Lemon pie filling (?). Lemon Filled Pie (Family Recipe with Detailed Photos) Lemon Filled Pie Recipe

Lemon baked goods are the perfect option for those who like more sophisticated cuisine. Here are some simple recipes for making lemon pies. If you strictly follow the instructions, prepare delicious pastries for tea.

Shortcrust pastry lemon pie recipe

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

Easy

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 to freeze + 30 minutes to bake.

Cooking

Prepare all the ingredients for the shortcrust 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 take the butter out of the refrigerator a little earlier so that it is soft.

Let's make shortbread dough. Rub soft butter with sugar. The most convenient way to do this is with a combine whisk, but it is quite possible to get by with an ordinary table fork.

Add chicken egg, stir. The mass will become homogeneous, liquid.

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

The dough turns out to be pliable, well behind the hands, so you can knead even in a bowl without putting it on the table. Form a bun with your hands. If the dough is dry and poorly formed, 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), lay out sides of 2 cm high from part of the dough. The mold can not be lubricated, since shortcrust pastry lags behind it perfectly after baking due to the oil content.

Put the form 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 (on a fine grater, or with a special tool). 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 a dense thick mass.

Add lemon zest, lemon juice, cornstarch and melted or softened butter and beat all ingredients together.

Remove the shortbread form from the refrigerator, pour the cream into the form with the dough. Shake it lightly to even out the surface.

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

Cool the finished shortcake with lemon completely, otherwise, when cut into portioned pieces, the filling may leak out. Dessert can be decorated with powdered sugar. Serve with coffee.

Quick Lenten Pie with Lemon Filling

Lenten pastries can also be incredibly delicious. If some holiday is planned, and you strictly observe the fast, you can safely cook a lean pie with lemon. Rest assured your guests will appreciate it.

Ingredients:

Flour - 3 cups;
A glass of sugar;
Odorless sunflower oil - 125 ml;
Medium sized lemon;
10 grams of baking powder dough;
Optional - 1 gram of vanillin crystal.

Cooking

First turn on the oven. Temperature 200 degrees. By the time you get everything ready, it will be hot. Bake only in a well-heated oven!
Wash the lemon thoroughly, wipe it.
Remove the zest with a grater, cut in half. Cut the pulp with a knife, immediately removing the films and seeds.
With a blender, turn the pulp with zest into a puree. Add sugar and butter.
Beat, add baking powder. Now you can mix the dough blank with flour, do it with a spoon. The dough becomes crumbly. Take half and knead.
Take the form in which you will bake, grease with vegetable oil, distribute the kneaded dough, and sprinkle on top of the one that remains in the crumbs.
Baking will take 20 minutes. Cut immediately before the lean lemongrass has cooled. There will be a lot of crumbs, but hot it tastes much better.

Grated lemon pie

The recipe is very economical, for sure you have met recipes for pies, the dough of which is rubbed on a grater. Very often, such pastries are prepared with jam, but such a cake 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 of 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 dough (you can replace half a teaspoon of slaked vinegar).

Cooking

Chop the butter with a knife or grate.
Sift wheat flour, add 100 grams of sugar, a pinch of salt, break an egg, add baking powder and pour in water.
Knead the dough, preferably with a food processor. Divide the dough, put the third part in a separate bag. This third must be removed in the freezer, the rest of the dough - in the refrigerator for 2 hours.
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. Take out the pulp and remove the seeds.
Puree the lemon pulp with zest and sugar in a blender. Add starch, if you want, vanillin (1 gram will be enough), mix and pour into a saucepan with a thick bottom.
Cook, stirring constantly, over the smallest fire, for about five minutes, so that the citrus filling becomes thick. If lumps appear even with constant stirring, pour the lemon filling back into the blender glass and beat. Cool, stirring, so that a film does not form, and then you can take out the dough.
Lubricate the baking dish with butter or vegetable oil, lay out the dough so that high sides form. Pour in prepared filling. Grate a third of the dough from the freezer. It is better to grate in a separate plate, and then sprinkle dessert.
Bake for 40 minutes at 180 degrees. Preheat the oven ahead of time. I used a 26cm diameter cake tin.

Homemade Lemon and Orange Pie

An excellent recipe for making a pie with lemon, shortbread dough stuffed with cottage cheese, orange and lemon. Very simple and fast.

Dough Ingredients:

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

For filling:

400 grams of cottage cheese with a fat content of 10%;
3 eggs of the 1st category;
Half a glass of sugar;
Small orange;
Half a lemon.

Glass = 250 ml.

Cooking

Leave the butter on the table for about an hour to make it soft. With your hands, rub it with flour and sugar into crumbs.
Wash the orange and lemon thoroughly and remove all the seeds. Remove the zest and take out the pulp, grind with a blender into a puree. Add sugar and continue beating until all grains are dissolved. To save time, you can grind half a cup of sugar into powder.
Scroll the cottage cheese through a fine sieve in a meat grinder. You don’t need to beat it with a blender, ruin the cake. Homemade cottage cheese is best for cooking. Fat content, in fact, does not matter, but, experimentally, we found out that with 10% cottage cheese, the most delicious option is obtained.
Mix cottage cheese, eggs and juice. This is the filling for our crumb pie.
Take a springform pan and put in about 2/3 of the butter crumbs, raise the sides to pour the filling.
Put for 5 minutes in an oven preheated to 180 degrees and take out the base. Pour in the filling and sprinkle the remaining crumbs on top. Bake in preheated oven for another 40 minutes.
Before serving, the lemon pie must be completely cooled and only then open the detachable form and cut into pieces. Otherwise, everything will fall apart.

Airy Lemon Meringue Pie

Bake in a mold with a diameter of 20 centimeters, then the baking time and temperature will correspond to those indicated in the recipe.

Dough Ingredients:

A teaspoon of granulated sugar;
Baking wheat flour of the highest grade - 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 proteins;
160 grams of sugar.

Cooking

First you need to prepare the dough. Use a food processor if possible. If there is no processor, grate the cold butter on a grater, add flour, a teaspoon of sugar, a pinch of salt and 2 tablespoons of water to it.
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. Put in the refrigerator for 35 minutes.
This time will be enough to cook and cool the lemon filling. Rinse and wipe lemons. Grate the zest on the smallest grater, put in a saucepan with a thick bottom, where add sugar and eggs.
Stir until the filling becomes homogeneous and put on a slow fire. Stir constantly until the mixture thickens. Add soft butter to a thick mass and mix thoroughly. remove from fire. If suddenly during cooking, despite constant stirring, lumps form, beat the filling with an immersion blender.
Immediately after cooking, place a piece of cling film directly on top of the lemon filling. This is necessary so that a hard crust does not appear during cooling. Place the bowl in the refrigerator to cool.
Take the dough out of the refrigerator, roll it out and put it in a greased baking dish. Make high sides. To prevent the sides from falling off during baking, roll the baking foil into a ring and place it so that it supports the sides. My sides were 5 inches high.
Put the form in the oven, heated to 200 degrees, bake for 8 minutes, so that the cake becomes ruddy.
During this time, prepare the meringue itself. Place the bowl of egg whites and sugar in a water bath. Cook, stirring, until the sugar is completely dissolved and cloudy. As soon as you see that the proteins have begun to brew, turn on the mixer and beat until the proteins begin to thicken. Remove the thickened proteins from the water bath, continuing to beat until dense, glossy and stable peaks.
Pour the cooled lemon filling onto the cake, smooth with a spoon. Spread the meringue in an even layer over the entire surface. You can use a pastry syringe, or you can just flatten with a spoon. The taste will not be affected.
In the oven, the temperature must be set to the maximum, or turn on the "Grill" mode. Put the lemon meringue cake in the oven and watch the meringue turn golden. Remove the cake from the oven immediately and place in the refrigerator. Once completely cooled, you can cut.

Lemon pie with semolina in a slow cooker

Manniks are very popular, they are prepared in a variety of variations. Try our delicious lemon semolina cake recipe.

Dough Ingredients:

semolina - 200 ml
kefir - 200 ml.
chicken egg - 3 pcs.
sugar - 1 cup.
vanillin - a pinch.
butter - 100 gr.
wheat flour - 200 ml
baking powder dough - 1.5 tsp

Impregnation:

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

Cooking

Mix semolina with sugar and pour kefir. It is better to take ordinary kefir, with a fat content of 3.2%. The main thing is that it is fresh and tasty. Thoroughly stir the semolina in kefir so that no lumps form. Close the bowl with semolina cling film, otherwise it will wind up. Let it sit on the table for half an hour. Semolina will swell and will not creak on the teeth. If you like squeaky mannas, just skip this step.
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.
Wash and dry the lemon, remove the zest with a grater. Add the zest, eggs and melted butter to the semolina, mix. Stir and immediately pour into the multicooker bowl. Set to bake for 60 minutes.
While mannik is baking, you need to prepare the impregnation. In a heavy bottomed pan, combine water and sugar and bring to a boil. Reduce heat to low and simmer until syrup runs clear. Stir until all sugar is dissolved. Squeeze the juice from the citrus and add to the sugar syrup. Remove the pot from the stove immediately.
When the manna with lemon is ready, remove it from the mold, evenly pour over the prepared syrup. Let stand for 15 minutes and then cut into pieces.

Pie with lemon filling is a tasty and healthy treat for tea, which you can’t buy in pastry shops. Knowing the recipe, you can bake it as often as you want to feel the aroma of lemon in delicious pastries.

For the filling of such pastries, only fresh lemon is used. It is grated or ground in a blender and mixed with sugar. In the pie, this filling turns into lemon jelly, and the whole dough is saturated with a rich lemon flavor. A very appetizing cake for tea, especially on cold autumn or winter evenings.

The test recipe is very simple. To prepare it, combine an egg, one glass of sugar, a pinch of salt and softened butter. Sift the flour and mix it with vanilla and baking powder. Add flour to butter and sugar and knead shortbread dough.
The finished dough is divided into 2 parts, one of which is smaller than the other, wrapped in cling film and put in the refrigerator for half an hour. The part that is smaller is placed in the freezer.
At this time, prepare the filling. Lemons should be thin-skinned. They are washed, doused with boiling water and ground in a meat grinder along with the peel. Lemons are mixed with sugar (you can optionally take not a glass of sugar, but one and a half glasses).
The dough is taken out of the refrigerator. Most of them are rolled out according to the size of the form (detachable, with a diameter of 24 cm). Spread the filling of lemons and sugar on top. The dough, which was in the freezer, is rubbed on a coarse grater over the filling.
Put the cake in a preheated oven for half an hour. Baked at a temperature of 220 degrees. The finished ruddy cake is taken out of the refrigerator and cut after it has cooled.

Puff pastry pie

Prescription Products

sugar for dough 74 g;
cottage cheese 205 g;
milk 245 ml;
flour 610 g;
lemon 2 pcs.;
sugar for the filling 205 g;
vanilla sugar 1 package;
yeast 8 g;
salt 5 g;
egg 2 pcs.;
butter 205 g.

For lubrication:

egg 1 pc.;
milk 40 mg.

Recipe

To make lemon pie from puff pastry, butter is taken out of the refrigerator in advance to warm to room temperature.
Dry yeast is poured into 100 ml of warm water. After about ten minutes, when the yeast “wakes up”, foam appears on the surface, you can start kneading the dough.
Fatty cottage cheese is ground through a sieve or with a blender so that there are no lumps in it. Pour sugar, salt into the cottage cheese, pour in warm milk (about 38 degrees).
In eggs, the yolks are separated from the whites. Proteins are put in the refrigerator for cooking other dishes, and the yolks are added to the dough. Having poured activated yeast into the rest of the ingredients, they begin to add the sifted flour. About half a glass of flour is left to roll out the dough.
Start forming layers in the dough. Divide the oil into 5 parts. The yeast dough is rolled out into a layer about 1 cm thick. One part of the oil (40 g) is lubricated with a layer using a silicone brush. The dough is folded into several layers and rolled out, again lubricated with a part of the butter and rolled up. This is repeated until the oil runs out. After that, the dough is set aside to “rest”.
You can start preparing the lemon filling. Lemons for her, it is desirable to take thin-skinned, so that bitterness is not felt in the finished pie. Lemons are placed in the filling along with the peel. They can be chopped in any convenient way: grate, twist in a meat grinder or in a blender. Before preparing the filling, lemons need to be washed and poured over with boiling water, cut into slices and the bones removed from them.
Crushed lemons are mixed with sugar and vanilla. Proceed to the formation of the pie. The dough is divided into two parts, one of which should be twice as large as the other. From most of the dough, a layer is rolled out according to the size of the mold. The oven is turned on at 200 degrees. A layer of dough is placed in a greased form, raising the sides so that the filling does not leak out. Spread lemon puree with sugar on it. Top with the second rolled out layer of dough.
Lubricate the top of the pie with an egg beaten with two tablespoons of milk (only the yolk can be used). Carefully pinch the edges. In the upper layer of the pie, cuts are made with a knife so that steam comes out. The pie is placed in a hot oven for 35 or 40 minutes.
After taking the cake out of the oven, let it cool down so that the filling does not leak out when cutting. Served with tea.

Yeast dough can be used to make a layered lemon pie. The dough for such a pie should be divided not into two, but into three parts. The filling is also divided into two parts. Spread half of the filling on the first rolled out layer of dough, cover with the second rolled dough layer on top, spread the remaining filling on top and close the pie on top with the third layer. Tightly pinch the edges, grease, prick, and bake in the oven until cooked.

Enjoy your meal!

The lemon tart recipe that I share on my blog today belongs to my grandmother. Tested by time and several generations of housewives, it always turns out delicious, it is a success with guests.

As always, I tried to describe in detail with photos. Watch, read, surprise guests!

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

Very few products are needed:

for the 1st part of the test:

sachet of dry yeast
1 glass of warm milk
a teaspoon of sugar
a tablespoon of 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. We put in a warm place for 10 minutes.

At this time, we will deal with the second part of the test. My lemon pie is shortbread dough. You need to quickly chop the butter with three glasses of flour on a cutting board. To make it faster, I cut a piece into thin strips, sprinkle them with flour on all sides, and then crumble into small cubes. The resulting "sand" is poured 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.

Making the filling is quite simple if you have a blender. Grandma used a meat grinder. You can remove the zest from one lemon, twist the whole of the second (if you are afraid of a bitter taste, you need to peel the second lemon as well). A glass of sugar can be added immediately if you twist in an airtight bowl. My grandmother did not put starch, her filling never leaked out. 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 GOURMETS, do not experiment if you like traditional sweet pies!

After cooling, divide the dough into two halves (one a little more than a day of the bottom of the pie). We roll out the layer, 5-7 mm thick, put it on a baking sheet with a side.

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

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

Lemon has a special place in cooking. Wherever they add it! With its aroma and acidity, it brings new notes to the taste of soups, salads, marinades, various desserts, meat and fish dishes. And why not bake a fragrant sweet and sour pie with this citrus miracle?! Moreover, there are a great many options for making lemon pastries! Today we are making Lemon Pie and Lemon Pie.

This article contains 9 of the most popular lemon pie recipes. Everything is described in detail, step by step, photos correspond. Choose your favorite cake and make it a reality!

Yes, if you are still not quite sure, and maybe you are thinking of cooking something else, you can find interesting recipes on these pages:

Lemon Pie Recipes

Lemon yeast dough pie

Delicate yeast cake with lemon. It is also called yeast "lemongrass".

How good is he? Yes, because it requires very few ingredients, and therefore, it can be cooked at least when, the main thing is that fresh lemon is lying somewhere at home.

Ingredients:

Dry yeast - 11 g.
Milk (or kefir) - 250 ml.
Butter (or margarine) - 210 g.
Wheat flour - 650 g.
Sugar - 350 g.
Lemon - 2 pcs.

How to cook

First pour lemons with boiling water and cook for 5 minutes. Then let them cool down.
In the meantime, knead the dough. Pour yeast and 1-2 teaspoons of sugar into warm milk. Mix well and wait 10-15 minutes until foam appears.
Pour melted butter into milk, then gradually add flour and knead-knead until a homogeneous and elastic dough is obtained.
It should lie down for 30-40 minutes.
Cut the lemons in half and remove the pits. Then they need to be crushed in a blender or meat grinder. Mix in the remaining sugar. Lemon filling is ready!
Grease a baking sheet with oil. Divide the dough into 2 pieces (one slightly larger than the other).
Take a larger piece, roll it thinly into a layer and place it on a baking sheet. Press to the bottom and sides.
Now lay out the filling.
Cover with a second layer of dough and pinch around the edges. Poke a few holes in the top with a fork.
Heat the oven to 180 degrees, bake the cake in it for 35 minutes.

Lemon shortbread pie

The most delicious lemon shortbread cake! He is also a “grated” lemon pie. Crispy and very flavorful. Be sure to try it!

Ingredients:

Flour - 320 g.
Butter (or margarine) - 240 g.
Egg yolks - 4 pcs.
Sugar - 150 g.
Baking powder - 0.5 tsp;

Lemon - 2 pcs.
Sugar - 160 g.

Cooking

Let's start with a test. Mix flour with baking powder. Separate the yolks from the proteins, beat them with sugar and melted butter. Add this egg mass to the flour and mix well.
Place the dough in the freezer for 15 minutes.
Rinse the lemons, remove the pits and scroll straight through the meat grinder or chop in a blender. Add sugar to it as well.
Heat the oven to 200 degrees. Grease the mold with oil.
Take out the dough and grate about half, put these crumbs on the bottom of the mold. Then lay out the lemon filling.
Pour the rest of the crumbs on top and put in the oven for 30 minutes.
The finished cake can be decorated with powdered sugar.

open lemon pie

Thin and tender pie made from shortcrust pastry and lemon curd (caramel, cream).

Ingredients:

Butter - 500 g.
Sugar - 130 g.
Flour - 410 g.
Eggs - 5 pcs.
Powdered sugar - 250 g.
Lemon juice - 170 ml.
Lemon zest - 2 teaspoons;

How to bake a pie

Imagine that you already have lemon juice and zest.
We make dough for the crust. Mix 250 g of butter with 1 egg, sugar and zest. Pour flour into this mass and knead a dense dough.
Grease the form with oil, put the dough into it. Do not forget to blind the sides.
Let's move on to the lemon curd. They call her "Kurd". It's like caramel.
Mix lemon juice with melted butter (250 g) and beaten eggs with powdered sugar (4 pcs.).
Now simmer over low heat until the mass becomes thicker and more homogeneous.
Sand cake should be sent to an oven preheated to 200 degrees for 20 minutes.
Then it should be poured with lemon curd and left to cool (preferably in the refrigerator).
When everything thickens on top, it will be possible to cut and try.

Jellied lemon pie

Delicious and easy to prepare lemon kefir pie. It is also called manna with lemon, since in addition to flour, semolina is included in the dough.

Ingredients:

Kefir - 200 ml.
Manka - 160 g.
Sugar - 200 g.
Wheat flour - 160 g.
Eggs - 3 pcs.
Butter - 60 g.
Soda - 1 teaspoon;
Juice of one lemon;
Zest of one lemon;

Step by step cooking

In a bowl, mix semolina, sugar and kefir. This mass should be infused - 30 minutes is enough. Semolina should swell and become softer.
In a separate bowl, beat eggs with butter. Pour them into semolina.
Squeeze in the lemon juice and zest.
It remains to stir soda in the dough. I added 0.5 teaspoon, but more is possible, since in the dough, in addition to kefir, there is also lemon juice.
Lubricate the form with any oil. Preheat the oven to 180 degrees.
Pour the dough into the mold and immediately send it to the oven for 30 minutes. When the dough is completely baked and becomes ruddy on the outside, you can pull it out and immediately try it.

Pie with lemon and cottage cheese

An amazing pie based on shortcrust pastry stuffed with lemon and cottage cheese.

Ingredients:

For dough:

Butter or margarine - 210 g.
Sugar - 100 g.
Wheat flour - 350 g.
Sour cream - 3 tbsp. spoons;
Baking powder - 1 teaspoon;

Cottage cheese - 410 g.
Sugar - 100 g.
Egg - 1 pc.
Lemon zest (fresh) - 3-5 teaspoons;

Cooking

We start with a test. Grind soft butter with sugar and sour cream. Combine flour with baking powder and mix with butter. Mix well until you get a thick dough.
From this test, you need to take a small piece (50 g) and put it in the freezer. He's going to crumble.
Roll out the remaining dough and place, pressing firmly, into a greased mold with high sides.
Knead the curd mass for the filling. Beat eggs into cottage cheese, add both types of sugar and lemon zest. Mix well until smooth.
Turn on the oven to warm up to 180 degrees.
Place the filling on a sand base, rub the frozen piece of dough generously on top.
Bake in the oven for about 1 hour.

Pie with lemon and apples

Quick sponge cake with cinnamon, apple slices and lemon. Delicious and easy!

Ingredients:

Eggs - 3 pcs.
Sugar - 160 g.
Butter or vegetable oil - 100 g.
Sour cream - 1-2 tbsp. spoons
Vanilla sugar - 1 teaspoon
Ground cinnamon - 1 teaspoon
Half a fresh lemon
Flour - 170 g.
Apples - 2 pcs.

Cooking

Mix butter, cinnamon, sugar, vanilla sugar, baking powder and flour into a homogeneous mass.
Finely chop the apples and sprinkle with lemon juice. Then grate this half of the lemon to separate the zest. Mix the lemon zest and apples in the dough.
Preheat the oven to 180 degrees.
We grease the form with oil, pour the dough into it and send it all to bake for about 40 minutes.

Lemon meringue pie

Very delicate, airy pie with lemon and meringue (meringue). That is, we will cover it with a layer of beaten egg whites, which form this air cap.

Ingredients:

For dough:

Flour - 210 g.
Butter - 120 g.
Sugar - 1 tbsp. spoon;
Milk - 2 tbsp. spoons;
Salt - a small pinch;

Egg yolks - 4 pcs.
Sugar - 290 g.
Starch - 100 g.
Water - 320 ml.
Lemon juice - 120 ml.
Lemon zest - 2 tbsp. spoons;
Butter - 80 g.

Meringue (meringue):

Egg whites - 4 pcs.
Vanilla sugar - 1 tbsp. spoon;
Regular sugar - 150 g.

Cooking

Mix flour with sugar, salt and pieces of chilled butter. Knead until a crumbly mass is obtained. Add milk and knead a tight dough. Then it should be rolled up in a lump and put in the refrigerator for 20 minutes. While it is cooling, let's make the lemon filling.

Pour water, lemon juice into a saucepan, stir sugar and starch and zest there. Put on the stove and bring to a boil, then reduce the heat and simmer for about 5 minutes. While whisking the yolks well. Add them to the lemon syrup, stir well and cook over low heat for another 10 minutes. The mass should become thick, creamy.

Back to the test

Preheat the oven to 180 degrees.

Take the dough out of the refrigerator, roll it out thinly and put it in a greased form. From above it is necessary to press a large sheet of foil. Pour beans or something similar on the foil so that the cake does not swell during baking.

Close in the oven for 10 minutes until done.

Meringue for Lemon Pie

Whip the egg whites with the sugar until stiff. Everything is ready!

Shaping and baking

Fill the finished cake with lemon mass, and cover with whipped proteins on top. We send it to the oven for 7-10 minutes, until the proteins become a pleasant ruddy (caramel) shade.

Lemon layer cake

And this is generally the simplest pie, as it is prepared from puff pastry. Crispy and refreshing!

We only need 3 ingredients!

Ingredients:

Lemon - 2-3 pcs.
Sugar - 320 g.
Ready puff pastry - 500 g.

Cooking

Defrost the dough, roll out and divide into 2 layers according to the size of the form in which you will bake.
Ready for lemon filling. Remove the pits from the lemons and grind to a pulp in a blender or meat grinder.
Add sugar to them, pour it into a saucepan and cook over low heat for 15-20 minutes until the mass becomes thicker. The result should be lemon curd, jam, jam - call it what you want, but the meaning is clear.
Grease the baking sheet with oil. We lay the first layer of dough, press it tightly and form the sides so that the filling does not run away.
Cut the remaining dough into strips, which should be laid on top of the filling in the form of a lattice. Pinch the edges to keep the cake in place. In the photo, by the way, they just covered it with a whole sheet of dough. It is possible and so, the main thing is not to forget to make a few cuts on top so that nothing swells.
We put in a hot (200 degrees) oven for 25 minutes until crispy.

Lemon pie in a slow cooker

Something all the recipes for the oven and for the oven ... Let's bake a pie with lemon and in a slow cooker!

In fact, this is a jellied pie without filling, but with a very tasty dough.

Ingredients:

Chicken eggs - 4 pcs.
Butter (margarine) - 110 g.
Sugar - 120 g.
Wheat flour - 170 g.
Baking powder - 1 teaspoon
Lemon - 1 pc.

Cooking

Grind the lemons with the skins in a blender. Don't forget to remove the pits from the lemons! Then mix them with sugar, melted butter, eggs, flour and baking powder.

Pour the lemon dough into the multicooker bowl, turn on the “baking” mode and close for 60 minutes.

What can and should be added to a lemon pie? Of course oranges! Oranges will not only make the filling sweeter, but also give their zest a new flavor.
You can decorate the finished cake with powdered sugar, whipped cream.
The taste of the dough can be diversified by adding to it: cocoa powder, milk chocolate, ground cinnamon, nutmeg and much more.
Add raisins, .
What about berries and other fruits? Strawberries, bananas, raspberries, pineapple - all this has every right to be in a lemon filling. Try!
See video how to make lemon pie

Not everyone likes sugary-sweet pastries, and in this case, the ideal dessert option would be a pie with lemon filling. To prepare such a delicacy, various bases are used: sand, yeast or puff. Consider popular recipes for lemon pie.

Shortcake with lemon filling will stay fresh for a long time and will not stale.

To make such a dessert, you will need the following products:

250 g flour;
1/2 pack of butter;
2-3 lemons;
2 eggs;
10-15 g of starch;
a pinch of salt and soda;
sugar to taste.

How to make a delicious pie:

We divide the lemons into slices, take out the seeds, put them in a blender.
Add starch and granulated sugar to the crushed citruses, grind until smooth.
Combine butter, flour, soda, salt and egg yolks in a deep bowl.
We knead the shortbread dough and divide it into 2 parts, and one of them should be slightly larger.
We roll out a larger piece, put it in a mold, make sides.
We put the filling inside, cover with a second piece of dough and grease the pie with whipped proteins, and then pierce with a fork in several places.
Place in oven and bake until golden brown.

Attention! If the lemons for the filling are taken along with the peel, so that it does not turn out bitter, they will need to be soaked in warm water for half an hour beforehand.

From puff pastry

When there is not much time, but you want to cook a dessert quickly, you can make a puff pastry pie with lemon filling by buying a ready-made semi-finished product in the store.

For such a dessert, you need only three ingredients:

a pack of puff base;
several lemons;
sugar.

How to make puff pastries:

Defrost the dough, divide into 2 parts and roll out to the desired size.
We cut the lemons, remove the seeds and grind in a meat grinder or in a blender bowl.
Add sugar to the citrus pulp and put the mixture on fire.
We warm the filling, stirring constantly, for a quarter of an hour, until it thickens a little.
We put one layer of dough on a baking sheet, raise the sides and lay out the filling.
Cut the other part of the base into strips and cover the pie with them so that a lattice is obtained.
We bake a delicacy in the oven until cooked.

Advice. To prevent the puff pastry from crumbling when cutting, it is better to divide it into portions immediately after it is removed from the oven and cools down a bit.

Delicious pastries from Yulia Vysotskaya

It is not difficult to prepare a pie according to the recipe of Yulia Vysotskaya, it will not take much time, and the result will be amazing.

To make a lemon pie, you will need the following ingredients:

1/2 cup wheat flour;
1/2 cup cornmeal;
a pack of butter;
3 eggs;
culinary baking powder;
several lemons;
nuts;
a pinch of salt and sugar.

How to make dessert:

Remove the zest from the lemon with a fine grater, squeeze the juice from one citrus.
Soften the butter and rub with sugar until smooth until the mass becomes airy.
Add eggs to the butter-sugar mixture, and you need to do this one by one.
Grind the nuts with a rolling pin and pour into a dish.
We introduce the zest, pour in the juice, add flour and baking powder, add a little salt.
We mix the mass so that it becomes homogeneous, after which we place it in a greased form and send it to the oven.

Important! To make the cake tender and not fall off during the baking process, you need to warm up the oven in advance, turning on the fire about 30 minutes before placing it in the baking dish.

Yeast cake with lemon filling

It will take a lot of time to prepare a yeast pie, because the dough needs to be well suited.

To make a dessert, you need the following products:

2 glasses of milk;
egg;
flour;
salt and sugar;
a bag of yeast;
several lemons.

How to make Lemon Yeast Pie:

Pour a little sugar and yeast into a glass of milk, mix and leave to approach.
Beat the egg with a little salt, and then pour the dough into it.
We mix the mass, gradually adding flour, then leave to approach for an hour and a half.
Grind the lemons with a meat grinder or blender, put them in a saucepan and boil with sugar until the mass thickens, then cool.
We knead the dough that has come up, roll out two layers from it, put one in a greased form.
We distribute the filling, cover the pie with the second part of the dough, pinch the edges.
We pierce the top with a fork in 4-5 places and put the form in the oven.

To make the pastry beautiful, before placing it in the oven, you can grease it with a beaten egg.

With the addition of oranges

This is another shortcrust pie recipe.

To make delicious pastries, you will need the following products:

a pack of butter;
450-600 g flour;
100 g of sugar;
egg;
lemon;
orange;
cottage cheese of any fat content.

How to make a shortbread pie with lemon, orange and cottage cheese filling:

Soften the butter, rub it with sugar.
Add the egg, mix thoroughly and start adding flour.
We knead the shortbread dough, and then separate about a fifth of it and hide it in the freezer.
We grind the cottage cheese through a sieve, add citrus pulp and add sugar to taste.
We roll out the base, put it on a baking sheet, put the filling on top.
We take out a piece of dough from the freezer, three on a coarse grater and sprinkle the pie with this crumb, and then set to bake.

The dish will be ready when the crumbs turn golden brown.

Cooking with apples

Incredibly tasty pie with lemon and apples.

For such a dessert, you will need the following products:

a pack of butter;
4 eggs;
a glass of sugar;
flour;
soda;
apples;
lemon;
cinnamon and vanilla.

How to make a pie with lemon and apple filling:

Soften the butter, rub with sugar.
Crack in the eggs and stir until the mixture is smooth.
Sprinkle flour so that the dough is semi-liquid, then put a little soda and vanilla, mix.
We cut the apples into slices, remove the zest from the lemon.
Pour 2/3 of the dough into a greased form, lay apple slices on top, sprinkle with lemon zest and cinnamon.
We distribute the rest of the dough on the surface, send the dish to the oven.

The readiness of such a pie is determined with a match or a toothpick. If after piercing the surface there are no pieces of dough left on it, the dessert can be removed.

Open pie with lemon filling

Puff pastry is best for this pie.

To make a dessert, you need to take the following products:

a pack of puff base;
a few apples or pears;
lemon;
a glass of sugar;
nuts.

How to make an open lemon pie:

Take the puff pastry out of the package and leave to defrost.
We interrupt the lemon pulp in a blender, and then put it in a saucepan, add sugar and simmer over a fire until the sand has completely melted.
We roll out the base layer according to the size of the baking sheet, leaving a small margin around the edges.
We spread the chopped fruits on the dough, distribute the lemon syrup on top, wrap the hanging edges inside the pie. This will help the filling not spread out.
We put the cake in the oven, and when it is ready, take it out and sprinkle with crushed nuts.

On a note. Instead of nuts, you can use coconut flakes or grated chocolate.
To make lemon pie always delicious, you must adhere to the following rules when cooking:
use only ripened citruses, without signs of spoilage and rot;
rinse lemons thoroughly, then soak in warm water before chopping them;
remove the butter for the dough from the refrigerator in advance so that it has time to thaw naturally;
put cinnamon and vanilla in baking a little bit, as lemons themselves have a bright taste and aroma;
preheat the oven for at least a quarter of an hour before putting the cake in it.

For housewives who will cook a lemon pie for the first time, it is better to strictly adhere to the above recipe. And then you can make your own adjustments and experiment with the ingredients, each time getting a new version of the dessert.