Lemon baking recipes. Easy homemade lemon pie

The lemon pie recipe I am sharing on the blog today is from my grandmother. Tested by time and several generations of housewives, it always turns out delicious and is a success with guests.

As always, I tried to describe in detail with photographs. We watch, we read, we surprise our guests!

Attention! This recipe gets two types of comments... Option 1: it's so unusual, elegant and "gourmet". The second - what disgusting, the filling is bitter, threw it away. Of course, the zest is always bitter, so I am writing for those who WANT EXACTLY SUCH A FILLING :-);

You need very few products:

for the 1st part of the test:

• packet of dry yeast
• 1 glass of warm milk
• a teaspoon of sugar
• tablespoon flour

for the 2nd part of the test:

• 3 cups flour
• 200 g butter

For filling:

• 2 lemons
• 1 cup of sugar
• 1 tablespoon starch

Pour dry yeast into a glass of warm milk, add sugar and flour. Place in a warm place for 10 minutes.

At this time, let's do the second part of the test. My lemon pie is made from shortcrust pastry. You need to quickly chop the butter with three cups of flour on a cutting board. To make it faster, I cut the piece into thin strips, sprinkle them with flour on all sides, and then chop them into small cubes. Pour the resulting “sand” into a bowl.

During this time, the yeast should rise. Quickly mix the two parts of the dough, cover with cling film and refrigerate for 30 minutes.

The filling is very easy to make if you have a blender. Grandma used a meat grinder. You can remove the zest from one lemon, twist the second one entirely (if you are afraid of a bitter taste, you need to peel the second lemon too). A glass of sugar can be added immediately if you swirl it in an airtight bowl. My grandmother did not put starch, her filling never leaked. But if you don’t have the patience to wait for the cake to cool completely, it’s better to add a tablespoon of starch.

REMINDER, THE FILLING IS BITTER, FOR GOURMIES, do not experiment if you like traditional sweet pies!

Once cooled, divide the dough into two halves (one slightly larger than the bottom half of the pie). Roll out the layer to a thickness of 5-7 mm, place it on a baking sheet with a side.

Spread the lemon filling and place the second layer of dough on top. The edges must be sealed very carefully so that the sweet filling does not leak out and burn. Grandma lightly pierced the top of the pie with a fork, I honestly don’t remember what this was for :-).

In an oven preheated to 200 degrees, bake the lemon pie for 30-35 minutes. After this, cover with a towel for 10 minutes.

Pie with lemon zest is incredibly beautiful, simple and quick to make. Bright, tasty, unsweetening, it will look great on the New Year's table. Such a summer memory in the form of a sunny dish. Crumbly shortbread dough and delicate cream with lemon filling are a harmonious combination for a luxurious dessert.

Variants of delicious pies with lemon zest

1. Similar to charlotte - recipe for pie with orange and lemon zest

Add the zest of half a lemon, a whole orange, a pinch of salt to the sifted flour (220 g) and mix.

Separately mix the juice of half a lemon, vanillin (0.5 g), 110 ml of milk.

Beat softened butter (60 g) with 80 g of granulated sugar. Add two eggs and beat. Add juice with milk. Stir, add flour and citrus shavings, knead the dough.

The base is poured into the greased form. Bake in an oven preheated to 190 degrees for 40 minutes. A wooden skewer should come out dry after being immersed in the base. Then the readiness of the pie will be undeniable.

Serve the dessert, cut into pieces and sprinkled with powdered sugar.

2. With airy meringue - a recipe for a chic pie with lemon zest

We made one like this. With citrus notes it turns out surprisingly elegant.

The curd dough is distributed according to the mold. Pour in the citrus filling and bake until ready. Then spread the whipped egg whites and bake for another 15-20 minutes until the meringue acquires a creamy hue. This is a very tasty dish. But it will take a lot of time to prepare.

What we take for the base:

• wheat flour – 220 g;
• cottage cheese – 120 g;
• vegetable oil – 120 ml;
• milk – 100 ml;
• sugar – 120 g;
• baking powder – 10 g.

For the filling and meringue:

• chicken eggs – 4 pcs.;
• sugar – 200 g + 3⁄4 tbsp;
• starch - 4.5 tbsp. l;
• vanillin – 1 g;
• water – 1.5 tbsp.;
• lemons – 3 pcs.;
• butter – 50 g.

How to make lemon pie

1. Pour boiling water over the lemons and grate the peel. Turn the pulp into juice.
2. Make the dough: grind cottage cheese with sugar, add milk, butter, sifted flour with baking powder. Mix everything and knead the dough. We put it into a bun and put it in the cold, wrapping it in film for 25 minutes.
3. Then distribute it according to the mold, forming sides. Place in the oven, heated to 190 degrees for 25 minutes. The rosy dough will indicate readiness. Remove and cool.
4. Make lemon pie filling with lemon zest. In a saucepan, mix starch, lemon zest, sugar, vanillin, pour out the juice, add water. The total amount of water and juice should be 450 ml. if there is more than 150 ml of juice, you need to add less than 1.5 tbsp of water. it all depends on the size and juiciness of the citrus fruit. We are waiting for the mixture to boil. Don't forget to mix. After boiling, remove from the stove.
5. Wash the eggs, separate them into yolks and whites so that water, dirt, and part of the yolk do not get into the whites. We need them perfectly clean so that we can whip up an airy meringue. If you are not careful, you will not be able to achieve a fluffy foam for decorating the pie. We put the whites in the refrigerator. Beat the yolks with sugar (1 tbsp.). Pour three tablespoons of lemon mixture into them from a hot saucepan. Stir everything vigorously. Then pour it into a saucepan. Mix everything well with a spoon until smooth. Turn on the heat, cook, stirring.
6. If it starts to thicken, turn it off. Put in the oil. Stir until completely dispersed.
7. Cover with film so that it lies on the cream.
8. Beat the whites with sugar until they increase in volume three to four times. Pour lemon cream onto the cold sand base and place meringue on top. You can deposit patterns using a syringe or a bag with a nozzle.
9. Bake in an oven preheated to 200 degrees for 15 minutes. The rosy meringue will convince you that the masterpiece is ready.
10. Cool the cake completely in the refrigerator. Only after a day can it be cut without damaging the appearance.

3. Sand-based

This option is quite simple. The result is a delicate and tasty dessert that does not require time or effort. Even beginners can do it.

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I really love the dough this pie is made from. Its structure is sandy, but it is kneaded with yeast - quickly and easily. The filling is simple and accessible - lemon and sugar. And the result is a very beautiful, tasty and vitamin-rich accompaniment to tea, and, as you know, you can’t have tea without tea in winter, and in summer too.

Ingredients:

• butter 200 gr
• water 125 ml (3/4 cup)
• dry yeast 1 tbsp.
• sugar 1 tsp
• salt a pinch

Filling:

• lemon 1 piece

The amount of dough is calculated for a baking tray measuring 27 x 37 cm. I do not recommend “stretching” the dough onto a larger baking sheet, because... The cake will be thin and dry in the oven. You can also use a round mold with a diameter of 24-26 cm

Step-by-step photo recipe:

Reheat water(125 ml) so that it is pleasantly warm. Dissolve in it sugar(1 tsp) and add dry yeast. Stir and let the yeast come to life.

In this form, they will wait their turn, and you will prepare the dough.

Into the sifted flour put the pieces soft butter and a pinch salt.

Using your hands, rub the butter into the flour to form chit.

Meanwhile, the yeast came to life and foamed. This usually takes no more than 10-15 minutes.

Make a well in the butter-flour crumbs and pour the yeast into it.

Gently, adding flour and butter from the edges to the middle, knead the dough. If necessary, add more flour.

There is no need to knead for a long time; shortbread dough loves quick kneading. As soon as the mass becomes homogeneous, form it into a ball.

Place the dough in a bowl, cover cling film and leave it to rise 30-40 minutes. Don't forget to make holes in the film with a knife so that the dough can breathe. If there is no film, cover the bowl with a towel.

Advice: This dough fits well in the refrigerator and can be left overnight. It is also better to put it in the refrigerator in the summer, when the room is very hot.

While the yeast is doing its invisible work - loosening the dough, start filling.
Place the lemon in a saucepan, add boiling water and cook for 1 minute. This is necessary in order to remove the bitterness from the peel.

Rinse with cold water, cut into slices, be sure to remove the seeds(they also give bitterness) and pass through a meat grinder. You can cut the lemon into smaller pieces and grind using a blender.

Add to lemon sugar and stir - the filling is ready.
Advice: It’s better to combine lemon and sugar immediately before putting the filling on the dough so that the sugar does not have time to melt and the filling is denser.

The dough has risen, doubled in volume and is ready for cutting.

Place the dough on a floured board, knead and divide into two parts: one part - it will go down the pie, make a little more, roll it out and, using a rolling pin, transfer it to a baking sheet covered with baking paper.

This is what the bottom layer should look like - use your hands, pressing with your fingers, to make small edges.

Spoon the filling onto the dough and spread evenly over the entire surface. You can first sprinkle the dough with starch (1 tbsp) through a strainer.

Roll out the remaining dough and use a rolling pin to cover the top of the pie.

Seal the edges

Use scissors or a knife to make small cuts over the entire surface of the pie. Steam will escape through them.

Bake the pie in a preheated oven t 180°C 30 minutes. The pie will not be very brown, this is a feature of the dough with a low sugar content.

Cooled lemongrass cut into diamonds And sprinkle with powdered sugar.

This is how Schisandra turns out in a round shape.

Ingredients:

• butter 200 gr
• premium wheat flour 3 cups (cup volume 200 ml)
• water 125 ml (3/4 cup)
• dry yeast 1 tbsp.
• sugar 1 tsp
• salt a pinch
• flour for adding when kneading dough

Filling:

• lemon 1 piece
• sugar 1 glass (glass volume 200 ml)
• powdered sugar - sprinkle on the finished cake

Heat the water (125 ml) until it is pleasantly warm. Dissolve sugar in it (1 tsp) and add dry yeast. Place pieces of soft butter and a pinch of salt into the sifted flour. Rub with your hands to form crumbs. Make a well in the crumbs and pour the yeast into it. Knead the dough, form it into a ball, place it in a bowl, cover with cling film and leave for 30-40 minutes.
Place the lemon in a saucepan, pour boiling water over it and cook for 1 minute, rinse with cold water, cut into slices, remove the seeds and pass through a meat grinder . Add sugar to the lemon and stir - the filling is ready.
Punch down the risen dough and divide into two parts: one slightly larger. Roll out most of the dough and place on a baking tray lined with baking paper. Spoon the filling onto the dough and spread evenly over the entire surface.
Roll out the second layer of dough and cover the pie. Seal the edges of the pie and make slits at the top.
Bake in a preheated oven at 180°C for 30 minutes. Cut the cooled pie into diamonds and sprinkle with powdered sugar.

In contact with

The lemon flavor that zest or juice gives is often present in any baked goods: fruit and berry or cottage cheese desserts, muffins or biscuits. But lemon pies with a rich citrus taste are far from the last place among confectioners and are popular all over the world. The choice of such desserts is simply huge: pies, cakes, muffins, rolls.

The most popular recipes among professionals and amateurs are lemon pie recipes. They are tasty, easy to make, and can be prepared from any dough (shortbread, yeast, puff pastry, biscuit). The filling for such desserts is grated lemon zest, fresh juice or crushed pulp of the lemon itself.

Open or closed pie, with citrus slices or sweet lemon cream - any chosen dessert option will be incomparable. The main thing is to stock up on fresh lemons, patience, and a good mood.

Easy Instant Lemon Pies

Often there is not enough time for baking, but you want to treat yourself to a lemon dessert. Then options for no-bake pies or recipes for a slow cooker will come in handy, which will greatly simplify cooking.

Mexican Lemon Cookie Pie

The simplest lemon pie recipe for the lazy was invented by the Mexicans. A few minutes of work in the evening, and the next morning you can enjoy a wonderful dessert with a cup of aromatic coffee.

Required ingredients:

• concentrated milk - 1 can;
• condensed milk - 1 can;
• lemon - 1 pc.;
• cookies - 500 gr.

How to cook:

It is necessary to use a very large lemon. For the base of the pie, it is better to use dry cookies like Yubileiny.

Mix concentrated and condensed milk from cans together in a bowl.

Carefully squeeze the juice out of the lemon and add it to the milk mixture. Stir everything, this will be the cream for the dessert. Naturally, the milk will curdle, but this is normal for this recipe.

Prepare the cake in any mold, after covering it with foil. Place a layer of cookies on the bottom and a thick layer of cream on top. Alternate layers in this manner until the cream runs out.

Let the cake sit for at least 8-12 hours in the refrigerator.

Fragrant lemongrass from a slow cooker

Lemon pie in a slow cooker gets its incomparable aroma thanks to the zest. This type of muffin is quick and easy to prepare due to the fact that you only need to mix all the ingredients by hand, and the rest is done in a slow cooker.

Required ingredients:

• flour - 250 gr;
• eggs - 4 pcs.;
• sugar - 150 gr;
• butter - 150 g;
• lemon - 1 pc.;
• baking powder - 2 teaspoons.

How to cook:

In a deep bowl, beat soft butter and sugar into a sweet, fluffy mass. It is best to do this with a blender. Add eggs to the mixture. Add eggs 1 at a time, carefully mixing the ingredients until smooth each time.

Wash the lemon thoroughly under hot water. Grate the entire citrus peel on a fine grater. Pour the zest into the dough. Cut the remaining lemon in half and squeeze out all the juice from ½ into the rest of the ingredients. Mix everything well.

Sift the cake flour and then combine it with baking powder. Add flour to the dough and mix everything again. The mixer can be replaced with a hand whisk or spatula.

Grease a multicooker bowl with oil and pour all the dough into it. Bake the lemon cake for 1 hour on the “Bake” setting.

Once the cake has cooled, you can top it with lemon glaze. To do this, squeeze the juice from the remaining half of a lemon and dissolve powdered sugar in it. Pour this mixture over the top of the lemongrass.

Lenten Lemon Pie Recipes

Unlike our ancestors, now during the days of Orthodox fasting you can not feel deprived of nutrition. Thanks to the availability of a wide variety of foods, meatless meals can be very nutritious and healthy. Not only hot dishes are prepared from them, but also sweet desserts.

Yeast pie with filling

A delicious pie with lemon filling without eggs or dairy products will delight you with its lightness during fasting days. And the lemon filling will make the dessert moderately sweet.

Required ingredients:

• flour - 5 glasses;
• vegetable oil - 3 tbsp. spoons;
• lemon - 2 pcs.;
• sugar - 2 cups + 2 tbsp. spoons;
• water - ½ teaspoon;
• salt - 1 teaspoon;
• yeast - 10 gr.

How to cook:

Heat water, dissolve 2 tbsp. spoons of sugar. Fluff the yeast in sweet water, add 2 cups of flour to it, after sifting it. Stir the dough, and then put the dough to rise in a warm place.

When the dough increases in volume, knead it with your hands, add salt and the remaining flour. Pour in the oil and knead the dough well until it stops sticking to your hands. Leave it for the second approach.

Grind the washed lemons with a meat grinder, and then mix the mixture with the remaining sugar. Let the filling sit for a bit.

Divide the risen dough into 2 parts, each of which rolls out into layers of the desired size.

Place some of the dough on a baking sheet. Pour the lemon filling evenly over the top, then cover with a second layer. Bake the pie for about 60-70 minutes at 180-200°C.

Citron with crispy crust

All sweet tooths, as well as baking lovers, even during the strictest fasts, can treat themselves and prepare a lean lemon pie without breaking any rules.

Required ingredients:

• flour - 3 cups;
• vegetable oil - ½ cup;
• sugar - 1 glass;
• lemon - 1 pc.;
• soda - 1 teaspoon.

How to cook:

Rinse the citrus and be sure to rinse it with boiling water. Cut it into 2-4 pieces and remove the seeds. Grind the whole lemon using a blender or meat grinder.

Pour vegetable oil into a bowl, add sugar and let it melt. Add chopped lemon, add soda. Mix all products well. Thanks to the soda, the mass should foam and turn out fluffy.

Sift flour into a bowl and mix all ingredients. Knead into a smooth, elastic dough. Then divide it in half. Place one part in the refrigerator for a while. Grease the baking dish with oil. Place the dough into it and smooth it out.

Turn the slightly cooled portion of the dough into crumbs. You can grind it with your hands or grate it on a coarse grater.

Place the resulting crumbs on top of a smooth layer of dough.

Bake the Lenten pie for 25-30 minutes at 200°C.

Lemon Shortbread Pie Recipes

The most delicious lemon pie is a shortbread dessert with thick lemon cream. It is prepared by culinary experts from all over the world, because... The combination of lemon mousse and the most delicate shortcrust pastry leaves no one indifferent.

A three-layer culinary masterpiece under a fluffy protein cap, upon closer inspection, turns out to be a sand base with lemon jelly and whipped egg whites. But everyone has long known that everything ingenious is simple!

Want something interesting?

• flour - 180 gr;
• margarine - 150 gr;
• yolks - 2 pcs.;
• water - 2 tbsp. spoons;
• soda - ¼ teaspoon.

• water - 400 ml;
• lemon - 1 pc.;
• sugar - 80 g;
• yolks - 2 pcs.;
• butter - 40 gr.

• proteins - 3 pcs.;
• sugar - 4 tbsp. spoons.

How to cook:

Prepare regular shortcrust pastry as the base for the pie. Cut or grate hard margarine. Mix flour sifted through a sieve with fat. Beat the yolk into the resulting crumbs, pour in water and add slaked soda with vinegar. Knead shortbread dough.

Roll out the dough and then line the bottom of the baking pan with it. Place in the refrigerator for 15-20 minutes.

Preheat the oven to 180°C. Bake the pie crust for 25-30 minutes.

Wash the citrus fruit thoroughly. Peel off the skin and completely squeeze out the juice from the pulp.

Dissolve sugar in water, pour in lemon juice, add zest. Bring water to a boil and simmer for 6-8 minutes.

Remove the unnecessary skins, add starch to the lemon broth and cook the syrup until it thickens. To avoid lumps, the starch is first diluted with a small amount of water and then poured into the lemon infusion.

Let the filling cool well. Then mix softened butter into it and beat in the yolks. Grind everything well until smooth.

Place the filling in the baked shortbread base. Smooth the top and refrigerate until the lemon mousse has completely hardened.

Beat the whites into a stiff foam. While whipping, gradually add sugar. The result should be a tight protein mass - meringue.

Place meringue in any shape on the cooled pie and bake it for 10 minutes until slightly golden brown in the oven at 150°C.

Chocolate Lemon Shortcake

Any lemon shortcrust pastry pie can be enriched with additional flavors. Chocolate and almonds go well with citrus and complement each other. This pie will be a wonderful cure for a bad mood.

Required ingredients:

• egg - 6 pcs.;
• flour - 150 gr;
• sugar - 200 gr;
• butter - 75 g;
• cocoa - 20 g;
• almonds - 30 g;
• cream - 150 ml;
• lemon - 2 pcs.;
• chocolate - 50 gr.

How to cook:

Shortbread dough with almonds has a richer taste. To do this, grind the nut kernels in a blender until they become flour.

Beat 1 egg with 50 grams of sugar thoroughly. Add softened butter or margarine to them and grind until white. Add almonds and stir.

Add sifted flour with cocoa powder to the egg-butter mixture and knead the shortbread dough. It should turn out soft, but not tight.

Spread the chocolate layer of dough over the bottom of the mold, making small edges on the sides.

Cool the pan with the dough for about half an hour.

Preheat the oven to 180°C. Place the pan in the prepared oven and bake the sand base for about 20 minutes. Then let the cake cool.

Remove all the zest from the lemons using a fine grater. Squeeze the juice from the pulp to make 10 ml.

Beat 4 eggs, 1 yolk, 150 grams of sugar into a fluffy foam. Gradually pour 30% cream into them, continuing to beat the eggs. Pour in the juice and add lemon zest. Mix everything well.

Pour the resulting filling into the chocolate cake. Don't worry about the liquid mass, because... The filling will thicken during baking. Bake the cake for another 40-45 minutes.

Shape the chocolate and decorate the cooled pie with it.

Elegant pies with lemon mood

A little imagination, and an ordinary day can turn into a holiday. And bright, juicy and aromatic pies with lemon for large and small celebrations will give an unforgettable luxurious citrus taste.

Amazing lemon curd pie

Lemon curd is a fruit-based custard. The classic combination of sponge cake and custard never gets old.

• flour - 350 gr;
• eggs - 4 pcs.;
• butter - 230 g;
• sugar - 300 gr;
• yogurt - 130 ml;
• milk - 120 ml;
• baking powder - 2 teaspoons;
• lemon zest - 3 teaspoons.

• lemons - 5 pcs.;
• eggs - 4 pcs.;
• sugar - 250 gr;
• butter - 190 gr.

How to cook:

In a thick-bottomed bowl, the cream is prepared first. Place the butter, sugar and eggs cut into pieces into a bowl. Grate the zest of all the lemons and squeeze the juice out of the pulp. You should get about 250 ml of juice.

Place the dishes over low heat and heat all the ingredients, stirring constantly with a whisk. The eggs should be beaten and the butter should gradually melt. Over time, the mass should thicken.

When bubbles begin to appear, remove the cream from the heat. Strain the mixture to remove the zest and coagulated protein. Allow the smooth and homogeneous sauce to cool.

While the curd is cooling, start preparing the sponge cake.

Sift flour with baking powder. Beat soft butter with sugar until white. Gradually add eggs to the butter mixture, mixing thoroughly after each addition.

Add lemon zest, pour in yogurt, add ½ flour. Mix all ingredients.

Whisking constantly, pour in the milk and then add the remaining flour.

From the resulting dough you need to bake two sponge cakes. They are baked for 40 minutes at 180°C.

Cool each biscuit and cut in half. Next, form the cake: generously brush each layer with lemon curd. Decorate the four-layer sponge cake with physalis.

The curd component in the dessert gives it the opportunity to get ahead of all its “competitors” in terms of calorie content. So keeping track of your figure becomes even tastier and easier.

Required ingredients:

• cottage cheese - 250 gr;
• lemon - 1 pc.;
• sugar - ½ cup;
• flour - ½ cup;
• eggs - 3 pcs.;
• soda - ¾ teaspoon.

How to cook:

Cut the washed lemon into 6 parts and then grind in a blender along with the zest. Add cottage cheese, sugar and beat in all the eggs. Mix the ingredients thoroughly.

Add flour and soda and knead into a smooth, homogeneous dough. Pour the dough into a baking dish and place in the oven at 180°C for half an hour.

Sprinkle the finished cake with powder and decorate as you wish.

Secrets to making delicious lemon pies

You won’t surprise anyone with cake recipes anymore. But lemon pie is an unconventional dessert with a contrasting combination of sour and sweet.

Added lemon can change a familiar recipe beyond recognition.

But even an experienced housewife will find a few tips useful:

1. Never neglect to thoroughly wash the fruit, because lemon zest used in cooking can become a source of poisoning. Therefore, pouring boiling water over citrus fruit should be the golden rule.
2. The procedure with boiling water, as well as boiling the fruit for 5 minutes before grinding in a blender or meat grinder, will make the filling more tender and homogeneous.
3. You should always remember that the white layer under the lemon zest contains pectin, which, combined with sugar and sour juice, thickens the filling.
4. To make the citrus release its juice faster, it should be ground with sugar and cinnamon.
5. Shortbread lemon pie will turn out to be beautifully shaped if, before baking, line the pan with the dough with parchment and pour a glass of beans or peas onto it. This procedure will prevent the dough from swelling and the base will be smooth. If you don’t have legumes on hand, then simply prick the bottom of the mold with a fork in several places.

Baking with lemon is an ideal option for those who like more sophisticated cuisine. We offer you several simple recipes for making lemon pies. If you follow the instructions exactly, prepare a delicious lemon pie.

Lemon shortbread pie – recipe with photo

The light sourness and citrus aroma of this dessert, as well as the beautiful presentation, allow homemade shortbread pie with lemon to rank with the most delicious restaurant tarts.

Taste Info Sweet pies

Ingredients

• Butter – 50 g;
• Wheat flour – 150-170 g;
• Egg – 1 pc.;
• Sugar – 50 g
• For filling:
• Lemons – 2 pcs.;
• Egg – 2 pcs.;
• Sugar – 180 g;
• Butter – 50 g;
• Starch – 30 g.

Preparation time: 10 minutes + 20 minutes for freezing + 30 minutes for baking.

How to make the most delicious lemon pie

Prepare all the ingredients for the shortbread pie base. Wheat flour must be sifted before use, so the dough will be looser and you will remove unnecessary inclusions that often get into the flour. It is better to remove the butter from the refrigerator a little earlier so that it is soft.

Let's prepare shortbread dough. Grind soft butter with sugar. The most convenient way to do this is with the whisk of a food processor, but you can get by with a regular table fork.

Add chicken egg, mix. The mass will become homogeneous and liquid.

At the end, add sifted wheat flour little by little and knead the dough.

The dough turns out pliable and comes off well from your hands, so you can knead it even in a bowl without putting it on the table. Form a bun with your hands. If the dough is dry and difficult to form, add 1 tbsp. water or lemon juice.

Spread the dough over the bottom of the mold with your hands (I have a mold with a diameter of 20 cm), make 2 cm high sides from some of the dough. The mold does not need to be greased, since the shortbread dough leaves it perfectly after baking due to the oil content.

Place the mold with the dough in the refrigerator for 10-15 minutes and start preparing the lemon cream.

Remove the zest from one lemon in any way (using a fine grater or a special device). Squeeze the juice from two lemons into the same container (I got about 120 ml of juice).

Beat chicken eggs with sugar with a whisk or immersion blender for 4-5 minutes until thick and thick.

Add lemon zest, lemon juice, cornstarch and melted or soft butter and whisk all ingredients together.

Remove the pan with shortbread from the refrigerator, pour the cream into the pan with the dough. Shake it lightly to smooth the surface.

Bake in an oven preheated to 180 degrees for 35-40 minutes. The edges of the pie should brown and the filling should thicken.

Cool the finished lemon shortbread pie completely, otherwise the filling may leak out when cutting into portions. Lemon pie can be decorated with powdered sugar. Serve with coffee.

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Lenten pie with lemon

Lenten baking can also be incredibly tasty. If there is a holiday coming up and you strictly observe fasting, you can safely prepare a Lenten pie with lemon. Rest assured, your guests will appreciate it.

Ingredients:

• Flour – 3 cups;
• A glass of sugar;
• Unscented sunflower oil – 125 ml;
• Medium sized lemon;
• 10 grams of baking powder;
• Optional: 1 gram of crystalline vanillin.

Preparation

1. First turn on the oven. Temperature 200 degrees. By the time you prepare everything, it will already heat up. Bake lemon pie only in a well-heated oven!
2. Wash the lemon thoroughly and wipe it.
3. Remove the zest with a grater and cut in half. Cut out the pulp with a knife, immediately removing the membranes and seeds.
4. Using a blender, turn the pulp and zest into a puree. Add sugar and butter.
5. Whisk, add baking powder. Now you can mix the dough mixture with flour, we do this with a spoon. The dough turns out crumbly. Take half and knead.
6. Take the mold in which you will bake the lemon pie, grease it with vegetable oil, spread the kneaded dough, and sprinkle the remaining crumbs on top.
7. Baking will take 20 minutes. Cut immediately before the lean lemongrass has cooled. There will be a lot of crumbs, but it tastes much better hot.

Grated lemon pie

The recipe is very economical; you've probably come across recipes for pies whose dough is grated. Very often, such pastries are prepared with jam, but this pie will turn out very tasty with lemon filling. It's easy to prepare, but not very fast. It will take about three hours in total, because the dough needs to be frozen.

Ingredients:

• Premium flour – 300 grams;
• Butter (only natural 82.5%) – 100 grams;
• 200 grams of granulated sugar;
• 50 ml water;
• A pinch of fine salt;
• Corn starch - 2 tablespoons (can be replaced with potato starch);
• Egg 1C – 1 piece;
• Medium lemons – 2 pcs.;
• 10 grams of baking powder (can be replaced with half a teaspoon of slaked vinegar or lemon juice soda).

Preparation

1. Chop the butter with a knife or grate it.
2. Sift the wheat flour, add 100 grams of sugar, a pinch of salt, break the egg, add baking powder and pour in water.
3. Knead the dough, preferably with a food processor. Divide the dough, put the third part in a separate bag. This third should be put in the freezer, the rest of the dough should be put in the refrigerator for 2 hours.
4. About 40 minutes before the dough is completely frozen, prepare the filling. Wash the lemons, remove the zest with a grater and cut each into two halves. Scoop out the pulp and remove the seeds.
5. Use a blender to puree the lemon pulp, zest and sugar. Add starch, vanillin if you like (1 gram will be enough), mix and pour into a saucepan with a thick bottom.
6. Cook, stirring constantly, over low heat for about five minutes until the lemon cake filling becomes thick. If lumps appear even with constant stirring, pour the lemon filling back into the blender glass and blend. Cool, stirring so that a film does not form, and then you can take out the dough.
7. Grease a baking dish with butter or vegetable oil, place the dough so that high sides are formed. Pour in the lemon filling. Grate a third of the dough from the freezer. It’s better to grate it into a separate plate and then sprinkle it on the lemon cake.
8. Bake the grated lemon pie for 40 minutes at 180 degrees. Preheat the oven in advance. I used a 26cm diameter pan to bake the pie.

Lemon and orange crumble pie

An excellent recipe for making lemon pie, shortcrust pastry filled with cottage cheese, orange and lemon. Very simple and fast.

Ingredients for the dough:

• 200 grams butter
• 3 cups flour
• Half a glass of sugar.

For filling:

• 400 grams of cottage cheese with a fat content of 5%;
• 3 eggs of 1st category;
• Half a glass of sugar;
• Small orange;
• Half a lemon.

Glass = 250 ml.

Preparation

1. Leave the butter on the counter for about an hour until it becomes soft. Using your hands, rub it with flour and sugar into crumbs.
2. Wash the orange and lemon thoroughly and remove all the seeds. Remove the zest and pulp, and puree with a blender. Add sugar and continue whisking until all the grains have dissolved. To save time, you can grind half a glass of sugar into powder.
3. Scroll the cottage cheese through a fine sieve in a meat grinder. There is no need to beat it with a blender; it will ruin the lemon pie. Homemade cottage cheese is best for making lemon pie. Fat content, in fact, does not matter, but experimentally we found out that with 5% cottage cheese, the most delicious pie with lemon and orange is obtained.
4. Mix cottage cheese, eggs and juice. This is the filling for our crumb pie.
5. Take a springform pan and add about 2/3 of the butter crumbs, lifting the sides to pour out the filling.
6. Place in an oven preheated to 180 degrees for 5 minutes and take out the base. Pour in the filling and sprinkle the remaining crumbs on top. Bake in the preheated oven for another 40 minutes.
7. Before serving, let the lemon pie cool completely and only then open the springform pan and cut into pieces. Otherwise, everything will fall apart.

Lemon meringue pie

Bake the lemon meringue pie in a 20cm diameter pan at the same baking time and temperature as indicated in the recipe.

Ingredients for the dough:

• A teaspoon of granulated sugar;
• Premium grade wheat flour – 120 grams;
• 60 grams of natural butter (82.5% fat);
• A pinch of salt.

Filling:

• 2 lemons;
• 2 eggs;
• 50 grams of sugar;
• 55 grams of natural butter.

Meringue:

• 2 squirrels;
• 160 grams of sugar.

Preparation

1. First you need to prepare the dough. Use a food processor if possible. If you don’t have a food processor, grate the cold butter, add flour, a teaspoon of sugar, a pinch of salt and 2 tablespoons of water.
2. Knead the dough quickly so that the butter does not have time to melt from the heat of your hands. Roll into a ball and wrap in cling film. Place in the refrigerator for 35 minutes.
3. This time will be enough to prepare and cool the lemon filling. Wash and wipe the lemons. Grate the zest on the finest grater, place in a saucepan with a thick bottom, where add sugar and eggs.
4. Stir until the filling is homogeneous and place on low heat. Stir constantly until the mixture thickens. Add soft butter to the thick mass and stir thoroughly. remove from heat. If suddenly during cooking, despite constant stirring, lumps form, beat the filling with an immersion blender.
5. Immediately after cooking, place a piece of cling film directly on the surface of the lemon filling. This is necessary so that a hard crust does not form during cooling. Place the pan in the refrigerator and let it cool.
6. Remove the dough from the refrigerator, roll it out and place it in a greased baking dish. Make high sides. To prevent the sides from falling during baking, roll the baking foil into a ring and place it so that it supports the sides. My sides were 5 centimeters high.
7. Place the pan in the oven, heated to 200 degrees, bake for 8 minutes until the cake becomes golden brown.
8. During this time, prepare the meringue itself. Place the bowl with the whites and sugar in a water bath. Cook, stirring, until the sugar is completely dissolved and becomes cloudy. As soon as you see that the whites have begun to brew, turn on the mixer and beat until the whites begin to thicken. Remove the thickened whites from the water bath, continuing to beat until dense, glossy and stable peaks form.
9. Pour the cooled lemon filling onto the crust and smooth it out with a spoon. Spread the meringue on top in an even layer over the entire surface. You can use a pastry syringe, or you can simply smooth it out with a spoon. The taste will not be affected.
10. In the oven, you need to set the temperature to the maximum, or turn on the “Grill” mode. Place the lemon meringue cake in the oven until the meringue turns golden brown. Immediately remove the cake from the oven and put it in the refrigerator. After complete cooling, you can cut.

Lemon pie with semolina

Mannikas are very popular; they are prepared in a variety of variations. Try to prepare the most delicious lemon manna according to our recipe.

Ingredients for the dough:

• 2.5 cups semolina;
• 500 ml kefir;
• A glass of granulated sugar;
• 10 grams of baking powder;
• 150 grams of butter;
• 1 lemon (zest);
• 1 gram of vanillin.

Impregnation:

• Half a glass of granulated sugar;
• 100 ml purified water;
• 1 lemon (juice).

Preparation

1. Mix semolina with sugar and pour kefir. It is better to take regular kefir, with a fat content of 3.2%. The main thing is that it is fresh and tasty. Thoroughly stir the semolina in the kefir so that no lumps form. Cover the bowl with semolina with cling film, otherwise it will get airy. Let it sit on the table for half an hour. The semolina will swell and will not creak on your teeth. If you like squeaky mannas, just skip this point.
2. We continue to cook lemongrass only when the oven is on. Set the temperature sensor to 180 degrees. Melt the butter in a water bath. To do this faster, you can chop the butter with a knife, or leave it on the table in advance so that it becomes soft.
3. Wash and dry the lemon, remove the zest with a grater. Add the zest and melted butter to the semolina and stir. When the oven is preheated and the baking pan is greased, add vanilla and baking powder to the dough. Stir and pour immediately. Place the pan in the oven for 50 minutes.
4. While the lemon pie with semolina is baking, you need to prepare the impregnation. In a heavy-bottomed frying pan, combine water and sugar and bring to a boil. Reduce heat to low and simmer until syrup becomes clear. Stir until all the sugar has dissolved. Squeeze the juice from the lemon and add to the sugar syrup. Immediately remove the pan from the stove.
5. When the lemon manna is ready, remove the pan from the oven and pour lemon syrup evenly over it. Let stand for 15 minutes and then cut into pieces.