Light Summer Raspberry Pie
Ingredients
- 125 g flour
- 150 g sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon grated lemon zest
- 115 g butter
- 2 eggs
- 1 egg yolk
- 5 tablespoons lemon juice
- a pinch of vanilla
- 130 g raspberries
- 90 g powdered sugar
Preparation
Mix the flour, sugar, salt, baking powder, and lemon zest.
In another bowl, beat the melted and cooled butter, eggs, egg yolk, 3 tablespoons lemon juice, and vanilla.
Pour this mixture into the flour mixture and stir until smooth.
Add the raspberries to the dough and mix.
Line a small baking pan with parchment paper.
Put the dough in the pan, smooth it out, and bake for 25-30 minutes at 180°C.
After baking, dust with powdered sugar.
