Filled lemon pie is an excellent choice for those who appreciate citrus acidity and freshness.
We won’t discover America - to buy a finished confectionery is simple, but not always able to satisfy you with your taste. Agree, you can find fault with everything - too much zest, too little zest, too sour, too sweet, too thin filling ... Continue? Truly, if you want to do well, do it yourself. Do not know how? We will teach!
Attention, sloths! The easiest lemon pie
For those who love pastries with lemon filling, but do not have the opportunity to mess around in the kitchen for a long time, this recipe is perfect:
- soft butter - 400 grams;
- sour cream of medium fat content - 400 grams;
- small salt - 1 large pinch;
- baking powder - 1 tbsp. the spoon;
- flour - how much is needed in order to knead a soft, but amenable to rolling dough;
- lemons with a thick skin - 5-6 pcs, depending on size;
- sugar - focus on your taste, as each needs its own acidity;
- corn starch - 3 tbsp. spoons without a slide;
- honey - 1 tbsp. the spoon.
The cake is very big! If desired, the proportions can be reduced by 2 times.
Cooking
Preheat the oven to 200 o C. Cover the baking sheet with baking paper.
To prepare the dough for a lemon pie with filling, grind the butter with salt and sour cream until smooth, sift the flour with baking powder and knead the soft dough. Wrap with cling film and refrigerate before use.
Wash lemons, cut into large pieces, take out all the bones and chop in a blender. If the mass seems too liquid, then drain the excess juice - later you can use it as you wish.
Add sugar, honey and starch to the lemon mass, mix thoroughly. The filling should be fluid, but not liquid.
Divide the cooled dough in half, roll both sides along the perimeter of the baking sheet with a 3 mm thick layer.
Put the first layer of dough on a prepared baking sheet in advance, distribute the whole lemon filling on it, slightly departing from the edges.
Top with a second layer of dough. Close the edges of the cake carefully and pierce the surface several times with a fork so that steam can escape.
Bake for half an hour until golden brown.
It is not necessary to cut the cake hot - it is worth cooling it completely, as otherwise it may fall apart.
Immortal classic
For those who are not afraid of working with yeast dough and are in no hurry, the following recipe is perfect:
- dry yeast - 18 grams;
- flour - 700 grams;
- warmed milk - 250 ml;
- small salt - 1 large pinch;
- eggs - 2 pcs.;
- sugar - 50 grams;
- melted butter - 60 grams;
- vanillin - 1 sachet.
- lemon peel - to taste and if desired;
- lemons - 3 pcs.;
- sugar in the filling - to taste;
- corn starch - 1 tbsp. the spoon.
Cooking
All products are designed for a shape with a diameter of 30 cm.
Dissolve the yeast in milk, sift the flour there. Knead the cool dough, put in a bowl, cover and place in a warm place. This is your dough, wait until it doubles.
Separate eggs, vanillin, sugar (50 grams), salt and oil until smooth.
Add the butter and egg mass to the matched dough, mix again until smooth.
Sift the remaining flour onto the work surface, put the dough in it and knead until you get a soft elastic dough that does not stick to your hands.
Put the dough in a bowl again, cover with a towel and let it come. It will take about an hour and a half, the mass will increase by 2 times.
To prepare the filling on a lemon yeast pie, wash the citrus fruits, cut into large pieces and take out all the bones, then grind with a blender or meat grinder. If necessary, drain excess juice.
Add sugar to taste and mix in starch.
Preheat the oven to 180 ° C. Line the baking dish with baking paper.
Divide the suitable dough for a lemon pie with filling into 2 parts - one larger and the second smaller.
Roll out the larger part in a circle and put it into a mold. The sides should also be covered with dough.
Put the prepared filling on the dough.
Roll out a circle from the smaller part of the dough and lay it on top of the filling, carefully fixing the edges.
Make decorative holes on the surface of the dough through which excess steam will escape.
Let the workpiece stand for a third of an hour.
Lubricate the surface of the cake with yolk and bake for about 30 minutes until a deep rosy color.
Chill the cake thoroughly before serving.
Rescue kurd
When it comes to lemon filling, many people imagine simply grated citrus fruits with sugar, however, if you complicate the task a bit, you can get a beautiful silky mass called Kurd.
By and large, this is an ordinary
custard, however, try using it when preparing lemon pie. The most delicious, aromatic dessert will turn out, you can take a word. To cook Kurd, you will need the following foods:
- egg yolks - 6 pcs.;
- lemon juice - 105 ml;
- salt - 1 pinch;
- sugar - 150 grams;
- zest from 2 lemons;
- butter - 100 grams.
Pound sugar with lemon zest with your fingers and let stand for half an hour. This is necessary so that the latter gives its aroma as fully as possible.
Combine lemon juice, yolks, sugar with zest in a bowl.
Place the bowl in a water bath and cook, stirring constantly, until the mass thickens.
Remove the resulting cream from the water bath and begin to whip it with a mixer, gradually adding butter until it cools down.
Pour the cream into a container of suitable size, cover and let it brew for at least 5-8 hours. You can store for 3-4 days.
Now, in order to bake a pie with lemon filling, you only need to make the dough, as the filling is ready.
Pierre Erme Lemon Filling with Meringue
This is a delicious dessert, without exaggeration. French classic performed by the famous pastry chef. There is nothing complicated in the recipe, the main thing is to adhere to the proportions.
Shortcrust pastry:
- soft butter - 250 grams;
- salt - 1 large pinch;
- sugar (preferably fine) - 160 grams;
- almond flour - 50 grams;
- eggs - 2 pcs.;
- flour - 420 grams;
- vanilla extract - 1 tsp.
Filling:
- zest from 6 lemons;
- eggs - 4 pcs.;
- butter - 330 grams;
- lemon juice - 200 ml;
- sugar - 270 grams.
Meringue:
- sugar - 20 grams;
- proteins - 6 pcs.;
- icing sugar - 300 grams.
All proportions are designed for 2 tarts with a diameter of 25 cm! If you need one shortcake of lemon cake, then divide all the products in half.
Cooking
To get started, do the stuffing. It is necessary to cook it the same way, and the Kurd above.
In order to prepare the basis of tart, beat the butter with sugar, salt, vanilla extract and egg, add both types of flour and knead the soft dough, trying to touch it with your hands as little as possible, as the heat melts. Wrap in cling film and allow to "rest" in the refrigerator for 2 hours.
Preheat the oven to 190 o C.
Roll the chilled dough between 2 layers of baking paper (this will allow you to achieve a thin sand base without additional flour, from the excess of which the dough "dubs") with a thin layer, put in a mold, parallel to this, forming small sides. Make frequent punctures on the surface of the dough with a fork and bake for 15 minutes. Allow to cool completely.
Put the lemon filling on the finished sand base.
Preheat the oven to 240 o C.
For meringue, beat the whites with sugar and icing sugar until strong peaks, put in a pastry bag.
Set the meringue over the entire surface of the tart so that the cream is completely closed.
Bake tart for 7-8 minutes (focus on the appearance of the meringue, it should become an intense golden color).
After cooling down, you can serve this French lemon pie. Delicious, subtle and sophisticated, it will not disappoint you.
Lemon Tart with Coconut
Delicious pastries with a hint of coconut and silky filling. Plus a great opportunity to use a pre-prepared Kurd:
- flour - 390 grams;
- coconut flakes - 150 grams;
- yolk - 1 pc.;
- egg - 1 pc.;
- melted butter - 85 grams;
- baking powder - 1/4 teaspoon;
- sugar - 70 grams;
- ricotta or soft cottage cheese - 375 grams;
- Kurdish according to the recipe above - 450 grams;
- sprinkled coconut flakes - 4 tbsp. spoons.
The products are designed for a square shape with a side of 30 cm.
Cooking
Preheat the oven to 180 ° C. Cover the pan with baking paper.
This lemon pie with the filling will not work without a base. For it, mix all the ingredients, carefully rub with your hands. The dough will crumble, it will not work in a tight lump.
For the filling, mix the kurd and ricotta with a whisk, achieving uniformity.
Pour the dough evenly into the mold, squeeze.
Pour the filling on top and sprinkle with coconut.
Bake 25-30 minutes until golden.
Serve this pie with lemon filling and coconut is possible only after cooling, as otherwise the cream will leak.