon zest, nutmeg and salt, mix until smooth. Increase speed mix until medium and slowly stir in the yogurt, mix until homogeneous consistency.
- Beat the egg whites with a mixer at high speed until thick foam for about 4 minutes. Add Egg Whites into the yolk mixture and mix until smooth. Pour out stuffing in cake. Put the pie in the oven and bake until until the edges harden and the center is still not baked, 45 – 50 minutes Remove the cake from the oven and refrigerate completely. Sprinkle icing cake with sugar. Recipe for shortcrust pastry for pie
