Lemon-Pepper Cheese Coins

Lemon-Pepper Cheese Coins
Photo by Scott Phillips


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