LEMON PIE WITH OLIVES
To give a crispy and different touch to the classic lemon pie is as simple as adding our delicious black olives. What are you waiting for to try it?
- 1 cup of flour
- 1 cage free egg yolk
- 6 tbsp. of unsalted butter at room temperature
- 2 jars of condensed milk
- 5 oz. of lemon juice
- 3 cage free egg yolks
- 1 cup Hojiblanca pitted olives
- 5 cage free egg whites
- ½ cup of sugar
STEP BY STEP INSTRUCTIONS
Chop the olives and put them to dehydrate on a plate and paper towel in the microwave for 2 minutes at maximum power. Remove and grind with your fingers.
In a bowl, mix the flour, unsalted butter and the yolk with your hands. Knead well until there is soft dough and let rest in the refrigerator for 30 min wrapped in saran wrap.
Mix in a bowl the condensed milk, lemon juice and yolks. Mix well. Pour it onto the dough base.
Preheat the oven to 355º and with a rolling pin and flour on the surface of a table stretch the dough. Put in a baking dish greased with butter, stretching its edges well to receive the filling, then pierce the dough with a fork and bake 15 minutes or until golden brown. Remove and set aside.
With a kitchen robot beat the egg whites at medium-high speed, when they begin to whisk, add the sugar in the form of rain until the meringue makes firm peaks. With the help of a pastry bag and nozzles make points on our lemon cream.
Bake the cake for 15 to 20 minutes at a 320º until golden brown. Remove and sprinkle our black olive on the surface.
Put the triangles on a plate, one on top of the other. On top put more drops of Chantilly cream and finish by sprinkling dehydrated olive powder and a few leaves of mint.