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Lemon pie with liquid filling. Lemon pie filling

In the winter season, when vitamin deficiency begins, lemons are life-saving fruits. That is why, today, we invite you to prepare an amazingly tasty and fragrant pie with lemon filling! 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: wash 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 cake 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 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.

Lemon curd pie

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 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 of essential ingredients for a lemon-filled shortcrust cake: 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 lemon Kurd 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 shortbread cake stuffed with lemons at a temperature of 180 degrees for 30-40 minutes.

Cool the cake 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!

Lemon gives baked goods a pleasant taste and aroma. The zest, pulp and citrus juice are added to the dough, as well as to the cream or filling. Sometimes these ingredients are used separately, and in some cases the fruits are simply rolled through a meat grinder.

The five fastest lemon pie recipes:

Lemon pie fillings include apples, oranges, quince, pineapple and other fruits. For taste, nuts, vanillin, cinnamon are added to it. Jellied pies are made from cottage cheese, cream, yogurt and sour cream.

The base for baking is baked from shortbread, yeast or puff pastry. Thanks to the lemon, the dessert is pleasant amber color, and a slight sourness is added to the sweet taste.

How to make lemon pie

Sweet baked goods can be given any shape and shape. Lazy and jellied pies are especially popular with busy housewives. Cold American desserts, meringue pies, air creams and meringues are prepared for the special occasion.

Five Lowest Calorie Lemon Pie Recipes:

  1. Lemon zest is grated on a fine grater or removed with a vegetable cutter, and then chopped.
  2. Cooking process lazy pies quite simple: the ingredients are whipped with a mixer, the dough is poured into a mold or a multicooker bowl, and then baked.
  3. Pie cream can be made from eggs or yolks, lemon juice, cream and sugar. The products are mixed, the resulting mass is poured onto the dough and baked in the oven.
  4. The filling for baking is made from citrus juice and zest. Starch, yolks, butter are added to it.
  5. To give the dough a special taste, they put almond flour or cocoa.
  6. Shortcrust pastry is baked separately from the filling. To do this, it is laid out in a form covered with parchment, and pierced with a fork in several places. Sometimes the base is covered with dry peas or beans. The dough is baked for 10-15 minutes, and then cooled.
  7. In the oven, the dessert is baked at a temperature of 170-190 ° C for 30-40 minutes. In a multicooker, treats are cooked in the "Baking" mode for 60-90 minutes.

Dessert is garnished with grated chocolate, cream cheese and powdered sugar.

A beautiful treat can be prepared for meeting guests, on a holiday or for a family tea party.

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 baked goods, 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.

Prescription products

  • sugar 440 g;
  • flour 590 g;
  • vanilla sugar 1 pack;
  • salt;
  • egg 1 pc .;
  • butter 205 g;
  • lemon 2 pcs.;
  • baking powder 15 g.

Recipe

  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. The finished dough is 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. Bake 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 to 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. The yeast dough is 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. It is advisable to take lemons for her thin-cored 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, the 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!

23.10.2014

Ingredients:

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

Preparation: divide the eggs into whites and yolks. Beat the yolks with sugar until whitening, add melted butter, sour cream with baking powder, zest of one lemon and vodka. Gradually add flour, the dough is viscous, but not steep.

Divide the dough into three parts and bake the cakes. For three round cakes it will be just right. (I baked on a baking sheet and divided the dough into two parts). Bake quickly for 8-10 minutes, at 170 *. Cool the cakes, cover with polyethylene so as not to dry. For the filling, scald the lemons with boiling water and grate, add sugar and stir until completely dissolved. Grease the cereals liberally with lemon filling (do not save the filling, everything will be absorbed). Beat the proteins with sugar until hard peaks and coat the meringue over the whole cake. Put in a hot oven until the meringue is lightly browned. Cool the cake (required !!).

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 the cream:

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

Additionally:

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

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).

Put the dough in a baking paper-lined baking dish (baking paper should protrude over the edges of the baking pan to make it easy to remove the cake, prick the dough with a fork and refrigerate for 30 minutes. Put the dough in the oven at 180 degrees for 20 minutes.

In 10 minutes we begin to prepare 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. Knead until smooth.

We take out the mold with the dough from the oven and pour the cream over it, return the mold to the oven. We bake at the same temperature for another 25-30 minutes, the cream should become dense and ruddy along the edge.
We take out the form from the oven, cool the cake in the form for about 15 minutes, and then carefully remove it by the edges baking paper and let cool completely on the wire rack.

Sprinkle the cake 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 filling:

  • lemon - 4 pcs. ;
  • sugar - 250 g;

Preparation: pour some milk (50 g) into a cup, add 1 tsp. sugar and yeast, stir, wait for the yeast to come up. 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 yeast into the dough, adding flour, knead soft dough, well behind the walls of the dishes. Cover and place in a warm place for fermentation. When the dough has doubled, knead and let rise again.

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

Divide the dough into 3 or 4 parts (depending on the size of the baking sheet, I have 43x35, I divided into 4). One part should be larger than the rest. We roll out the largest part as thin as you can, the main thing is that there are no holes, this will be the bottom of the cake.

We line the baking sheet so that the edges hang down. We 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, it's not scary. We spread this layer on the filling, it should not go beyond the bottom. We spread part 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 cake. The very last 4th layer is the top of the pie.

Gently spread it over the filling and close the edges, lightly pressing them to the top. Chop the top of the cake with a fork. Let the cake stand while the oven is heating up.

We bake at 210 degrees for 17-20 minutes. Cover the cake with parchment and a towel, 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 - 0.5 cups;
  • kefir - 1 glass;
  • salt 0.5 teaspoon;
  • vanilla.

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

Stir them and vanillin into the butter mixture. Stir this mixture into flour, alternating with kefir. Bake at 180 degrees.
Pre-coat the mold with oil and sprinkle with flour. The quantity is given on 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. Stir eggs with sugar, add curd mixture, lemon zest and lemon juice. Mix everything well (I do it with a fork). Mix flour with baking powder, add to the curd-egg mixture, mix everything well. It is not recommended to use a mixer, it 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 shape (rectangular) with butter and sprinkled with biscuit crumbs. We spread the dough into a 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 muffins there for another 10 minutes. opening the door slightly. Cool muffins in tins. They come out well.

Ingredients:

For 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 slightly +1 tbsp. vodka (optional);
  • salt to taste.

For lemon cream:

  • Philadelphia cheese - 200 g;
  • sugar - 2 tablespoons;
  • sour cream - 2 tablespoons;
  • lemon juice - 2 teaspoons;
  • flour - 2 tablespoons;
  • lemon Kurd.

For Lemon Kurd:

  • 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 in a container all the components necessary for the dough, leave it warm for 15 minutes. Then we add everything that is needed for the dough (sift the flour!), Knead and put in heat for an hour and a half.

In the meantime, cook the Kurd: 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.

We connect the Kurd with everyone essential products for the cream, mix, ready (no need to whip!). Roll out the dough into a thin rectangle 40 x 30 cm. Divide it visually into three parts (the middle part is slightly larger), cut the two side parts into equal strips. We spread the cream evenly on the middle part and weave a "lid", bending alternately the strips on both sides, first bending the dough on both (short) sides.
Leave it warm for half an hour, grease it with a mixture of yolk and milk, sprinkle with coarse sugar and put in an oven preheated to 175 degrees for 15-20 minutes, you're done!

Ingredients:

For the test:

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

For filling:

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

Additionally:

  • Brown sugar.

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

Beat eggs with sugar until white. Add butter, melted and cooled to room temperature. Then starch and lemon. Mix everything thoroughly and grease the form with oil. Roll out the dough and place in the mold. Chop the dough with a fork. Pour the filling onto the dough. Bake in an oven preheated to 180 degrees for about 30-35 minutes. 5 minutes before the end of baking, lightly sprinkle the cake with brown (cane) sugar. Then send it back to 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 on medium speed for 5 minutes. Mix flour with baking powder, add to the butter-egg mixture, add raisins, knead the dough for 30 seconds. butter, fill with dough and bake for about 50-60 minutes (until a dry speck) at 170 degrees After baking, leave in a mold to cool for 15 minutes, then put on a wire rack.

Sprinkle the cooled cake with icing sugar.

9. Lemon sponge cake with apple-lemon cream

Ingredients:

For 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 a 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, cover the baking sheet with me 40 x 40 with baking paper. Beat 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 milk and butter until almost boiling. Add 3 tablespoons of dough to it and stir well into the biscuit mass.

Pour the dough onto a baking sheet slightly smaller than its size and bake for 10-15 minutes until golden crust... Transfer to a clean sheet of baking paper (face down) and carefully remove the paper on which the biscuit was baked. cool. cut into 4 equal strips.

Preparing the cream: simmer apples in a saucepan until soft. Add 2/3 sugar, vanilla, lemon and whisk in a blender. Return the puréed apples to the saucepan, add the egg and starch, mix well and over low heat, stirring constantly. Brew the cream, cool completely. Beat butter with the remaining sugar. Into the cooled cream, add 1 tablespoon of oil and beat with a mixer.

Spread the biscuits with cream, sprinkle the top with powdered sugar. Sponge cake absolutely does not require impregnation and, in fact, you can eat it right away !!!

Ingredients:

For filling:

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

For the test:

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

Preparation: we start with the test. We break 2 eggs. Melt the butter in a saucepan. Add melted butter to the eggs, mix. Next, gradually add flour and salt. We knead the dough. Roll out the dough in a thin layer and put it in a mold. Cut off the excess dough in shape. Chop the bottom of the dough with a fork. Put the dough in an oven preheated to 180 degrees for 15 minutes. In the meantime, we are preparing 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 the starch in 15 ml cold water... Add egg yolks. Then add them to the lemon mixture, reduce the heat, but so that the mixture boils. Whisk continuously until the mixture thickens, about 5 minutes.

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

11. A 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 filling:

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

Preparation: grind the margarine with sugar. Add eggs, sour cream, baking powder and mix everything thoroughly. Pour in the sifted flour and knead soft, elastic dough... Devide into two parts. Send one half of the dough to the freezer and distribute the other half over the mold. Make with your fingers, wetting them in water high sides.

For filling: Take clean lemons, cut into several pieces and remove the seeds. Grind with a blender. The lemons in this recipe only work well if the skin is thin. Add sugar, starch and stir.

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

Video recipe:

12. Lemon meringue pie, video

Ingredients:

For the test:

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

For 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:

  • proteins - 3 pcs. ;
  • sugar - 75 g;
  • salt - 1 pinch.

Cooking the dough: add powdered sugar, egg, sour cream, butter to the flour and knead the dough. Grease a baking dish and lay out the dough. Gently distribute the dough in the shape so that there are no thickenings, make the sides 4 cm high. Chop the dough with a fork and put in the freezer for 20 minutes.

Cooking 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. Put on fire, stirring constantly, bring the mixture to a boil. To 3 tablespoons corn starch add 50 ml of cold water and stir. Pour starch into the boiled mixture and stir. Beat 3 yolks slightly and add half of the mixture, stirring constantly, return the yolks back to the saucepan. Bring the mixture to a thick, stirring constantly. Cool the finished mixture to room temperature.

Cover the cooled dough with foil. Pour a glass of dry peas on the foil or beans. 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 peas and put the crust in the oven for another 10 minutes.

Cooking meringues: add a pinch of salt to the 3 whites and beat with a steady foam. With constant whisk add 75 g of sugar. Beat until firm peaks (well-beaten egg white should not fall out of bowl).

Put the filling on the hot cake. Put the whipped proteins in small portions on top of the filling. Put in the oven for 15 minutes at 160 degrees. Remove the side from the mold and leave the cake to cool completely.

Lemon meringue pie video

Enjoy your tea drinking to you and your loved ones!