Lemon and Lingonberry Pie with Streusel
A stunning dessert with soft dough, a tangy filling, and a crunchy top! Lime can be used as an alternative to lemon, and lingonberries can be replaced with currants or cranberries. For those who prefer sweeter dishes, it is recommended to add sugar to the filling to taste. The recipe makes 8-10 servings.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 4 / 5
Ingredients
for 8 servings
- eggs 2
- butter 100 g
- sugar 100 g
- baking powder 5 g
- flour 300-350 g
- lemon 150 g
- lingonberries 200 g
- sugar 100-150 g
- butter 100 g
- sugar 100 g
- flour 150-200 g
Instructions
Step 1 of 17
Rinse the lingonberries and drain excess water.
Filling Preparation
Step 2 of 17
Slice the lemon, removing the seeds.
Step 3 of 17
Place in a blender.
Step 4 of 17
Blend (if no blender is available, use a meat grinder).
Step 5 of 17
Combine the lingonberries with the lemon.
Step 6 of 17
Mix.
Step 7 of 17
Pour in the sugar.
Step 8 of 17
Mix.
Streusel Preparation
Step 9 of 17
Combine the sugar and butter.
Step 10 of 17
Add flour and rub the ingredients with your hands until crumbly.
Dough Preparation
Step 11 of 17
Mix the sugar with butter.
Step 12 of 17
Beat in the eggs.
Step 13 of 17
Mix.
Step 14 of 17
Add flour and baking powder, then knead the dough.
Step 15 of 17
Grease a baking pan with butter (a pan with a diameter of 29 cm was used in the original). Place the dough into it, forming sides.
Step 16 of 17
Spread the filling on top.
Step 17 of 17
Sprinkle with streusel. Place in an oven preheated to 180 degrees. Bake for 40–45 minutes.