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How to make lemon pie filling. Lemon pie filling (?)

Lemon has a special place in cooking. Where they just do not 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 cake with this citrus miracle ?! Moreover, a great variety of options for making lemon baked goods have been invented! Today we are making lemon pie and lemon pie.

This article has collected 9 of the most popular lemon pie recipes. Everything is described in detail, step by step, the photos correspond. Choose the cake you like and make it come true!

Yes, if you have not yet completely decided, and maybe you are thinking of cooking something else, then you can familiarize yourself with interesting recipes on these pages:

Lemon Pie recipes

Lemon yeast dough pie


Delicate yeast pie with lemon. It is also called lemongrass yeast.

Why is he good? Yes, because it requires very few ingredients, and therefore, it can be prepared even when, the main thing is that there is a fresh lemon 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

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

Lemon Shortcrust Pie


The most delicious shortbread cake with lemon! He's a "grated" lemon pie. Crunchy and very aromatic. 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.

Preparation

  1. Let's start with the test. Mix flour with baking powder. Separate the yolks from the whites, beat them with sugar and melted butter. Add this egg mass to flour and mix well.
  2. Place the dough in the freezer for 15 minutes.
  3. Rinse the lemons, remove the seeds and directly scroll the whole through a meat grinder or grind in a blender. Add sugar there.
  4. Heat the oven to 200 degrees. Grease the mold with oil.
  5. Take out the dough and grate about half, place these crumbs on the bottom of the mold. Then lay out the lemon filling.
  6. Pour the rest of the crumbs on top and place in the oven for 30 minutes.
  7. Decorate the finished cake with powdered sugar.

Open lemon pie


Slim and tender cake 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 tsp;

How to bake a cake

  1. Let's pretend you already have lemon juice and zest.
  2. Making the dough for the biscuit. Mix 250 g of butter with 1 egg, sugar and zest. Pour flour into this mass and knead a dense dough.
  3. Grease the mold with butter, put the dough in it. Do not forget to blind the sides.
  4. Moving on to the lemon filling. They call her "Kurd". This is a kind of caramel.
  5. Mix lemon juice with melted butter (250 g) and eggs, beaten with powdered sugar (4 pcs.).
  6. Now simmer over low heat until the mass becomes thicker and more homogeneous.
  7. The sand cake should be sent to an oven preheated to 200 degrees for 20 minutes.
  8. Then it should be poured with lemon curd and left to cool (preferably in the refrigerator).
  9. When everything thickens on top, you can cut and taste.

Jellied Lemon Pie


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

Ingredients:

  • Kefir - 200 ml.
  • Semolina - 160 g.
  • Sugar - 200 g.
  • Wheat flour - 160 g.
  • Eggs - 3 pcs.
  • Butter - 60 g.
  • Soda - 1 tsp;
  • The juice of one lemon;
  • Zest of one lemon;

Step by step cooking

  1. Mix semolina, sugar and kefir in a cup. This mass should be infused - 30 minutes will be enough. The semolina should swell and soften.
  2. In a separate bowl, beat eggs with butter. Pour them into semolina.
  3. Squeeze out the lemon juice and its zest there.
  4. It remains to stir the soda in the dough. I added 0.5 teaspoon, but more is possible, since in addition to kefir, there is also lemon juice in the dough.
  5. Grease the form with any oil. Preheat the oven to 180 degrees.
  6. Pour the dough into a 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 take it out and taste it right away.

Lemon and curd pie


Amazing cake based on shortcrust pastry stuffed with lemon and cottage cheese.

Ingredients:

For the dough:

  • Butter or margarine - 210 g.
  • Sugar - 100 g.
  • Wheat flour - 350 g.
  • Sour cream - 3 tbsp. spoons;
  • Baking powder - 1 tsp;
  • Cottage cheese - 410 g.
  • Sugar - 100 g.
  • Egg - 1 pc.
  • Lemon zest (fresh) - 3-5 tsp;

Preparation

  1. Let's start with the test. Soft butter grind with sugar and sour cream. Combine flour with baking powder and mix with butter. Mix well until a dense dough is obtained.
  2. From this test, you need to take a small piece (50 g) and put it in the freezer. It will go for crumb.
  3. Roll out the remaining dough and place, pressing firmly into a greased mold with high sides.
  4. We knead curd mass For filling. Drive eggs into the curd, add both types of sugar and lemon zest... Knead well until smooth.
  5. We turn on the oven to heat up to 180 degrees.
  6. Place the filling on a sand base, rub the frozen piece of dough liberally on top.
  7. We bake in the oven for about 1 hour.

Lemon and apple pie


Quick sponge cake with cinnamon, apple pieces and lemon. Delicious and simple!

Ingredients:

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

Cooking

  1. We mix in homogeneous mass butter, cinnamon, sugar, vanilla sugar, baking powder and flour.
  2. 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.
  3. Preheat the oven to 180 degrees.
  4. Grease the form with oil, pour the dough into it and send it all to bake for about 40 minutes.

Lemon meringue pie


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

Ingredients:

For the dough:

  • Flour - 210 g.
  • Butter - 120 g.
  • Sugar - 1 tbsp. a spoon;
  • Milk - 2 tbsp. spoons;
  • Salt is 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 a spoon;
  • Plain sugar - 150 g.

Preparation

Stir flour with sugar, salt and chilled butter chunks. Knead until a crumbly mass is obtained. Add milk and knead to a firm dough. Then it should be rolled into a lump and put into the refrigerator for 20 minutes. While it cools down, let's tackle 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 heat and simmer for 5 minutes. Whisk the yolks well. Add them to lemon syrup, stir well and cook over low heat for another 10 minutes. The mass should become thick and creamy.

Back to the test

Preheat the oven to 180 degrees.

Remove the dough from the refrigerator, roll it out thinly and place in a greased mold. From above it is necessary to press with a large sheet of foil. Beans or something similar should be sprinkled on the foil so that the crust does not swell during the baking process.

Close in the oven for 10 minutes until tender.

Lemon pie meringue

Beat the egg whites and sugar until stiff. All is ready!

Forming and baking

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

Lemon puff pie


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

We only need 3 components!

Ingredients:

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

Preparation

  1. Defrost the dough, roll out and divide into 2 layers to fit the size of the form in which you will bake.
  2. Cooking lemon filling. Remove the seeds from the lemons and grind them to a pulp state in a blender or meat grinder.
  3. Add sugar to them, pour it into a saucepan and cook over low heat for 15-20 minutes, until the mass becomes thicker. As a result, it should turn out lemon Kurd, jam, jam - call it what you want, but the meaning is clear.
  4. Grease the baking sheet with oil. We put the first layer of dough, press it tightly and form the sides so that the filling does not run away.
  5. Cut the remaining dough into strips, which should be placed on the filling in the form of a grid. Pinch around the edges to hold the cake. In the photo, by the way, they just covered it with a whole sheet of dough. You can do that, the main thing is not to forget to make several cuts on top so that nothing swells up.
  6. We put in a hot (200 degrees) oven for 25 minutes until crisp.

Lemon pie in a slow cooker


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

Essentially, it is 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 dough - 1 tsp
  • Lemon - 1 pc.

Preparation

In a blender, grind the lemons with the skin. Do not forget to pull the seeds out of the lemons in advance! Then stir them with sugar, melted butter, eggs, flour and baking powder.

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

  • What can and should be added to 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 icing sugar, whipped cream.
  • The taste of the dough can be varied by adding to it: cocoa powder, milk chocolate, ground cinnamon, nutmeg and more.
  • Add raisins,.
  • What about berries and other fruits? Strawberries, bananas, raspberries, pineapple - all this has every right to be in the lemon filling. Try it!
  • Look video how to make lemon pie

In the winter season, when vitamin deficiency begins, lemons are life-saving fruits. That is why we offer you today to prepare an amazingly delicious and fragrant lemon pie! Such pastries will certainly appeal to all lovers of bright taste and rich aroma.

with lemon filling

Ingredients:

For the test:

  • butter - 200 g;
  • flour - 350 g;
  • sugar - 2 tbsp. spoons;
  • salt - a pinch;
  • soda - a pinch.

For filling:

  • lemon - 2 pcs.;
  • sugar - 1 tbsp.;
  • starch - 1 tbsp. a spoon.

Preparation

The recipe for a pie with lemon filling is quite simple: we take out the butter in advance from the refrigerator, leave it to defrost at room temperature, and then cut it into small pieces. Next, prepare the filling: rinse the lemons, grind in a blender and add starch and granulated sugar to the resulting mass. Mix everything thoroughly. Pour sugar to the butter, throw in salt, soda and gradually introduce sifted flour. Divide the kneaded dough into 2 parts: large and slightly smaller. Put a small piece in the freezer for 15 minutes, and roll out the first part of the dough and put it on a baking sheet. Pour the lemon filling on top and distribute it evenly. Then we rub a small piece of dough on a grater and send the baking sheet to the oven for 45 minutes. Serve the ready-made grated pie with lemon filling cooled down.

Yeast cake with lemon filling

Ingredients:

  • instant yeast - 1 tbsp. a spoon;
  • filtered water - 125 ml;
  • butter - 200 g;
  • lemon - 1 pc.;
  • wheat flour - 450 g;
  • sugar - 1 tbsp.

Preparation

Sift wheat flour into a bowl, throw in salt, put melted butter and grind everything into crumbs. Dilute yeast in warm water, add a spoonful of sugar and leave to rise for 15 minutes. Then, pour the yeast mass into the flour crumbs, knead the dough, cover it and leave to rise for 40 minutes. After that, carefully knead it and divide it into 2 unequal parts. We roll out the large one into a rectangle on parchment, put it in a mold and cut it so that we get the sides. Rinse the lemon thoroughly, fill it with boiling water and leave it for exactly 5 minutes, and then cut it into 4 parts and take out all the seeds. We twist it through a meat grinder, add sugar and mix. Immediately spread the lemon filling on top of the dough, cover with the second layer and pinch the pie tightly. We make cuts on top with scissors and send the cake to the oven. Bake for 30 minutes, then cool and sprinkle with powdered sugar.

with lemon filling

Ingredients:

  • puff ready-made dough - 500 g;
  • lemon - 3 pcs.;
  • butter - 50 g;
  • sugar - 300 g;
  • cow's milk - 2 tbsp. spoons.

Preparation

Wash the lemons with hot water, grind in a blender, add sugar, mix and put the mass on a hot frying pan with melted butter. Cook the filling for 10 minutes, stirring with a spoon to avoid burning. Roll out the dough in two layers, spread the lemon mixture and pinch the edges. On top we coat the cake with a mixture of milk and egg, and bake for 30 minutes.

Curd cake with lemon filling

I think many people will remember the Sicilian village pies - modest, unassuming in appearance, but with a surprisingly rich scent of lemons. In fact, sand basket is filled with a liquid mixture based on eggs, citrus juice, often with the addition of milk cream and / or butter. That is, gentle, agile and thrice lemon-lemon filling covers a fragile sandy layer.

List necessary products for shortcrust cake with lemon filling: Wheat flour a / c, granulated sugar, eggs, lemons, salt, butter.

We knead shortcrust pastry from soft butter, flour, 50 g of sugar, 1 egg, a pinch of salt.

Add the zest from one or two lemons.

Roll the plastic shortcrust pastry for lemon pie into a ball, wrap it with foil, put it in the freezer for 10 minutes.

In the meantime, squeeze out the lemon juice - the required volume is 200 ml. Next we combine the remaining 2 eggs and 100 g of sugar.

Beat the mixture for the filling - eggs, sugar and lemon juice. Often the bowl is kept in a water bath to dissolve the sugar crystals, and melted butter is added for a delicate texture. egg yolks, cream. Then the composition resembles a lemon curd, a thickening cream. Trying different options, I will say, in my recipe there are fewer calories, but not aroma, acidity and citrus richness. When baking, sugar in any case completely dissolves, so there is no strict need to build a bath, beat with a mixer.

Roll out cold shortcrust pastry with a thickness of 4-5 mm, transfer the layer to a mold O 22-24 cm, leave punctures with a fork.

Cut off the excess around the circumference, pour in the filling. From the leftovers, you can make sweet tartlets. We put the semi-finished product in the oven preheated by that time, bake a shortcrust cake stuffed with lemons at a temperature of 180 degrees for 30-40 minutes.

Cool the pie in a container so as not to damage the fragile top layer.

Cut into portioned triangles and serve homemade shortcrust cake with lemon filling to the table.

Bon Appetit!

The recipe for lemon pie that I propose on the blog today belongs to my grandmother. Proven by time and several generations of hostesses, it always turns out delicious, it is a success with guests.

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

Attention! This recipe gets two kinds of comments ... Option 1: It's so unusual, elegant and “gourmet”. The second - what disgusting, the filling is bitter, thrown away. Of course, the zest is always bitter, so I am writing for those who WANT EXACTLY THIS BEGINNING :-);

Very few products are needed:

for the 1st part of the test:

  • dry yeast bag
  • 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 made from shortcrust pastry. You need to quickly chop 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 I crush them into small cubes. Pour the resulting "sand" into a bowl.


During this time, the yeast should be fine. Quickly mix the two parts of the dough, cover with cling film and set in the cold for 30 minutes.



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 second whole (if you are afraid of a bitter taste, you should also peel the second lemon). A glass of sugar can be added immediately if you twist it in an airtight bowl. My grandmother did not put starch, her filling never came out. But if you don't have the patience to wait for the cake to cool completely, add a tablespoon of starch better.

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). Roll out the layer, 5-7 mm thick, put it on a baking sheet with a rim.


We spread the lemon filling, on top - the second layer of dough. The edges must be closed very carefully so that sweet filling did not leak out and did not burn. Grandma 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. After that, cover with a towel for 10 minutes.


Lemon pie - delicious and healthy delicacy for tea, which cannot be bought in confectionery stores. Knowing the recipe, you can bake it as often as you want to feel the lemon aroma in delicious baked goods.

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 aroma. Very delicious pie for tea especially on cold autumn or winter evenings.

  1. The dough 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.
  2. Ready dough divided into 2 parts, one of which is smaller than the other, wrapped in cling film and put into the refrigerator for half an hour. The smaller part is put in the freezer.
  3. At this time, the filling is prepared. Lemons should be thin-skinned. They are washed, poured over 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).
  4. The dough is taken out of the refrigerator. Most of them are rolled out to the size of the mold (split, 24 cm in diameter). Top with a filling of lemons and sugar. The dough that was in the freezer is rubbed on a coarse grater over the filling.
  5. Put the pie in a preheated oven for half an hour. They are baked at a temperature of 220 degrees. The finished ruddy cake is taken out of the refrigerator, and cut after it has cooled down.

Puff yeast dough pie

Prescription products

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

For lubrication:

  • egg 1pc .;
  • milk 40 mg.

Recipe

  1. To make lemon puff pie yeast dough butter is taken out of the refrigerator in advance to heat up room temperature.
  2. Dry yeast is poured into 100 ml warm water... After about ten minutes, when the yeast "wakes up", foam appears on the surface, you can start kneading the dough.
  3. Fatty cottage cheese is rubbed through a sieve or with a blender so that there are no lumps in it. Pour sugar, salt into the curd, pour in warm milk (about 38 degrees).
  4. In eggs, the yolks are separated from the whites. The whites are placed in the refrigerator for cooking other dishes, and the yolks are added to the dough. Having poured activated yeast to 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.
  5. Start forming layers in the dough. Divide the oil into 5 parts. Yeast dough rolled into a layer about 1 cm thick. One part of the oil (40 g) is lubricated with a silicone brush. Roll the dough in several layers and roll it out, grease it with some oil again and roll it up. This is repeated until the oil runs out. Then set aside the dough to "rest".
  6. You can start preparing the lemon filling. For her, it is advisable to take lemons thin so that the bitterness in the finished pie is not felt. Lemons are put 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 remove the seeds from them.
  7. Chopped lemons are mixed with sugar and vanilla. Start shaping the cake. 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 to the size of the mold. The oven is turned on at 200 degrees. The dough layer is placed in a greased form, raising the sides so that the filling does not leak out. Spread lemon puree with sugar on it. Cover the top with a second roll of dough.
  8. Grease 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 cake, cuts are made with a knife so that steam escapes. The pie is put in hot oven for 35 or 40 minutes.
  9. Taking the cake out of the oven, let it cool so that the filling does not leak out when cutting. Served with tea.

Lemon flaky pie can be made from yeast dough. The dough for such a cake 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 it with the second rolled layer of dough on top, spread the remaining filling on top and close the cake on top with the third layer. Pinch the edges tightly, grease, prick, and bake in the oven until tender.

Enjoy your meal!