Lemon-Pepper Cheese Coins

Lemon-Pepper Cheese Coins
Photo by Scott Phillips


  • 1 to 2 tsp. fresh lemon juice, if needed
  • 1/3 cup sour cream, chilled
  • 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 tsp. kosher salt
  • 4 tsp. finely grated lemon zest
  • + 2 more ingredients
    • 1 Tbs. coarsely cracked black pepper
    • 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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