Lemon-Pepper Cheese Coins

Lemon-Pepper Cheese Coins
Photo by Scott Phillips


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

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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