Lemon-Pepper Cheese Coins

Lemon-Pepper Cheese Coins
Photo by Scott Phillips


  • 1 Tbs. coarsely cracked black pepper
  • 1 large egg yolk
  • 6-¾ oz. (1-½ cups) all-purpose flour
  • 4 oz. (8 Tbs.) unsalted butter, chilled and cut into small pieces
  • 1/3 cup sour cream, chilled
  • 1 tsp. kosher salt
  • 4 tsp. finely grated lemon zest
  • + 2 more ingredients
    • 1 to 2 tsp. fresh lemon juice, if needed
    • ¼ cup grated Parmigiano-Reggiano

Combine the flour, cheese, lemon zest, pepper, and salt in a food processor. Process until combined. Add the butter and pulse until the dough resembles coarse crumbs. Add the sour cream and egg yolk and pulse again until just incorporated. Test the dough by squeezing a bit between your fingertip...

View full recipe at Fine Cooking


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