Pie with lemon filling is a tasty and healthy treat for tea that you can’t buy in pastry stores. Once you know the recipe, you can bake it as often as you want to feel the aroma of lemon in delicious baked goods.

For the filling of such baked goods, only fresh lemon is used. It is grated or crushed in a blender and mixed with sugar. In the pie, this filling turns into lemon jelly, and the entire dough is saturated with the rich aroma of lemon. A very appetizing pie for tea, especially on cold autumn or winter evenings.

Products per prescription

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

Recipe

1. The dough recipe is very simple. To prepare it, combine an egg, one glass of sugar, a pinch of salt and softened butter. Sift the flour and mix it with vanillin and baking powder. Add flour to butter and sugar and knead shortbread dough.
2. The finished dough is divided into 2 parts, one of which is smaller than the other, wrapped in cling film and put in the refrigerator for half an hour. The smaller part is placed in freezer.
3. At this time, prepare the filling. Lemons should have thin skin. They are washed, doused with boiling water and ground in a meat grinder along with the peel. Mix lemons with sugar (you can optionally take not a glass of sugar, but one and a half glasses).
4. The dough is taken out of the refrigerator. Most of it is rolled out to the size of the mold (split, 24 cm in diameter). Top with a filling of lemons and sugar. The dough, which has been in the freezer, is grated on a coarse grater over the filling.
5. Place the pie in a preheated oven for half an hour. Bake at 220 degrees. The finished ruddy pie is taken out of the refrigerator and cut after it has cooled.

Puff pastry pie

Products per prescription

• sugar for dough 74 g;
• cottage cheese 205 g;
• milk 245 ml;
• flour 610 g;
• lemon 2 pcs.;
• sugar for filling 205 g;
• vanilla sugar 1 packet;
• yeast 8 g;
• salt 5 g;
• egg 2 pcs.;
• butter 205 g.

For lubrication:

• egg 1 pc.;
• milk 40 mg.

Recipe

1. To make lemon puff pastry yeast dough Take the butter out of the refrigerator in advance to warm it to room temperature.
2. Dry yeast is poured into 100 ml of warm water. After about ten minutes, when the yeast “wake up” and foam appears on the surface, you can start kneading the dough.
3. Grind the fatty cottage cheese through a sieve or using a blender so that there are no lumps in it. Pour sugar and salt into the cottage cheese, pour in warm milk (about 38 degrees).
4. The yolks of eggs are separated from the whites. The whites are placed in the refrigerator for preparing other dishes, and the yolks are added to the dough. After adding activated yeast to the remaining ingredients, begin adding sifted flour. About half a glass of flour is left for rolling out the dough.
5. Start forming layers in the dough. Divide the oil into 5 parts. The yeast dough is rolled out into a layer about 1 cm thick. One part of the butter (40 g) is greased with a silicone brush. Fold the dough into several layers and roll it out, again grease it with some butter and roll it up. Repeat this until the oil runs out. Afterwards the dough is set aside to rest.
6. You can start preparing the lemon filling. For her, it is advisable to take thin-skinned lemons so that there is no bitterness in the finished pie. Lemons along with the peel are placed in the filling. They can be chopped in any convenient way: grated, twisted in a meat grinder or in a blender. Before preparing the filling, lemons need to be washed and doused with boiling water, cut into slices and the seeds removed.
7. Crushed lemons are mixed with sugar and vanillin. Start forming the pie. The dough is divided into two parts, one of which should be twice as large as the other. Most of the dough is rolled out to fit the mold. The oven is turned on at 200 degrees. The dough layer is placed in a greased form, raising the sides so that the filling does not leak out. Spread lemon puree with sugar on it. Cover the top with the second rolled out layer of dough.
8. Brush the top of the pie with an egg beaten with two tablespoons of milk (you can only use the yolk). Carefully pinch the edges. Cuts are made in the top layer of the pie with a knife to allow steam to escape. Place the pie in a hot oven for 35 or 40 minutes.
9. After removing the pie from the oven, let it cool so that the filling does not leak out when cutting. Served with tea.

You can make a layered lemon pie from yeast dough. The dough for such a pie should be divided not into two, but into three parts. The filling is also divided into two parts. Place half of the filling on the first rolled out layer of dough, cover with the second rolled out layer of dough, lay out the remaining filling on top and cover the pie with a third layer on top. Pinch the edges tightly, grease, prick, and bake in the oven until done.

Enjoy your meal!

Many housewives neglect lemon baking, believing that excess acid can ruin the taste of the dessert. And completely in vain. With the right combination of ingredients, you get amazing lemon baked goods. Recipes for making tarts, rolls, cupcakes and other products are offered in our article. Try to change your idea of

Baking with lemon: recipes for delicious pie and cottage cheese

For anyone who enjoys a citrusy flavor in their baked goods, we recommend making two delicious pies using lemons. These are very quick and easy recipes. Baking requires only a small amount of lemons (1-2 pieces), so the pies will definitely not be sour; rather, they will turn out fragrant and tender.

The first pie - "Lemongrass" - is very easy to prepare, ideal for everyday tea drinking. Step by step recipe:

1. Using a mixer at high speed, beat the butter (200 g) with salt. Gradually add flour (400 g), sour cream (100 ml) and baking powder (1 tsp). The dough is kneaded. The fourth part of it is sent in film to the freezer, and the remaining part is sent to the refrigerator for half an hour.
2. Lemons (2 pcs.) are grated (or chopped in a meat grinder), the seeds are removed. Sugar (1 tbsp) and starch (2 tbsp) are added to the lemon mass.
3. Most of the dough from the refrigerator is distributed over the bottom and sides of the pan. The lemon filling is poured on top, which is covered with grated dough (¼ part from the freezer).
4. The pie is baked at 180 degrees for 45 minutes. It must cool well before slicing.

Lemon curd from Yulia Vysotskaya is prepared in the following sequence:

1. The oven is heated to 180 degrees.
2. Grate the lemon zest on a fine grater, and then squeeze the juice into a separate bowl.
3. Soft butter (170 g) is whipped with sugar (150 g), lemon zest and juice at highest speed. Eggs (6 pieces) are gradually introduced.
4. When the mass becomes fluffy enough, the speed is reduced to a minimum, low-fat cottage cheese (750 g) and semolina (75 g) are introduced.
5. The mass is laid out in a greased form, which is sent to the oven for 1 hour.
6. Hot cottage cheese is sprinkled with powdered sugar.

with meringue

This recipe is ideal for special occasions. A thin layer of dough, delicious lemon curd and delicate meringue - this is how interesting baking with lemon can be. The recipe with photos and step-by-step description is presented below.

Preparing lemon tart consists of the following sequence of actions:

1. From 3 cups of flour, butter (120 g), sour cream (70 ml), powdered sugar (4 tbsp) and eggs, you need to knead a soft dough. Distribute it over the bottom and sides of the mold in a thin layer. Prick the dough with a fork and place the mold in the freezer for 15 minutes. Then put a layer of foil on the bottom of the mold, spread beans or peas on top, and put the dough in the oven for 8 minutes at 220 degrees. After a while, remove the beans and return the crust to the oven for 10 minutes.
2. In a thick-bottomed saucepan, combine water (200 ml), lemon juice (50 ml), zest, butter (25 g) and sugar (140 g). Heat until sugar dissolves, add water with starch (3 tbsp per 50 ml of water). Separately, beat 3 yolks, gradually add syrup and starch into them, then return the saucepan to the stove until the mass thickens. Remove from stove, cool.
3. Beat egg whites (3 pcs.) into foam with sugar (75 g).
4. Assemble the tart. First, place the curd on the crust and spread the whipped egg whites on top. Bake the tart for half an hour at 160 degrees.

Fragrant baking with lemon: recipes from ready-made dough

If you need to bake something for tea very quickly, ready-made puff pastry always comes to the rescue. It always makes great baked goods with lemon. Recipes for delicious puff pastries and quick pie with citrus filling are presented in our article.

1. Lemon curd puff pastries are made from 500 g of store-bought puff pastry. Lemon curd is used as a filling, the recipe for which is presented above. The dough is defrosted, rolled out a little and cut into 8 squares. Their edges are slightly pinched to form quadrangular boats, and a tablespoon of filling is placed in the center. The puff pastries are cooked in the oven for 20 minutes at 200 degrees.
2. The puff pastry is very juicy thanks to the citrus filling. To prepare it, lemons (2 pieces) along with the peel are crushed in a blender (or in a meat grinder), orange pulp and zest, crushed in the same way, are added. Place the citrus mass in a saucepan on the fire, add two glasses of sugar and starch (3 tablespoons). Cook for several minutes until the mixture begins to thicken. Half of the dough is rolled out on baking paper, the filling is distributed on top, covered with a second layer, and the edges are pinched. The cake is baked for half an hour at 190 degrees. Slice after cooling.

Delicate lemon roll

A delicate and light sponge roll is very simple to prepare, but it turns out incredibly tasty. The recipe consists of the following sequence of steps:

1. Make the dough for the sponge cake. Beat eggs into foam (2 pcs.), add a can of condensed milk, vanilla, slaked soda (½ tsp) and flour (150 g). The resulting dough is poured onto a baking sheet lined with parchment and placed in the oven for 15 minutes. Baked at 180 degrees.
2. The hot contents of the baking sheet are turned over onto a towel and the parchment is removed from it. The roll itself is immediately rolled up and covered with a towel. It should be left in this form until it cools completely.
3. Lemons (2 pcs.) are crushed whole in a blender, the seeds are removed, after which sugar (220 g) is added.
4. Heavy cream (250 ml) is whipped into a fluffy mass.
5. The cooled roll unfolds. The lemon filling is placed and distributed on top of it, followed by whipped cream. After this, the roll must be carefully wrapped and placed in the refrigerator for 3 hours.

Lemon cake for tea

Moist, piquantly sour, aromatic cake is ready in just 40 minutes and is perfect for evening tea.

Baking dough is prepared by gradually adding to whipped butter and sugar (170 g each), eggs (3 pcs.), flour (175 g), baking powder (1 tbsp), juice of 1 lemon and zest of 2 lemons. The resulting dough is distributed into a greased form and sent to the oven for 40 minutes, baked at 180 degrees.

Make small holes in the finished cake using a toothpick. It is in them that the hot mixture is poured to soak the baked goods. It is prepared from lemon juice (50 ml) and powdered sugar (150 g).

Baking recipes with lemon from the site "Povarenok"

We offer recipes for two delicious pies from a popular culinary site. This will be a very easy cake to make. with lemon. "Povarenok" offers the following recipes:

• Upside-down pie with lemon and caramel is prepared using a dough of margarine (100 g), sugar (120 g), a glass of flour, eggs (2 pcs.) and baking powder (1 tsp). But before putting it into a mold (one-piece), caramel made from 120 g of sugar and butter (50 g) is poured into it. Lemon slices are placed on top of the caramel, and then the dough is poured. The cake is baked at 180 degrees for half an hour. Before serving, you need to turn it over with caramel. erh.

• Chocolate lemon pie. To prepare the chocolate dough, beat the egg with sugar (110 g) and zest. Melt chocolate (100 g) with milk (50 ml) and butter (50 g) in a water bath. Then the chocolate mass along with flour (1 tbsp.), milk (100 ml) and baking powder is added to the egg mixture. The result is a thin chocolate dough. At the same time, the next layer of the pie is prepared from cottage cheese (250 g), sour cream (3 tbsp), starch (1 tbsp) and (100 g). First, half of the chocolate dough is poured into a one-piece mold, then the curd mass, and the second part of the dough is distributed on top. The cake is baked for 50 minutes at 180 degrees.

Baking with lemon, the recipes for which are suggested above, is easy to prepare. But this makes it no less tasty and suitable even for special occasions.

Recipe for lemon pie in a slow cooker

Lemon pie can be prepared not only in the oven. The slow cooker also makes very tasty baked goods with lemon. Recipes in a multicooker are very simple and involve cooking pies in the “Baking” mode.

For lemon pie, the dough is prepared by beating with a mixer butter (150 g) and sugar (120 g), eggs (4 pcs.), a glass of flour, baking powder (1 tsp), lemon zest and the juice of half a lemon. The finished dough is poured into a greased bowl, the multicooker lid is closed and the pie is cooked for 50 minutes. The baked goods are sprinkled with powdered sugar or covered with fondant sugar.

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

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

The simplest recipe

Let's start preparing the lemon sponge cake:

Lemon pie with kefir

Ingredients for cooking:

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

Cooking time – 1 hour.

Calorie content – ​​300 kcal.

The baking recipe is very simple:

1. Break chicken eggs into a container, add granulated sugar, add vanilla powder and a pinch of salt;
2. Using a whisk, thoroughly stir all ingredients until a homogeneous consistency is formed;
3. Rinse the lemon thoroughly with hot water and wipe with a towel. Cut it into slices and remove all the seeds;
4. Place the lemon slices in a food processor and grind well;
5. Pour sunflower oil into the egg mixture and add kefir. Stir thoroughly with a whisk until the structure is homogeneous;
6. Next, add the crushed lemon, stir until all the pieces are completely distributed;
7. The flour is thoroughly mixed with baking powder. Sift into the liquid mixture with lemon and stir well;
8. The result should be a dough with a consistency reminiscent of sour cream;
9. Coat the baking dish thoroughly with oil on all sides;
10. Pour the liquid base into the mold and distribute it evenly;
11. Preheat the oven to 180 degrees and place the mold in it;
12. Bake the pie for about 40 minutes;
13. After the required time has passed, check the readiness using a wooden skewer or toothpick; if no dough remains on it, then the baking is ready;
14. We take out the finished cake, carefully remove it from the mold and cover it with glaze.

Shortbread lemon pie

What products will be needed to prepare the dough:

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

Ingredients for filling:

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

Calorie content – ​​375 kcal.

Simple recipe step by step:

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

Lemon raisin tart in a slow cooker

What ingredients will be needed:

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

Cooking time is one and a half hours.

Calorie content – ​​320 kcal.

Cooking process:

1. It is recommended to freeze the butter a little to make it easier to grate. Rub a piece of butter on a grater with a large grate;
2. Add 200 grams of flour, 70 grams of sugar and one yolk to the grated butter;
3. Mix all the ingredients with your hands, you should get crumbs with a crumbly structure;
4. Roll the crumbs into a small ball and put them in the refrigerator for several hours;
5. Next we make the filling. You need to wipe the zest from one lemon, only the yellow part, do not touch the white peel;
6. Next, cut the lemons into two parts and squeeze out the juice;
7. Break 3 eggs into a separate container, add 50 grams of flour, 50 grams of sugar, grated lemon zest and curd cheese;
8. Mix all components using a mixer;
9. If desired, you can add a little more granulated sugar to the filling;
10. First fill the raisins with hot water for 10 minutes;
11. Next, remove the base from the refrigerator and stir in the raisins;
12. Place parchment paper in the slow cooker;
13. We form a basket from the dough, place it in a slow cooker and make sides on the sides;
14. Pour in the filling, it should not go over the sides;
15. Cover the lid, select the “Baking” mode, leave to cook for an hour;
16. After this, leave to cool slightly and carefully remove the tart from the multicooker.

• Lemons can be cut into cubes or grated. If you have a blender or food processor, you can grind citrus fruits using these devices;
• use more sugar, because due to the presence of citrus fruits, the pie may not be sweet;
• To add additional flavor, you can add a little vanilla sugar to the filling.

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

Agree, friends, that the huge variety of culinary products sometimes amazes the imagination and greatly stimulates the appetite. At the same time, homemade baked goods are doubly valued for their original taste and the absence of harmful additives. Today I bring to your attention just such a delicious dessert. Let's look at how to make lemongrass pie - a classic recipe, a version of lemon pie made from shortcrust pastry, kefir, sour cream, yeast and lean. Recipes for dough and lemon filling are very different, so you will have plenty to choose from...

Many of the presented delicacies are prepared very simply and quickly, but they turn out very tasty and healthy. You know from the previous article that it is recommended to include lemon in your diet more often, since it is on the list of the most effective. Eating it just like that, sprinkled with sugar or adding it to tea is familiar and boring. Why not make a delicious lemon pie for a change?

Schisandra pie - classic recipe with sour cream

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

Ingredients:

• Butter – 200 g
• Sour cream – 200 g
• Flour – 400-500 g
• Lemon – 1 pc.
• Sugar – 1.5 tbsp.
• Soda – 1 teaspoon
• Vinegar – 2 teaspoons

How to cook:

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

Lemon shortcrust pastry pie

This is another delicious lemon pie recipe. Shortbread dough is always exquisitely combined with the sourness of citrus, so I am sure that you will appreciate this crumbly dessert. Sometimes three-layer lemongrass is prepared from shortcrust pastry. The third layer is made of protein.

Ingredients:

• Flour – 400 g
• Butter – 200 g
• Sugar – 2 cups
• Eggs – 2 pcs.
• Lemon – 1 pc.
• Soda – ¼ teaspoon
• Salt - on the tip of a knife

How to cook:

1. The butter is pre-conditioned at room temperature. Then it is ground in a blender along with sugar (1 cup) until white.
2. Add salt, one egg and the white from the second egg to the sugar-cream mixture. Everything is mixed into a homogeneous mass. First, the shortbread dough is kneaded at low speed for about two minutes, and then for another 5-7 minutes at high speed.
3. At the last stage, flour and soda are added to the mixture in portions. Turn on the blender again until the dough reaches a homogeneous consistency.
4. The washed and dried lemon is grated on a coarse grater or passed through a meat grinder. The peel of the fruit is not removed beforehand, but the seeds must be removed. Add a glass of sugar to the lemon filling. This must be done at the very last moment so that the citrus does not have time to produce an excess amount of juice.
5. Roll out shortbread dough into two layers approximately the thickness of a finger. Place lemon mixed with sugar on the first one and very carefully cover with the second layer. The top of the pie is brushed with mashed yolk left over from the dough.
6. Place the semi-finished product in the oven, already heated to 160 degrees, and bake until done. Schisandra pie made from shortcrust pastry is most conveniently prepared in a springform pan.

Lemon manna with kefir

To make this lemon cake with kefir and without eggs, you don’t need flour. From the name it is clear that semolina replaces the flour base. This, of course, is not a classic kefir sponge cake, but the result of this alternative is a delicious and tender lemon pie.

Ingredients:

• Semolina – 2 cups
• Kefir – 1.5 cups
• Sugar – 1 glass
• Butter – 75 g
• Lemon – 1 pc.
• Soda – 1 teaspoon
• Water – 100 ml

How to make lemon manna:

1. The specified amount of semolina is poured with kefir and allowed to swell for at least half an hour.
2. Then add half a glass of sugar and melted butter to the thickened semolina. Stir the mass.
3. This lemongrass is prepared with lemon zest. It is grated and added to semolina along with soda.
4. The prepared dough is poured into a mold and baked at 180 degrees. This simple kefir pie with lemon zest can also be prepared in a slow cooker, since the “Baking” function is available in almost every model.
5. When lemongrass with kefir is baked, it is watered with lemon impregnation. Heat the water and dissolve the second half of the sugar in it (a certain amount can be replaced with honey if desired). Cool the syrup and pour in the juice of the lemon from which the zest has been removed.

Schisandra pie - yeast recipe

You can try making this pastry both as an open lemon pie and as a closed one. IN this recipe The number of products for the second option is given. If you decide to make an open one, just use half the dough. The other half can be used, for example, for buns or rolls.

Ingredients:

• Milk – 400 ml
• Flour – 500 g
• Butter – 200 g
• Egg – 1 pc.
• Dry yeast - 1 heaping glass
• Sugar – 1 tbsp
• Lemon – 2 pcs.

How to make lemongrass pie with yeast:

1. First prepare the yeast dough. To do this, dissolve a tablespoon of sugar in warm milk (100 ml) (this is exactly the heap indicated in the ingredients), add yeast there.
2. The remaining amount of milk is slightly heated, butter and salt are dissolved in it. Add a chicken egg.
3. When the yeast rises in a cap, pour it into the milk-egg mixture and gradually add flour. You can prepare yeast dough for a pie with lemon filling according to.
4. Lemons are rubbed in a meat grinder. Add a glass of sugar to the citrus puree. Mix the future tasty filling.
5. The dough is divided into two equal-sized parts. Distribute grated lemon mince on the bottom juicy of the pie and cover with the second rolled out juicy. Yeast pie with lemon filling should be left for another 15-20 minutes so that it rises further. In this case, the culinary delight will be higher and more delicate.
6. Bake the pie at a temperature of 160-180 degrees.

Tatar lemon pie from Alexander Seleznev

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

Ingredients:

• Lemon – 3 pcs.
• Sugar – 5-6 tbsp. spoons
• Dried apricots – 200 g
• Prunes – 200 g
• Flour – 3-4 pinches
• Egg - 1 piece

How to cook:

Grated lemon pie (lenten recipe)

Those who observe Lent or adhere to a strict vegetarian diet can prepare a Lenten version of a delicious dessert at home. It is prepared without eggs, without butter and without sour cream. You can make lean lemongrass quickly. When finished, it will look great due to the fact that the cake is grated.

Ingredients:

• Flour – 450 g
• Sugar – 150 g
• Vegetable oil – 90 ml
• Lemon – 1 pc.
• Soda – 1 teaspoon

Preparation:

1. Lemon, freed from seeds, is crushed in any way: in a meat grinder, grater or in a blender. Add vegetable oil and sugar to the puree.
2. The next ingredient is baking soda. It will be quenched by the sour juice, so the mixture will quickly turn white when mixed.
3. Next, add wheat flour to the mixture, gradually kneading it until smooth.
4. The dough is divided into two approximately equal parts. The first is rolled out into a layer on parchment paper. The second is grated on a coarse grater. The resulting crumbs are poured on top of the rolled juice.
5. Bake Lenten pie with lemon at 180 degrees until golden brown. This will take about 20 minutes.
6. The finished baked goods can be additionally decorated with powdered sugar. In life, just as in the photo, grated pie with lemon looks impressive.

Delicate lemon cake according to Ayurvedic recipes

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

This will come in handy in the kitchen:

Comfortable and practical baking mats

This recipe is radically different from all previous ones. It can be described as “fast and tasty”. This lemon pie is the same as manna, and the Lenten cake is prepared without filling. In this case, only lemon juice and zest are used in the dough. Another non-standard component is corn flour. The top of the pie is decorated with lemon slices boiled in sugar caramel. Watch the video “Lemon Pie from Yulia Vysotskaya”:

1. Many lemongrass recipes use citrus entirely. Therefore, it is better to choose fruits with thin skins. They have a thinner white layer under the skin, and it is this that gives the bitterness.
2. If desired, butter can be replaced with margarine or spread. But at the same time, remember that these are not the “healthiest” products.
3. It is recommended to add sugar to the lemon filling at the very last moment of cooking. In this case, you will get less juice and the baked goods will retain their shape.
4. To prepare lemon pie, it is better to use a springform pan and be sure to grease it with oil before placing the dough. You can also use parchment paper.
5. Those who like to experiment can replace lemon with another citrus. For example, try making open or closed orange or key lime pie.
6. According to the recipe, sugar can be safely replaced with honey (in whole or in part). This gives the sweet and sour dish another unusual flavor.

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

Bon appetit!

To make lemon pie, you need to have the desire and the necessary ingredients. The baking recipes that we will now look at are distinguished by a breathtaking aroma and light sourness.

Citrus fruits can lift your mood in a matter of minutes, so take advantage of this opportunity and bake lemon zest pie as often as possible.

Lemon kefir pie will be a timely treat in the summer heat. Moderately sweet, emitting a lemon aroma and leaving a pleasant aftertaste in the mouth, lemongrass pie can eliminate thirst.

By eating the dish cold, you can satisfy your hunger and recharge yourself with a portion of energy. Well, oh good mood we already talked.

If it’s still far from hot days outside, don’t be discouraged and don’t put off drinking tea with your favorite delicacy until later. Prepare lemon zest pie right now, no matter what the weather is like outside.

Here are recipes for baking with lemon zest and juice in the most detailed description.

Short story

To knead the yeast dough you will need: 0.480 kg of flour; oil packaging; 3 teaspoons dry yeast; 100 ml water. Filling: a glass of sugar and one and a half lemons.

It is not known for certain where they first started using lemon for food. Some sources claim that the Himalayas are considered the birthplace of lemon, others insist on the tropical islands of the Pacific Ocean.

One way or another, having made a long journey, lemon came into our kitchen, and we have the opportunity to prepare various dishes, drinks from it, add it to sauces and use it as a seasoning.

Lemon has healing properties. Thanks to the content large quantity acids and oils, it is able to speed up metabolism and fight colds.

In the Middle Ages, lemon juice was used to disinfect snake bites and protect against the plague. Nowadays, you can use citrus to make a lemongrass pie, the smell of which is simply impossible to resist.

Similar to other baked goods, the pie is baked using yeast, sponge or shortbread dough. The main component of the delicacy is lemon, from which the zest is removed and the juice is squeezed out.

A simple recipe for yeast pie with lemon

The delicate and soft structure of the baked goods is achieved with the help of lemon juice and melted butter.

Recipe:

1. Heat the water and stir the yeast in it.
2. Soften the butter by placing it in a warm (not hot!) oven for a few minutes.
3. Mix the yeast and butter in one bowl and add the sifted flour in parts.
4. Divide the dough into 3 equal parts and place in the refrigerator for 20-25 minutes.
5. Meanwhile, make the filling. To do this, grind the lemons through a meat grinder and grind the resulting mass with granulated sugar. Instead of a meat grinder, you can use a blender, but then first cut the lemons into pieces.
6. Rub a round pan with a piece of butter and sprinkle with flour.
7. Roll out one part of the dough into a flat cake and place it on a baking sheet.
8. Make a second layer of filling, you need to take half of it.
9. Next comes the yeast dough and filling again. Reserve a tablespoon of lemon, grated with sugar, to garnish the finished cake.
10. Cover the top of the lemon pie with dough and bake at 180 degrees in the oven.

As soon as the baked goods are golden brown and an alluring aroma spreads throughout the kitchen, check the readiness with a toothpick and turn off the oven. There is no need to immediately remove the delicious lemon pie from the mold; it must cool completely in it.

While hot, brush the treat with the lemon-sugar mixture so that it has time to absorb and leave a shiny mark on the surface. Recipes for baking with lemon can be found on other pages of the site.

Recipe for lemon pie with kefir

A quick lemon pie with filling weighing almost one kilogram is easy to prepare at home. There is no need to be nervous if you have unexpected guests and there is no food for them.

A simple recipe for baking with sour cream (can be replaced with kefir), which will be discussed now, will help you out.

You just need to have the necessary products in the kitchen. This:

0.250 l kefir; 0.5 kg of premium flour; 0.3 kg sugar; 0.2 kg margarine; 2 lemons and a packet of baking powder for dough.

Recipe in detail:

1. Place the margarine in the freezer for 15 minutes.
2. Using a coarse grater, chop the product and mix it with flour, rubbing between your palms.
3. Pour kefir into the dough and add required quantity baking powder.
4. The resulting sour cream dough should be elastic and have a fairly stiff consistency. Roll out three identical balls from it and place in a cool place for 25 minutes.
5. Meanwhile, grind the lemons, scalded with boiling water, through a meat grinder.
6. Mix the aromatic homogeneous mass with granulated sugar and set aside for 10 minutes.
7. Preheat the oven to 190 degrees and start shaping the baked goods.
8. Moisten the circle shape with water. Since the dough contains a high percentage of fat, the lemon pie will not stick to the walls during baking.
9. Roll out the first part of the dough and place it in the mold. There should be three such layers, and spread the filling between them.
10. Prick the top of the lemon pie with a fork, piercing the dough in several places.
11. The lemon pie will take about 40 minutes in the oven; the baking time depends on the technical characteristics of your oven.

Shortcrust pastry recipes are good because they don’t require big list ingredients. They will always help out the hostess who was not expecting guests, and they have excellent taste.

A simple recipe for kefir pie with lemon

Lemon sponge cake with zest and freshly squeezed juice is suitable for evening tea.

Take: 0.180 kg of sugar; 0.220 kg flour; three eggs; 100 ml each of kefir and refined sunflower oil; a pinch of salt and a bag of baking powder; one large lemon.

Recipe:

1. Whisk the sugar with the eggs and a pinch of salt. You can add a little vanilla, but it's not necessary.
2. Rinse the lemon with hot water to remove the bitterness. Cut the citrus into several pieces and remove the seeds.
3. Grind the lemon pieces in a blender along with the skin and add to the dough.
4. Next add baking powder and flour.
5. Grease a 21 cm diameter mold with butter and place all the dough into it.
6. Preheat the oven to 190 degrees in advance and only then bake the lemon pie.
7. After 37-40 minutes, the most delicious lemon sponge cake with filling will brown and look like in the photo.

After placing the delicious lemon pie on a plate, cover it with egg white glaze or sprinkle with powdered sugar. It's time for tea, call everyone to the table. Recipes for other baked goods made from kefir dough can be found on the website.

Recipes for lemon pie made from curd dough with apple filling

Ingredients required for kneading the dough:

0.1 kg of fermented milk cheese; 30 ml sunflower oil; a glass of white flour, sifted through a sieve; baking powder; a little salt.
Filling: apple; lemon and 120 g sugar.

Cooking steps:

1. Grind cottage cheese with eggs.
2. Add oil.
3. Add flour sifted with baking powder, add salt and knead into a smooth dough.
4. Wrap it in film and put it in the refrigerator to brew.
5. In the meantime, prepare the filling by grinding a scalded seedless lemon and a peeled apple through a meat grinder. Add sugar and let the grains dissolve for 10 minutes.
6. Divide the dough into two parts, one of which is 2/3, the other 1/3.
7. Roll out most of it and place it in the mold.
8. Spread the apple-lemon filling on top and cover the top with a lattice of pastry. It can be made from thin strips or a solid circle, cut with short parallel lines.
9. Bake the lemon pie at a temperature of 185-190 degrees, and in 40 minutes it will be ready.

If the filling is too runny, do not add it until you have baked the first crust for at least 10-12 minutes.

Before serving the lemon pie, cool it in the pan until warm, then place it on a plate and cut into portions. As an addition, I recommend placing a scoop of vanilla ice cream on each serving plate.

Bon appetit! Explore other recipes for pies with fillings that I post on the site.

My video recipe