Schisandra - a cake rich in taste. A very rich citrus flavor is perfectly softened by sugar. This cake is very good in the cold season, when the body needs vitamins. And just the aroma and taste refresh it after a hearty dinner or cheer up on a cloudy morning. How to bake lemongrass pie? You will find several recipes that you will definitely want to bring to life.
Schisandra with meringue
Ingredients:
- 1 cup white sugar
- 2 tablespoons of general purpose flour ;
- 3 tablespoons (tablespoons) of any starch;
- a quarter of a spoon of (tea) salt;
- water and a half cup;
- 2 large lemons;
- 2 tablespoons (tablespoons) of butter (butter);
- 4 yolks;
- 1 ready-made biscuit cake.
For meringue:
- 4 squirrels from eggs;
- 6 tablespoons of white sugar.
How to cook meringue pie?
- Preheat the oven to 180 degrees.
- Cook the lemon filling: in a medium-sized saucepan, beat sugar, starch, salt and flour. Pour water, lemon juice and its zest. Cook on medium-high heat, constantly stirring, until the mixture boils. Stir in the butter. Put the yolks in a bowl and gradually beat sugar into 1/2 cups of the hot mixture. Add the egg yolk mixture back to the remaining sugar mixture. As it boils, do not remove, but cook, stirring constantly, until thickened. Remove from the stove. Fill the cake with the filling.
- Make a meringue: in a large glass or metal bowl, beat the egg whites to a thick foam. Add sugar gradually and continue whisking until solid peaks. Spread the meringue on the pie.
- Bake in a preheated oven for 10 minutes or until the meringue becomes golden brown.
Lemongrass pie
Lemon zest, lemon juice and lemon extract make this citrus pie tart but tasty.
Ingredients:
- finished cake (or made from crumbled cookies combined with butter);
- 1/4 cup butter plus 2 teaspoons to lubricate the mold;
- sugar (two cups);
- 2 tablespoons of flour;
- 5 eggs;
- half a cup of milk or sour cream;
- 1 tablespoon (finely ground) grated lemon peel;
- half a cup of lemon juice;
- 1 spoon (tablespoon) of vanilla extract;
- 1 teaspoon of lemon extract
- whipped cream (optional);
- lemon wedges (optional);
- raspberries (optional).
Making a pie
- Preheat the oven to 170 degrees. Lubricate with melted butter (two teaspoons) the bottom and sides of the mold.
- For the filling in the bowl, mix the sugar with flour. In a medium-sized bowl, beat the eggs with a mixer, whisk, or fork. Add sour cream and beat until smooth. Beat with a whisk or mix in a separate bowl the lemon zest and juice, a quarter cup of butter (melted), vanilla and lemon extract. Gradually add the lemon mixture to sugar, mix. Immediately fill the base of the pie with lemon filling. To prevent burning, cover the edges of the cake with foil.
- Place lemongrass (shortcrust pastry cake) in the center of the oven, on the wire rack. (Note: do not use a baking tray under the cake, because it will affect the baking time.) Bake at 180 degrees in the oven for 35-45 minutes or until slightly golden brown. The center of the pie should be almost free to shake when gently shaken.
- Refrigerate on a wire rack for 1 hour. The cake should stand in the cold for at least four hours, and even better, leave it in the refrigerator the night before serving. When serving, if you like, garnish the cake with whipped cream, slices of lemon and raspberries.
Truffle Schisandra
Ingredients:
- 2 packs of simple cookies;
- 100 grams of butter (butter);
- 1 cup of sugar;
- 2 tablespoons (corn) starch;
- 2 tablespoons of flour;
- water (glass);
- 2 yolks;
- 1 tablespoon butter (cream) or margarine;
- 1/2 teaspoon of grated lemon peel;
- a quarter cup of lemon juice;
- packaging of cottage cheese (200 grams);
- for decoration: almonds, cut into petals;
- grated white chocolate - 100 grams.
Sauce:
- half a cup of whipped cream;
- 1 spoon chopped almonds.
Cooking process
- Preheat the oven to 190 degrees. During this time, crumble the cookies into crumbs and mix with 100 grams of butter. Form a cake. This is the basis for lemongrass, shortcrust pastry pie.
- In a pan, combine sugar, corn starch, and flour. Stir gradually, adding water, until smooth. Cook over medium heat, stirring occasionally, until the mixture boils. Reduce the heat to a minimum; cook for 2 minutes, stirring constantly.
- Remove from the stove. Stir about 1/4 cup hot egg yolk mixture. Now add the rest of the mixture. Cook on low heat, stir until the mixture boils (about a couple of minutes).
- Remove from heat. Add oil, lemon zest and its juice. Pour a third of a cup of hot cream into a small saucepan; cool the remaining lemon mixture for 15 minutes. Mix the hot mixture with chocolate chips until it is completely melted.
- In a small bowl, beat the curd cheese at medium speed with an electric mixer. Add the mixture without chocolate and mix thoroughly. Spread over the cooled cake. Spoon gently the mixture that contains the chocolate. Refrigerate for 2-3 hours.
- In another small bowl, use an electric mixer to whip the cream at high speed until the peaks form tightly. Using a pastry bag or spoon, place the whipped cream on the cake. Garnish with fried almonds. Keep in the refrigerator.
Condensed Pie
Ingredients:
- 200 grams of cinnamon crackers;
- 2 tablespoons of salted butter;
- 300 grams of condensed milk;
- 2 large eggs;
- half a cup of lemon juice;
- 1 spoon (tablespoon) of lemon peel.
Preheat the oven to 180 degrees.
Grind the crackers in a food processor to a fine crumb or place crackers in a resealable plastic bag and crush with a rolling pin. Transfer the crumbs to a small bowl.
Melt the butter on the stove or in the microwave and pour the crackers with a fork, until the crumbs are completely saturated with butter. Accepting the crumbs, fill them with the cake pan and refrigerate.
In a medium-sized bowl, mix condensed milk and eggs; whisk until smooth. Add lemon juice and zest; mix and put everything in the base of the cake.
Bake the cake for 15 minutes. It is best served completely cooled and cooled.
Lemongrass pie
A delicious appetizing cake is made from yeast dough, although in structure it is very similar to shortbread.
Ingredients:
- 200 grams of butter (butter);
- 3 cups ordinary flour;
- 125 ml of pure water;
- spoon (tablespoon) of dry yeast;
- teaspoon of sugar;
- salt pinch;
- powdered sugar for sprinkling.
For filling:
- one large lemon;
- sugar (one glass).
Preparation and baking
Cooking lemongrass (pie) according to the recipe. For baking, take a small baking sheet, otherwise the cake will turn out to be very dry, or holes may form and the filling will leak.
In warm (by no means hot, it will kill the yeast!), Put the yeast in water and add a teaspoon of sugar. Stir well and set aside for now. Let the yeast come to life. While they swell, start cooking the dough. Sift flour to avoid lumps. Add softened butter and a little salt to it. Now grind the flour and butter with your hands, so that in the end you get crumbs, as for sprinkling pies.
During this time, the yeast has already fermented. Pour the crumbs onto the table with a slide, make a recess in it, and carefully pour out the yeast mixture. Very carefully pour the yeast with crumbs from the edges, thus kneading the dough. If necessary, add flour.
Shortbread dough should be crumbly, so you can not knead it for a long time. Otherwise, most of the gluten will stand out from the flour, and the dough will become stiff during baking. Place the finished dough in a container, cover with a film or towel to avoid a windy crust. It must rise.
By the way, if you plan to bake in the morning, you can safely put the dough in the refrigerator - it will rise well there.
So, while the dough rises, it's time to do the filling for lemongrass pie.
Pour boiling water over the whole lemon and boil for a minute. This will help make it not bitter.
Rinse it with ice water, cut, removing the bones, which can also give bitterness, and scroll in a meat grinder. Small slices can be chopped with a blender.
Now mix the lemon mince with sugar.
The dough managed to come up, and you can cook a pie.
Put it on a floured board or table, divide in two. Leave the part that will be needed for the lower part of the pie, roll it out evenly and transfer to a baking sheet or in a mold.
Form the sides so that the filling does not leak. Now you can upload the filling. Spread it evenly. So that the filling does not soften the lower layer, it can be slightly sprinkled with corn starch.
Roll the second part of the remaining dough for lemongrass pie and transfer to the top. Make beautiful edges with pinches. Slightly cut the “lid” of the pie so that the steam has a place to go.
Bake it at 180 degrees for about half an hour. Cut the finished cake into pieces and sprinkle with powdered sugar through a sieve.
Multicooker Recipe
To make lemongrass pie in a slow cooker, you will need:
- four eggs;
- 2.5 cups flour;
- 200 grams of butter or margarine;
- sugar (half a cup);
- milk (half a glass);
- lemon;
- baking powder;
- raisins;
- icing sugar or something else to decorate the finished cake.
Let's start cooking lemongrass. The cake recipe is very simple, anyone can handle it. Wash the lemon, scald, grate the peel to a white layer to make the zest. Now remove the crust, cut half and scroll it in a meat grinder. Float margarine and mix with eggs, then add sugar. Now add flour and milk. It remains to add scrolled lemon, zest and raisins. Mix well again. Grease a bowl of multicookers with oil and pour the dough there. Cook in the Baking mode for an hour and a half.