Lemon Crumble

Kiril MihailovKiril Mihailov
Novice
330615
Katerina Toptsidi
Translated by
Katerina Toptsidi
Lemon Crumble
Image: Kiril Mihailov
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28/05/2022
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Preparation
15 min.
Cooking
50 min.
Тotal
65 min.
Servings
6
"Serve the Lemon Crumble warm, with ice cream or whipped cream. Enjoy!"

Ingredients

  • lemons - 2 pcs.
  • butter - 5.3 oz (150 g)
  • flour - 1 1/2 cups
  • powered sugar - 1 cup
  • salt - a pinch
  • eggs - 4 pcs.
  • corn starch - 5 tsp.
  • shredded coconut - 4 tbsp.
  • brown sugar - 3 tbsp
measures

How to cook

Originally a British, crispy desert, delicious and impressive. It consists of a base, a fruit filling topped with a crumbly mix.

Prepare the base by mixing 3.5 oz (100 g) of butter, 1 cup flour, 3 tbsp powdered sugar and a pinch of salt. Mix to a smooth homogeneous consistency.

Spread the base on a baking tray 8″ (20 cm) of diameter, covered with parchment paper. Preheat the oven to 360°F (180°C) and bake, until golden brown. Set aside to cool.

For the filling beat the eggs with a mixer, add the remaining powdered sugar, corn starch and finely chopped flesh of the lemons (without the skin).

Pour the filling on top of the base and bake for about 10 minutes, for the stuffing to turn solid.

In the meantime prepare the crumble mix, by mixing the shredded coconut, the remaining flour, brown sugar, 1.8 oz (50 g) cold butter and lemon zest, in a bowl. Mix with your fingers to achieve a crumbly mix.

Remove the tray from the oven and sprinkle the crumbs on top. Keep baking for 10-15 minutes at 360°F (180°C).

Make sure the crust is crispy and golden brown in color.

Serve the Lemon Crumble warm, with ice cream or whipped cream.

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