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French Lemon Pie. French Lemon Pie

I very rarely cook anything at least twice. This pie is an exception! It's from Ginette Matho's 1985 book I Can Cook. Cooking is easy and very fast.
The taste is amazing! Thin crumbly dough and delicate cream filling with slight sourness. Perfect for a cup of coffee for breakfast!

INGREDIENTS:
Simple shortbread dough:
250 g flour
125 g butter
1 teaspoon powdered sugar
a pinch of salt
30 ml vegetable oil or 30 g lard
2-3 tbsp milk
1-2 tablespoons ice water

Filling:
2 lemons
2 eggs
300 g sugar
120 g butter

Tart mold 28 cm

COOKING METHOD:
1. Prepare the dough: Pour the flour into a pile on the board. Add salt and powdered sugar. Expand along the edge butter pieces.
2. Chop the butter with a knife, then rub it with your fingers into grits.
3. Again we will make a slide from the flour mixture, in the center - a recess. Pour oil and the rest of the liquid into the recess.
4. Mix the liquid with flour in the center. Then quickly knead the dough with the palm of your hand.

5. Wrap the dough in a film and put it in the refrigerator for 30 minutes.
6. Preheat the oven to 175 degrees.
7. Roll out the dough between two layers of baking paper to a thickness of 1-3 mm.
8. In a bowl, mix melted butter, sugar, lemon zest and juice, eggs.

9. Turn over the form. Gently, so as not to tear, distribute in shape. We'll cut the edge. Poke the bottom with a fork.
10. We will make a pattern from the rest of the dough.
11. Pour the filling into a mold, lay out the pattern - leaves.

The lemon layer of the pie will be quite thick. If the lemons are large, then two pieces are enough, and small ones will have to take three.

Margarine cut into cubes. You can use butter instead of margarine.

Pour one glass into a bowl of margarine granulated sugar, the rest of the sugar will go to the filling. Mix sugar and margarine well with a fork.

Add two large eggs. Do not add water or milk to shortcrust pastry, fresh eggs- the only kind of "liquid".

Sift and pour flour into a bowl.

The soda is quenched with vinegar and the dough is added. Sometimes soda is replaced with baking powder.

Shortcrust pastry is kneaded by hand, kneading takes 3-4 minutes.

A quarter of the dough is separated and wrapped in cling film. This piece is placed in the freezer. The rest of the dough is wrapped in a film and placed on the bottom shelf of the refrigerator for about 1 hour.

Lemons carefully mot, cut off the tips.

cut fruit large pieces, take out the seeds, sprinkle with the remaining sugar.

Grind lemons with a blender. To achieve a bright color, you can add a couple of drops of food gel coloring to the lemon mass.

The baking dish is very well greased with margarine. A cake is rolled out of the dough, put into a mold, slightly stretched and pressed against the embossed metal edges. The cake is repeatedly pierced with a fork.

Pour the lemon mass, level. lemon filling should not reach the edges of the form.

Take out the shortbread dough from the freezer, rub it on a coarse grater. The resulting shavings are sprinkled lemon pie, completely covering the filling.

The oven is heated to 180 degrees, the baking time is 1 hour. After 30-40 minutes, the baking is covered with foil so that the top crust does not burn. The cake should cool in the form, then it will easily slip out of it.

The festival of tastes of the Rhône-Alpes region enriched me with one unplanned taste. It was at a dinner with chef Laurent Petit organized by Atout France. I ended up at the table with my old friend Pascal, who once headed the office of Atout France, and now went on free bread.

Among his colleagues and friends, Pascal is known as an excellent cook. He especially succeeds in lemon pie according to his grandmother's recipe. Between Laurent Petit's dishes, I scouted Pascal's grandmother's recipe. And after returning home from the restaurant, she wrote it down.

I didn’t put off the idea of preparing a new pie, since the ingredients are the simplest and most common - something that is always at home.
It turned out that I forgot to ask Pascal for the temperature of the oven and the baking time. The solution was suggested by my Hansa oven, which has a special program for baking pies in the menu of its computer. She (that is, the oven) decided that the cake should be baked at 175C for 40 minutes. I didn't argue. Out of habit, I put the cake in the center of the oven, but I saw in time that Hansa suggested doing this at the bottom of the oven.

As usual, the smart stove did not disappoint. The pie baked perfectly. Very delicate texture and taste of good lemon.

Ingredients:

130 gr. flour;

120 gr. Sahara;
150 gr. butter, softened;
zest and juice of 1 lemon;
3 eggs, yolks and whites separately;
powdered sugar for glaze;
a little lemon juice for glaze.

Cut the lemon zest into shavings, put in a small saucepan and fill with 2 fingers of water.

Cook the zest over medium heat until all the liquid has evaporated. Cool down.

Preheat oven to 175.

Rub sugar with butter until the mass turns white. Add flour, stir.

Stir in the egg yolks one at a time, mixing well each time until they are completely combined. Pour in lemon juice and stir. Add zest.

Beat the whites with a mixer and gently fold into the dough.

Grease a 20 cm diameter mold with butter and fill it with dough.

Bake 40 minutes. Cool slightly.

In a bowl, grind 5-6 tbsp. powdered sugar with lemon juice until the frosting is just the right consistency to spread on the cake.

Brush the pie with frosting and let cool completely to allow frosting to set.

French Lemon Pie

French Lemon Pie Ingredients:

Baking a French Lemon Pie

I found the recipe for this pie in Gourmet Baking magazine. The first time I made it was about a year ago. The result exceeded all my expectations. Tastier than dessert I have never eaten in my life. All French confectioneries, of which we now have a sea, are simply “resting” with their cakes. This is an incomparable cake, just bliss. My delight knows no bounds.

If you love lemon pastries, then this is your dessert. My mother, mother-in-law and husband were also delighted. And they ask me to cook this cake. And even my father, who is very critical of food, appreciated this cake. French lemon tart is now our family's favorite tart.

The preparation of this pie may seem complicated at first glance, but, in fact, everything is quite simple. I have a few tips: firstly, it is most convenient to cook such a cake in a glass form so as not to take it out after cooking, since this cake is quite tender. And the hardest part about making it (in my opinion) is getting it out of the mold. I don't have a glass dish, so I cook in silicone mold with a low side (better even lower, 3 cm high), diameter 23 cm. Previously baked in a 21 cm mold, with the same amount of products.

Second, let the cake cool completely and refrigerate it for 8-10 hours, ideally. And only then take it out of the mold and eat. Although, to be honest, it is very difficult to do this. Such a lemon flavor is worth it.)) But when the lemon pie is infused in the refrigerator, it will be simply divinely delicious. Thin crispy shortbread lemon dough and lemon cream(a kind of custard, as I understand it).

This cream is very gentle, sour, fragrant. Cold, it is more like a cross between lemon sorbet and soufflé. And how delicious it is in the summer, in the heat, just like that, without tea ... The magazine suggested serving such a pie with whipped cream. All in all, this is a must try! Thirdly, in original recipe, it was written about cream - heavy cream. This time I cooked with 33% cream. But I tried to cook with 20% and 22%, I didn’t notice the difference. The remaining nuances will be described in steps.

French Lemon Pie Recipe:

Step 1

How to make powdered sugar at home

Step 3

Step 4

Step 5

Step 7

Step 8

Step 9

Step 11 Step 13

Pour 1/2 of the resulting mass into the cake. Pour the remaining mass into the cake already in the oven, when you put the form on the wire rack. Otherwise, it’s just hard to bring the form to the oven and not spill the filling. Especially if you have a side with filling in 1 level. I got a side 1 cm higher than the filling. Left too much dough when baking the cake. But this is not scary, because after baking, you can simply cut off the excess dough.

INGREDIENTS:
Simple shortcrust pastry:
250 g flour
125 g butter
1 teaspoon powdered sugar
a pinch of salt
30 ml vegetable oil or 30 g lard
2-3 tbsp milk
1-2 tablespoons ice water