Lemon pie butter sour cream. Lemon, very tender pie

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

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

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

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

Baking step by step:

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

Cooking from shortcrust pastry

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

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

Bakery:

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

On kefir

The aromatic lemon kefir pie includes:

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

Cooking algorithm:

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

From puff pastry

Very quickly you can prepare a delicious citrus pie from puff pastry, if we take a purchased frozen semi-finished product as a basis.

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

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

Bakery:

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

Delicate lemon pie with meringue

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

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

List of ingredients for lemon cream and meringue:

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

Baking steps:

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

Schisandra - open pie

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

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

Prepare the jellied pie with a lemon layer as follows:

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

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

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

Work progress:

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

Lemon curd pie

For aromatic lemon curd baking you should prepare:

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

How to bake lemon pie with curd dough:

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

The lemon flavor, which comes from zest or juice, is often present in any baked goods: fruit and berry curd desserts, muffins or biscuits. But lemon pies with a rich citrus taste are far from the last place among confectioners and are popular all over the world. The choice of such desserts is simply huge: pies, cakes, muffins, rolls.

The most popular recipes among professionals and amateurs are lemon pie recipes. They are tasty, easy to make, and can be prepared from any dough (shortbread, yeast, puff pastry, biscuit). The filling for such desserts is grated lemon zest, fresh juice or crushed pulp of the lemon itself.

Open or closed pie, with citrus slices or sweet lemon cream- any chosen dessert option will be incomparable. The main thing is to stock up on fresh lemons, patience, and a good mood.

Easy Instant Lemon Pies

Often there is not enough time for baking, but you want to treat yourself to a lemon dessert. Then options for no-bake pies or recipes for a slow cooker will come in handy, which will greatly simplify cooking.

Mexican Lemon Cookie Pie

The simplest lemon pie recipe for the lazy was invented by the Mexicans. A few minutes of work in the evening, and the next morning you can enjoy a wonderful dessert with a cup of aromatic coffee.

Required ingredients:

• concentrated milk - 1 can;
• condensed milk - 1 can;
• lemon - 1 pc.;
• cookies - 500 gr.

How to cook:

You must use a very large lemon. For the base of the pie it is better to use dry biscuits similar to "Jubilee".

Mix concentrated and condensed milk from cans together in a bowl.

Carefully squeeze the juice out of the lemon and add it to the milk mixture. Stir everything, this will be the cream for the dessert. Naturally, the milk will curdle, but this recipe This is fine.

Prepare the cake in any mold, after covering it with foil. Place a layer of cookies on the bottom and a thick layer of cream on top. Alternate layers in this manner until the cream runs out.

Let the cake sit for at least 8-12 hours in the refrigerator.

Fragrant lemongrass from a slow cooker

Lemon pie in a slow cooker gets its incomparable aroma thanks to the zest. This type of muffin is quick and easy to prepare due to the fact that you only need to mix all the ingredients by hand, and the rest is done in a slow cooker.

Required ingredients:

• flour - 250 gr;
• eggs - 4 pcs.;
• sugar - 150 gr;
• butter - 150 g;
• lemon - 1 pc.;
• baking powder - 2 teaspoons.

How to cook:

In a deep bowl, beat soft butter and sugar into a sweet, fluffy mass. It is best to do this with a blender. Add eggs to the mixture. Add eggs 1 at a time, carefully mixing the ingredients until smooth each time.

Wash the lemon thoroughly under hot water. Grate the entire citrus peel on a fine grater. Pour the zest into the dough. Cut the remaining lemon in half and squeeze out all the juice from ½ into the rest of the ingredients. Mix everything well.

Sift the cake flour and then combine it with baking powder. Add flour to the dough and mix everything again. The mixer can be replaced with a hand whisk or spatula.

Grease a multicooker bowl with oil and pour all the dough into it. Bake the lemon cake for 1 hour on the “Bake” setting.

Once the cake has cooled, you can top it with lemon glaze. To do this, squeeze the juice from the remaining half of a lemon and dissolve powdered sugar in it. Pour this mixture over the top of the lemongrass.

Lenten Lemon Pie Recipes

Unlike our ancestors, now during the days of Orthodox fasting you can not feel deprived of nutrition. With a wide variety of products available Lenten dishes can be very nutritious and healthy. Not only hot dishes are prepared from them, but also sweet desserts.

Yeast pie with filling

A delicious pie with lemon filling without eggs or dairy products will delight you with its lightness during fasting days. And the lemon filling will make the dessert moderately sweet.

Required ingredients:

• flour - 5 glasses;
• vegetable oil - 3 tbsp. spoons;
• lemon - 2 pcs.;
• sugar - 2 cups + 2 tbsp. spoons;
• water - ½ teaspoon;
• salt - 1 teaspoon;
• yeast - 10 gr.

How to cook:

Heat water, dissolve 2 tbsp in it. spoons of sugar. Fluff the yeast in sweet water, add 2 cups of flour to it, after sifting it. Stir the dough, and then put the dough to rise in a warm place.

When the dough increases in volume, knead it with your hands, add salt and the remaining flour. Pour in the oil and knead the dough well until it stops sticking to your hands. Leave it for the second approach.

Grind the washed lemons with a meat grinder, and then mix the mixture with the remaining sugar. Let the filling sit for a bit.

Divide the risen dough into 2 parts, each of which rolls out into layers of the desired size.

Place some of the dough on a baking sheet. Pour the lemon filling evenly over the top, then cover with a second layer. Bake the pie for about 60-70 minutes at 180-200°C.

Citron with crispy crust

All sweet tooths, as well as baking lovers, even during the strictest fasts, can treat themselves and prepare a lean lemon pie without breaking any rules.

Required ingredients:

• flour - 3 cups;
• vegetable oil - ½ cup;
• sugar - 1 glass;
• lemon - 1 pc.;
• soda - 1 teaspoon.

How to cook:

Rinse the citrus and be sure to rinse it with boiling water. Cut it into 2-4 pieces and remove the seeds. Grind the whole lemon using a blender or meat grinder.

Pour vegetable oil into a bowl, add sugar and let it melt. Add chopped lemon, add soda. Mix all products well. Thanks to the soda, the mass should foam and turn out fluffy.

Sift flour into a bowl and mix all ingredients. Knead into a smooth, elastic dough. Then divide it in half. Place one part in the refrigerator for a while. Grease the baking dish with oil. Place the dough into it and smooth it out.

Turn the slightly cooled portion of the dough into crumbs. You can grind it with your hands or grate it on a coarse grater.

Place the resulting crumbs on top of a smooth layer of dough.

Bake Lenten pie 25-30 minutes at 200°C.

Lemon Shortbread Pie Recipes

The most delicious lemon pie is shortbread dessert with thick lemon cream. It is prepared by culinary experts from all over the world, because... The combination of lemon mousse and the most delicate shortcrust pastry leaves no one indifferent.

Three-layer culinary masterpiece Under the fluffy protein cap, upon closer inspection, it turns out to be a sand base with lemon jelly and whipped egg whites. But everyone has long known that everything ingenious is simple!

Want something interesting?

• flour - 180 gr;
• margarine - 150 gr;
• yolks - 2 pcs.;
• water - 2 tbsp. spoons;
• soda - ¼ teaspoon.

• water - 400 ml;
• lemon - 1 pc.;
• sugar - 80 g;
• yolks - 2 pcs.;
• butter - 40 gr.

• proteins - 3 pcs.;
• sugar - 4 tbsp. spoons.

How to cook:

As a base for the pie, prepare the usual shortbread dough. Cut or grate hard margarine. Mix flour sifted through a sieve with fat. Beat the yolk into the resulting crumbs, add water and add slaked with vinegar soda Knead shortbread dough.

Roll out the dough and then line the bottom of the baking dish. Place in the refrigerator for 15-20 minutes.

Preheat the oven to 180°C. Bake the pie crust for 25-30 minutes.

Wash the citrus fruit thoroughly. Peel off the skin and completely squeeze out the juice from the pulp.

Dissolve sugar in water, pour in lemon juice, add zest. Bring water to a boil and simmer for 6-8 minutes.

Remove the unnecessary skins, add starch to the lemon broth and cook the syrup until it thickens. To avoid lumps, starch must first be diluted. a small amount water and then poured into the lemon infusion.

Let the filling cool well. Then mix softened butter into it and beat in the yolks. Grind everything well until smooth.

Place the filling in the baked shortbread base. Smooth the top and refrigerate until the lemon mousse has completely hardened.

Beat the whites into a stiff foam. While whipping, gradually add sugar. The result should be a tight protein mass - meringue.

Place meringue in any shape on the cooled pie and bake it for 10 minutes until slightly golden brown in the oven at 150°C.

Chocolate Lemon Shortcake

Any lemon shortcrust pastry pie can be enriched with additional flavors. Chocolate and almonds go well with citrus and complement each other. This pie will be a wonderful cure for a bad mood.

Required ingredients:

• egg - 6 pcs.;
• flour - 150 gr;
• sugar - 200 gr;
• butter - 75 g;
• cocoa - 20 g;
• almonds - 30 g;
• cream - 150 ml;
• lemon - 2 pcs.;
• chocolate - 50 gr.

How to cook:

Shortbread dough with almonds has a richer taste. To do this, grind the nut kernels in a blender until they become flour.

Beat 1 egg with 50 grams of sugar thoroughly. Add softened butter or margarine to them and grind until white. Add almonds and stir.

Add sifted flour with cocoa powder to the egg-butter mixture and knead the shortbread dough. It should turn out soft, but not tight.

Spread the chocolate layer of dough over the bottom of the mold, making small edges on the sides.

Cool the pan with the dough for about half an hour.

Preheat the oven to 180°C. Place the pan in the prepared oven and bake the sand base for about 20 minutes. Then let the cake cool.

Remove all the zest from the lemons using a fine grater. Squeeze the juice from the pulp to make 10 ml.

Beat 4 eggs, 1 yolk, 150 grams of sugar into a fluffy foam. Gradually pour 30% cream into them, continuing to beat the eggs. Pour in the juice and add lemon zest. Mix everything well.

Pour the resulting filling into the chocolate cake. Don't worry about the liquid mass, because... The filling will thicken during baking. Bake the cake for another 40-45 minutes.

Shape the chocolate and decorate the cooled pie with it.

Elegant pies with lemon mood

A little imagination, and an ordinary day can turn into a holiday. And bright, juicy and aromatic pies with lemon for large and small celebrations will give an unforgettable luxurious citrus taste.

Amazing lemon curd pie

Lemon curd is a fruit-based custard. The classic combination of biscuit with custard never gets old.

• flour - 350 gr;
• eggs - 4 pcs.;
• butter - 230 g;
• sugar - 300 gr;
• yogurt - 130 ml;
• milk - 120 ml;
• baking powder - 2 teaspoons;
• lemon zest - 3 teaspoons.

• lemons - 5 pcs.;
• eggs - 4 pcs.;
• sugar - 250 gr;
• butter - 190 gr.

How to cook:

In a thick-bottomed bowl, the cream is prepared first. Place the butter, sugar and eggs cut into pieces into a bowl. Grate the zest of all the lemons and squeeze the juice out of the pulp. You should get about 250 ml of juice.

Place the dishes over low heat and heat all the ingredients, stirring constantly with a whisk. The eggs should be beaten and the butter should gradually melt. Over time, the mass should thicken.

When bubbles begin to appear, remove the cream from the heat. Strain the mixture to remove the zest and coagulated protein. Allow the smooth and homogeneous sauce to cool.

While the curd is cooling, start preparing the sponge cake.

Sift flour with baking powder. Beat soft butter with sugar until white. Gradually add eggs to the butter mixture, mixing thoroughly after each addition.

Add lemon zest, pour in yogurt, add ½ flour. Mix all ingredients.

Whisking constantly, pour in the milk and then add the remaining flour.

From the resulting dough you need to bake two sponge cakes. They are baked for 40 minutes at 180°C.

Cool each biscuit and cut in half. Next, form the cake: generously brush each layer with lemon curd. Decorate the four-layer sponge cake with physalis.

The curd component in the dessert gives it the opportunity to get ahead of all its “competitors” in terms of calorie content. So keeping track of your figure becomes even tastier and easier.

Required ingredients:

• cottage cheese - 250 gr;
• lemon - 1 pc.;
• sugar - ½ cup;
• flour - ½ cup;
• eggs - 3 pcs.;
• soda - ¾ teaspoon.

How to cook:

Cut the washed lemon into 6 parts and then grind in a blender along with the zest. Add cottage cheese, sugar and beat in all the eggs. Mix the ingredients thoroughly.

Add flour and soda and knead into a smooth, homogeneous dough. Pour the dough into a baking dish and place in the oven at 180°C for half an hour.

Sprinkle the finished cake with powder and decorate as you wish.

Secrets to making delicious lemon pies

You won’t surprise anyone with cake recipes anymore. But lemon pie is an unconventional dessert with a contrasting combination of sour and sweet.

Added lemon can change a familiar recipe beyond recognition.

But even an experienced housewife will find a few tips useful:

1. Never neglect to thoroughly wash the fruit, because lemon zest used in cooking can become a source of poisoning. Therefore, pouring boiling water over citrus fruit should be the golden rule.
2. The procedure with boiling water, as well as boiling the fruit for 5 minutes before grinding in a blender or meat grinder, will make the filling more tender and homogeneous.
3. You should always remember that the white layer under the lemon zest contains pectin, which, combined with sugar and sour juice, thickens the filling.
4. To make the citrus release its juice faster, it should be ground with sugar and cinnamon.
5. Shortbread lemon pie will turn out to be beautifully shaped if, before baking, line the pan with the dough with parchment and pour a glass of beans or peas onto it. This procedure will prevent the dough from swelling and the base will be smooth. If you don’t have legumes on hand, then simply prick the bottom of the mold with a fork in several places.

23.10.2014

Ingredients:

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

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

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

2. Delicate lemon pie. Lemon slices

Ingredients:

For the test:

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

For cream:

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

Additionally:

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

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

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

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

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

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

Ingredients:

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

For the filling:

• lemon - 4 pcs. ;
• sugar - 250 g;

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

Pour yeast into the dough, adding flour, knead soft dough, well lagging behind the walls of the dish. Cover and place in a warm place for fermentation. When the dough has doubled in size, knead and let rise again.

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

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

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

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

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

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

Ingredients:

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

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

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

Ingredients:

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

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

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

Ingredients:

For the dough:

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

For the test:

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

For the lemon cream:

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

For the lemon curd:

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

Additionally:

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

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

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

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

Ingredients:

For the test:

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

For the filling:

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

Additionally:

• brown sugar.

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

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

Ingredients:

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

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

Sprinkle the cooled cake with powdered sugar.

9. Lemon sponge cake with apple-lemon cream

Ingredients:

For the biscuit:

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

For the apple-lemon custard:

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

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

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

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

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

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

Ingredients:

For the filling:

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

For the test:

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

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

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

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

11. Simple recipe for lemon pie, video

Ingredients:

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

For the filling:

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

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

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

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

Video recipe:

12. Lemon meringue pie, video

Ingredients:

For the test:

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

For the filling:

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

For the meringue:

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

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

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

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

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

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

Lemon meringue pie video

Enjoy your tea party to you and your loved ones!

Lemony, very tender pie

Ingredients:

Sour cream - 250 g
Butter - 110 g
Soda - 1/2 teaspoon
Flour - 2 cups
Lemon/orange - 1.5 pcs.
Sugar - 1 glass
Yolk - 1 pc.
Powdered sugar

Preparation:

Mix sour cream with soda.
Add melted butter to sour cream, stir until smooth.
Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, add the remaining half a glass. Otherwise, not necessarily. Knead the dough and divide it into 2 equal parts.
Cut oranges/lemons into small slices (with peel) and blend in a blender.
Mix ground lemon with 1 glass of sugar.
Heat the oven to 180 degrees. Place half of the dough as a base. Distribute the dough over the entire surface of the mold, making small sides.
Place the filling and spread it evenly over the entire base.
Knead the second part of the dough with your hands and cover the filling with it.
For a golden crust, brush the pie with beaten egg yolk.
Pierce the pie with a fork. Bake for about 30 minutes. Then cool and remove the cake from the pan and sprinkle with powdered sugar.

Bon appetit!

• Delicate lemon pie Recipes

  Delicate lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 tsp. Flour - 2 cups. Lemon/orange - 1.5 pcs. Sugar - 1 cup. Egg yolk - 1 pc. Powdered sugar - to taste Preparation: 1. Mix sour cream with soda. Add melted butter to sour cream, stir until smooth. Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, pour in the remaining half a glass. If it doesn't stick, don't add more flour. Knead the dough and divide it into 2 equal parts. 2. Cut oranges/lemons into small slices (with peel) and blend in a blender. Mix whipped lemon with 1 cup sugar. Preheat the oven to 180°C. Place half of the dough as a base. 3. Distribute the dough over the entire surface of the mold, making small sides. Place the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the pie with a fork. Bake for about 30 minutes. Then cool, remove the cake from the mold and sprinkle with powdered sugar. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #baking@bon #desserts@bon

• Very tender lemon pie Recipes

  Very tender lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 tsp. Flour - 2 cups Lemon/orange - 1.5 pcs. Sugar - 1 glass Yolk - 1 pc. Powdered sugar Preparation: 1. Mix sour cream with soda. 2. Add melted butter to the sour cream, stir until the mixture is smooth. 3. Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, pour in the remaining half a glass. Otherwise it is not necessary. Knead the dough and divide it into 2 equal parts. 4. Cut oranges/lemons into small slices (with peel) and blend in a blender. 5. Mix ground lemon with 1 glass of sugar. 6. Heat the oven to 180°C. Place half of the dough as a base. Distribute the dough over the entire surface of the mold, making small sides. 7. Place the filling and spread it evenly over the entire base. 8. Knead the second part of the dough with your hands and cover the filling with it. 9. For a golden crust, brush the pie with beaten yolk. 10. Poke the pie with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #baking.appetit #desserts.appetit

• Very tender lemon pie Recipes

  Very tender lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 teaspoon Flour - 2 cups Lemon/orange - 1.5 pcs. Sugar - 1 glass Yolk - 1 pc. Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, stir until smooth. Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, pour in the remaining half a glass. Otherwise it is not necessary. Knead the dough and divide it into 2 equal parts. Cut oranges/lemons into small slices (with peel) and blend in a blender. Mix ground lemon with 1 glass of sugar. Preheat the oven to 180°C. Place half of the dough as a base. Distribute the dough over the entire surface of the mold, making small sides. Place the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the pie with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #baking.appetit

• Very tender lemon pie Recipes

  Very tender lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 tsp. Flour - 2 cups Lemon/orange - 1.5 pcs. Sugar - 1 glass Yolk - 1 pc. Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, stir until smooth. Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, pour in the remaining half a glass. Otherwise it is not necessary. Knead the dough and divide it into 2 equal parts. Cut oranges/lemons into small slices (with peel) and blend in a blender. Mix ground lemon with 1 glass of sugar. Preheat the oven to 180°C. Place half of the dough as a base. Distribute the dough over the entire surface of the mold, making small sides. Place the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the pie with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here! #baking.appetit

• Lemon Pie Recipes

  Lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - ½ tsp. Flour - 2 cups Lemon/orange - 1.5 pcs. Sugar - 1 glass Yolk - 1 pc. Powdered sugar Preparation: 1. Mix sour cream with soda. 2. Add melted butter to the sour cream, stir until the mixture is smooth. 3. Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, pour in the remaining half a glass. Otherwise it is not necessary. Knead the dough and divide it into 2 equal parts. 4. Cut oranges/lemons into small slices (with peel) and blend in a blender. 5. Mix ground lemon with 1 glass of sugar. 6. Heat the oven to 180°C. Place half of the dough as a base. Distribute the dough over the entire surface of the mold, making small sides. 7. Place the filling and spread it evenly over the entire base. 8. Knead the second part of the dough with your hands and cover the filling with it. 9. For a golden crust, brush the pie with beaten yolk. 10. Poke the pie with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon appetit! Send your recipes to the proposed news. The most interesting things will be published here #baking.appetit #desserts.appetit

• Very tender lemon pie Recipes

  Very tender lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 teaspoon Flour - 2 cups Lemon/orange - 1.5 pcs. Sugar - 1 glass Yolk - 1 pc. Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, stir until smooth. Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, pour in the remaining half a glass. Otherwise it is not necessary. Knead the dough and divide it into 2 equal parts. Cut oranges/lemons into small slices (with peel) and blend in a blender. Mix ground lemon with 1 glass of sugar. Heat the oven to 180 degrees. Place half of the dough as a base. Distribute the dough over the entire surface of the mold, making small sides. Place the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the pie with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon appetit! #baking.appetit

• Very tender lemon pie Recipes

  Very tender lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 tsp. Flour - 2 cups Lemon/orange - 1.5 pcs. Sugar - 1 glass Yolk - 1 pc. Powdered sugar Preparation: 1. Mix sour cream with soda. 2. Add melted butter to the sour cream, stir until the mixture is smooth. 3. Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, pour in the remaining half a glass. Otherwise it is not necessary. Knead the dough and divide it into 2 equal parts. 4. Cut oranges/lemons into small slices (with peel) and blend in a blender. 5. Mix ground lemon with 1 glass of sugar. 6. Heat the oven to 180 degrees. Place half of the dough as a base. Distribute the dough over the entire surface of the mold, making small sides. 7. Place the filling and spread it evenly over the entire base. 8. Knead the second part of the dough with your hands and cover the filling with it. 9. For a golden crust, brush the pie with beaten yolk. 10. Poke the pie with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. #baking.appetit #desserts.appetit

• Curd pie Recipes

  Curd pie Ingredients: 250 g flour 150 g margarine 100 g sugar 1 teaspoon baking powder 3 yolks 1/2 teaspoon lemon zest 1-2 tablespoons milk Filling: 3 egg whites 500 g cottage cheese 200 g sugar 1 teaspoon vanilla 1/2 teaspoon spoons of lemon zest 4 tablespoons of flour or 2 tablespoons of semolina Preparation: Dough: Mix all the ingredients for the dough until a homogeneous mass is formed. Filling: Beat the egg whites until stiff peaks form. In a separate bowl, mix cottage cheese with sugar, vanilla and zest until smooth. Add flour, mix and carefully fold in the whites. Divide the dough into 2 parts and roll out. Place one half on the bottom of the prepared pie dish, also shaping the sides. Place the filling and cover with a second layer of dough. Bake at 190 degrees for about 30 minutes until golden brown. #bakingrecepti #dessertsrecepti

• Lemon Pie Recipes

  Lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 teaspoon Flour - 2 cups Lemon/orange - 1.5 pcs Sugar - 1 cup Yolk - 1 pc Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, stir until smooth. Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, add the remaining half a glass. Otherwise, not necessarily. Knead the dough and divide it into 2 equal parts. Cut oranges/lemons into small slices (with peel) and blend in a blender. Mix ground lemon with 1 glass of sugar. Heat the oven to 180 degrees. Place half of the dough as a base. Distribute the dough over the entire surface of the mold, making small sides. Place the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the pie with a fork. Bake for about 30 minutes. Then cool and remove the cake from the pan and sprinkle with powdered sugar. #dessertsrecepti

• Bakery. Burek with cheese Recipes

  Bakery. Burek with cheese Ingredients: 200 g feta cheese 200 g cottage cheese 2 eggs 200 ml sour cream 250 puff pastry (several layers) sunflower oil Preparation: Mash the feta with a fork, add cottage cheese and mix. Add sour cream and eggs, mix until smooth. Grease the pan in which you bake the cake with butter. Roll out thin puff pastry, grease with oil. Place the filling in the middle and roll into a roll. Fold the dough with the snail filling. Grease the top with oil as well. Preheat the oven to 180ºC. Transfer the pie to the prepared pan and bake for 40 minutes until golden brown (or less). If you see the cake is burning, cover it with foil. #bakingrecepti

• Lemon Pie Recipes

  Lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 teaspoon Flour - 2 cups Lemon/orange - 1.5 pcs Sugar - 1 cup Yolk - 1 pc Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, stir until smooth. Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, add the remaining half a glass. Otherwise, not necessarily. Knead the dough and divide it into 2 equal parts. Cut oranges/lemons into small slices (with peel) and blend in a blender. Mix ground lemon with 1 glass of sugar. Heat the oven to 180 degrees. Place half of the dough as a base. Distribute the dough over the entire surface of the mold, making small sides. Place the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the pie with a fork. Bake for about 30 minutes. Then cool and remove the cake from the pan and sprinkle with powdered sugar.

• Raspberry chocolate pie Recipes / Baking
• Raspberry chocolate pie Recipes / Baking

  Raspberry-chocolate pie Ingredients: Dough: Flour - 3 cups Baking powder - 2 teaspoons Soda - 1 teaspoon Salt - ½ teaspoon Butter - 170 g (room temperature) Sugar - 1.25 cups Egg - 3 pcs Vanillin - 1 teaspoon spoon Sour cream or yogurt - 2 cups Melted chocolate Filling: Granulated sugar - ¼ cup Brown sugar - ¼ cup Cocoa powder - 1 tablespoon Raspberries (fresh or defrosted) - 1.5 cups Preparation: Heat the oven to 175 degrees. Grease the pie pan with butter. Sift flour, baking powder, baking soda and salt and mix. In a mixer, beat the butter and sugar on medium speed for about 5 minutes until fluffy. Beat in one egg at a time. Add vanilla. At low speed, add the flour mixture and sour cream in 3 additions. Knead the dough. Start preparing the filling by mixing sugar and cocoa. Place approximately 1.5 cups of batter into the prepared pan. Sprinkle with a third mixture of sugar and cocoa and a third quantity of raspberries. Place another 2 cups of dough, also spread evenly over the surface, repeat with the filling. In the same way, add the remaining dough, sugar with cocoa and raspberries. Bake the pie at 175 degrees for 50-60 minutes. Cool. Pour over melted chocolate and serve with tea.

• Raspberry chocolate pie Recipes / Baking

  Raspberry-chocolate pie Ingredients: Dough: Flour - 3 cups Baking powder - 2 teaspoons Soda - 1 teaspoon Salt - ½ teaspoon Butter - 170 g (room temperature) Sugar - 1.25 cups Egg - 3 pcs Vanillin - 1 teaspoon spoon Sour cream or yogurt - 2 cups Melted chocolate Filling: Granulated sugar - ¼ cup Brown sugar - ¼ cup Cocoa powder - 1 tablespoon Raspberries (fresh or defrosted) - 1.5 cups Preparation: Heat the oven to 175 degrees. Grease the pie pan with butter. Sift flour, baking powder, baking soda and salt and mix. In a mixer, beat the butter and sugar on medium speed for about 5 minutes until fluffy. Beat in one egg at a time. Add vanilla. At low speed, add the flour mixture and sour cream in 3 additions. Knead the dough. Start preparing the filling by mixing sugar and cocoa. Place approximately 1.5 cups of batter into the prepared pan. Sprinkle with a third mixture of sugar and cocoa and a third quantity of raspberries. Place another 2 cups of dough, also spread evenly over the surface, repeat with the filling. In the same way, add the remaining dough, sugar with cocoa and raspberries. Bake the pie at 175 degrees for 50-60 minutes. Cool. Pour over melted chocolate and serve with tea.

For those who don’t like too sweet desserts, you can make a lemongrass pie. It is perfect for both a modest tea party and a large celebration. Its slightly sour, pleasant taste will captivate all guests.

You will need:

• two lemons;
• starch – 12 g;
• granulated sugar – 160 gr;
• ground cardamom – 2 g;
• salt – 3 g;
• flour – 300 gr;
• two eggs;
• butter – 0.2 kg;
• baking powder – 5 gr.

Step-by-step preparation:

1. Rinse the lemons in boiling water and remove the yellow skin with a grater.
2. Pass the flour through a sieve into a separate bowl. Add baking powder, salt and chopped lemon peels to it.
3. Remove the butter from the refrigerator in advance or soften it in the microwave and mix with sugar in another bowl.
4. Break the eggs, beat them one at a time and pour the mixture into the flour.
5. Make the dough, shape it into a log and put it in the refrigerator for half an hour.
6. Cut the lemon pulp remaining after grating into slices, remove the seeds and place the pieces into a blender.
7. Pour starch, sugar and cardamom into the resulting mass after grinding.
8. Divide the lump of dough into two parts.
9. Roll out one part and place on a baking sheet pre-greased with oil.
10. Spread the filling evenly onto the bottom layer of dough.
11. Roll out the other part of the dough and place it on top of the filling.
12. Trim and seal the edges of the pie.
13. First turn on the oven and set it to 180 degrees.
14. Bake dessert for 35 minutes.

Simple and quick recipe

Required ingredients:

• butter – 100 g;
• four eggs;
• sugar – 80 g;
• one lemon;
• wheat flour – 160 gr;
• tea soda – 3 gr.

How to prepare the delicacy:

1. Combine flour with soda and sift through a sieve.
2. Soften a piece of butter, add sugar to it and grind everything until smooth.
3. Break the eggs into the same bowl and mix.
4. Pass the lemon through a meat grinder. Its zest can be grated separately.
5. We combine flour with a lot of lemons and eggs.
6. Let's make the dough.
7. The baking dish must first be treated with vegetable oil.
8. Fill the prepared form with dough and place in the oven, heated to 200 degrees.
9. Baking time – half an hour. Don't forget to pierce the cake in several places with a toothpick so that the inside is thoroughly baked.
10. The pie can be eaten both hot and cold. For beauty, sprinkle powdered sugar on top.

On kefir

With kefir, the dough becomes softer and more tender, and the pie itself becomes airier.

Product List:

• margarine – 0.2 kg;
• two lemons;
• baking powder – 6 g;
• kefir – 250 ml;
• sugar – 300 gr;
• flour – 0.5 kg.

Cooking option:

1. We take the margarine out of the refrigerator or freezer, cut it into pieces and grate it.
2. Add it to the flour and chop everything together with a knife.
3. Pour kefir into the flour mixture and add baking powder.
4. Make the dough and form two identical logs.
5. We put them in the refrigerator for half an hour, after wrapping them in film.
6. Process the washed lemons using a meat grinder.
7. Pour granulated sugar into them.
8. Put the oven on preheat, and at this time roll out the dough balls in two layers.
9. Wet a baking sheet with water or oil and place the first layer of dough on it.
10. Place the lemon mixture on it and cover it with a second layer of dough.
11. Finish the edges of the pie by simply pinching them together.
12. Make small holes in the pie and place in the oven for 40 minutes.

Lemon raisin cake

Raisins are also a little sour, and they perfectly complement the lemon filling, making it richer and tastier.

Basic ingredients:

• three chicken eggs;
• baking powder – 8 g;
• one lemon;
• powdered sugar for decoration;
• sugar – 130 gr;
• raisins – 100 gr;
• flour – 160 gr;
• butter – 50 gr.

How to make lemon pie:

1. Boil lemon in water for 7 minutes.
2. Place the fruit on a plate to cool.
3. Break the eggs, add butter, add 80 grams of sugar, flour and baking powder.
4. Work everything thoroughly first with a whisk and then with your hands.
5. Put raisins there too.
6. Divide the boiled lemon into two halves and remove the pulp and seeds from them with a fork.
7. Pour the remaining 50 grams of sugar into the pulp, freed from seeds, and leave - let the fruit release more juice.
8. Chop the lemon peel into small pieces and place them into the dough.
9. Prepare a baking dish and pour the resulting aromatic dough into it.
10. Cook in an oven heated to 180 degrees for 30 minutes.
11. We take out the browned dessert. Coat the top with lemon juice and sugar.
12. After it has cooled, sprinkle it with powder. Bon appetit!

From shortcrust pastry

Required products:

• two eggs;
• sugar – 250 gr;
• butter – 0.2 kg;
• flour – 0.4 kg;
• baking powder – 8 g;
• two lemons;
• starch – 12 gr.

How to make lemongrass from shortcrust pastry:

1. Remove the zest from the lemons and grind them.
2. Combine it with sifted flour and baking powder.
3. Grind the softened butter with sugar until you get a white mass.
4. Break the eggs into the same bowl.
5. Knead the dough, form it into a ball and close it in the refrigerator for 20 minutes.
6. Lemons can be put through a grater or a meat grinder.
7. Add 150 grams of sugar and starch to this mixture.
8. Cut the ball of dough into two parts and roll out each of them.
9. Place both parts on a baking sheet and place the filling between them. Don't forget to close the edges of the future pie around the entire perimeter.
10. Bake the delicacy for 40 minutes at 160 degrees.

In a slow cooker

Smart kitchen appliances will make sure that your dessert does not burn or overbake; just set it for the right time.

You will need:

• butter – 150 g;
• four chicken eggs;
• one lemon;
• baking powder – 10 g;
• flour – 160 gr;
• granulated sugar – 80 gr.

Step-by-step preparation:

1. Remove all dirt from the lemon and grate the peel.
2. Divide the remaining pulp into two parts with a knife and squeeze out the juice.
3. Remove the butter from the refrigerator in advance. In 10 minutes it will soften and you can mix it with sugar with a fork.
4. Break all the eggs into this bowl, pour in the juice and add the chopped zest.
5. Process the entire mass with a mixer.
6. Add flour and baking powder there.
7. Prepare the multicooker bowl by greasing it with a piece of butter.
8. Pour in the resulting dough.
9. In the program menu, press the "Bake" button. Set the timer for 50 minutes.
10. The prepared dessert can be sprinkled with powder, pieces of nuts or jam.

With apple jam and almond crumbs

Recipe Ingredients:

• apple jam – 270 g;
• granulated sugar – 50 g;
• wheat flour – 0.1 kg;
• butter – 0.1 kg;

For the filling:

• baking powder – 5 g;
• sugar – 75 g;
• butter – 100 g;
• half a lemon;
• almonds – 40 g;
• flour – 0.15 gr.

Step by step instructions:

1. Mix butter and sugar. Grind everything thoroughly.
2. Slowly pour in the sifted flour.
3. Distribute the resulting dough onto a baking sheet and place in the oven for 15 minutes.
4. Grease the cake with jam.
5. Separately combine flour and baking powder (ingredients from the filling column).
6. Grate the peel and add the zest to the main mass.
7. Add butter and almonds.
8. Mix everything and sprinkle the resulting mixture onto the top of the pie.
9. Bake for another 30 minutes.

Open Pie

You will need:

• butter – 0.1 kg;
• five eggs;
• flour – 0.25 kg;
• four lemons;
• sugar - 0.25 kg;
• powdered sugar – 10 gr.

Cooking secrets:

1. Combine flour, zest from half a lemon, butter and sugar in an amount of 50 grams.
2. Grind everything in a blender or food processor.
3. Pour 30 ml of lemon juice and break a chicken egg.
4. Roll out the resulting kneaded dough in one layer.
5. Place it in a baking dish that has been pre-oiled.
6. Press the edges of the dough against its walls.
7. Place baking paper on top of the dough layer and sprinkle, for example, rice on it. This is necessary so that the paper does not move from its place.
8. Separately, bake the cake base for 15 minutes.
9. Making the filling: zest one lemon and mix it with the remaining sugar and 50 grams of flour.
10. Squeeze 200 ml of juice from lemons.
11. Pour it into the main mass, break the eggs there.

    Basic ingredients:

    • puff pastry – 0.5 kg;
    • sugar – 130 gr;
    • one lemon;
    • one yolk;
    • starch – 12 gr.

    How to prepare dessert:

    1. Take the prepared puff pastry and defrost it.
    2. Roll out onto the table and divide into two pieces.
    3. Place one of them in a baking dish.
    4. Grind the lemon in a meat grinder without peeling it.
    5. Combine it with starch and sugar.
    6. Apply the resulting filling to the bottom layer of dough.
    7. Punch holes in the second layer and place it over the filling, pinching the edges.
    8. Heat the oven to 200 degrees and cook for about 40 minutes.