Lemon pie Soviet recipe. Easy homemade lemon pie

Since winter is already on the doorstep and the stores are filled with piles of ripe, rosy citrus fruits in their glossy barrels, I propose to prepare a delicious and aromatic lemon pie today using a very simple recipe. This delicate lemon pie is prepared from a small selection of the most common and inexpensive products that are found in every home, and allows you to feed your family with natural homemade baked goods, while saving your energy, time and family budget.

This delicious winter pie is a three-layer composition, in which between thin layers of delicate unleavened dough there is a juicy sweet and sour lemon filling with a bright citrus taste and aroma. The dough for lemon pie is kneaded in no time by hand or using kitchen appliances and does not require long standing time. In addition, it turns out to be plastic and non-sticky, so it is very convenient to use even for beginners. This dough is prepared with sour cream and during the baking process it becomes so soft and tender that it literally melts in your mouth. And the piquant and refreshing lemon filling gives the pie a bright and very original taste and color.

This simple lemon pie recipe is a delicious winter pastry with seasonal citrus. It is rich in fiber and vitamin C, does not contain too many calories and can invigorate and lift your spirits even on the coldest and cloudiest day.

INGREDIENTS:

• 300 g flour
• 250 g sour cream 15 – 20%
• 110 g butter
• 1/2 tsp. soda

• 2 medium lemons (300 g)
• 200 g sugar

Additionally:

• 1 egg yolk
• 1 tbsp. l. powdered sugar

PREPARATION METHOD:

1. In order to bake a simple lemon pie, first prepare a tender sour cream dough for it. To do this, place sour cream in a large bowl or food processor bowl, add soda to it and mix.

This procedure will help extinguish the soda with the help of acids that are present in sour cream, so that its specific taste is not felt in the finished pie.

2. Melt the butter and cool slightly for 5 - 10 minutes, then pour it into the sour cream and stir.

Advice! The fastest way to melt butter is in the microwave, as this process takes no more than a minute. However, if overheated, it tends to explode and severely contaminate the surface of the oven. Therefore, you need to melt the butter at low power (30 - 40% power or “defrost” mode), checking it every 20 – 30 seconds.

3. Pour sifted flour into the dough in 2 - 3 additions and knead it until smooth using the hook attachment.

If you don't have the right kitchen equipment, sour cream dough for lemon pie can be easily kneaded by hand or with a regular spoon.

4. The result should be a soft, tender dough that almost does not stick to your hands.

5. To prepare the lemon filling for the pie, wash the lemons thoroughly and remove a thin layer of yellow zest from them. Then peel the lemons and cut into small pieces along with all the inner films and partitions. Carefully examine each lemon slice to remove all seeds.

6. Grind the lemon in a blender along with zest and sugar. It is advisable to taste the lemon filling to assess whether this amount of sugar is enough for you.

This simple lemon pie is often made by grinding whole lemons, including the outer peel. However, this introduces a very noticeable bitterness into the filling, which not everyone will like. If you do decide to use whole lemons, be sure to choose thin-skinned citrus fruits so you'll get a slight zesty bitterness.

7. In a baking dish with a diameter of 22 - 24 cm, greased with butter, place half of the dough and distribute it along the bottom with your hands or using a spoon.

9. Roll out the remaining dough into a circle to fit the mold on a floured surface and cover the lemon filling with it.

10. Brush the surface of the pie with egg yolk and pierce it with a fork in several places so that steam can escape during baking.

11. Bake the pie with lemon filling in an oven preheated to 180°C for 30 - 35 minutes until browned.

Important! This cake contains a fairly runny lemon filling that may seep through the cracks of the springform pan. If you bake the cake in this form, I recommend placing a small baking tray on the bottom of the oven to catch the liquid.

The pie should be cooled completely before removing from the tin and cutting into portions to allow the filling to thicken well. When serving, it is recommended to sprinkle it with powdered sugar through a sieve. Ruddy, tender and very simple lemon pie with a bright citrus taste and aroma is ready!

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.

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.

Ingredients

• Butter – 50 g;
• Wheat flour – 150-170 g;
• Egg – 1 pc.;
• Sugar – 50 g
• For the 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.

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 also 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 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

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 such a 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

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 the 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

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

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

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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.

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

• lemon 1 piece

The amount of dough is calculated for a baking sheet 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

Heat the water (125 ml) until it is pleasantly warm. Dissolve sugar in it (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.

Place pieces of soft butter and a pinch of salt into the sifted flour.

Using your hands, rub the butter into the flour until crumbs form.

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. Once the mass becomes homogeneous, form it into a ball.

Place the dough in a bowl, cover with cling film and leave to rise for 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.

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

Add sugar to the lemon 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 board sprinkled with flour, knead and divide into two parts: one part - it will go down the pie, make it a little larger, 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.

Using scissors or a knife, make small cuts across the entire surface of the pie. Steam will escape through them.

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

Cut the cooled lemongrass into diamonds and sprinkle with powdered sugar.

This is how Schisandra turns out in a round shape.

• 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, pour over 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.

With the modern lifestyle, with its frantic rhythm and fast passage of time, there is less and less time for cooking. Homemade food is being replaced by hamburgers, pizzas and other fast food. On a day off, you can prepare yourself a lot of food for the week at once, and then slowly eat it.

But sometimes this routine gets boring. Then you want something new, unusual, you just need to find a simple, quick and tasty recipe. Baking would be the ideal option. Although many people associate it with something complicated, you can find a recipe that will make you lick your fingers. This includes a simple recipe for lemon pie. It turns out very tasty, melts in your mouth, so that you will immediately want to prepare a new portion. This pie is prepared quite quickly, and the ingredients for it can be found in any refrigerator.

Lemon pie, despite its citrus base, will not come out too sour. Many people are afraid to use lemon in their baking precisely for these reasons. But with the right choice of ingredients, the sourness will be very pleasant. You may think that calculating the proportions will be difficult. But that’s what this recipe is for! So that anyone, even remotely unfamiliar with cooking, can repeat it and be sincerely surprised at their abilities. This dessert tastes very good. And it’s easy and simple to prepare.

To make this recipe more original and tasty, we will make glaze. It will be very sweet, with a slight sourness. Because we will make it from powdered sugar and lemon juice. By the way, this glaze will be a great addition not only to lemon pie, but also to any other fruit or berry baked goods. So take note of the glaze recipe.

Try cooking it yourself. Give it to your friends and they will beg you for this recipe. Because it’s impossible not to fall in love with him.

To make a simple lemon pie you will need:
1. wheat flour – 120 grams;
2. sugar – 120 grams;
3. butter – 120 grams;
4. chicken egg – 2 pieces;
5. lemon – 1-2 pieces;
6. baking powder for dough – 1 sachet;
7. powdered sugar – 150 grams.

1. First remove the butter from the refrigerator. It should become soft enough to mix in all the other ingredients. The consistency should resemble liquid sour cream.

2. Transfer the butter into a deep bowl, pour sugar into it, and mix well. Do not use a mixer for this purpose. We won't need it at all in this recipe. It would be better to use a fork or whisk. Or, if you don't mind getting dirty, mix everything by hand. At the end you should get a thick mass, reminiscent of peanut butter in density.

3. Next you need to slightly thin the resulting mixture. To do this, add eggs. First, let's break one down and mix it well. We do the same with the second one. Adding them one at a time promotes better distribution of all components. If you added two eggs at once, it would be much more difficult and longer to mix everything evenly. At this stage it is also better to use a fork or whisk.

4. Sift the flour using a special mug or a fine sieve and only after that add it to the total mass. Mix everything well until the color is uniform.

5. Now let's deal with the lemon. We need zest and juice from it. Decide for yourself how many lemons to take. If you bought a large fruit, you can get by with half. If it is medium in size, then you can take it whole. It depends on personal preference. First, take a fine grater and remove the zest from the lemon. Try to do this extremely carefully. Do not grab the white part - it will be bitter and slightly spoil the taste of the final dish. Squeeze the juice out of the lemon by hand or using a juicer. Add it and the zest to the dough and stir well.

6. Add baking powder. It will just give that lightness and airiness to the dough. Thanks to it, those magnificent shapes that are so loved in baking are obtained. You can also use baking soda, but the good thing about baking powder is that it doesn’t require any catalysts. Mix everything and set aside.

1. Place the pie in an already preheated oven. Therefore, at the very beginning of preparing the recipe, heat it to a temperature of 190 degrees.

2. Select the form for preparation in advance. The smaller its diameter, the higher and thicker your cake will ultimately be. The optimal diameter is 25 centimeters. The material from which the form is made is also important. This does not affect the essence of the preparation, but adds some details. The silicone mold does not require any additional steps. The metal one must either be greased with oil or sprinkled with flour or semolina. You can make a “French shirt” or simply line the pan with parchment paper.

3. We have decided on the shape, now you can bake. Pour the dough inside, distribute it well and bake for 20-30 minutes.

4. The main criterion for readiness is color. Once it looks good, check the inside with a toothpick. If it comes out clean after piercing the dough, then the pie is definitely ready.

A completely optional, but very tasty ingredient is icing sugar. You may be familiar with her recipe from baking Easter cakes. It is this glaze that is most often used to cover the top of the cake. You can start cooking it after the cake is baked. It's done quickly.

For it we need a large bowl into which we pour all the powdered sugar. By the way, you can also sift it to avoid large pieces of sugar getting in. Pour 3-4 tablespoons of lemon juice into the powder one by one and mix. The amount of lemon juice you add will affect the consistency of the frosting. A thinner one is better for decorating the entire surface of the pie, while a thicker one is needed for drawing some patterns. The second option is suitable if you want to make lemon pie according to this recipe for some holiday.

After the cake has cooled, release it from the mold. This must be done extremely carefully, as the baked goods turn out very tender and crumbly. Next, if desired, pour glaze over it and cut into portions. You can serve dessert with a sprig of mint and a mug of aromatic delicious coffee.

This is such a simple lemon pie. Anyone can cook it. And for citrus lovers, this is just a real find! Tender, tasty, airy, melting in your mouth, aromatic.

Don't forget to leave a comment and bon appetit!

Many housewives neglect lemon baked goods, believing that excess acid can ruin the taste of the dessert. And completely in vain. With the right combination of ingredients, you get amazing lemon baked goods. Recipes for making tarts, rolls, cupcakes and other products are offered in our article. Try to change your idea of

For anyone who enjoys a citrusy flavor in their baked goods, we recommend making two delicious pies using lemons. These are very quick and easy recipes. Baking requires only a small amount of lemons (1-2 pieces), so the pies will definitely not be sour; rather, they will come out fragrant and tender.

The first pie - "Lemongrass" - is very easy to prepare, ideal for everyday tea drinking. Step by step recipe:

Lemon curd from Yulia Vysotskaya is prepared in the following sequence:

This recipe is ideal for special occasions. A thin layer of dough, delicious lemon curd and delicate meringue - this is how interesting baking with lemon can be. The recipe with photos and step-by-step description is presented below.

Preparing lemon tart consists of the following sequence of actions:

If you need to bake something for tea very quickly, ready-made puff pastry always comes to the rescue. It always makes great baked goods with lemon. Recipes for delicious puff pastries and quick pie with citrus filling are presented in our article.

A delicate and light sponge roll is very simple to prepare, but it turns out incredibly tasty. The recipe consists of the following sequence of steps:

Moist, piquantly sour, aromatic cake is ready in just 40 minutes and is perfect for evening tea.

Baking dough is prepared by gradually adding to whipped butter and sugar (170 g each), eggs (3 pcs.), flour (175 g), baking powder (1 tbsp), juice of 1 lemon and zest of 2 lemons. The resulting dough is distributed into a greased form and sent to the oven for 40 minutes, baked at 180 degrees.

Make small holes in the finished cake using a toothpick. It is in them that the hot mixture is poured to soak the baked goods. It is prepared from lemon juice (50 ml) and powdered sugar (150 g).

We offer recipes for two delicious pies from a popular culinary site. This will be a very easy to make lemon bake. "Povarenok" offers the following recipes:

• Upside-down pie with lemon and caramel is prepared using a dough of margarine (100 g), sugar (120 g), a glass of flour, eggs (2 pcs.) and baking powder (1 tsp). But before putting it in a mold (one-piece), caramel made from 120 g of sugar and butter (50 g) is poured into it. Lemon slices are placed on top of the caramel, and then the dough is poured. The cake is baked at 180 degrees for half an hour. Before serving, you need to turn it over with caramel upside down.

• Chocolate lemon pie. To prepare the chocolate dough, beat the egg with sugar (110 g) and zest. Melt chocolate (100 g) with milk (50 ml) and butter (50 g) in a water bath. Then the chocolate mass along with flour (1 tbsp.), milk (100 ml) and baking powder is added to the egg mixture. The result is a thin chocolate dough. At the same time, the next layer of the pie is prepared from cottage cheese (250 g), sour cream (3 tbsp), starch (1 tbsp) and (100 g). First, half of the chocolate dough is poured into a one-piece mold, then the curd mass, and the second part of the dough is distributed on top. The cake is baked for 50 minutes at 180 degrees.

Baking with lemon, the recipes for which are suggested above, is easy to prepare. But this makes it no less tasty and suitable even for special occasions.

Lemon pie can be prepared not only in the oven. The slow cooker also makes very tasty baked goods with lemon. Recipes in a multicooker are very simple and involve cooking pies in the “Baking” mode.

For lemon pie, the dough is prepared by beating with a mixer butter (150 g) and sugar (120 g), eggs (4 pcs.), a glass of flour, baking powder (1 tsp), lemon zest and the juice of half a lemon. The finished dough is poured into a greased bowl, the multicooker lid is closed and the pie is cooked for 50 minutes. The baked goods are sprinkled with powdered sugar or covered with fondant sugar.