Autumn light lemon cream pie, with lots of grapes and a few drops of plum aroma

A grape lemon cream pie with a few drops of plum-orange flavouring is a light and refreshing dessert, usually eaten in summer or spring when fresh fruit is available. Here’s a simple recipe to make grape lemon curd pie:

Ingredients:

Pasta:

1 and 1/4 cups flour

1/2 teaspoon salt

1/2 cup cold butter, cubed

1/4 cup ice cold water

Cream:

3/4 cup sugar

3 tablespoons starch (e.g. cornflour)

1/4 teaspoon salt

1 and 1/2 cups water

3 large egg yolks

2 tablespoons butter

10 ml MaxAroma Plum Flavour

20 ml MaxAroma Lemon Aroma

Grated lemon peel

Top:

Fresh grapes, sliced

Preparation:

Preparing the pasta:

Mix the flour and salt in a bowl. In a bowl, combine the flour and butter in a salt and pepper bowl. Add the ice-cold water a little at a time and knead the dough. Shape the dough into a flat disk and chill in the refrigerator for at least half an hour.

Roll out the dough and line a pie dish with it. Put it back in the fridge while you make the cream.

2. To make the cream:

In a medium saucepan, mix the sugar, starch and salt. Gradually add the water and bring to the boil over medium heat, stirring constantly until thick.

Remove from the heat and stir in the MaxAroma Plum Flavouring, MaxAroma Lemon Flavouring and egg yolks. Return to the heat and cook for 2-3 minutes until thick, remove from the heat and stir in the butter, lemon juice and grated lemon zest (optional).

Allow the cream to cool, while preheating the oven to 180 degrees.

Pour the cooled lemon curd into the pie shell.

Bake for 25-30 minutes, or until the pastry is golden and the cream has set.

Allow to cool, then garnish with the sliced grapes. Slice and serve.

Here’s a refreshing and delicious grape lemon cream pie, perfect for a summer dessert!