Lemon pie ingredients. Lemon cake "Delicious

Agree, friends, that a huge variety of culinary products sometimes boggles the imagination and strongly whet the appetite. At the same time, homemade baked goods are doubly valued for their original taste and the absence of additives harmful to health. Today I bring to your attention just such a delicious dessert. Consider how to make a lemongrass pie - a classic recipe, a variant of a lemon pie made from shortcrust pastry, on kefir, with sour cream, yeast and lean. The recipes for dough and lemon filling are very different, so you will have plenty to choose from ...

Many of the presented sweets are prepared very simply and quickly, but it turns out very tasty and healthy. Even from the last article, you know that lemon is recommended to be included in the diet more often, as it is on the list of the most effective. Eating it just like that, sprinkling it with sugar or adding it to tea is familiar and boring. Why not make a delicious lemon pie for variety?

Lemongrass pie - a classic recipe with sour cream

This recipe was written in my notebook many years ago. A couple of times I made a quick pie over it. The recipe is simple and unpretentious, you can even say that this is a lazy lemon pie.

Ingredients:

Butter - 200 g
Sour cream - 200 g
Flour - 400-500 g
Lemon - 1 piece
Sugar - 1.5 tbsp.
Soda - 1 tsp
Vinegar - 2 tsp

How to cook:

Melted butter is combined with sour cream. In my opinion, butter is a healthier product than margarine or a spread, so I included it in the composition.
The specified amount of soda must be extinguished in vinegar and added to the creamy sour cream mixture.
A little flour is added to the resulting semi-liquid mass. Knead first with a spoon, then by hand. The result should be a dough with the consistency of dumplings. You can focus not on the amount of flour indicated in the composition, but on the viscosity of the dough.
It is better to take a large lemon. It should be washed very thoroughly as it is used with the peel. The fruit is passed through a meat grinder, after removing the seeds from it. Add sugar to the lemon filling.
The dough is divided into two parts and two cakes are rolled out. Put the prepared filling on the bottom and cover with the top. Pinch the edges very carefully. Lemongrass is placed in an oven heated to 250 degrees and baked until golden brown.

Lemon Shortcrust Pie

This is another delicious lemon pie recipe. Shortbread dough is always exquisitely combined with the sourness of citrus, so I'm sure you will appreciate this crumbly dessert. Sometimes a three-layer lemongrass is prepared from shortcrust pastry. In it they make the third layer of protein.

Ingredients:

Flour - 400 g
Butter - 200 g
Sugar - 2 cups
Eggs - 2 pieces
Lemon - 1 piece
Soda - ¼ tsp.
Salt - on the tip of a knife

How to cook:

The butter is preliminarily kept at room temperature. Then it is ground in a blender along with sugar (1 glass) until white appears.
Salt, one egg and the protein from the second egg are added to the sugar-cream mixture. All are mixed into a homogeneous mass. First, the shortbread dough is kneaded for about two minutes at low speed, and then for another 5-7 minutes at high speed.
At the last stage, flour and soda are added to the mass in portions. Turn on the blender again until the dough is smooth.
The washed and dried lemon is rubbed on a coarse grater or passed through a meat grinder. Before this, the peel from the fruit is not removed, but the seeds must be removed. Add a glass of sugar to the lemon filling. This should be done at the very last moment so that the citrus does not have time to give an excess amount of juice.
Roll out two cakes about a finger thick from shortcrust pastry. On the first, spread a lemon mixed with sugar, and very carefully cover with a second layer. On top of the pie, grease with crushed yolk left over from the dough.
They put the semi-finished product in the oven, already heated to 160 degrees and bake until tender. Lemongrass pie made from shortcrust pastry is most conveniently prepared in a split form.

Lemon manna on kefir

You don't need flour to make such a lemon cake with kefir and without eggs. From the name it is clear that semolina replaces the flour base. This, of course, is not a classic kefir sponge cake, but as a result of this alternative, you get a delicious and delicate lemon pie.

Ingredients:

Semolina - 2 glasses
Kefir - 1.5 cups
Sugar - 1 glass
Butter - 75 g
Lemon - 1 piece
Soda - 1 tsp
Water - 100 ml

How to make lemon manna:

The specified amount of semolina is poured with kefir and allowed to swell for at least half an hour.
Then half a glass of sugar and melted butter are added to the thickened semolina. Mix the mass.
This lemongrass is prepared with lemon zest. It is grated and added to semolina together with soda.
The prepared dough is poured into a mold and baked at 180 degrees. This simple pie on kefir with lemon zest can also be prepared in a multicooker, since there is a “Baking” function in almost every model.
When lemongrass is baked on kefir, it is watered with lemon impregnation. The water is heated and the second half of the sugar is dissolved in it (a certain amount can be replaced with honey if desired). The syrup is cooled and the lemon juice is poured into it, from which the zest was removed.

Lemongrass pie - yeast recipe

You can try these pastries as an open lemon pie, and as a closed one. This recipe gives the number of products for the second option. If you decide to make it open, then just take half the amount of dough. The other half can be used, for example, for rolls or rolls.

Ingredients:

Milk - 400 ml
Flour - 500 g
Butter - 200 g
Egg - 1 piece
Dry yeast - 1 heaped glass
Sugar - 1 tablespoon
Lemon - 2 pieces

How to make lemongrass pie with yeast:

First, a yeast dough is prepared. To do this, dissolve a tablespoon of sugar in warm milk (100 ml) (this is just the slide indicated in the ingredients), add yeast there.
The rest of the milk is slightly heated, oil and salt are dissolved in it. Stir in a chicken egg.
When the yeast rises with a cap, pour it into the milk-egg mixture and gradually add flour. You can cook yeast dough for a pie with lemon filling.
Lemons are rubbed in a meat grinder. A glass of sugar is added to the citrus puree. Stir the future delicious filling.
The dough is divided into two equal parts. Spread the grated lemon "mince" on the bottom juiciness of the pie and cover with the second rolled juicy. Lemon-filled yeast pie should be left for another 15-20 minutes, so that it rises further. In this case, the culinary delight will turn out to be higher and more delicate.
The pie is baked at a temperature of 160-180 degrees.

Tatar lemon pie from Alexander Seleznev

Some gourmets believe that the most delicious lemon pie is the Tatar recipe. Someone even associates it with baked goods from the Bakhetle store. But in any case, this recipe deserves attention. He was presented to a wide audience in the program of Alexander Seleznev. Try this lemongrass, because Tatar pastries are always delicious!

Ingredients:

Lemon - 3 pieces
Sugar - 5-6 tbsp. spoons
Dried apricots - 200 g
Prunes - 200 g
Flour - 3-4 pinches
Egg - 1 pc

How to cook:

Grated Lemon Pie (Lean Recipe)

Fasting or strict vegetarian diets can make a lean version of the delicious dessert at home. It is cooked without eggs, without butter and without sour cream. You can quickly make a lean lemongrass. When finished, it will look great due to the fact that the pie is grated.

Ingredients:

Flour - 450 g
Sugar - 150 g
Vegetable oil - 90 ml
Lemon - 1 piece
Soda - 1 tsp

Preparation:

The pitted lemon is chopped in any way: in a meat grinder, grater or in a blender. Vegetable oil and sugar are added to the puree.
The next ingredient is soda. It will be quenched with sour juice, so the mixture will quickly turn white when mixed.
Then wheat flour is poured into the mass, gradually kneading it until smooth.
The dough is divided into two approximately equal parts. The first is rolled into a layer on parchment paper. The second is rubbed on a coarse grater. The resulting crumbs are poured over the rolled juices.
Lean pie with lemon is baked at 180 degrees until golden brown. This will take about 20 minutes.
You can additionally decorate the finished baked goods with powdered sugar. In life, the same grated pie with lemon looks spectacular in the photo.

Delicate lemon cake according to Ayurveda recipes

This delicious dessert can be called a lemon pie, or a cake - as you like. In addition to the classic ingredients, the recipe also includes aromatic spices. They give the baked goods a spicy and unique taste. Watch the video here on this link and try it - the recipe is just great!

This will come in handy in the kitchen:

Convenient and practical baking mats

This recipe is radically different from all the previous ones. It can be described as “fast and tasty”. This lemon pie is just like the manna, and the lean cake is prepared without filling. In this case, only lemon juice and zest are used in the dough. Another non-standard ingredient is corn flour. Top of the pie is decorated with lemon wedges boiled in sugar caramel. Watch the video "Lemon Pie from Julia Vysotskaya":

Many lemongrass recipes use citrus entirely. Therefore, it is better to choose fruits with a thin skin. In them, the white layer under the skin is thinner, namely, it gives bitterness.

If desired, butter can be substituted for margarine or spread. But at the same time, remember that these are not the "healthiest" foods.

It is recommended to add sugar to the lemon filling at the very last moment of cooking. This will result in less juice and the baked goods will retain their shape.

To make a pie with lemon, it is better to use a split form and be sure to grease it with oil before laying out the dough. You can also use parchment paper.

Those who like to experiment can replace lemon with another citrus. For example, try making an open or closed pie with orange or lime.

Prescription sugar can be safely replaced with honey (in whole or in part). This sweet and sour dish gets another unusual flavor.

Any option, whether it's the original or the classic lemongrass pie recipe, is good in its own way. Refreshing citrus notes adorn each dessert described. It's great that lemon fits perfectly into shortbread, yeast, and puff pastry. Experiment and choose the most delicious lemon pie for yourself.

Bon Appetit!

Lemon tarts are popular on both restaurant and home menus.

A delicate citrus aroma and a delicious base of different types of dough will leave few people indifferent.

A delicious and uncomplicated dessert that even an inexperienced housewife can easily prepare.

On its basis, you can come up with other pies, replacing the lemon filling with any other - apple, plum, pear, curd.

The calorie content of a shortcrust lemon pie with the addition of butter and sugar is approximately 309 kcal / 100 g.

1 the easiest lemon pie

Products:

Butter: 180 gr.
Sugar: 1.5 tbsp
Eggs: 2
Flour: 1.5-2 tbsp.
Lemons: 2 large

How to cook:

So, we need good quality butter, spread or margarine. It must be softened or melted over low heat along with sugar (about 1 tbsp.).

Add eggs to the sweet butter mixture and mix well. You can use a mixer or blender.

The next step is flour. It must be taken so much that the dough turns out to be steep, dense, pliable, but does not stick to your hands.

Divide the finished shortbread dough into two unequal parts - about ¾ and ¼.

Place most of it evenly in the mold, making small sides, and freeze the smaller part.

To freeze the dough faster, you can divide it into small pieces. It should sit in the freezer for about an hour or a little less.

For the filling, wash the lemons, cut. Grind together with the zest, add sugar to taste, usually half a glass is enough.

Spread the lemon-sugar mixture on the rested dough. It will seem liquid, but during baking it will turn into a jelly mass and will not flow out of the cake.

Take out the frozen dough and grate it on a coarse grater on top, evenly distributing it over the entire surface.

It remains to bake in the oven (180-200 degrees and 35-40 minutes of time).

That's it, the lemon pie is ready. You can invite everyone to a tea party.

2.Lemon tart with shortcrust meringue

Sweet tart with light cream and meringue is a delicious dessert that can hardly harm your figure. This is a great alternative to regular pies and cakes.

What is tart and meringue. Before we start cooking, let's understand the basic concepts. So, tart is a traditional French shortbread open pie. It may be sweet or not sweet. The most common tart is with lemon curd and whipped egg whites (meringue).

Meringue is whites, whipped with sugar and baked in the oven. It can be a stand-alone dessert (like in a meringue cake) or an additional component.

To make one pie for 8 servings, you will need the following food set:

Products:

1 full glass of sugar for cream + 75 g for meringue;
2 tbsp. tablespoons of wheat flour (with a small slide);
3 tbsp. tablespoons of corn flour;
a little salt;
350 ml of water;
2 large lemons;
30 gr. butter;
4 chicken eggs;
1 basket of shortcrust pastry with a diameter of about 23 cm. You can make it yourself or buy it at the store.

By the way, you can make not one big tart, but small portioned cakes, for this use small baskets of shortcrust pastry.

How to cook:

In a saucepan, combine the sugar, flour, and salt. Add water.

Remove the zest from the lemons and squeeze the juice out of them. Add juice and zest to a saucepan.

Put the mixture on fire and simmer with constant stirring until it boils.

Divide the eggs into yolks and whites. Whisk the yolks. Add 100 ml of hot mixture from a saucepan to these, whisking vigorously so that the yolks do not curl.

Now gently pour the yolk mixture back into the hot lemon cream saucepan.

Put it on low heat again and cook until thickened, stirring occasionally.

Place the cream in a shortcrust pastry basket evenly.

In a separate container, beat the egg whites with a mixer until foamy. While whisking, add sugar gradually. Whisk until firm peaks form.

Put the resulting meringue on the cake in any convenient way, for example, using a pastry bag.

Bake the tart in a hot oven for 10 minutes until the meringue turns golden.

Refrigerate the pie to room temperature and then refrigerate it for a couple of hours to set the lemon cream well.

Apart from the time to set, it will take you no more than 40 minutes to prepare the tart.

3 another variation of lemon meringue shortcrust cake

Delicious, filling and airy at the same time, this lemon pie is the perfect end to a gourmet dinner.

Products:

For the base you will need:

150 gr. flour;
about 75 gr. good butter;
4 tbsp. tablespoons of powdered sugar.

For the lemon filling:

3 large eggs;
a little more than a glass of powdered sugar (if there is no powder available, it is permissible to take ordinary fine sugar) and 2 tbsp. l. for decorating finished baked goods;
3 tbsp. tablespoons of flour;
grated zest of 1 lemon;
100 g lemon juice.

How to cook:

Preheat oven to 180 °.

Beat or chop the butter with a knife, adding powdered sugar and flour, until finely crumbled (preferably use a food processor or blender).

Knead the dough thoroughly. Use your hands to spread it over the bottom and round sides.

Often-often prick with a fork (this is done so that the cake does not swell when heated).

Bake the base for 12-15 minutes until tender golden brown.

At this time, combine the eggs, sugar, lemon zest, lemon juice, flour, and beat all these ingredients until smooth. Gently put the finished cream on a hot base.

Return the cake to the oven for about 20 more minutes, until the cream is baked and firm.

Leave the finished tart in a baking dish to cool completely.

Sprinkle the finished baked goods with powdered sugar and carefully cut into pieces.

Lemon pie can be garnished not only with powdered sugar sprinkles, but also with whipped cream, mint sprigs, and strawberries.

It can be neatly cut into several slices, before reaching the stalk and laid, unfolding it in a beautiful fan.

Sprinkle lemon juice on fruit or berry slices before use.

Important: The better and fresher the butter used to make the dough, the more aromatic and tasty the tart will be.

Better to use flour with a lower gluten content, such as whole grain.

To enrich the flour with oxygen, you can sift it through a metal sieve (the same can be done with powdered sugar).

Speed \u200b\u200bis of particular importance in kneading dough (ideally, the whole process should take no more than 30 seconds).

Before working with shortcrust pastry, you should cool your hands thoroughly, for example, dip them in ice water.

Finely ground nuts (cashews, walnuts, peanuts, almonds, hazelnuts) added to the flour will give the baked goods a unique flavor.

To avoid deformation of the crust, you can fill it with cereals during baking (do not forget to cover the surface with parchment first).

4 yeast cake

Lemon Yeast Pie requires:

Products:

flour - 750 gr or how much it will take;
margarine, better creamy - 180 gr;
salt - a pinch;
egg;
milk - 240 ml;
live yeast - 30 g or 10 g dry;
sugar - 110 gr;
vanillin to taste.

For filling:

medium-sized lemons - 2 pcs.;
sugar - 350 gr;
potato starch - 20 gr;
cinnamon - a pinch (optional).

How to cook:

Put the lemons in warm water for half an hour. Wash. Dry.

Using a fine grater, remove the zest from the citrus fruits.

Heat the milk to + 30 degrees. Pour it into a suitable bowl, add 20 g of sugar and yeast.

Leave on for 10 minutes. Add remaining sugar, salt, vanillin, egg and stir well.

Dissolve margarine over moderate heat and pour into the dough. Add half of the flour and lemon zest.

Stir. Adding flour in portions, knead the dough. It should hold its shape, but not be rock-hard.

Leave under a towel for 40 minutes.

Pass the lemons through a meat grinder, select seeds if possible.

Pour in sugar, stir. Cinnamon can be added as desired. Divide the dough in two.

Roll one into a layer about 1 cm thick. Grease a baking sheet with oil or cover with a sheet of baking paper.

Lay out the dough, sprinkle it with starch.

Spread the lemon filling on top, leaving the edges free from it by 1.5-2 cm.

From the second part, make another layer and close the filling on top.

Connect the edges and pinch with a pigtail or in another way. Make symmetrical punctures on the cake.

Leave the prepared product on the table for 20 minutes.

Preheat the oven. The temperature in it should be + 180 degrees. Bake the lemon pie for about 45-50 minutes.

Take out the product, leave it on the table for an hour. Sprinkle the top with powdered sugar before serving.

5 puff lemon pie

For a lemon-filled puff pastry, you need:

Products:

puff pastry - 2 layers (with a total weight of about 600 g);
lemons - 3 pcs.;
sugar - 2 cups.

How to cook:

Wash, peel and mince the lemons or use a blender to chop.

Remove the bones. Add sugar and put the mass on moderate heat.

Boil from the moment of boiling for 8-10 minutes. Cool down.

Roll out one layer of dough a little. It is convenient to do this on a sheet of baking paper. Taking the paper by the edges, transfer it along with the dough to a baking sheet.

Arrange the lemon filling in an even layer. Roll out the second layer and lay on top. Pinch the edges.

Preheat the oven to + 180 degrees. Bake the cake for about 25 minutes, once the top is pleasantly golden brown. Remove the product from the oven.

Let it "rest" for 20 minutes and you can serve it to the table.

6 homemade lemon curd pie

For curd pie with lemon you will need:

Products:

cottage cheese (5 or 9% fat) - 250 gr;
egg - 3 pcs.;
lemon - 1 pc.;
flour - 100 gr;
sugar - 120 gr;
soda or baking powder;
powdered sugar.

How to cook:

Wash the lemon, peel and grind it in any way.

Mash the curd, put lemon, sugar and eggs in it.

Beat the mixture or grind until smooth.

Add 1/2 tsp. baking soda or baking powder according to the instructions on the packet.

Add flour and whisk again. Put the mixture into a mold.

If it is silicone, you do not need to lubricate it, if it is metal, cover it with parchment paper and grease it with oil.

Put the mold in an already hot oven (temperature + 180 degrees).

Bake the cake for about half an hour. Let the product cool slightly, sprinkle the top with powder and serve with tea.

7.With the addition of orange

An elegant homemade pie can be baked with two types of citrus fruits.

For this you need:

Products:

lemon;
orange;
sour cream - 220 gr;
egg;
baking powder;
sugar - 180 gr;
flour - 160 gr;
oil - 20 gr;
powdered sugar.

How to cook:

Wash the fruit, cut it in half, then cut each half into semicircles. Remove all bones.

Add sugar and egg to sour cream. Beat. Pour baking powder or half a teaspoon of baking soda into the flour, stir it vigorously into the mixture.

Cover the mold with paper, grease with oil and pour out the dough.

On top, lay out citrus slices beautifully in a spiral.

Bake the product in a hot (+ 180 degrees) oven for about 35-40 minutes.

Remove the cake, let it cool and sprinkle with powdered sugar.

8.With apple

For lemon apple pie you need:

Products:

large lemon; apples - 3-4 pcs.;
margarine or butter - 200 gr;
flour - 350 gr;
egg;
sour cream - 200 gr;
sugar - 250 gr;
baking powder;
powdered sugar.

How to cook:

Melt the margarine and pour it into a bowl.

Add sour cream and add half a glass of sugar and an egg. Stir.

Add flour and baking powder. (The amount of the last ingredient can be determined from the instructions on the packet.)

Knead the dough. Cover with foil and set aside.

Grate apples and lemon and mix with the remaining sugar.

Divide the dough into two slightly unequal parts. Roll out the large one and lay on the bottom of the mold.

Put the filling and cover it with the second part of the dough.

Bake in a hot oven at + 180 degrees for about 40-45 minutes.

Sprinkle the finished cake with powder, let it cool and serve.

9 multicooker recipe

For a fluffy lemon pie in a slow cooker, you need:

Products:

large lemon;
flour - 1 glass;
margarine - 150 gr;
egg;
baking powder;
sugar - 100 gr.

How to cook:

Remove the zest from the washed lemon using a grater. Squeeze juice from the fruit itself in any way.

Combine soft butter with sugar, egg, lemon juice and zest. Beat with a mixer until smooth.

Add flour with baking powder, beat again.

Grease a bowl of a multicooker with butter, put out the dough, smooth the top and bake the cake for 50 minutes on the "Baking" mode.

Here are some helpful tips to make a delicious lemon pie:

So that the lemon is not only well washed, but also more fragrant, it should be soaked for half an hour in water with a temperature of + 50-60 degrees.

The dough and lemon filling will taste better with a pinch of salt.

The addition of cinnamon will make the finished cake more flavorful and delicious.

Bon Appetit!

Lemon Pie is a classic baked product that suits all occasions. If guests suddenly decide to come to you or you want to please your loved ones with a delicious dessert, then the recipe for this pastry will come in handy.

At the same time, be sure that the cake will turn out to be simply amazing - aromatic, sweet and at the same time with a slight sourness, which will be provided by the citrus component. So how do you make this cake yourself?

The easiest recipe

We begin to prepare a biscuit lemon pie:

Lemon pie with kefir

Cooking ingredients:

eggs - 3 pieces;
170-180 grams of sugar;
incomplete glass of flour;
125-130 grams of kefir;
4 large spoons of refined sunflower oil;
one lemon;
baking powder - 1 tsp;
a pinch of vanilla powder;
some salt.

Cooking time - 1 hour.

Caloric content - 300 kcal.

The baking recipe is very simple:

You need to break chicken eggs into a container, add granulated sugar to them, add vanilla powder and a pinch of salt;
Using a whisk, stir all the components thoroughly until a uniform consistency is formed;
Rinse the lemon thoroughly with hot water and wipe it with a towel. We cut it into slices and remove all the bones;
Put lemon slices in a food processor and grind well;
Pour sunflower oil into the egg mixture and pour in kefir. Stir well with a whisk until smooth;
Next, lay out the crushed lemon, stir until all the pieces are completely distributed;
Flour is thoroughly mixed with baking powder. Sift into a liquid mass with lemon and stir well;
As a result, a dough with a consistency resembling sour cream should come out;
Thoroughly coat the baking dish with oil on all sides;
Pour the liquid base into the mold and distribute it evenly;
We warm up the oven to 180 degrees and place the mold in it;
It takes 40 minutes to bake the cake;
After the required time has passed, we check the readiness with a wooden skewer or a toothpick, if there is no dough left on it, then the baking is ready;
We take out the finished cake, take it out carefully from the mold and cover with glaze.

Sand lemon pie

What products are required to make the dough:

flour - three incomplete glasses;
300 grams of natural cow oil;
half a kilogram of sugar;
eggs - 3 pieces;
baking powder - 15 grams;
a pinch of salt.

Components for the filling:

three large lemons, preferably thin-skinned;
sugar - 1.5-2 cups, the amount of sugar depends on the degree of acidity of the lemons.

Caloric content - 375 kcal.

A simple recipe step by step:

It is recommended to remove the butter from the refrigerator in advance so that it becomes soft;
As soon as the butter softens, put it in a cup, add sugar to it and grind with a fork until it is white;
Next, break the chicken eggs to the oil mixture, add salt and stir until smooth;
Flour must be mixed with baking powder. Sift into a liquid mixture;
Next, knead the shortbread dough. To begin with, you can stir it with a spoon, and then do it with your hands;
Put the finished dough in the refrigerator for cooling. This will take approximately two hours. You can cook the dough in the evening and leave it to cool overnight;
After that, take out the chilled dough and divide it into 4 parts. You should get 3 equal parts and one small piece;
We roll out layers from all parts with a thickness of about 4-8 cm;
It is recommended to roll out the layer on parchment paper;
After that, we spread each layer with parchment on a baking sheet and bake at a temperature of 230-140 degrees for 5-10 minutes;
If the finished cakes have uneven edges, then it is recommended to cut them off. You need to trim the edges while the cakes are still warm, otherwise they will begin to crumble;
Next, we start preparing the lemon filling. We wash the lemons, wipe and cut into large pieces;
take out all the bones from the pieces;
Put the lemon in a blender container and grind it well;
Next, add sugar and stir again thoroughly;
The cakes should be greased with the filling while they are still warm. Warm cakes are better saturated with lemon juice and sugar;
Grind the last smallest cake and trim in a blender or grind with a rolling pin;
Sprinkle the top of the cake with crumbs;
Leave the cake to stand for about 30 minutes to soak;
Then you can cut and serve with tea.

Lemon tart with raisins in a slow cooker

What ingredients are required:

250 grams of flour;
lemons - 2 pieces;
90-100 grams of natural cow oil;
sugar - 130 grams;
eggs - 4 pieces;
100 grams of raisins;
70 grams of curd cheese.

Cooking time is one and a half hours.

Caloric content - 320 kcal.

Cooking process:

It is recommended to freeze the oil a little so that it is easier to rub it with a grater. Wipe a piece of butter on a grater with a coarse grate;
Pour 200 grams of flour, 70 grams of sugar and one yolk to the mashed butter;
We stir all the components with our hands, you should get a crumb with a crumbly structure;
Roll a small ball out of the crumb and put it in the refrigerator for several hours;
Next, we make the filling. From one lemon you need to rub the zest, only the yellow part, we do not touch the white peel;
Next, cut the lemons into two parts and squeeze the juice;
Break 3 eggs into a separate container, add 50 grams of flour, 50 grams of sugar, mashed lemon zest and curd cheese to them;
Stir all components with a mixer;
If desired, you can add a little more granulated sugar to the filling;
Pre-fill the raisins with hot water for 10 minutes;
Next, we take out the base from the refrigerator, mix the raisins into it;
Put parchment paper in a slow cooker;
We form a basket from the dough, place it in a multicooker and make sides on the sides;
Fill in the filling, it should not go beyond the sides;
Close the lid, select the "Baking" mode, leave to cook for an hour;
After that, leave to cool slightly and carefully remove the tart from the multicooker.

lemons can be diced or grated. If you have a blender or food processor, you can grind citrus fruits with these appliances;
use more sugar, because due to the presence of citrus fruits, the cake may not turn out sweet;
you can add a little vanilla sugar to the filling for added flavor.

Lemon pie has been known for quite a long time, it was prepared by our great-grandmothers. Of course, these days the traditional recipe has changed a bit, but still its taste will not leave anyone indifferent. Even children will appreciate this pastry, they will gobble it up with joy and ask for more additives. Therefore, you should not delay its preparation for a long time.

Lemon pie has a magical property - to lift your spirits both in warm and cold seasons. In summer, it goes well with the coolness of ice cream and brisk bubbles of lemonade. And on harsh winter days, with hot ginger tea or steaming coffee, lemon baked goods warms and invigorates. Read and try!

This is the classic and proven way of making lemon pie. The main secret of "melting" cake is not to overexpose it in the oven.

For the test:

butter - 250 g;
baking powder - 15 g sachet;
vanillin - on the tip of a knife;
egg - 1 pc .;
flour - 450 g;
sugar - 6.5 tbsp. l .;
salt - 0.5 tsp;

For filling:

starch - 2 tbsp. l .;
sugar - 12 tbsp. l .;
lemons - 2 pcs.

Dough preparation:

Flour, salt, baking powder and cold butter are chopped with a knife to a crumb state.
Sugar, egg and vanillin are ground and whipped until creamy.
All components are mixed into one common large lump of dough, which should be wrapped in a plastic bag and sent to the cold for half an hour. You can't stir a lump!

How to make the filling:

Scald the lemons, remove the zest with a grater.
Clean the white part.
Chop the lemons and select the seeds.
Then stir with granulated sugar, starch and zest.

Pie shaping

Grind most of the chilled dough on a coarse grater onto a sheet lined with parchment or into a mold.
Place the lemon mixture on the crumb.
Grate the rest of the dough evenly on top.

Bake the cake in the oven at 200 degrees. Time - 35 minutes.

Lemon Yeast Pie

Lemongrass is also baked from dough made with yeast. It turns out a soft and fragrant delicious lemon pie.

slightly warmed milk - 160 ml;
pressed yeast - 25 g;
butter - 1 pack;
egg - 1 pc .;
granulated sugar - 0.5 tbsp.;
salt - incomplete tsp;
flour - 3 tbsp.

lemon - 1 large or 2 small;
granulated sugar - ¾ tbsp.

Dough preparation:

Dissolve 2 tsp in milk at room temperature. granulated sugar and yeast.
Grind the remaining 50 g of sugar with an egg, add soft butter, yeast mixture, salt and flour.
Knead the dough. It should be sticky, but not sticky on your hands.
Roll two equal balls and let rise slightly.

Preparation of the filling:

Blanch the lemons in boiling water for 3 seconds.
Without cleaning, grind with a meat grinder or food processor. Remove the bones.
Add ¾ cup sugar.

Pie shaping:

Roll out two layers from the risen dough.
Put one in a greased dish and put the lemon mixture on it.
From the second, make a curly lattice by cutting out a pattern on it with cookie cutters.
Cover the first layer with lemons with the second and pinch the edges nicely.

Temperature - 200 degrees. Time - 45 minutes.

Whip up option

The hostess's hand turns out to be "quick" in different cases. This can be spontaneously arriving guests, a desire to eat something sweet or an evening surprise for family members.

flour - 220 g;
water - 0.5 tbsp.;
egg - 1 pc .;
mayonnaise - 45 ml;
soda - ½ tsp.

lemons - 3 pcs. (large);
granulated sugar - 185 g;
corn starch - 15 g.

Making the dough:

Shake up mayonnaise, water and egg.
Add baking soda and, stirring in flour, knead an elastic dough. Readiness is determined by light sticking to the fingers.

Making the filling:

Blanch the lemons in boiling water for 5 seconds, cut, remove the seeds.
Chop citrus fruits in a convenient way, mix them with starch and sugar.

Pie shaping:

Divide the dough into 2 parts and roll out the first layer.
Transfer it with a rolling pin to a greased baking sheet with vegetable oil.
Lay out the filling.
Turn on the oven. It should warm up to 200 degrees.
Roll out the second layer of dough and put it on the filling.
Carefully pinch the edges around the perimeter, pressing them with a fork (it turns out strong and beautiful).
Prick the top of the product in several places with a fork.

Bake for about 20 minutes until slightly golden brown. This is the quickest and easiest pie recipe.

Delicious dessert with apples

Lemon Kurd is a cream common in England and North America. Trying the Irish version of Schisandra with Kurd.

Composition - dough:

flour - 3 tbsp.;
sugar - ¾ st.;
milk - ¾ st.;
eggs - 2 pcs.;
creamy margarine - 1 pack (chilled);
apples - 3 pcs. (large, sour);
lemon juice - from 1 fruit;
baking powder - sachet;
salt, ground cloves and nutmeg - optional and to taste.

Composition - Kurd:

lemon - 1 large;
apples - 2 pcs. (for 220 g of applesauce);
eggs - 2 pcs.;
butter - ¼ pack;
granulated sugar - 100 g.

How to make the dough:

Grind flour mixed with baking powder, spices and margarine with your hands into crumbs.
Add sugar and peeled apple wedges mixed with lemon juice.
Mix eggs, whipped with milk, with flour crumbs and apples.
Grease the mold with oil. Pour the dough into it.
Bake at 200 degrees until golden brown.

How to make a Kurd:

Peel, chop, stew and mash the apples.
Scald the lemon with boiling water, rub the zest on a grater, squeeze out the juice (50 ml);
Add the skimmed peel, juice, oil to the apples and heat over low heat until completely dissolved.
Separately break the eggs, adding half of the apple-lemon mixture to them and stir.
Combine both parts of the mixture again and cook over low heat for about 20 minutes until the cream thickens.

Dessert shaping:

Place the warm pie on a platter.
Sprinkle generously with cream and let the product soak.
Additionally, serve Kurd in a bowl.

Puff Lemon Pie

The weight of the finished product will be about 750 g. This is a pretty impressive cake.

water at room temperature - 1 tbsp.;
egg - 1 pc .;
any vegetable oil - 15 ml;
granulated sugar - 5 g;
salt - 5 g;
butter - 1 pack;
flour - 525 g;
vinegar (9%) - 15 ml.

lemons - 2 pcs.;
sugar - 1 or 1.5 tbsp.;
vanillin - on the tip of a knife.

How to prepare the base:

Stir sugar, salt, egg and vinegar in the water in the sequence indicated.
Sift flour into the created mass, focusing on obtaining an elastic dough.
Divide the dough and butter into 4 parts.
Roll out 4 tortillas. Spread the oil evenly on each.
Fold the tortillas several times.
The dough is ready. Each layer (190 g) is individually packed and removed to the freezer.

Filler preparation:

Scald the lemons and cut with a knife or in a food processor.
Mix with sugar and cook until the consistency of thick jam. Add vanillin before switching off the burner. The cooled filling becomes thicker. It is important not to digest.

Pie shaping:

From half of the cooked puff pastry, make 2 flat cakes.
Put one layer on a baking sheet greased with vegetable oil.
Put the filling on it.
Roll out the second cake 2 times thinner. It is also divided into 2 parts. Cover lemons with one. Sprinkle everything with cold water. Prick with a fork.
From the second part, cut into strips and place them with a wire rack on a thin layer of dough covering the filling. Sprinkle again with plenty of water.
Oven at 180 degrees for half an hour.
Decorate slightly cooled pastries with icing sugar.

With the addition of oranges

This recipe is also made with puff pastry. But the filling of lemon for the pie is different, there are also oranges. The combination of two types of citrus fruits charges you with good mood and activity.

puff pastry - 500 g (ready-made).

lemons - 4 pcs.;
oranges - 2 pcs.;
sugar - 3 or 4 tbsp. (whoever likes it).

Preparation of the filling:

Scald citrus fruits with boiling water.
Remove the zest with a grater.
Grind lemons and oranges in any convenient way.
Remove the bones and the white part.
Add sugar, removed zest and cook until thick, not forgetting to stir.

Pie creation:

Roll out about 250 g of dough and transfer to a baking sheet covered with parchment.
Spread half of the lemon filling on the cake.
Roll out the remaining dough 2 times thinner and halve it.
Cover the filling with one layer.
Distribute the second part of citrus fruits on it.
The final layer is the remaining layer of dough.
Preheat the oven to 180 degrees. Bake for 30 minutes.

You can take powdered sugar for decoration and sprinkle it beautifully over the product.

Cooking with cottage cheese

The aroma of lemon is pleasantly combined with delicate notes of cottage cheese. In this recipe, the filling and base become one. This is delicious!

creamy margarine - 1 pack;
flour - 2 tbsp. and 1 tbsp. l .;
cottage cheese - 1 pack;
eggs - 3 pcs. (yolks);
sugar 100 g

lemon - 1 medium fruit;
soda - 1 incomplete tsp;
sugar - 100 g;
eggs - 3 pcs. (proteins).

Process - dough:

Separate the whites and yolks. Put the first ones in the refrigerator. They are for filling.
Thoroughly grind the softened margarine with sugar (100 g).
Stir in the yolks.
Beat the cottage cheese in a blender. Add to the yolks.

Process - filling:

Peel the lemon, leaving only pieces of pulp, and mix them with baking soda.
Add this to the total mass, add flour, beaten egg whites with sugar (100 g).

Pie shaping:

Stir the dough and filling.
Bake in a form covered with parchment until tender at 180 degrees for 50 to 60 minutes.

Shortcrust Lemon Pie

French tart made from classic shortcrust pastry with lemon filling - delicious, beautiful and delicious pastries. This recipe is for two servings. Diameter - 20 cm.

flour - 90 g;
butter - 100 g;
very cold water - 2 or 3 tbsp. l .;
granulated sugar - 1 ½ tsp;
salt ¼ tsp

whole egg - 1 pc .;
yolks separately - 3 pcs.;
butter - 2 tbsp.;
cream (above 30%) - 1 tbsp. l .;
granulated sugar - 1/3 tbsp.;
lemon zest - 1 tbsp l .;
lemon juice - ¼ st.;
salt - 1/3 tsp.

Building the base:

Chop the chilled butter, flour, salt and sugar into crumbs.
Introduce 2 tbsp. l. cold water and knead the dough. Water can be added.
Divide the dough into 2 tins with a removable bottom, gripping the sides, and cover with foil without air bubbles. To freeze.
Turn on the oven and preheat it to 190 degrees.
Replace the film on the dough with foil or baking paper.
Place in the oven and bake until slightly golden brown.
Remove cover and bake for another 10 minutes.

Whisking together to combine whole egg and yolks, sugar, zest, lemon juice and salt.
Stir in the oil and cook the cream over low heat (5 minutes).
Strain hot.

Bring to readiness:

Add cream, mix everything and pour into baked molds.
Place in the oven for 10 minutes.
Cool the sand cake with lemon in the tins for at least 2 hours.

Lemon is an extremely healthy citrus. Even after heat treatment, it retains a lot of properties valuable for the human body. Lemon baked goods are a delicious way to taste the holiday!

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, there are a great many options for making lemon baked goods! 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 your favorite cake and make it a reality!

Yes, if you are not quite sure yet, 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

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

Lemon Shortcrust Pie

Delicious lemon sand cake! 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

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

Open lemon pie

Thin and tender shortcrust pastry and lemon curd cake (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 pie

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

In a cup, mix semolina, sugar and kefir. This mass should be infused - 30 minutes will be enough. The semolina should swell and soften.
Beat eggs with butter in a separate cup. Pour them into semolina.
Squeeze out the lemon juice and its zest there.
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.
Grease the form with any oil. Preheat the oven to 180 degrees.
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 outside, you can take it out and taste it right away.

Lemon and curd pie

Amazing shortcrust pastry pie with lemon and cottage cheese filling.

Ingredients:

For 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

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

Lemon and apple pie

A quick sponge cake with cinnamon, apple slices and lemon. Delicious and simple!

Ingredients:

Eggs - 3 pcs.
Sugar - 160 g.
Butter 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

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

Lemon meringue pie

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

Ingredients:

For dough:

Flour - 210 g.
Butter - 120 g.
Sugar - 1 tbsp. the 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 the spoon;
Plain sugar - 150 g.

Preparation

Stir in 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 in 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 the heat and simmer for about 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.

Take the dough out of 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.

Meringue for lemon pie

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

Forming and baking

Fill the finished cake with lemon mass, and cover with whipped egg whites on top. We send it 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, since it is made 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

Defrost the dough, roll out and divide into 2 layers to fit the size of the form in which you will bake.
Cooking lemon filling. Remove the seeds from the lemons and grind them to a pulp state in a blender or meat grinder.
Add sugar to them, pour it into a saucepan and cook over low heat for 15-20 minutes, until the mass becomes thicker. As a result, you should get a lemon curd, jam, jam - call it what you want, but the meaning is clear.
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.
Cut the remaining dough into strips, which should be placed on the filling in the form of a grid. Pinch along 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.
Put in a hot (200 degrees) oven for 25 minutes until crisp.

Lemon cake 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!

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

Ingredients:

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

Preparation

In a blender, grind the lemons with the skin. Do not forget to remove the seeds from the lemons in advance! Stir them in then with sugar, melted butter, eggs, flour and baking powder.

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

What can and should be added to 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 much 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!
See video how to make lemon pie