Want a slice of this LEMON CRUMBLE PIE? 🍋 Perfect with a cup of tea for a sweet merenda 😋
60 gr almond flour
250 gr baking flour
8 gr baking powder
120 gr brown sugar
110 gr butter (cold from the fridge)
1 lemon zest
1/2 lemon juice
400 gr low fat lactose free quark (or greek yogurt)
80 gr powder sugar + extra for final decoration
In a bowl, mix the flours with the baking powder, brown sugar, half lemon zest, butter (chopped in cubes) and the egg. Combine all ingredients using your hands, until obtaining a nice crumble.
In another bowl, mix the quark with the lemon juice, the other half of the lemon zest and the powder sugar.
Put a bit more than half of the crumble batter on the cake tin (which you have previously covered with baking paper). Use a spoon to make the batter flat and make sure to put some also along the perimeter of the tin. Then, spread the lemon quark cream and cover it with the remain batter, without pressing it but leaving the crumbles.
Bake the pie in pre-heated oven 180°C for 35/40 minutes. Let it cool down before sprinkling with some more powder sugar.