Citric acid pie. How to Make Lemon Pie - Lemon Pie

Ingredients

For the test:

• 125 g butter;
• 250 g flour + for sprinkling;
• 90 g caster sugar;
• a pinch of salt;
• 1 orange;
• 1 egg.

For filling:

• 6 lemons;
• 250 g caster sugar;
• 100 g vanilla caster sugar;
• 9 eggs;
• 300 ml heavy cream.

Preparation

Cut the cold butter into small pieces and mix with flour until crumbled. You can do it manually or in a blender. Add sugar, salt and finely grated orange zest. Beat in an egg and knead the dough.

Form a ball out of it, flatten it, wrap it in plastic wrap and refrigerate for 1.5 hours.

Sprinkle flour on the table and roll out the dough into a layer about 0.5 cm thick. Put the dough in a mold with a diameter of 24 cm, flatten and cut off the excess. Line the dough with foil or parchment and top with dry beans. The load is needed so that the cake does not swell.

Put the mold in the refrigerator for 20 minutes. Then transfer to an oven preheated to 180 ° C for 15 minutes. Remove the weight and bake for another 5 minutes.

Finely grate the zest of the lemons and squeeze out the juice. Add sugar, powder and eggs and whisk thoroughly. While whisking, add the cream to the mixture. Then strain the mixture through a sieve and pour it over the dough to the very edges.

Bake the pie at 160 ° C for 25-30 minutes and cool completely.

Ingredients

For the cake:

• 120 g;
• 120 g sugar;
• 2 eggs;
• 120 g flour;
• 1 lemon;
• 1½ teaspoon baking powder.

For glaze:

• 4 tablespoons lemon juice
• 150 g icing sugar.

Preparation

Combine softened butter and sugar. Add eggs to the mixture. Then add flour and mix thoroughly. Add finely grated lemon zest, juice of half or a whole lemon, baking powder and mix well again.

Line a 22-23 cm dish with parchment and place the dough there. Place in an oven preheated to 190 ° C for about 20 minutes. The cake should be baked and golden brown. To check doneness, poke through the center of the cake with a toothpick. She should come out clean.

Combine the lemon juice and icing sugar and pour over the cooled cake.

Ingredients

For the test:

• 250 g flour + for sprinkling;
• 115 g butter;
• 1 egg;
• a pinch of salt;
• 1 teaspoon sugar
• 2-3 tablespoons or water.

For filling:

• 3 lemons;
• 150 g sugar;
• 3 eggs;
• 50 g butter.

For the meringue:

• 4 egg whites;
• ½ lemon;
• a pinch of salt;
• 200 g of sugar.

Preparation

Combine flour, cooled melted butter, egg, salt and sugar. Pour in milk or water and knead the dough. Sprinkle flour on the table and roll out the dough on it in a thin layer. Place it in a mold with a diameter of 23-25 ​​cm and smooth it over the bottom and sides. Cover with foil, sprinkle with dry beans and place in an oven preheated to 180 ° C for about 20 minutes.

In a saucepan, combine finely grated zest of two lemons, juice of three lemons, sugar, starch and eggs. Stir constantly with a whisk, thicken slightly over moderate heat and add oil. When the mixture is thicker, remove the pan from the heat.

Place the filling on a crust and flatten. Cover with cling film and refrigerate while you cook the meringue. To do this, beat the whites, lemon juice and salt with a mixer until creamy, gradually adding sugar. Place the mixture over the lemon filling and bake the pie for another 30 minutes at 140 ° C.

Ingredients

For the test:

• 125 g chopped;
• 6 tablespoons of butter;
• 130 g sugar;
• some vegetable oil.

For filling:

• 800 g of condensed milk (2 standard cans);
• 3 egg yolks;
• 160 ml lemon juice;
• a pinch of salt.

For buttercream and decoration:

• 250 g whipping cream;
• 40 g icing sugar;
• 1 teaspoon vanilla extract
• 3 slices of lemon;
• a sprig of mint.

Preparation

Combine crushed cookies, cooled melted butter, and sugar. Lubricate vegetable oil mold with a diameter of 23 cm and distribute the dough on the bottom and sides. Bake for 8 minutes at 180 ° C.

Mix the condensed milk, yolks, lemon juice and salt with a mixer. Whisk everything together for 4-5 minutes. Pour the filling over the dough, flatten and bake for another 10 minutes. Cool the pie slightly and refrigerate for at least an hour.

Whisk in the cream, icing sugar and vanilla extract with a mixer. Lay out butter cream in the middle of the pie, place lemon circles and a sprig of mint on top.

Ingredients

For the test:

• 350-400 g flour;
• 20 g sugar;
• a pinch of salt;
• 6 g dry fast-acting yeast;
• 200 g butter;
• 150 ml of water.

For filling:

• 2-3 lemons;
• 300 g sugar;
• 1 tablespoon cornstarch
• some almond flour;
• a handful of almond petals;
• icing sugar - for dusting.

Preparation

Combine flour, sugar, salt and yeast. Add oil and water and knead to a tender, homogeneous dough. Cover the container with the dough with a towel and leave in a warm place for 30-40 minutes to rise slightly.

Place the lemons in boiling water for a minute. Then cut the fruit into small pieces and remove the seeds. Whisk lemons, sugar and starch with a blender.

Divide the dough in two and roll out in layers to fit the baking sheet. Place one layer on a parchment-lined baking sheet, sprinkle with almond flour and petals. Spread the filling on top.

Cover with a second layer of dough, seal the edges and puncture the top with a fork. Bake for about 30 minutes at 180 ° C, cool and dust.

Ingredients

For the test:

• 250 g flour + for sprinkling;
• 50 g icing sugar + for sprinkling;
• a pinch of salt;
• 75 ml olive oil;
• 75 ml white wine (Oliver used Greco di Tufo);
• ½ teaspoon vanilla extract.

For filling:

• 150 ml lemon juice;
• 500 g;
• 150 g caster sugar;
• 2 eggs;
• 1-2 tablespoons of finely grated lemon zest.

Preparation

Combine flour, icing sugar and salt. Pour in the oil, wine and vanilla extract and knead the dough. Form a ball out of it, flatten it slightly, wrap it in cling film and refrigerate for half an hour.

Sprinkle flour on the table and roll out the dough on it in a layer 3 mm thick. Lay it out in a mold with a diameter of 25 cm, flatten and cut off the excess. Pierce the bottom with a fork in several places, cover the dough with cling film and put in the freezer for 1.5 hours. Then place the dish in an oven preheated to 180 ° C for 25 minutes.

Combine lemon juice, ricotta, sugar and eggs. Place the mixture on a crust and bake for 30 minutes. Sprinkle with icing sugar and lemon zest 5 minutes before cooking. Cool the cake and dust it again.

Ingredients

For the creamy layer:

• 240 g;
• 180 g icing sugar;
• 1 egg;
• 60 g butter;
• ½ lemon.

For the test:

• 110 g flour;
• 2 teaspoons baking powder
• a pinch of salt;
• 100 g sugar;
• 120 g butter + for lubrication;
• 2 eggs;
• 2 lemons;
• ½ teaspoon vanilla extract;
• icing sugar - for dusting.

Preparation

Beat the cream cheese with a mixer for 5 minutes. Pour in the icing sugar and stir for a couple of minutes. Add the egg, beat the mixture again, then add the melted cooled butter, vanilla extract, finely grated lemon zest and stir again. The mass should have a creamy consistency.

Sift flour along with baking powder and salt. Add sugar and stir. Then add the cooled melted butter, eggs, 2 tablespoons of lemon juice, finely grated zest of two lemons and vanilla extract. Knead the dough.

Grease a 22 cm dish with butter and place the dough there. Spread the creamy mass on top. Bake in an oven preheated to 160 ° C for 35–40 minutes. Cool the pie, refrigerate for an hour and sprinkle with powdered sugar.

Ingredients

• 275 g soft or natural yogurt;
• 60 g icing sugar + for sprinkling;
• 2 teaspoons finely grated lemon zest
• 2 tablespoons lemon juice
• 3½ tablespoon vegetable oil + for lubrication;
• 190 g flour;
• 1 teaspoon of baking soda;
• 1¾ teaspoon baking powder.

Preparation

Combine curd or yogurt and powdered sugar. Add zest, lemon juice, butter and whisk. Sift flour along with baking soda and baking powder. Combine dry mixture with liquid.

Grease a 16 cm pan with oil and line the bottom with parchment paper. Place the dough in there and lightly tap the bottom on the table. Bake for 30 minutes at 180 ° C. Test the doneness of the cake by piercing it with a toothpick. It must remain clean.

Sprinkle icing sugar on the cooled cake.

Ingredients

For the cake:

• 240 ml almond milk;
• 80 ml olive oil + for lubrication;
• 1 tablespoon vanilla extract
• 200 g sugar;
• 2-3 tablespoons of finely grated lemon zest;
• 2-3 tablespoons of lemon juice;
• 250 g flour;
• 1 tablespoon cornstarch
• 1 teaspoon of baking soda;
• ½ teaspoon of salt.

For glaze:

• 250 g icing sugar;
• 3-4 tablespoons of almond milk.

Preparation

Combine olive oil, vanilla extract, sugar, zest and lemon juice. Separately combine flour, starch, soda, salt and add to the lemon mass.

Cover the bottom of the mold with a diameter of 20-22 cm with parchment. Grease the bottom and sides with oil. Place the dough on the parchment and place in an oven preheated to 180 ° C for 20-25 minutes.

Combine the icing sugar with almond milk and frosting over the cooled cake.

Ingredients

• 4 eggs;
• 2 tablespoons finely grated lemon zest
• 100 g sugar;
• 145 g of almond flour (you can make it yourself by chopping almonds);
• 1 teaspoon baking powder
• ¼ a teaspoon of ground;
• 1 teaspoon apple cider vinegar
• a pinch of salt;
• a little butter or vegetable oil;
• icing sugar - for dusting;
• some chopped almonds - optional.

Preparation

Separate the egg whites from the yolks. Eggs should be at room temperature. Whisk in the yolks, zest and half the sugar. Mix almond flour, baking powder, and cardamom separately. Combine the flour mixture with the yolk mixture.

Using a mixer, gradually increasing the speed, froth the proteins. While whisking, add the vinegar and salt. When the mass increases in volume, pour the remaining sugar into it in portions. You should have a thick white foam.

Add it to the prepared almond mixture and stir gently.

Line the bottom of a mold with a diameter of 20-22 cm with parchment. Grease the bottom and sides with oil. Put the dough on the parchment and place in the oven preheated to 180 ° C for 30 minutes.

Cool the finished cake and sprinkle with powdered sugar. You can also garnish it with almonds.

I really love to cook delicious and unusual desserts and at the same time I want the preparation itself to take little time. And just recently I found just the perfect recipe that fully meets my requirements.

For the first time lemon pie I have prepared "the most delicious" for the arrival of my friends. We decided to have a little bachelorette party, and since I had an hour left, I decided to pamper my friends with homemade cakes. Best of all, such a cake is suitable for lovers of delicate and aromatic pastries with a citrus flavor (and I just belong to this category of lovers).

Pie "Delicious" by its taste fully corresponds to its name, without exaggeration. And yet it is simply impossible to refuse it!

It looks modest enough, but no one even has time to really see it - because it is swept away with lightning speed. And a pie with a baking sheet!

My husband was genuinely surprised when he came home, and my friends and I had already eaten the whole cake. But there were only three of us! So tomorrow I will cook it again for my husband, since it is done very quickly. Just mix the ingredients, and in an hour all the household will run to magic scent.

Ingredients for the dough

• 3 lemons
• 150 g sugar
• 4 eggs
• 180 g butter
• 10 g baking powder
• 250 g flour

Ingredients for fondant

• 3 tbsp. l. lemon juice
• 6 tbsp. l. icing sugar

Preparation

And I also suggest that you familiarize yourself with an unusual and very interesting recipe cheesecake, which consists of only 3 ingredients.

This dessert is an invention of a Japanese girl who cannot imagine her life without sweets and at the same time tries to protect her figure. The pie turns out to be simply charming - airy, melting in your mouth, so attractive! A pleasant surprise is that the recipe does not contain flour and sugar. Just beautiful!

Lemon baked goods has always attracted the attention of chefs. Such desserts are moderately sugary and have a refreshing taste. The contrast between sour and sweet makes any lemon pie a culinary masterpiece, and a special citrus aroma gives a unique zest.

Be sure to pamper your loved ones with this. delicious pie ... Save this simple recipe and share with your friends, they will definitely love it!

Simple Lemon Pie very pleasant, tasty and besides healthy dish... Today we are going to make a simple lemon pie.

As you know, lemon is one of the foods that contains a huge amount of vitamins. One of the most important for humans is vitamin C, which is found in large quantities in lemon and is so necessary for our immune system, especially in the spring and autumn periods.

Lemon is native to the Pacific tropical islands, India, as well as

China. In the Middle Ages, this citrus was credited with properties such as quick wound healing and a good antidote to snake bites.

Now this citrus is an essential ingredient in many recipes for various dishes around the world. It is used both whole and squeezed out of it with juice. In most cases, lemon adds aroma and flavor to many dishes.

Simple Lemon Pie

You will need:

• Medium lemon - 1 pc.
• Flour - 140-150 gr. or 1 glass
• Sugar - about 100 gr. or half a glass
• Butter - 100 gr.
• Egg - 2 pcs.
• Soda is one fourth of a teaspoon.

Training.

The very first thing you need to do is turn on the oven. In a well-heated oven, this cake is cooked for 15 to 20 minutes. We turned on the oven, while it is heating, we knead the dough.

Mix flour with baking soda. You can also use rippers, but it’s better to add baking soda, it doesn’t give any flavor in the end. Grate the lemon along with the peel. Be careful, remove the seeds, they can give a bitter taste. Rub the lemon zest on a fine grater, and the pulp on a coarse grater. Do not be afraid, rub the whole lemon, otherwise there will be no taste and aroma.

Kneading the dough for a simple lemon pie.

Now let's move on to the main stage: knead the dough. Mash the sugar white with butter. It is better to take small sugar (you can even powdered sugar) so it will dissolve faster. Gradually add one egg to the dough. Stir until you get a homogeneous mass. Add grated lemon, stir. Pour the prepared flour into the resulting mass. That's it, let's go directly to baking.

Baking.

By this time, the oven should have heated up to 220-230 degrees. We transfer the dough into a mold greased with sunflower oil and bake. It is better not to look into the oven for the first 10 minutes, otherwise the dough will go down.

The kitchen man to help.

To dough plain lemon pie does not stick to the form, sprinkle the bottom and sides with semolina. Only a little bit is enough without fanaticism of decoy.

______________________________________________

After 20 minutes, remove the simple lemon pie from the oven and enjoy the delicious taste.

We repeat and reinforce.

Let's review and consolidate the lemon pie recipe briefly. Mix the flour and soda. Grind butter and sugar to white. We mix. Add gradually one egg at a time with stirring. Put the whole pitted lemon grated on a grater. Mix until smooth. Put on a baking sheet and put in a preheated oven. We cook for about 20 minutes.

Here you go, plain lemon pie put on alert, that is, ready. We needed a minimum of ingredients and time. You can meet any guests with such a cake. Enjoy your tea!

P.S.

Did you like the recipe? Maybe something else is worth adding or do you have your own amazing recipe for making lemon pie? Or perhaps a small but important secret of the above dish? Write about it in the comments, surely many will be interested.

I baked a lemon pie - delicious, without exaggeration! It looks quite modest, but no one even has time to really see it - because it is swept away with lightning speed. And the pie is about the size of a baking sheet. The husband was genuinely surprised that the lemon pie ran out so quickly. And I'm already putting the dough on the second serving. Wonderful, intense lemon scent, crispy layered shortcrust pastry... Very pleasant to work with, I did it with pleasure. Hope you enjoy it too. The filling is also quite simple - the lemon is rolled through a meat grinder along with the peel and mixed with sugar. Surprisingly, the bitterness in the finished cake is not felt at all. And the filling in the baking process becomes thick, like marmalade.

Ingredients:

For the test:

• Flour - 2.5 cups (volume 250 ml),
• Water - ½ cup (125 ml),
• Dry fast-acting yeast - 1 tablespoon,
• Sugar - 1 teaspoon
• Butter - 200 grams,
• Salt - on the tip of a knife

For filling:

• Large lemon - 1 piece,
• Sugar - 1 glass
• Powdered sugar for sprinkling the finished cake

How to make the most delicious lemon pie

The dough in this lemongrass delighted me with its simplicity and originality. It is shortbread, but put on yeast, due to which it acquires a layered structure. Yeast needs a lot of strength to lift a heavy dough, so it must be activated before kneading. To do this, pour the yeast into a cup, fill it with warm water and add sugar. Stir and let stand for 20-25 minutes.

The yeast should froth.

While the process is going on, grind the flour with butter. It is best to keep the oil at room temperature. But if you did not have time or forgot to put it out of the refrigerator in advance, then you can grate the butter on a coarse grater.

To make a crumb, you need to scoop up flour from all sides with your hands and rub it with butter until you get such a crumb, as you see in the photo. There is no need to achieve special uniformity.

Pour yeast into the crumb, mix first with a spoon, and then knead the dough with your hands. It will turn out to be quite a neat smooth kolobok. We close it with a lid and put it in a warm place. The dough rises about twice in an hour (I was personally surprised by this fact).

Filling for lemon pie is very simple. The lemon must be scalded with boiling water. This will significantly reduce the bitterness of the peel.

Scroll through the meat grinder. Pour sugar into the filling only when the lower layer of dough has already been rolled out. Why? So that the sugar does not completely dissolve and the filling does not float.

Divide the risen dough into two parts. One more is about one-fifth, the second smaller.

We spread most of it on baking paper. I do not recommend rolling the dough out on the table - it will be difficult to transfer it to a baking sheet. Roll out into a layer the size of a baking sheet.

We spread the filling so that the dough with a width of 1-1.5 centimeters remains at the edges.

I also rolled out the second layer on baking paper. Then she transferred it to the baking sheet, turned it over, laid it out clearly in the shape of the pie and took off the paper. Then she pinched the pie, roughly enough. The main thing is that the edges of the lower layer are raised and overlapped on the upper one (otherwise the filling may leak out).

Chop the top of the lemon pie with a fork or knife.

We put it in the oven, which must be preheated to a temperature of 180 degrees, to an average level and bake for half an hour - 40 minutes. I like it a little more, so that the dough becomes a little darker. The taste then turns out to be simply awesome.

Sprinkle the finished cake with icing sugar. I didn't have one ready, and I ground the sugar in a coffee grinder. Cut into square pieces. This is how wonderful it turns out. The smell and taste are amazing. Even those who are calm about lemon baked goods (and my husband is one of them) cannot tear themselves away from the cake until it runs out.

Bon Appetit!

Lemongrass pie has a special place among desserts. This dish is for those who wish to surprise their family and friends. The delicacy is not very sweet, so it will suit every guest's taste. Subject to the sequence of processes, the dessert will be delicate and very aromatic. Photo simple recipe lemongrass pie can be seen below.

The classic lemongrass pie recipe

This is one of the simplest sintering methods. delicious dessert in the shortest possible time. The slightly sour aftertaste will win the hearts of those who taste it. To make a pie classic recipe, you will need a few ingredients that can be found in the kitchen.

Dessert products:

• two fresh medium-sized lemons;
• a tablespoon of potato starch;
• half a glass of brown sugar (you can use regular sugar);
• a pinch of cardamom;
• one and a half glasses of sifted flour;
• salt;
• two chicken eggs;
• a pack of butter;
• a bag of baking powder for the dough.

Do not use frozen butter to make lemon pie.

Wash fruits from dust and dirt under running water. Then dip each one in boiling water. Remove the yellow skin (zest) with a fine grater.

Sift the flour through a sieve. Add baking powder and a little salt to it. Put the crushed zest there.

Remove butter, if frozen, from refrigerator and keep at room temperature until soft. Combine butter with sugar and mix thoroughly.

Beat eggs in a deep bowl. Better to do this with a fork. Then add flour and mix everything well.
From the resulting mixture, make a dough, form a small bun and place in the refrigerator. It should be kept in this state for 30 minutes.

While the dough is resting, divide the lemon pulp into wedges. Remove all bones from each part. Place the fruit in and chop. Put starch, sugar and a pinch of cardamom into the mixture.

Remove the dough from the refrigerator after 30 minutes. Divide the gingerbread man into two equal parts. Roll one of them thoroughly and transfer to a pre-greased baking sheet.
Then put the filling on the layer.
Cover the lemon mixture with the other part of the dough.
Close the edges carefully. This is necessary so that the filling does not leak out during the cooking process. Preheat the oven to a temperature of 180 ° C. As soon as the required numbers appear on the thermometer, the baking sheet can be placed in the middle. Bake the cake for 35 minutes.

Serving this recipe lemon pie is recommended slightly warm.

Simple Lemon Pie Recipe

If you do not want to spend a lot of time and effort to prepare a delicious dessert, then this method will be a godsend. Lemon tart baked according to this recipe is very quick and tasty dish... Such a dessert will turn even the most ordinary day into a holiday.

Ingredients for cooking:

• three full glasses of wheat flour;
• 200 g white sugar;
• half a glass of sunflower oil (refined);
• one small;
• baking powder bag;
• a pinch of vanillin.

The first thing to start cooking with lean recipe lemon pie, is to heat up the oven to 200 degrees. This is necessary in order for the dessert to bake well and absorb all the aromas of lemon.

The fruit will need to be washed well and dried with a paper towel. Then remove the zest from it, and divide the pulp itself in half. It should be cut with an exceptionally sharp knife, otherwise the juice will flow out onto the table. Remove grains and films from each slice.

Put the chopped fruit in a blender and mash it. Add sugar and butter to the mixture.

Put baking powder in a bowl with lemon mixture. Mix all components well. Then put flour sifted through sated to them. Stir with a spoon. If the proportions are observed, then the mixture will turn out in the form of crumbs.
To knead the dough from it, you need to put some of the mass on the table and carefully handle it with your hands.

Liberally grease a baking dish with vegetable oil. Spread the prepared dough evenly over the shape. Sprinkle on top of it with the part that remains in the form of crumbs. Once everything is done, the container can be placed in a preheated oven. Cut the pie into pieces warm.

Lemon tart with yeast dough

The dough, which is made with yeast, has always been in demand. It gained its popularity due to its unusual tenderness and softness. To make a lemon pie recipe for yeast dough, it will take some time, but it's worth it.

Ingredient set

To bake a dessert, you need:

• large lemon (not sluggish);
• 200 grams of white sugar (for filling) + 1 dessert spoon in the dough;
• three tablespoons of butter;
• half a glass of water;
• dessert spoon of yeast;
• one teaspoon of starch;
• fine salt;
• icing sugar for decoration.

Cooking steps

Cooking this recipe for lemon pie at home should start with dough.
To do this, combine yeast, sugar and warm water in a deep bowl. Mix the components well until smooth. Leave the resulting mixture for 15 minutes at room temperature. This time will be enough for the yeast to start "working".

While the dough is being prepared, you can proceed with the other ingredients. Sift flour into a container and add salt to it. Also put butter in the mixture. It is best if it is soft. This will give the required consistency. Mix all components thoroughly until smooth. It is recommended that you do this with a metal spoon.

Put the prepared dough into a container with dry ingredients. Make a dough from the resulting mixture. It should be kneaded by hand. Collect the dough into one large lump and transfer to a bowl. Cover the container with a towel or newspaper and put in a warm place for 45 minutes.

While the dough is rising, you can start preparing the filling. You will need to wash the lemon well and immerse it in boiling water for a few seconds.
This is necessary in order to destroy all bacteria. Then remove the fruit from the water and cut into two parts.

Remove all seeds from the pulp and pass through or grind in a blender. Add sugar to the resulting gruel and mix well.

Once the dough has doubled, you can start collecting the pie. To do this, you need to divide the main component into two equal parts. Roll each of them carefully with a rolling pin. Put one layer on a greased baking sheet. If the edges hang from the sides, then they must be carefully trimmed with a knife. Sprinkle with starch on top, on which lay the filling generously.
Cover the fragrant mixture with another part of the rolled dough. Close the edges well and place in the oven. The dessert will be baked for about 30 minutes. At the end of this time, remove the baking sheet from the cabinet, and sprinkle the dish on top with powdered sugar.

Quick Lemon Pie Ready! Enjoy your tea!

Lemongrass pie based on shortcrust pastry

The lemon tart for this recipe is very flavorful and tender. The filling based on this fruit acquires a special density and even jellies a little, and thanks to the shortbread cake, the dish simply melts in your mouth.

Having prepared such at home, you can not only please your child with yummy food, but also surprise your husband. The slightly sour filling does not bear any hint of sugaryness. The dish turns out to be fragrant and with a balanced taste. Such a dessert is very reminiscent of the exquisite pastries that are served in European coffee houses.

No milk or water is added to the shortbread dough.

Ingredient set

To make dessert you need to take:

• three lemons;
• two and a half glasses of flour (sifted);
• a pack of margarine;
• 400-500 grams of sugar;
• two small chicken eggs;
• some baking soda;
• dessert spoon of vinegar.

Cooking dessert

Making this lemon pie recipe from shortcrust pastry you must start by chopping the margarine. Cut the product into small cubes and place in a deep bowl.
If there is no margarine in the house, then it can be replaced with butter.

Put 200-250 g of sugar in a bowl with a dairy product. Mix the components well.
You will need to use a fork to get the consistency you want. Then add eggs and flour to a bowl.

Also, to prepare shortcrust pastry, you will need to combine soda and vinegar in a teaspoon. This will allow the base to be soft and crumbly. Alternatively, you can use a baking powder instead of baking soda.

Mix all components thoroughly by hand. This should be done for at least 4 minutes. Then divide the dough into 2 parts, one of which should be larger. Wrap the smaller lump in plastic wrap and put in the freezer. Cover the rest with plastic and place in a cold place. Keep it in the refrigerator for 60 minutes.

Wash the lemon well and cut off the ends. Cut the fruit into large pieces and remove all seeds. Sprinkle the fruit with sugar and use a blender to transform into gruel. Grease a baking dish with margarine. Roll out a round pancake from the dough and put it in containers. Put the lemon mass on top and smooth out thoroughly with a silicone spatula.

During the cooking process, it is important to ensure that the lemon mass does not reach the edges of the mold. Remove the dough that was in the freezer and grate it on a coarse grater. Shavings, sprinkle on the cake. You need to bake the dessert for one hour.

To prevent the lemon shortcrust pastry cake from burning on top, 30 minutes after being in the oven, it is recommended to cover the container with foil.

Cut the dessert chilled. Top each piece can be decorated with powdered sugar.

This recipe for lemon shortcrust pastry pie is a godsend for a real housewife. The loose base and aromatic filling will please every family member.

Video recipe for a delicious lemongrass