Lemon-Pepper Cheese Coins

Lemon-Pepper Cheese Coins
Photo by Scott Phillips


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

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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