How to make a simple lemon pie. Prepare the most delicious lemon pie using simple recipes

Lemon may not be the sweetest fruit, but its fresh and invigorating aroma makes it very popular among home and professional pastry chefs. As proof of this, there are countless different recipes for baking called lemon pie. It can be made from shortbread, yeast, puff and biscuit dough, open and closed, with different lemon fillings and creams.

American housewives have a classic lemon pie - a tart with lemon curd and meringue, while English women bake a lemon cake from sponge dough with butter.

Lemon pie is made with simple ingredients that can be found in every kitchen.

Our housewives have an easier-to-prepare, but tastiest recipe:

2 eggs;
180 g sugar;
200 ml kefir;
160 g semolina;
14 g baking powder;
260 g flour;
1-2 lemons;
vanilla sugar to taste.

Baking step by step:

Combine kefir with semolina and leave to swell for 20-30 minutes. Beat the eggs well with sugar. Grate the lemon, washed in hot water, on a coarse grater.
Combine eggs, kefir with semolina, grated lemon and a mixture of flour and baking powder. The dough should be like homemade sour cream.
Sprinkle a greased pan with flour or semolina and transfer the dough into it. Bake the cake for about half an hour until the toothpick is dry.

Cooking from shortcrust pastry

Lemon shortcrust pastry pie is prepared from the following set of products:

200 g butter;
360 g sugar (half for the dough and half for the filling);
4 yolks;
4 g soda;
4 g salt;
320-480 g flour;
2 medium sized lemons.

Bakery:

Grind the yolks with a whisk or fork, first combining them with sugar, until the mass becomes lighter in color and all sugar crystals are completely dissolved.
Add slightly melted butter, cut into small cubes, into this mixture. Continue beating the butter and yolks until fluffy and smooth.
Mix 2/3 of the amount of flour indicated in the recipe with salt and soda, then sift onto the work surface of the table. Place the butter mixture on top of the flour and chop everything into crumbs, adding more flour as needed. To make the pie more crumbly and less clogged with flour, the mixture of butter and yolks should be pre-cooled.
To make the filling, place lemons in boiling water for 5-10 minutes. This will help eliminate the bitterness. Then cut the fruit into small slices, select the seeds and grind them in a meat grinder. Mix the resulting lemon pulp with sugar. The filling is ready.
Place half of the shortbread crumbs into a parchment-lined springform pan with hermetically sealed sides, top with the lemon filling, and top with the remaining crumbs.
Bake the pie at 190-200 degrees for 35-55 minutes, focusing on the color of the crust. Once cooled, transfer to a serving platter and serve with hot tea.

On kefir

This cake has a refreshing taste.

The aromatic lemon kefir pie includes:

250 g sugar;
4 eggs;
250 ml kefir;
100 ml vegetable oil;
1 lemon;
100 g raisins;
5 g baking powder;
3 g vanilla powder;
320 g flour.

Cooking algorithm:

Beat eggs and sugar at medium speed for five minutes. The result should be a fluffy and light mass.
Pour warm (but not hot!) kefir and vegetable oil into the sweet egg foam and mix.
After this, sift the bulk mixture of baking powder, vanilla and flour. Mix everything thoroughly with a spatula.
Remove the zest from a lemon washed in hot water using a fine grater or a special knife, and blend the rest with a blender into a homogeneous paste. Add zest and lemon to the dough. If the whole lemon is sent into the dough, then the seeds must be removed from it, otherwise they will give the baked goods an unpleasant bitterness.
The last thing to add to the dough is the raisins, washed and soaked in boiling water for 10 minutes. The finished dough should be transferred to the prepared form and baked in a preheated (180 degrees) oven for 40-50 minutes.
You can also make this pie in a slow cooker. Then you should use the “Bake/Cake” function and cook for 60 minutes. If the power of the gadget is low, then you may need to increase the cooking time by 10 minutes.

From puff pastry

You can very quickly prepare an appetizing citrus pie from puff pastry, if you use a store-bought frozen semi-finished product as a basis.

In this case, the list of products used will be as follows:

400-500 g frozen puff pastry;
300-400 g sugar;
2 medium lemons;
1 orange;
1 egg;
30 ml milk.

Bakery:

Leave the dough at room temperature to defrost and start preparing the filling. To do this, you should first wash the citrus fruits well in hot water.
Finely remove the zest from the orange, and blend the slices without films and seeds with a blender. Grind the lemons in the same way, only whole.
Combine orange and lemon pulp together. Add sugar and simmer for five minutes after it starts boiling. If necessary, you can add more sugar.
Roll half of the dough into a flat cake, which is placed on a baking tray lined with baking paper. Place the filling on top of the dough, which is then covered with a second layer of dough. You can use the scraps to make pie decorations or simply cut out a lattice.
Brush the top of the pie with a mixture of raw egg and milk and sprinkle with sugar. Bake for twenty minutes at 180 degrees.

Delicate lemon pie with meringue

If you want to please your loved ones with a delicious dessert, then this recipe will come in handy.

For this version of lemon baking you need to use for the dough:

125 g margarine or butter;
1 yolk;
45 ml ice water;
220 g flour;
3 g salt.

List of ingredients for lemon cream and meringue:

300 g sugar, including 120 g for meringue;
40 g flour;
60 g starch;
3 g salt;
300 ml water;
50 g butter;
4 yolks;
5 proteins;
juice and zest of two lemons.

Baking steps:

Chop the butter into crumbs with flour and salt. Gather the crumbs into a ball of shortcrust pastry, adding the yolk and a little ice water. Line a springform pan with the resulting dough and bake the tart base in the oven until golden brown.
Combine the yolks, 180 g of sugar, zest, flour and starch, add water and lemon juice. Boil the mixture until thick, stirring constantly, add butter, stir, remove from heat and cool.
For the meringue, use a mixer to turn the whites and sugar into a stable foam. Place lemon cream on top of the baked cake and meringue on top. Next, cook the pie in the oven until the meringue has a caramel crust.

Schisandra - open pie

To prepare an open lemon pie with meringue on top for the shortbread base, lemon layer and meringue you will need:

125 g butter;
100 g sugar (of which 50 g - in the dough);
3 g salt;
150 g flour;
50 g starch;
2 eggs;
400 g condensed milk;
10 g lemon zest;
125 ml lemon juice;
75 g almond petals.

Prepare jellied pie with lemon layer as follows:

For the shortbread base on which the lemon layer and meringue will be placed, beat soft butter with sugar and then mix with a mixture of flour, salt and starch.
Spread the resulting dough in an even layer in a baking dish and place in a preheated oven for 10-15 minutes, where it bakes until golden brown.
For the lemon layer, mix condensed milk, yolks, juice and lemon zest. Pour the resulting mixture onto the baked cake and set again for 10 minutes, slightly reducing the temperature to 170 degrees.
For the meringue, beat the whites and sugar into a stable foam, transfer the resulting mass onto the lemon layer, smooth with a spatula and sprinkle with almond petals. Next, cook the pie at 150 degrees for 20-25 minutes.

From yeast dough

The pie will turn out simply amazing - aromatic and tasty.

To bake a pie with lemon filling from yeast dough you need to take:

160 ml milk;
25 g fresh pressed yeast;
200 g butter or margarine;
1 egg;
180 g sugar, including 60 g in the dough;
4 g salt;
390 g flour;
1 large or 2 small lemons.

Work progress:

Add 10 g of sugar to warm milk and mash the yeast. Stir everything until all ingredients are completely combined and leave for 10 minutes.
In a large container, grind a raw egg with 50 g of sugar, then pour into it melted butter at room temperature, yeast with milk, salt and sift the flour.
Carefully knead all the ingredients until you obtain a soft, slightly sticky dough, which is divided into two halves.
For the filling, grind the whole lemon, scalded with boiling water, in a meat grinder or blender, then combine it with sugar.
Roll out two pieces of dough into two flat cakes. Line the bottom and sides of a springform pan with one, and place the filling on top. Make a lattice out of the second cake by squeezing holes in a checkerboard pattern with a glass.
Cover the pie with a lattice of pastry and pinch the edges, trimming off any excess. Use the scraps to make a braid around the perimeter of the pie. Cooking time in the oven at 195 degrees will be 45 minutes.

For aromatic lemon curd baking you should prepare:

200 g butter margarine or butter;
200 g cottage cheese;
3 eggs;
180 g sugar;
1 medium lemon;
5 g baking soda;
320 g flour.

How to bake lemon pie with curd dough:

Grind creamy margarine with sugar until smooth. Next, add the yolks of three chicken eggs one at a time into this mixture. Proteins should be placed in the refrigerator for a while.
Stir in the cottage cheese, grated through a sieve. Now it's time to tackle the lemon. It should be washed, carefully remove the zest with a fine grater and mix into the sweet margarine-curd mass.
Remove the membrane from each lemon slice, remove the seeds and cut the pulp into small cubes. In a small bowl, mix the crushed lemon pulp with soda and then add it to the dough.
Following the lemon, sift the flour into the dough and stir until smooth. Remove the egg whites from the refrigerator and beat until stiff peaks form. Then introduce this foam into the main mass in several stages.
Line a rectangular baking pan with parchment and transfer the dough into it, leveling it on top with a spatula. Bake until toothpick dry at 180 degrees. Depending on the oven operation, this will take 50-60 minutes.

Which will delight unexpected guests with its pleasant taste? Cooking does not require large expenses, since all the ingredients for it are available and cheap. Often the housewife already has them in her refrigerator, which saves time and eliminates the need to go to the store. So, let me introduce you to the cakes.

With glaze

This simple recipe is a great way to please your family with delicious baked goods. To make it unique, you must have: margarine for baking or butter (one hundred - one hundred twenty grams), one hundred - one hundred fifty grams. sugar, one hundred and twenty gr. flour, 2 chicken eggs, 1 package of baking powder, one hundred - one hundred and fifty grams of powdered sugar for glaze. So, let's get started, we need:

combine softened butter with sugar;
add two eggs and flour;
Having thoroughly mixed the resulting mass, add half a lemon, grated together with the zest;
add a packet of baking powder (7g);
knead the dough, level it with your hands on a baking sheet lined with baking paper;
bake in the oven at a temperature of one hundred and ninety degrees;

Readiness is checked with a match. Pour glaze over the cooled cake. I suggest this method of preparing it. Beat the juice of half a lemon with powdered sugar until it becomes a sticky mass.

Grated lemon pie

When guests are actually on the doorstep, and there is no time to prepare complex cakes, a simple lemon pie recipe will help. To make it tasty, you will need: sugar (two glasses), creamy margarine or butter for baking (one pack), flour (three tablespoons), chicken egg, baking powder, salt, one lemon for filling. So let's get started. We need:

Grind eggs with sugar thoroughly;
add salt and baking powder to the egg mixture, mix;
melt the margarine, cool it to a temperature of 20 degrees and pour into the bowl with the dough;
add flour, knead the dough, roll into a ball and divide into two parts;
Shape a small portion into a sausage and put it in the freezer;
Put the rest of the dough in the refrigerator, covered with film, after half an hour - forty minutes, take it out, then roll it into a thin layer, which is pricked with a fork over the entire surface;
Place the lemon filling on the dough.

I suggest this method of preparing it. Grind the lemon in a blender and mix with sugar to taste. Next, you need to take the rest of the dough out of the freezer and chop it on a coarse grater so as to cover the filling. Then bake in the oven until done.

Lemon Layer Cake

This pie will delight you with a crispy crust and a sweetish lemony taste. Using ready-made puff pastry, this is the easiest lemon pie recipe you'll find. So, we need: 1 pack of puff pastry, 3 lemons, a small piece of creamy margarine for baking or butter (about fifty grams), three hundred grams. sugar and 3 tbsp. milk. Cooking:

lemons must be thoroughly washed and placed in boiling water;
pass through a meat grinder (if you are the lucky owner of a blender, then grind in it);
Mix the resulting mass with sugar and butter. Simmer everything in a frying pan until it reaches the consistency of honey;
fold the dough into two layers, roll out into a layer, divide into two equal parts;
put the filling on one of them, cover the second one on top;
Bake until done, determined by the color of the crust.

Having tried to prepare this simplest cake, you will not lose much time and will be pleasantly surprised by the result.

23.10.2014

Ingredients:

butter - 180 g;
sour cream - 200 g;
flour - 320 g;
eggs - 3 pcs. ;
vodka - 1 tablespoon;
sugar - 150 g (in dough);
sugar - 150 g (for filling);
sugar - 50 g (in meringue);
lemon - 3 pcs.

Preparation: Divide the eggs into whites and yolks. Beat the yolks with sugar until white, add melted butter, sour cream with baking powder, the zest of one lemon and vodka. Gradually add flour, the dough will be viscous, but not hard.

Divide the dough into three parts and bake the cakes. It will be just right for three round cakes. (I baked on a baking sheet and divided the dough into two parts). Bake quickly for 8-10 minutes, at 170*. Cool the cakes, covering them with plastic so as not to dry. For the filling, scald the lemons with boiling water and grate, add sugar and stir until completely dissolved. Spread the cakes generously with the lemon filling (do not skimp on the filling, everything will be absorbed). Beat the egg whites with sugar to stiff peaks and coat the entire pie with meringue. Place in a hot oven until the meringue is slightly browned. Cool the pie (be sure!).

2. Delicate lemon pie. Lemon slices

Ingredients:

For the test:

butter - 150 g
flour - 175 g
granulated sugar - 2 tablespoons;
zest of one lemon.

For cream:

lemons (large) - 2 pcs. ;
granulated sugar - 200 g;
chicken egg - 4 pcs. ;
heavy cream - 125 g;
starch - 2 tablespoons;

Additionally:

shape - 20*25 cm;
paper - for baking.

Let's prepare the dough: In a bowl, mix flour, zest, 2 tablespoons of granulated sugar and softened butter, knead the dough (you can do this in a food processor or blender bowl).

Place the dough in a mold lined with baking paper (the baking paper should protrude above the edges of the mold to make it easy to remove the pie, prick the dough with a fork and put it in the refrigerator for 30 minutes. Place the dough in the oven at 180 degrees for 20 minutes.

In 10 minutes Let's start preparing the cream: beat eggs with granulated sugar into a thick mass, 5-7 minutes. Remove the zest from the lemons and squeeze out the juice, measure out 175 ml of juice and pour it into the cream, add the zest, starch and cream. Stir until smooth.

Remove the pan with the dough from the oven and pour the cream on top of it, return the pan to the oven. Bake at the same temperature for another 25-30 minutes, the cream should become thick and golden brown around the edges.
Remove the pan from the oven, cool the cake in the pan for about 15 minutes, and then carefully remove it from the edges of the baking paper and let it cool completely on a wire rack.

Sprinkle the pie with powdered sugar, cut into neat slices and serve with a cup of aromatic tea.

Ingredients:

milk or whey - 400 g
butter - 150 g
sugar - 3 tablespoons;
salt - 0.5 teaspoon;
dry yeast - 2 teaspoons;
flour - 700-730 g;
ground lemon zest - 0.5 teaspoon;

For the filling:

lemon - 4 pcs. ;
sugar - 250 g;

Preparation: pour a little milk (50 g) into a cup, add 1 tsp. sugar and yeast, stir, wait until the yeast rises. Heat the rest of the milk, dissolve the butter, sugar and salt in it, add 300 g of flour and lemon zest, stir until smooth.

Pour the yeast into the dough, add flour and knead into a soft dough that comes away well from the sides of the dish. Cover and place in a warm place for fermentation. When the dough has doubled in size, knead and let rise again.

For the filling: Wash the lemons, scald with boiling water and grate on a rough grater, with the peel removed as much as possible. Add sugar, stir until completely dissolved.

Divide the dough into 3 or 4 parts (depending on the size of the baking sheet, mine was 43x35, I divided it by 4). One part should be larger than the rest. Roll out the largest part as thinly as you can, the main thing is that there are no holes, this will be the bottom of the pie.

Line the baking sheet so that the edges hang down. Spread a little filling (1/3), distribute evenly over the bottom. Roll out the second layer of dough thinly, much smaller than the previous one. If it accidentally breaks, don't worry. We place this layer on top of the filling; it should not extend beyond the bottom. Place some of the filling on it.

We do the same with the third layer. It’s okay if the layers are not too even, this will not affect the taste of the pie. The very last 4th layer is the top of the pie.

Carefully place it on top of the filling and close the edges, lightly pressing them towards the top. Prick the top of the pie with a fork. Let the cake sit while the oven preheats.

Bake at 210 degrees for 17-20 minutes. Remove the pie, cover with parchment and a towel, and wait until it cools completely.

Ingredients:

flour ~3 cups;
margarine - 200 g;
egg - 4 pcs. ;
sugar - 1.5 cups;
baking powder - 1.5 teaspoons;
lemon zest - 1/4 cup;
poppy seed - 0.5 cups;
kefir - 1 glass;
salt 0.5 teaspoon;
vanilla.

Preparation: stir flour with salt and baking powder. In another bowl, beat margarine and sugar until fluffy. Then beat in the eggs one at a time. Sprinkle the poppy seeds and lemon zest with a little flour to lightly coat.

Stir them and vanillin into the butter mixture. Stir this mixture into the flour, alternating with kefir. Bake at 180 degrees.
Pre-coat the mold with oil and sprinkle with flour. The quantity is given for a mold with a diameter of 23 cm (2.5 liters).

Ingredients:

cottage cheese - 300 g;
butter - 200 g;
egg - 4 pcs. ;
sugar - 1 glass;
lemon - 1 pc. ;
baking powder - 1 teaspoon;
flour - 320 g;
dates, raisins.

Preparation: Remove the zest from the lemon with a grater and squeeze out all the juice. Mix the softened butter with the cottage cheese. Mix eggs with sugar, add curd mixture, lemon zest and lemon juice. Mix everything well (I do this with a fork). Mix flour with baking powder, add to curd-egg mixture, mix everything well. It is not recommended to use a mixer; this negatively affects the porous structure of the cake.

Add raisins and dates as desired. I liked adding dates to baked goods, they feel very pleasant there, sweet and soft. I greased the mold (rectangular) with butter and sprinkled it with biscuit crumbs. Place the dough into the mold. In addition to the rectangular one, I got 6 more small cupcakes. Bake at 185 degrees for 55 minutes, then turn off the oven and leave the cupcakes there for another 10 minutes. opening the door slightly. Cool the cupcakes in the molds. They come out well.

Ingredients:

For the dough:

flour - 50 g;
fresh yeast - 18 g;
sugar - 1 tablespoon;
warm water - 50 ml.

For the test:

flour - about 500 g;
sugar - 100 g;
butter - 50 g;
sour cream - 150 g;
egg - 1 pc. ;
vanilla;
saffron a little +1 tbsp. vodka (optional);
salt to taste.

For the lemon cream:

Philadelphia cheese - 200 g;
sugar - 2 tablespoons;
sour cream - 2 tablespoons;
lemon juice - 2 teaspoons;
flour - 2 tablespoons;
lemon curd

For the lemon curd:

lemon juice - 3 tablespoons;
zest - 1 lemon;
sugar - 2-3 tablespoons;
egg - 1 pc. ;
butter 100 g.

Additionally:

yolk + milk - 2 tablespoons;
coarse sugar 2-3 tablespoons.

Preparation: Mix and grind all the components necessary for the dough in a container, leave in a warm place for 15 minutes. Then add everything you need for the dough (sift the flour!), knead and put in a warm place for an hour and a half.

Meanwhile, prepare the curd: mix soft butter with egg, sugar, juice and lemon zest in a saucepan, and cook over low heat, stirring constantly, until thickened (about 5 minutes), cool.

Combine the curd with all the necessary ingredients for the cream, mix, it’s ready (no need to beat!). Roll out the dough into a thin rectangle 40 x 30 cm. Visually divide it into three parts (the middle one is slightly larger), cut the two side parts into equal strips. Spread the cream evenly on the middle part and weave a “lid”, alternately folding the strips on both sides, first folding the dough on both (short) sides.
Leave in a warm place for half an hour, brush with a mixture of yolk and milk, sprinkle with coarse sugar and place in an oven preheated to 175 degrees for 15-20 minutes, ready!

Ingredients:

For the test:

egg - 1 pc. ;
sugar - 25 g;
butter - 150 g;
flour - 300 g.

For the filling:

egg - 2 pcs. ;
starch - 20 g;
sugar - 230 g;
lemon - 2 pcs. ;
butter - 75 g.

Additionally:

brown sugar.

Preparation: knead the dough from softened butter, eggs, sugar and flour. Roll the dough into a ball and put it in the refrigerator for 30 minutes. Prepare the filling. Wash the lemons and scald with hot water. Remove the seeds and grind in a meat grinder (you can grate the zest and pass the pulp through a juice press).

Beat eggs with sugar until white. Add melted butter and cooled to room temperature. Then starch and lemon. Mix everything thoroughly. Grease the mold with oil. Roll out the dough and place in the mold. Prick the dough with a fork. Pour the filling onto the dough. Bake in an oven preheated to 180 degrees for about 30-35 minutes. About 5 minutes before the end of baking, lightly sprinkle the cake with brown (cane) sugar. Then put it back in the oven. The sugar should caramelize.
Cool the pie.

Ingredients:

butter - 150 g;
sugar - 150 g;
egg - 4 pcs. ;
flour - 210 g;
baking powder - 1/2 teaspoon;
raisins - 100 g;
juice and zest - 1 lemon.

Preparation: Grind soft butter with sugar until white. Add eggs, lemon zest, lemon juice - beat everything with a mixer at medium speed for 5 minutes. Mix flour with baking powder, add to the butter-egg mixture, add raisins, knead the dough for 30 seconds. Grease the mold butter, fill with dough and bake for about 50-60 minutes (until dry) at 170 degrees. After baking, leave in the pan for 15 minutes to cool, then put on a wire rack.

Sprinkle the cooled cake with powdered sugar.

9. Lemon sponge cake with apple-lemon cream

Ingredients:

For the biscuit:

egg - 3 pcs. +3 yolks;
sugar - 1/2 cup;
milk - 40 ml;
butter - 2 tablespoons;
flour - 3/4 cup;
baking powder - 2/3 teaspoon;
salt - on the tip of the knife;
lemon zest - 1/2 teaspoon.

For the apple-lemon custard:

apples (peel and grate) - 500 g;
sugar - 150 g;
juice - 1 small lemon;
vanilla - 1 g;
egg - 1 pc;
starch - 2 tablespoons;
butter (room temperature) - 150 g.

Preparation: Preheat the oven to 190 degrees, I have a 40 x 40 baking tray lined with baking paper. Beat the eggs with sugar until the volume triples. Beat for at least 10 minutes at high speed. Add sifted flour, zest, salt and baking powder, stirring with a spatula from bottom to top in a circle using the folding method.

Heat the milk and butter almost to a boil. Add 3 tablespoons of dough to it and, stirring well, pour into the biscuit mass.

Pour the dough onto a baking tray slightly smaller than its size and bake for 10-15 minutes until golden brown. Transfer to a clean sheet of baking paper (“face down”) and carefully remove the paper on which the sponge cake was baked. Cool. Cut into 4 equal strips.

Preparing the cream: Simmer the apples in a saucepan until soft. Add 2/3 sugar, vanilla, lemon and place in a blender and beat. Return the pureed apples to the saucepan, add the egg and starch, mix well and cook over low heat, stirring constantly. Brew the cream, cool completely. Cream the butter with the remaining sugar. Add 1 tablespoon of butter into the cooled cream and beat with a mixer.

Spread the biscuits with cream and sprinkle the top with powdered sugar. The biscuit does not require any soaking at all and in fact, you can eat it right away!!!

Ingredients:

For the filling:

lemon - 1 pc. ;
sugar - 200 g;
little butter - 25 g;
starch - 45 g;
egg - 3 pcs. ;
salt - 1 pinch;
cream of tartar - 1/8 teaspoon;
water - 265 ml

For the test:

flour - 2 cups;
butter - 100 g;
egg - 2 pcs. ;
salt - 1 pinch.

Preparation: Let's start with the test. Break 2 eggs. Melt butter in a saucepan. Add melted butter to the eggs and mix. Next, gradually add flour and salt. Mix the dough. Roll out the dough into a thin layer and place it in the mold. Trim the excess dough to fit the shape. Prick the bottom of the dough with a fork. Place the dough in an oven preheated to 180 degrees for 15 minutes. Meanwhile, prepare the filling. In a saucepan, combine lemon zest and juice, 90 g sugar, 25 g butter and 250 ml water. Bring the mixture to a boil.

In a bowl, dissolve starch in 15 ml cold water. Add egg yolks. Next, add them to the lemon mixture, reduce the heat, but so that the mixture boils. Whisk continuously until mixture thickens, about 5 minutes.

Cover the surface with the lemon mixture with parchment paper to prevent a crust from forming and let cool. For the meringue, using a mixer, beat the whites with salt and cream of tartar until stiff peaks form. Add the remaining sugar and beat until the sugar dissolves. Spoon the lemon mixture onto the prepared pie and smooth it out. Spread the meringue on top, gently smoothing it down the sides. Bake until golden brown, 12-15 minutes at 180 degrees.

11. Simple recipe for lemon pie, video

Ingredients:

margarine - 250 g;
sour cream - 2 tablespoons;
baking powder - 2 teaspoons;
egg - 2 pcs. ;
sugar - 1 cup (200 g);
flour - 4 cups (500 g).

For the filling:

lemon - 2 pcs. ;
sugar - 1 glass;
starch 1 tablespoon.

Preparation: Grind margarine with sugar. Add eggs, sour cream, baking powder and mix everything thoroughly. Add sifted flour and knead into a soft, elastic dough. Divide into two parts. Place one half of the dough in the freezer. Distribute the second part of the dough into the mold. Make high sides with your fingers, wetting them in water.

For the filling: take clean lemons, cut into several parts and remove the seeds. Grind using a blender. Lemons according to this recipe turn out well only if the peel is thin. Add sugar, starch and mix.

Spread lemon filling over pie. Grate the dough from the freezer onto a coarse grater on top. Bake lemongrass for 45-60 minutes (depending on the size of the mold) at 180 degrees. Let the pie cool.

Video recipe:

12. Lemon meringue pie, video

Ingredients:

For the test:

flour - 250 g;
powdered sugar - 4 tablespoons;
chicken egg - 1 pc. ;
sour cream - 2-3 tablespoons;
butter - 120 g.

For the filling:

water - 200 ml + 50 ml (for starch);
sugar - 150 g;
zest of 1 lemon;
lemon juice - 50 ml;
butter - 25 g;
yolks - 3 pcs. ;
corn starch - 3 tablespoons.

For the meringue:

whites - 3 pcs. ;
sugar - 75 g;
salt - 1 pinch.

Preparing the dough: add powdered sugar, egg, sour cream, butter to the flour and knead the dough. Grease a baking dish with oil and place the dough. Carefully distribute the dough into the mold so that there are no thickenings, make sides 4 cm high. Prick the dough with a fork and put in the freezer for 20 minutes.

Preparing the filling: In a saucepan with a thick bottom, add 200 ml of water, 50 ml of lemon juice, 150 g of sugar, zest of 1 lemon, 25 g of butter. Place on the fire, stirring constantly, and bring the mixture to a boil. Add 50 ml of cold water to 3 tablespoons of cornstarch and stir. Pour starch into the boiling mixture and stir. Lightly beat 3 yolks and add half the mixture, stirring constantly, return the yolks back to the saucepan. Stirring constantly, bring the mixture to a thick consistency. Cool the finished mixture to room temperature.

Cover the cooled dough with foil. Pour a glass of dry peas or maybe beans onto the foil. Distribute evenly and place in an oven preheated to 220 degrees and bake for 10 minutes. Remove the crust from the oven, carefully remove the foil with the peas and put the crust in the oven for another 10 minutes.

Preparing the meringue: Add a pinch of salt to 3 whites and beat into a stable foam. While constantly whisking, add 75 g of sugar. Beat until stiff peaks form (a well-beaten egg white should not fall out of the bowl).

Place the filling on the hot crust. Place whipped egg whites in small portions on top of the filling. Place in the oven for 15 minutes at 160 degrees. Remove the edge from the pan and leave the cake to cool completely.

Lemon meringue pie video

Enjoy your tea party to you and your loved ones!

250 grams (1 cup) sour cream;
120 grams (half a stick) unsalted butter;
0.5 teaspoon of soda (or baking powder);
2 cups flour;
one and a half lemons (I prefer “Tashkent” lemons, they have a deep yellow color and a thin rind);
1 glass of sugar;
1 egg yolk.

In a medium bowl, mix sour cream and baking soda.

Add melted butter to sour cream and soda.

Mix everything together well.

Start adding flour - half a cup at a time.

When you add one and a half cups you will see that if the dough is still too soft, add another half cup of flour.

The dough should be very soft and elastic; if it meets these characteristics, then no more flour can be added.

Knead the dough well, cut into two equal parts, cover with cling film and set aside for now.

Wash the lemons, cut them into pieces and remove the seeds. Using a food processor, puree the lemon and peel until smooth.

You can also chop the lemon using a knife. I think the last method makes the lemon pie even tastier - my grandmother always used this method when we didn’t have a mixer.

Add 1 cup of sugar to the lemon and mix well with a spoon. This will be the lemon filling for the pie.

Preheat the oven to 175 degrees. C. Grease a baking dish with butter and lightly sprinkle with flour. Take half the dough and smooth it onto the bottom of the pan or baking dish. Do this with your hands, carefully so as not to tear the dough.

Make a small border of dough along the edges to form a “plate” for the filling in the middle.

Place the lemon and sugar filling into the middle of the pastry crust.

Distribute it evenly over the entire surface of the cake.

On a clean surface, flatten the second half of the dough evenly.

Carefully transfer it to the pan, covering the lemon filling.

Pinch the edges of the top and bottom pie crust.

If you want to give your pie a beautiful golden yellow color, use an egg yolk as a coating for the top crust.

Apply the yolk with a pastry brush and then use a fork to poke a few holes into the top layer of the cake. This step is necessary so that during the baking process air does not collect under the cake and the cake has an even, smooth surface.

Place the pie in the oven and bake for about 30 minutes, or until the pie is a nice golden brown color. Time may vary for different ovens. The best way to determine doneness is to observe the color of the cake.

Remove the finished cake from the oven and remove it from the pan while it is still hot. Using a knife, separate the sides of the cake from the pan, place a large plate on top of the pan and quickly flip the plate down and the pan up. Using oven mitts, grasp the pan and, shaking slightly, remove the pan - the cake should remain on the plate.

Using the same method, cover the pie with another plate and turn it over again so that the pie is upside down.

You can decorate your lemon pie by simply sprinkling it with powdered sugar. Serve it after cooling completely.
Bon appetit!

Making a pie is an art that anyone can learn. Lemon pie can be prepared by both beginners and those who have already reached such heights that they themselves are able to improve recipes and give recommendations. The process of preparing it differs little from baking ordinary mince pies or biscuits, but what about the taste! The most delicate sourness of soft and juicy lemons, the dizzying smell and taste of citrus inspires you to create a lemon masterpiece. Sour lemon pie seems especially attractive in the summer heat, as lemon perfectly eliminates thirst. And in winter it’s a wonderful way to pamper yourself. Today, citrus fruits are available all year round, so let’s listen to our desires. As soon as a sunny fruit with a breathtaking smell comes to mind, we bake a lemon pie.

Lemon pie - food preparation

Like other baked goods, it can be prepared with a yeast base or as a sponge cake. There are also many recipes for lemon shortbread pies. Their main distinguishing component is similar - lemon, crushed together with zest, and mixed with sugar.

Interesting facts about lemon

It is assumed that this citrus first came to us from the foot of the Himalayas, from India. As a plant, he managed to visit Mesopotamia, and after acclimatizing, he ended up in Italy. In the Arab region, in the 10th century, he migrated to Palestine and made a return journey with the crusaders to Italy, in particular to Sicily. The tropical Pacific Islands can also be considered the homeland of lemon.

Citrus has pronounced healing properties, which can be explained by the presence of lemon oil and acid. In the controversial Middle Ages, people believed that lemon protected against the plague and could neutralize snake bites. Citric acid plays an important role in metabolism. This is why lemon pie is perfectly digestible, cook it and eat it for your health, don’t be afraid of extra pounds.

Lemon pie - best recipes

Recipe 1: Lemon yeast pie

The essence of the pie is to prepare ordinary yeast dough with a layer of lemon mixture. Butter and lemon juice will make our cake tender and soft.

Ingredients: butter (200 gr.), flour (3 cups), yeast (1 tablespoon), water (100 gr.). Filling: lemon (1.5 pieces), sugar (1 cup).

Cooking method

Dissolve the yeast in warm water. Mix with softened butter and add salt. Knead the mixture, adding flour. Divide the resulting dense dough into 3 parts and leave in the refrigerator for 20 minutes. While the dough is cooling, prepare the filling. Grind the lemons in a meat grinder or blender and mix with sugar. Sprinkle a baking sheet with flour, roll out one part and place on the baking sheet. Place some of the filling on top. Then repeat the process. Leave one tablespoon of filling to decorate the finished pie. The result is a three-layer cake with two layers. Bake in the oven at 180 degrees for 20 minutes (until browned). Cool the finished pie and spread the remaining filling on top. Now it also shines! The filling will soak into the layers as it cools, and the cut pie will have clear lines of layers.

Recipe 2: Quick Lemon Pie

This pie is from the “guests on the doorstep” series. It’s not difficult to quickly mix the ingredients and put them in the oven under the persistent, appetizing smell of lemon filling. If we take a sufficiently large portion of food, we will get at least a kilogram of product at the end.

Ingredients: flour (500 grams), margarine (200 grams), kefir (250 grams), baking powder, lemon (2 pcs.), sugar (300 grams).

Cooking method

We start preparing a light lemon pie by grating cold margarine on a coarse grater. You can also grind the margarine with a knife, sprinkling a little sifted flour. You should get fine sand crumbs. Transfer the mixture to a bowl, add kefir and a teaspoon of baking powder. Knead the smooth dough, divide it into two equal parts and form three balls. Place them in the refrigerator for 30 minutes.

Lemon filling: pour boiling water over the lemons, pass through a meat grinder and combine with sugar. Stir and leave for 10 minutes.

Preheat the oven. Roll out parts of the dough separately, moisten the baking sheet with water and lay out part of the dough. Next comes the filling and the second part of the dough, pinch the edges well. Prick the top of the pie in several places with a fork or toothpick. Bake for 40 minutes, temperature 190 degrees.

Recipe 3: Lemon curd pie with apple

Ingredients: vegetable oil (2 tbsp), full-fat cottage cheese (100g), baking powder, flour (150 grams), a pinch of salt, apple (1 pc), lemon (1 pc), liqueur (2 tablespoons).

Cooking method

Combine cottage cheese and eggs, add butter. Sift the flour and add it along with the baking powder. Knead the soft dough until it becomes smooth. Wrap it in film and put it in the refrigerator for half an hour. For the filling, pass the lemon, zest, and apple through a meat grinder, combine everything with sugar and liqueur. Divide the dough into 2 unequal parts. We use most of it as a base, roll it out and place it on the bottom. Place the filling on top. Next, roll out the second part and make cuts on it. Place a rack on top of the filling and bake the pie in the oven for 45 minutes.
The pie is delicious cold or hot. Cold pie goes well with vanilla ice cream. Garnish it with lemon slices and mint leaves.

— To easily cut the pie into pieces, be sure to rinse the knife under running water. A wet knife will allow you to get smooth and beautiful pieces.

— The delicate sourness of lemon pie perfectly quenches thirst and hunger in the summer. In winter, it is an excellent remedy for the prevention of infectious diseases, since lemon has a significant content of vitamin C, which is not destroyed after heat treatment.

— In order for the filling to be more homogeneous, the lemon must be scalded with boiling water or boiled for 5 minutes in a small amount of water, and then minced through a meat grinder.

— If the filling is too liquid, you can bake the first crust a little in the oven, and then form the pie to the end.