Pie with zest. How to bake a simple lemon tea cake

Lemon pies are popular on both restaurant and home menus.

Subtle citrus aroma and tasty base from different types the test will leave few people indifferent.

Delicious and simple dessert which is easy to prepare even for an inexperienced hostess.

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

Calorie shortbread lemon pie with the addition butter and sugar is approximately 309 kcal / 100 g.

1. The easiest pie with lemon filling

Products:

• Butter: 180 gr.
• Sugar: 1.5 tbsp.
• Eggs: 2 pcs.
• 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 the eggs to the sweet butter mixture and mix well. You can use a mixer or blender.

The next step is flour. You need to take enough of it so that the dough turns out to be cool, dense, pliable, but not sticky to your hands.

Finished shortbread dough divided into two unequal parts - about ¾ and ¼.

Place the larger part evenly into the mold, making small sides, and freeze the smaller one.

To make the dough freeze faster, it can be divided into small pieces. It should stay in the freezer for about an hour or less.

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

Spread the lemon-sugar mixture over the rested dough. It will seem liquid, but during the baking process 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).

All, lemon pie ready. You can invite everyone to tea.

2. Lemon tart with shortcrust pastry meringue

Sweet tart with light cream and meringue is a delicious dessert that can hardly hurt your figure. it great alternative ordinary pies and cakes.

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

Meringue is whites whipped with sugar and baked in the oven. It can be an independent dessert (as in a meringue cake) or an additional component.

To prepare 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. spoons wheat flour(with a small slide);
• 3 art. spoons of cornmeal;
• a little bit of salt;
• 350 ml of water;
• 2 large lemons;
• 30 gr. butter;
• 4 chicken eggs;
• 1 basket from shortcrust pastry about 23 cm in diameter. You can cook it yourself or buy it in a store.

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

How to cook:

In a saucepan, mix sugar, two types of 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 the fire and cook with constant stirring until it boils.

Separate eggs into yolks and whites. Whisk the yolks. Add 100 ml of hot mixture from the pan to them, whisking vigorously so that the yolks do not curdle.

Now gently fold the yolk mixture back into the pot of hot lemon curd.

Put it back on low heat and cook until it thickens, stirring occasionally.

Spread the cream into the shortcrust pastry basket in an even layer.

In a separate bowl, beat egg whites with a mixer until foamy. While continuing to beat, gradually add the sugar. Beat the mass until stable 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 is golden.

Refrigerate the cake until room temperature and then send it to the refrigerator for a couple of hours to lemon cream frozen well.

Not counting the time for freezing, it will take you no more than 40 minutes to prepare the tart.

3.Another variation of lemon meringue shortcrust pastry pie

This amazingly delicious, at the same time hearty and airy lemon pie will be a wonderful end to a gourmet dinner.

Products:

For the base you will need:

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

For the lemon filling:

• 3 large eggs;
• a little more than a glass of powdered sugar (if powder is not available, it is permissible to take ordinary fine sugar) and 2 tbsp. l. to decorate finished baking;
• 3 art. spoons of flour;
• grated zest of 1 lemon;
• 100 gr. lemon juice.

How to cook:

Preheat the oven to 180°.

Beat or chop the butter with a knife, adding powdered sugar and flour to it, until it becomes a fine crumb (it is better to use a food processor or blender).

Knead the dough thoroughly. Spread it with your hands along the bottom and sides of the round shape.

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

Bake the base for 12-15 minutes until a delicate golden color is obtained.

At this time, combine eggs, sugar, lemon zest, lemon juice, flour and beat all these ingredients until smooth. Carefully place 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 pastry powdered sugar and carefully cut into pieces.

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

It can be carefully cut into several slices, not reaching the stalk and laid, unrolled in a beautiful fan.

It’s good to sprinkle fruit or berry slices with lemon juice before use.

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

It is better to take flour with a lower gluten content, such as whole grains.

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

In kneading dough, speed is of particular importance (ideally, the whole process should take no more than 30 seconds).

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

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

To avoid deformation of the cake, you can fill it with cereal during baking (do not forget to cover the surface with parchment beforehand).

4.Yeast cake

For lemon yeast pie required:

Products:

• flour - 750 gr or how much will go;
• margarine, preferably 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:

Lemons put for half an hour in warm water. Wash. Dry.

Using a fine grater, remove a layer of zest from citrus fruits.

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

Leave for 10 minutes. Add the remaining sugar, salt, vanilla, egg and stir well.

Dissolve the margarine over moderate heat and pour into the dough. Pour in half the flour and put lemon peel.

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

Leave under a towel for 40 minutes.

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

Pour in sugar, mix. Cinnamon can be added as desired. Divide the dough into two parts.

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 1.5-2 cm of the edge free of it.

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 holes in the cake.

Leave the prepared product on the table for 20 minutes.

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

Remove the product, leave it on the table for an hour. Before serving, the top can be sprinkled with powdered sugar.

5. Layered Lemon Pie

For the puff pastry with lemon filling you need:

Products:

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

How to cook:

Wash the lemons, peel and pass through a meat grinder or use a blender to grind.

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

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

Roll out one piece 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.

Spread 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 a nice golden brown. Remove item from oven.

Let it rest for 20 minutes and you are ready to serve.

6. Homemade cottage cheese pie with lemon

For curd pie with lemon you will need:

Products:

• cottage cheese (fat content 5 or 9%) - 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 chop it in any way.

Mash cottage cheese, put lemon, sugar and eggs in it.

Blend or blend the mixture until smooth.

Add 1/2 tsp. baking soda or baking powder according to package directions.

Add flour and beat again. Pour mixture into mold.

If it is silicone, it is not necessary to lubricate it; if it is metal, lay it parchment paper and grease with oil.

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

Bake the pie for about half an hour. Allow the product to cool slightly, sprinkle the top with powder and serve with tea.

7. With the addition of orange

An elegant homemade pie can be baked from 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 them in half, then cut each half into semicircles. Remove all bones.

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

Close the form with paper, grease with oil and pour the dough.

Arrange citrus slices nicely on top.

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 an apple

For Lemon Apple Pie:

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.

Put 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 by the instructions on the sachet.)

Knead the dough. Cover with foil and set aside.

Grate apples and lemon on a coarse grater and mix with the remaining sugar.

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

Lay out the filling and close 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. Recipe for multicooker

For a lush lemon pie in a slow cooker you need:

Products:

• large lemon;
• flour - 1 cup;
• 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.

Lubricate the bowl of the multicooker with oil, lay out the dough, smooth the top and bake the cake for 50 minutes in the “Baking” mode.

Here are some tips to help you make the most 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.

Dough and lemon filling will taste better if you add a pinch of salt to them.

Adding cinnamon will make the finished cake more fragrant and delicious in taste.

Enjoy your meal!

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We melt the margarine. I am often asked: "Can I take butter instead of margarine?" Can. I know that many are wary of margarine and may be right. But this recipe was born at a time when people did not live very well, and in the original this recipe was with margarine. Therefore, I usually bake this cake with him. Still, when replacing with butter, the dough turns out to be a little different, more rich and crumbly. I think the main role is vegetable oil contained in margarine. So I left everything as it was in the original. I just try to take quality margarine.

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Let's do the stuffing. Depending on what kind of lemons you have, the cooking technology changes slightly. I usually use the thinnest-skinned lemons. I think this time I got some kind of hybrid, because when cut they smell like lime, but look like a regular yellow lemon. The photo shows how thin the skin is. I put the lemons in very hot water for five minutes, then cut them to be sure to remove the stones, and puree them with the peel in a blender. When there were no blenders, they scrolled in a meat grinder. If the lemons are thick-skinned, that's fine too, they're sweeter. But here you will first have to thinly cut the yellow zest, then peel off the white skin and discard it, then everything is as described above. And lemons will need not three, but four. Mix lemon puree with sugar and starch. Adjust the amount of sugar according to your taste. Lemon juice, which is formed when peeling and slicing lemons, carefully collect, we will extinguish the soda with it.

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The test is very simple. Pour the egg with water into the cooled melted margarine. Then there is soda, quench with lemon juice and begin to gradually add flour and knead the dough. Mix first with a spoon, then with your hands. IMPORTANT! Do not add all the flour at once. You may need a little more or less flour, focus on the "tightness" of the dough, approximately like an earlobe. Of the five hundred grams of flour, it took me about 480-490 for the dough, the rest it gets from the board during the rolling process. The dough should lag behind the hands, but should not be too tight. The main thing is to knead it well.

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In its structure, it is close to the exhaust test. And it rolls just as well. Dust the rolling board well with flour. Sheet thickness is about 3-4 mm. I usually roll it out on a regular board dusted with flour, then transfer it on a rolling pin to a baking sheet. You can also roll out on baking paper and transfer with it. Who is comfortable. You can bake without baking paper, without greasing the baking sheet. The bottom sheet should be slightly larger than the top. We spread the filling, close the top sheet and pinch the edges well. I usually fold the bottom sheet up along the edge and pass over the top with a fork for a better connection.

Lemon is not the sweetest fruit, but thanks to its fresh and invigorating aroma, it is very popular among home and professional confectioners. In support of this, countless various recipes baked goods called lemon pie. It can be from sand, yeast, puff and biscuit dough, open and closed, with different lemon fillings and creams.

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

Lemon Pie is made up of simple ingredients found in every kitchen.

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

• 2 eggs;
• 180 g of sugar;
• 200 ml of kefir;
• 160 g of 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 eggs well with sugar. washed in hot water grate the lemon on a coarse grater.
2. Combine eggs, kefir with semolina, grated lemon and a mixture of flour and baking powder. You should get a dough like homemade sour cream.
3. Sprinkle a greased form with flour or semolina, transfer the dough into it. Bake the cake for about half an hour until toothpick dry.

Cooking from sand dough

Shortcrust pastry lemon pie is prepared from the following set of products:

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

Bakery products:

1. Grind the yolks with a whisk or fork, having previously combined with sugar, until the mass is lighter in color and all sugar crystals are completely dissolved.
2. In this mass, shift slightly melted butter, cut into small cubes. Continue to grind 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. Put the butter mixture on top of the flour and chop everything into crumbs, adding 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. For the filling, put lemons in boiling water for 5-10 minutes. This will help eliminate bitterness. Then, cutting the fruits into small slices, select the bones and grind them into a meat grinder. Mix the resulting lemon gruel with sugar. The filling is ready.
5. In a detachable form lined with parchment with hermetically closing sides, shift half of the sand crumb, lemon filling on it, cover everything with the remaining crumb on top.
6. Bake the cake at 190-200 degrees for 35-55 minutes, focusing on the color of the crust. After cooling, transfer to a serving dish and serve with hot tea.

On kefir

This cake has a refreshing taste.

The composition of the fragrant lemon pie on kefir includes:

• 250 g sugar;
• 4 eggs;
• 250 ml of kefir;
• 100 ml of 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 on medium speed for 5 minutes. The result should be a lush and light mass.
2. Pour warm (but not hot!) kefir and vegetable oil into sweet egg foam, mix.
3. After that, sift the loose mixture of baking powder, vanilla and flour. Thoroughly mix everything with a spatula.
4. Remove the zest from a lemon washed in hot water with a fine grater or a special knife, and smash everything else with a blender into a homogeneous gruel. Add zest and lemon to batter. If the whole lemon is sent to the dough, then the bones must be removed from it, otherwise they will give the baking an unpleasant bitterness.
5. The last thing to put in the dough is washed and aged 10 minutes in boiling water raisins. Ready dough should be transferred to the prepared form and baked in a preheated (180 degrees) oven and bake for 40-50 minutes.
6. You can also cook this pie in a slow cooker. Then you should use the "Baking / Cupcake" 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 cook a delicious citrus puff pastry pie, if you 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 of sugar;
• 2 medium lemons;
• 1 orange;
• 1 egg;
• 30 ml milk.

Bakery products:

1. Leave the dough to defrost at room temperature and start preparing the filling. For her, you should first wash citrus fruits well in hot water.
2. Thinly remove the zest from the orange, and beat the slices without films and stones with a blender. Grind lemons in the same way, only whole.
3. Combine orange and lemon pulp together. Pour sugar and boil on fire for five minutes after the start of boiling. You can add more sugar if needed.
4. Roll out half of the dough into a patty and place on a baking sheet lined with baking paper. Put the filling on top of the dough, which is then covered with a second layer of dough. Scraps can be used to decorate a cake or simply cut out a lattice.
5. Lubricate the top of the pie with a mixture of raw eggs and milk, sprinkle with sugar. Bake twenty minutes at 180 degrees.

Delicate lemon meringue pie

If you want to please your loved ones delicious dessert, then the recipe for this baking will come in handy.

For this version of lemon baking, you need to take for the test:

• 125 g margarine or butter;
• 1 yolk;
• 45 ml of 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 of 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. Collect the crumbs in a lump of shortcrust pastry, adding the yolk and a little ice water to it. With the resulting dough, line a detachable form and bake the base of the tart in the oven until golden brown.
2. Combine together the yolks, 180 g of sugar, zest, flour and starch, pour in water and lemon juice. Boil the mixture with constant stirring until thick, put the butter, mix, remove from heat and cool.
3. For the meringue, turn the proteins and sugar with a mixer into a stable foam. Put on the baked lemon cream, on it - the meringue. Then cook the cake in the oven until caramelized on the meringue.

Lemongrass - open pie

To make an open lemon meringue pie for the sand base, lemon layer and meringue, you will need:

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

How to prepare the Lemon Filled Pie:

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

From yeast dough

The cake will turn out just amazing - fragrant and tasty.

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

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

Progress:

1. Pour 10 g of sugar into warm milk and knead the yeast. Mix everything until all ingredients are completely combined and leave for 10 minutes.
2. Grind in a large container a raw egg with 50 g of sugar, then pour melted butter at room temperature into it, yeast with milk, salt and sift the flour.
3. Carefully knead all the ingredients until a soft, slightly sticky dough is obtained, 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 cakes from pieces of dough. Line the bottom and sides of a detachable form with one, put the filling on top. From the second cake, make a lattice, squeezing holes in a checkerboard pattern with a glass.
6. Cover the pie with a lattice of dough, pinch the edges, cutting off the excess. From scraps, make a pigtail around the perimeter of the pie. Cooking time in the oven at 195 degrees will be 45 minutes.

For fragrant lemon curd baking, you should prepare:

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

How to bake a lemon pie on cottage cheese dough:

1. Grind creamy margarine with sugar until smooth. Next, the yolks of three should be mixed into this mass one at a time. chicken eggs. Squirrels should be put in the refrigerator for a while.
2. Stir in cottage cheese grated through a sieve. Now it's time for 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 membranes from each lemon slice, remove the seeds and cut the pulp into small cubes. In a small bowl, mix the crushed lemon pulp with soda and then send it to the dough.
4. Sift the flour into the dough next to the lemon and stir until smooth. Take the egg whites out of the fridge and beat until stiff peaks form. Then, in several steps, introduce this foam into the bulk.
5. Line a rectangular baking dish with parchment paper and transfer the dough into it, leveling it on top with a spatula. Bake until toothpick dry at 180 degrees. Depending on the operation of the oven, this will take 50-60 minutes.

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

Top 5 Lemon Pie Recipes:

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

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

How to make lemon pie

Sweet pastries can be given any look and shape. Lazy and jellied pies are especially popular with busy housewives. For a special occasion, cold American desserts, meringue pies, air creams and meringue.

Top 5 low calorie lemon pie recipes:

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

The dessert is decorated with grated chocolate, cream cheese and powdered sugar.

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

Lemon has a special place in cooking. Wherever they 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 pie with this citrus miracle?! Moreover, there are a great many options for making lemon pastries! Today we are making Lemon Pie and Lemon Pie.

This article contains 9 of the most popular lemon pie recipes. Everything is described in detail, step by step, 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 cake with lemon. It is also called yeast "lemongrass".

How good is he? Yes, because it requires very few ingredients, and therefore, it can be cooked at least when, the main thing is that fresh lemon is lying somewhere at home.

Ingredients:

• Dry yeast - 11 g.
• Milk (or kefir) - 250 ml.
• Butter (or margarine) - 210 g.
• Wheat flour - 650 g.
• Sugar - 350 g.
• Lemon - 2 pcs.

How to cook

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

Lemon shortbread pie

tastiest sand cake with lemon! He is also a “grated” lemon pie. Crispy and very flavorful. 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.

Cooking

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

open lemon pie

Slim and tender cake from shortcrust pastry and lemon curd (caramel, cream).

Ingredients:

• Butter - 500 g.
• Sugar - 130 g.
• Flour - 410 g.
• Eggs - 5 pcs.
• Powdered sugar - 250 g.
• Lemon juice - 170 ml.
• Lemon zest - 2 teaspoons;

How to bake a pie

1. Imagine that you already have lemon juice and zest.
2. We make dough for the crust. Mix 250 g of butter with 1 egg, sugar and zest. Pour flour into this mass and knead a dense dough.
3. Grease the form with oil, put the dough into it. Do not forget to blind the sides.
4. Let's move on to the lemon curd. They call her "Kurd". It's like caramel.
5. Mix lemon juice with melted butter (250 g) and beaten eggs with powdered sugar (4 pcs.).
6. Now simmer over low heat until the mass becomes thicker and more homogeneous.
7. Sand cake should be sent to an oven preheated to 200 degrees for 20 minutes.
8. Then it should be poured with lemon curd and left to cool (preferably in the refrigerator).
9. When everything thickens on top, it will be possible to cut and try.

Jellied lemon pie

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

Ingredients:

• Kefir - 200 ml.
• Manka - 160 g.
• Sugar - 200 g.
• Wheat flour - 160 g.
• Eggs - 3 pcs.
• Butter - 60 g.
• Soda - 1 teaspoon;
• Juice of one lemon;
• Zest of one lemon;

Step by step cooking

1. In a bowl, mix semolina, sugar and kefir. This mass should be infused - 30 minutes is enough. Semolina should swell and become softer.
2. In a separate bowl, beat eggs with butter. Pour them into semolina.
3. Squeeze in the lemon juice and zest.
4. It remains to stir soda in the dough. I added 0.5 teaspoon, but more is possible, since in the dough, in addition to kefir, there is also lemon juice.
5. Lubricate the form with any oil. Preheat the oven to 180 degrees.
6. Pour the dough into the mold and immediately send it to the oven for 30 minutes. When the dough is completely baked and becomes ruddy on the outside, you can pull it out and immediately try it.

Pie with lemon and cottage cheese

amazing pie based on shortcrust pastry stuffed with lemon and cottage cheese.

Ingredients:

For dough:

• Butter or margarine - 210 g.
• Sugar - 100 g.
• Wheat flour - 350 g.
• Sour cream - 3 tbsp. spoons;
• Baking powder - 1 teaspoon;

• Cottage cheese - 410 g.
• Sugar - 100 g.
• Egg - 1 pc.
• Lemon zest (fresh) - 3-5 teaspoons;

Cooking

1. We start with a test. Grind soft butter with sugar and sour cream. Combine flour with baking powder and mix with butter. Mix well until you get a thick dough.
2. From this test, you need to take a small piece (50 g) and put it in the freezer. He's going to crumble.
3. Roll out the remaining dough and place, pressing firmly, into a greased mold with high sides.
4. Knead the curd mass for the filling. Beat eggs into cottage cheese, add both types of sugar and lemon zest. Mix well until smooth.
5. Turn on the oven to warm up to 180 degrees.
6. Place the stuffing on sand base Grate the frozen piece of dough liberally on top.
7. Bake in the oven for about 1 hour.

Pie with lemon and apples

Quick sponge cake with cinnamon, apple slices and lemon. Delicious and easy!

Ingredients:

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

Cooking

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

Lemon meringue pie

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

Ingredients:

For dough:

• Flour - 210 g.
• Butter - 120 g.
• Sugar - 1 tbsp. a spoon;
• Milk - 2 tbsp. spoons;
• Salt - a small pinch;

• Egg yolks - 4 pcs.
• Sugar - 290 g.
• Starch - 100 g.
• Water - 320 ml.
• Lemon juice - 120 ml.
• Lemon zest - 2 tbsp. spoons;
• Butter - 80 g.

Meringue (meringue):

• Egg whites - 4 pcs.
• Vanilla sugar - 1 tbsp. a spoon;
• Regular sugar - 150 g.

Cooking

Mix flour with sugar, salt and pieces of chilled butter. Knead until a crumbly mass is obtained. Add milk and knead a tight dough. Then it should be rolled up in a lump and put in the refrigerator for 20 minutes. While it is cooling, let's make 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. While whisking the yolks well. Add them to the lemon syrup, stir well and cook over low heat for another 10 minutes. The mass should become thick, creamy.

Back to the test

Preheat the oven to 180 degrees.

Take the dough out of the refrigerator, roll it out thinly and put it in a greased form. From above it is necessary to press a large sheet of foil. Pour beans or something similar on the foil so that the cake does not swell during baking.

Close in the oven for 10 minutes until done.

Meringue for Lemon Pie

Beat until dense foam egg whites with sugar. All is ready!

Shaping and baking

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

Lemon layer cake

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

We only need 3 ingredients!

Ingredients:

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

Cooking

1. Defrost the dough, roll out and divide into 2 layers according to the size of the form in which you will bake.
2. Ready for lemon filling. Remove the pits from the lemons and grind to a pulp in a blender or meat grinder.
3. Add sugar to them, pour it into a saucepan and cook over low heat for 15-20 minutes until the mass becomes thicker. The result should be lemon curd, jam, jam - call it what you want, but the meaning is clear.
4. Grease the baking sheet with oil. We lay the first layer of dough, press it tightly and form the sides so that the filling does not run away.
5. Cut the remaining dough into strips, which should be laid on top of the filling in the form of a lattice. Pinch the edges to keep the cake in place. In the photo, by the way, they just covered it with a whole sheet of dough. It is possible and so, the main thing is not to forget to make a few cuts on top so that nothing swells.
6. We put in a hot (200 degrees) oven for 25 minutes until crispy.

Lemon pie in a slow cooker

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

Essentially, this 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 powder - 1 teaspoon
• Lemon - 1 pc.

Cooking

Grind the lemons with the skins in a blender. Don't forget to remove the pits from the lemons! Then mix them with sugar, melted butter, eggs, flour and baking powder.

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

• What can and should be added to a 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 powdered 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 a lemon filling. Try!
• See video how to make lemon pie