Recipes for delicious lemon pie made from shortcrust, yeast, puff pastry. How to bake homemade lemon curd, apple lemon, lean, carrot, quick lemon pie? Lemon pie from Julia Vysotskaya and lemon cookies, recipe

Recipes for delicious lemon pie made from shortcrust, yeast, puff pastry. How to bake homemade lemon curd, apple lemon, lean, carrot, quick lemon pie? Lemon pie from Julia Vysotskaya and lemon cookies, recipe

08.08.2019 Desserts and cakes

Lemon tart.

There is no mistake in the name of the recipe. Tart (tarte) is a French open pie on shortbread pastry. Fillings can be very diverse. We offer a classic French version - lemon cream.

Ingredients: (for dough - for 4 tarts) 250 g flour, 125 g butter, 4 g salt, 15 g sugar, 1 egg, 40 g water; (for lemon cream - for 1 tart) 50 g of lemon juice, 30 g of sugar, 30 g of butter, 1 egg, 2 g of gelatin + 10 g of water.

Preparation

1. Make the dough as in the Snickers tart recipe. To do this, in a bowl, mix flour, salt and sugar, add butter and grind to a state of bread crumbs. Beat in an egg, add water and knead the dough. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Roll out the dough to a thickness of 3 mm, grease the pastry rings (I took with a diameter of 10 cm) with butter and put the dough in them. Bake in an oven preheated to 180 degrees until golden brown.

3. Prepare lemon cream. Heat lemon juice in a saucepan. Beat the egg and sugar and add this mixture to the hot lemon juice, stirring continuously with a whisk. Cook until boiling.

4. Add gelatin soaked in water and melted in the microwave to the cream (it is enough to soak it 10 minutes before the start of action and heat for 5 seconds in the microwave until it dissolves). Stir everything, cover with cling film ("with contact" means that the film should touch the surface of the cream, this is necessary so that a film does not form on it). Allow to cool to 40 degrees.

5. Add softened butter and beat with a blender until smooth. Pour lemon cream into tarts and refrigerate. Ready-made tarts can be decorated with a chocolate pattern.

Ready! Bon Appetit!

“Video lesson” | Lady @ Mail.Ru-http: //lady.mail.ru/article/474920-limonnyj-tart-video/

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Lemon curd

6 eggs
750 grams of low-fat cottage cheese (better than 0%)
175 gr soft butter
150 gr icing sugar
85 g semolina
1 lemon

How to cook?
Wash the lemon, remove the zest with a grater or a special knife. Squeeze out 2-3 tbsp. tablespoons of lemon juice.
Grind butter with icing sugar, add zest and lemon juice. Stir until smooth.
Gradually, one at a time, add eggs, semolina and cottage cheese.
Place the curd mass in a greased baking dish and smooth the surface.
Bake in an oven preheated to 180 degrees for about 50-60 minutes.
Cool the finished curd in the turned off, slightly opened oven for 30 minutes.
Carefully remove the cake from the mold, put it on a dish and sprinkle with powdered sugar. Serve with sour cream, honey or jam.

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Kataifi: walnuts (finely chopped) - 1 cup, almonds (finely chopped) - 1 cup, powdered sugar - 50g, cinnamon (ground) - 1/2 tsp, puff pastry (ready-made) - 400g, butter - 50g
for syrup: sugar - 200g, lemon juice - 3 tsp, orange water - 3 tsp.
Preheat the oven to 180C. Moisten a baking sheet with cold water. Stir the walnuts, almonds, sugar and cinnamon into a rectangle of about 45x40 cm. Cut into 18 rectangles. Place a teaspoon of the nut mixture on the narrow end of each rectangle. Roll up the filled rolls and place them on a baking sheet. Melt the butter in a small saucepan, pour over the rolls. Bake in oven for 25-30 minutes, until golden brown and crispy. Leave to cool for 15 minutes.
Prepare syrup. Pour 1.2 cups of water and lemon juice into a saucepan, add sugar there. Heat over moderate heat until sugar dissolves, then boil for 5 minutes until lightly thickened. Add the orange water, and then pour the syrup over the rolls.
Dough: wheat flour - 5 cups, olive oil - 5 tablespoons, water - 2.5 cups, salt, vinegar 4.5% - 2 tablespoons.
Leave a little flour (no more than 1/2 cup), we will need it for sprinkling when rolling out the layers. Roll the dough into a ball, in the freezer for one hour. remove the dough from the refrigerator and divide into 20 equal parts. Roll each piece into a thin sheet, approximately 2-3mm thick. When preparing pies, the layers of dough are thawed, then each layer is lightly greased with melted butter, the next layer is applied, it is again greased with butter, etc. For the bottom of the cake, use at least ten layers of dough, for the top the same amount. Since the layers of filo dough are very thin, pies with such dough are baked very quickly, so the filling for such pies should already be ready. Raw meat or vegetables are never wrapped in such a dough! The filling for such cakes should not be wet, as the escaping steam can easily break through the thin layers of the dough. Pies are cooked at a temperature of 180 - 200C for no more than 30 minutes. If you cook the filo dough pie over low heat for a longer time, it will not bake and will be soggy.

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Lemon meringue pie A few words about the recipe:

Choux pastry dough from Paule Caillat. In finished form, it is not particularly different from a simple sandy one, a little softer and friable.

Ingredients: oil 175 g
unsalted, 85 for cream
odorless vegetable oil 1 tbsp. l.
water 3 tbsp. l.
sugar 195 g
100 for cream, 75 for meringue
salt 2 chips.
1 for meringue
flour 150 g
I took 170
lemon juice 125 ml
for cream
lemon zest 1 pc
for cream
raw eggs 2 pcs
for cream
egg yolk 2 pcs
for cream
squirrels 2 pcs
for meringue
vanilla sugar 1 tsp
for meringue

Preparation:

Preheat oven to (210 º C).
1. In a heatproof bowl, such as a Pyrex bowl, combine butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter starts to bubble and turns brown around the edges. I did all this on the stove (I didn't heat the oven on time, I was too lazy to wait))
Step 2

2
3.Remove the bowl from the oven (you need to be careful, as the bowl will be very hot and sprinkle the mixture with boiling oil), add flour and stir very quickly until a lump forms from the dough, which comes off well from the sides of the bowl, like choux pastry.
Step 3

3
4. Transfer the dough to a 23 cm mold with a removable bottom and spread it out with a spatula. (I have an 18 cm mold, so the dough was enough for 4 small tartlets)
5. Once the dough has cooled down enough, use your fingers to spread it over the entire mold, leaving a small piece of dough in reserve (in case you have to cover cracks in the crust after baking).
6. Pierce with a fork and then bake the cake in the oven for 15 minutes, or until the dough is golden brown.
7. Remove from the oven and, if there are any significant cracks, cover them with the dough that was left.
8. Let the workpiece cool before filling.
Step 4

Lemon Cream (aka Lemon Kurd):
In a water bath, heat the oil, zest, lemon juice, sugar, mix well until the sugar is completely dissolved.
Step 5

5
stir well until the sugar is completely dissolved. Beat eggs and yolks in a separate bowl, add 2-3 tablespoons of hot lemon mixture to them, kneading well to warm the eggs a little.
Step 6

6
Now carefully, in a thin stream, pour the egg mixture into the lemon mixture, stirring well all the time.
The mass should thicken well. Set aside from the stove.
Step 7

7
We wipe the cream through a sieve into the blank (cake) and bake for 10 minutes at 180 gr.
Step 8

Cooking meringues (I cooked according to a simplified version, I did not heat the proteins):
Beat the whites, gradually add the rest of the ingredients, until stable peaks.
Step 9

9
Grill the tart and bake until browned.
Step 10

10
Sprinkle with icing sugar if desired))

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Cottage cheese tart with apples and pine nuts ..

Ingredients

The foundation:
Wheat flour-200g.
Butter-125 gr.
Soft cottage cheese-125 gr.
Salt pinch
Fill:
Curd-200gr
Eggs-3 pcs.
Sour cream 20% -150g.
Sugar powder-50g.
Lemon juice-1 tbsp
Pine nuts-20gr
Apples-2pcs.
Apricot jam-2 tbsp
Pine nuts-20gr.

Cooking method

Cut the butter into pieces and mix with sifted flour with salt until finely crumbled.

Add cottage cheese to the butter-flour mixture and knead into a soft dough.

Roll out the dough and put in a mold slightly greased with butter and refrigerate for 30 minutes.

Fill:

Beat eggs with powdered sugar and cottage cheese, add sour cream and lemon juice, mix.

On the chilled base of the pie, pour a little pouring to cover the bottom of the base and lay out the apples cut into thin slices, sprinkle with pine nuts.

Pour the rest of the filling over the apples and put the pie in an oven preheated to 200g for 20 minutes, the filling should set.

Heat the jam and grease the pie, sprinkle with pine nuts and put in the oven again. Bring to readiness, about 15-20 minutes.

Cool the pie until warm in a mold, then carefully put on a plate and cut into portions. The base is fragile so we spread it out carefully so as not to damage it.

Lemon pie
- 225 gr. flour- (175 in the dough and 50 in the filling)
- 225 gr. brown sugar (50 in the dough and 175 in the filling) - a special flavor is obtained with brown
- 125 gr. softened butter
- 2 eggs
- 1 lemon (zest and juice)
- 50 gr. icing sugar
- 1/2 tsp baking powder
- 1/4 tsp sea salt

Preparation
Preheat the oven to 180 ° C.
Beat 50 g of sugar with butter.
Add 175 g of flour in small portions to the oil mixture, stirring with a spatula.
Cut a circle 5 cm larger from baking paper than the baking sheet and line the bottom of the baking dish to form paper sides.
Grind the dough over the mold with your hands to make a crumb, then crush it slightly (I immediately leveled it). Sprinkle 1 tbsp. spoon of sugar and send to the preheated oven for 20 minutes.
Beat eggs with the remaining sugar.
Wash the lemon, grate the zest on a fine grater and squeeze the juice.
Add the zest and lemon juice to the eggs, mix. Then add the remaining flour, baking powder and salt, mix everything.
Take out the baked crust, pour the lemon filling over it and send it back to the oven. After 20 minutes, lower the temperature in the oven to 170 ° C and bake for another 25 minutes

Sprinkle the finished cake with icing sugar.
the cake was baked in a mold with a diameter of 24 cm, do not overdry the cake and observe the time.

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Condensed milk pie "As easy as shelling pears"

The recipe for a simple, but delicious pastry casts doubt on the need to kill a lot of time for making a cake.

Food (for 8 servings)

Condensed milk - 1 can (380 g)
- Eggs - 2 pcs.
- Flour - 1 glass, slightly incomplete (130 g)
- Starch (desirable, but if not, just add another spoonful of flour) - 1 tbsp. spoon (30 g)
- Soda - 3/4 tsp.
- Lemon juice or vinegar (for soda) - a few drops
- Fruit filling: jam, jam, grated berries or fruits (sweet and sour) - 1-2 cups (300-400 g)
- Icing sugar and berries (for decoration) - to taste

Cooking condensed milk dough:
Preheat oven to 175-180 degrees. Beat the eggs lightly (this is not necessary - you can immediately combine the eggs with condensed milk).

Add condensed milk and mix until smooth (you can beat with a mixer, or you can manually).

Add sifted flour with starch, stir. Add soda quenched with lemon juice or vinegar. Stir the dough and place in a greased baking dish (or on greased baking paper in a baking dish).

Bake the cake with condensed milk until golden brown, about 25-35 minutes (I like that the inside of the cake is not light, but baked well and becomes darker, but this is a matter of taste).

As for the fruit and berry filling, here everything is to your taste and desire. This pie contains a mixture of mashed cranberries and cherry jam. It can be plums, very tasty with mashed apricots, but the main thing is that the filling should be sour and not too liquid.
Cut the cooled condensed milk pie into two cakes. Grease one cake with jam or fruit and berry puree, cover with the second cake and decorate as you like. The easiest way is to sprinkle with powdered sugar through a strainer and put berries (for example, cranberries) on top.
Enjoy your tea!

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Carrot cake with cream cheese cream

Ingredients:

For the cake:

250 ml vegetable oil (sunflower or refined rapeseed)
180 g brown sugar (you can use regular sugar, but it will be more flavorful with brown)
3 eggs
1 tbsp vanilla sugar
250 g flour
1 tsp baking powder
1/3 tsp soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground dry ginger
2 cups of 250 ml grated carrots (about 350 g of pulp)
150 g walnuts

For the cream:

250 g cream cheese
60 g icing sugar
1-2 tbsp lemon juice
a handful of chopped walnuts for garnish

Beat eggs lightly with brown and vanilla sugar and vegetable oil.
Add flour sifted with baking soda, salt, baking powder and spices. Beat until smooth.
Add chopped nuts and carrots, knead.
We transfer the dough into a greased form (mine is 21 cm) and put in an oven preheated to 180 degrees. Bake for about 50 minutes, until toothpick is dry.

Take the cake out of the oven and cool.

Preparing the cream. To do this, beat the cream cheese with powdered sugar. Add lemon juice to taste and mix.
Decorate the cake with cream (you can cut it into two cakes and smear it inside). Sprinkle with walnuts.

Carrot cake with cream cheese cream

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Poppy pie
Eggs - 3 pcs.

Butter - 75 g

Powdered sugar - 6 tsp

Poppy - 75 g

Sponge cake - 20 g

Powdered sugar - 100 g

Hot water - 20 g

Lemon juice - 5 g

Separate the yolks from the whites from 3 eggs. Then we make the base for the cake: mix 75 g of butter and 6 teaspoons of powdered sugar, add the yolks and beat everything well. Grind 75 g of poppy seeds with a blender, and add the poppy seeds to the base of the pie, mixing everything thoroughly. Beat the whites with a pinch of salt and powdered sugar into a foam. After that, we introduce the protein into the base of the cake, stirring gently so that an airy structure remains.

Sprinkle the lightly buttered form with savoyardi biscuit crumbs and powdered sugar. We spread the cake in a mold, carefully leveling it. We bake for 20-30 minutes in an oven preheated at 180̊.

We use a mixture of hot water, icing sugar and lemon juice as the glaze. Pour the icing on the cake while it is still hot.

Serve the cake with candied berries.

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Zebra curd pie.

Cooking time: 1 hour 30 minutes
Servings: 4-6
Dish complexity: # d3_of_5
Similar recipes: #cooking_pies

You will need:

Cream cheese - 250 g
Butter - 50 g
Milk - 100 ml
Eggs (yolks and whites separately) - 6 pcs
Flour - 40 g
Corn flour - 25 g
Lemon juice - 1 tablespoon
Sugar - sand - 150 g
Cocoa powder - 4 teaspoons

How to cook:

1. Heat the oven to 140 C. Wrap the baking dish with 2 layers of foil (the cake will be cooked in a water bath - the foil will keep water out). Lubricate the inside with vegetable oil.

2. Place the cream cheese, butter and milk in a large, heatproof bowl.

3. Place the bowl in a water bath, stirring occasionally until a homogeneous mass is formed.

4. Cool the mixture and add the egg yolks, flour, cornmeal, and lemon juice. Stir well until smooth.

5. In a separate bowl, beat the whites, gradually adding the sugar, into a thick, strong foam.

6. In two passes, stir the cheese mixture into the proteins. Stir gently (so as not to precipitate proteins) after each addition step until smooth.

7. Divide the dough into two bowls and add cocoa to one bowl.

8. Following the instructions, lay out the layers of the cake one by one (3 tablespoons each)

9. Get a baking sheet deep enough and fill ¼ with hot water. Gently place the cake tin on a baking sheet and bake in the oven at 140 C (bottom third of the oven) for about 55 minutes (check that it's done with a toothpick).

10. After turning off the heat in the oven, leave the cake for another 10 minutes. Cool it down. Put in the refrigerator for a few hours (the cake will hold together).

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Pumpkin manna

For 100 g 63 kcal

Pumpkin (grated on a fine grater) - 2 stack.
Kefir (sour milk) - 250 ml
Sugar (0.5 cups - in a pie, 1 cup - in syrup) - 1.5 cups.
Semolina - 1.5 stack.
Baking dough - 1.5 tsp.
Lemon (zest - for pie, juice - for syrup) - 1 pc
Water (for syrup) - 0.5 stack.
Coconut flakes (for sprinkling) - 1 package.
Vegetable oil (for lubricating the mold)
We turn on the oven 180 degrees so that it warms up. We combine all the products for the pie - pumpkin, sugar, semolina, baking powder, kefir and lemon zest. Mix well (we do this quickly so that the semolina does not have time to swell, otherwise the cake will be too dense). We spread the dough in a mold greased with vegetable oil and send it to the oven for 40-45 minutes. We check the readiness with a toothpick. While the manna is baking, prepare the syrup. Mix water, sugar and lemon juice, bring to a boil and cook for 3 minutes, turn off and let cool. When our pie is ready, pour hot syrup and sprinkle with coconut. I also sprinkled it with confectionery sprinkles. Do not be alarmed that the manna floats in syrup - in half an hour it will absorb everything and we will get a delicious delicate pie. Enjoy your tea !!!

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Chocolate pie stuffed with cottage cheese.

A very handy patty. There is no need to cut the cake or bake several cakes and then wait until they are soaked. The filling is laid out immediately on the dough and in this form the cake is sent to the oven.

For the test:
200 g butter
200 g sugar
400 g flour
4 eggs
4 tbsp. l. cocoa
1 sachet baking powder
1 pinch of salt
250 ml. milk

For filling:
500 g fatty but dry cottage cheese
2 eggs
4 tbsp. l. Sahara
The juice of half a lemon (or a little citric acid)

For fondant:
200 g dark chocolate
100 g butter
50 g icing sugar
1 bag of vanilla sugar
1 yolk

Preparation:
Grind sugar and soft butter until white. Add eggs one at a time, stirring well immediately. Sift flour, mix with baking powder, cocoa, salt and add to the liquid mixture. Stir, pour in milk and mix everything with a whisk or mixer.
For the filling, knead the cottage cheese, add sugar and eggs, mix. Pour in lemon juice or add a pinch of lemon zest. Line a baking dish with oiled paper, put half of the dough on it. Flatten. Add the filling and cover with the second half of the dough. Smooth the top with a knife and put the pie in an oven preheated to 200C. Bake for 30 minutes. Do not take the finished cake out of the mold immediately, let it cool slightly. Then put on a wire rack and cook the fondant.
For fondant break the chocolate into pieces, put in a saucepan and put in a water bath. When the chocolate is completely dissolved, add the powdered sugar, vanilla sugar, wait until the sugar has melted. Then add the yolk and butter. Stir quickly until smooth. Cool slightly and pour over the finished cake.

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Lemon pie

Ingredients:
Sour cream - 250 g,
butter - 110 g,
soda - 1/2 tsp,
flour - 2 tbsp,
lemon - 1.5 pcs,
sugar - 1 tbsp
yolk - 1 pc,
powdered sugar

Preparation:
Mix sour cream with baking soda.
Add melted butter to sour cream, mix until smooth.
Gradually start adding flour in small portions. After pouring in 1.5 cups, check: if the dough sticks to your hands, add the rest of the glass. Otherwise, not necessary. Knead the dough and divide it into 2 equal parts.
Cut oranges / lemons into small wedges (with crust) and whisk in a blender.
Mix ground lemon with 1 cup sugar.
Heat the oven to 180 degrees. Lay out half of the dough as a base. Spread the dough over the entire surface of the mold, making small sides.
Spread the filling and spread it evenly all over the base.
Knead the second part of the dough with your hands and cover the filling with it.
For a golden crust, brush the cake with whipped yolk. Spread the cake with a fork. Bake for about 30 minutes, then cool and remove from the pan and sprinkle with powdered sugar.

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Lemon pie.

Ingredients:
For the test:
280 g flour

For filling:
4 eggs
350 g sugar

35 g flour
1 teaspoon baking powder
Powdered sugar for dusting

Preparation:

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Lemon pie

Ingredients:
For the test:
280 g flour
80 g sugar or powdered sugar
225g butter, melted
For filling:
4 eggs
350 g sugar
Juice of 2 large lemons (120 ml) and ½ teaspoon lemon zest
35 g flour
1 teaspoon baking powder
Powdered sugar for dusting
Preparation:
Prepare a 25 cm round baking pan with baking paper. Heat the oven to 180 ° C.
For the base, combine all the ingredients and knead the dough. Transfer to prepared pan, tamp and bake for 20-25 minutes until golden brown. Cool completely before filling.
While the base is baking the eggs, beat the sugar and lemon juice, add the flour and baking powder. Add lemon zest and stir.
Place the filling on the base, spread evenly and bake for another 15-20 minutes. Cool it down. Sprinkle with powdered sugar and serve.

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Ingredients:
Shortcrust pastry (for a mold with a diameter of 28 cm):
225 g flour
1/2 tsp salt
155 g butter
5-6 st. l. ice water

Lemon Kurd:

400 ml. milk
3 tbsp. l. potato starch
250 g sugar
4 egg yolks
80 g butter

Meringue:
4 squirrels
200 g sugar

Preparation:

3. Stir constantly and wait for thickening. After thickening, add zest, lemon juice and butter (butter is optional). Stir continuously over low heat for two or three minutes to get a homogeneous thick mass. We remove from the fire.
4. The dough is most likely already baked :) Take it out of the oven and leave to cool. In the meantime, we are preparing a Swiss or Italian meringue from four proteins (I was preparing a Swiss one).
5. Connect the pie: pour the Kurd onto the dough, decorate with meringues on top. Free form and in any order :) If there is no pastry bag, use a bag with a cut-off edge, or just put a "cap" on top with a spoon. We put the pie in an oven preheated to 150 degrees for 10 minutes, so that the meringues are slightly browned on top (while they remain soft, souffle-like consistency).
6. It is advisable that after baking the cake stand overnight in the refrigerator, otherwise the Kurd will spread.

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Lemon pie with meringue from the movie "Toast"

Ingredients:
Shortcrust pastry (for the form ()

Lemon pie with meringue from the movie "Toast"

Ingredients:
Shortcrust pastry (for a mold with a diameter of 28 cm)
225 g flour
half a teaspoon of salt
155 g butter
5-6 tablespoons of ice water
Lemon Kurd
3 lemons (125 ml. Lemon juice + zest of one lemon)
400 ml. milk
3 tablespoons potato starch
250 g sugar
4 egg yolks
80 g butter
Meringue
4 squirrels
200 g sugar

Preparation:
1. Prepare shortbread dough. We take it out of the refrigerator, roll it out 2-3 mm thick (this is a fairly thin layer, if you like it thicker - increase the amount of ingredients), put it in a mold. We press down well so that there are no air pockets left anywhere. We prick with a fork over the entire area. Spread it with parchment or foil and pour some weight on top - for example, legumes (beans, chickpeas, etc.) so that the dough retains its shape during baking. We bake in the oven at 200 degrees for 20-25 minutes, until tender.
2. While the dough is baking, prepare the lemon curd. Rub the zest of one lemon. Squeeze the juice from three lemons (to make 125 ml). We filter.
3. Pour milk into a saucepan, add sugar, bring to a boil. We rub the yolks (and all the proteins in our meringue) with starch and pour boiling milk into them, stirring constantly. We return to the fire.
4. Stir constantly and wait for thickening. After thickening, add zest, lemon juice and butter (butter is optional). Stir continuously over low heat for two or three minutes to get a homogeneous thick mass. We remove from the fire.
5. The dough is most likely already baked :) Take it out of the oven and leave to cool. In the meantime, we are preparing a Swiss or Italian meringue from four proteins (I was preparing a Swiss one).
6. Connect the pie: pour the Kurd onto the dough, decorate with meringues on top. Free form and in any order :) If there is no pastry bag, use a bag with a cut-off edge, or just put a "cap" on top with a spoon. We put the cake in an oven preheated to 150 degrees for 10 minutes, so that the meringues are slightly browned on top (while they remain soft, souffle-like consistency)
7. It is advisable that after baking the cake stand overnight in the refrigerator, otherwise the Kurd will spread.

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Lemon pie, the taste of which we all know from childhood, is a very popular type of baked goods. Lemons have been used in cooking for over ten centuries. Initially, these yellow citrus fruits appeared in the Republic of Venice and only then spread throughout Europe.

Lemon almond cake is popular in Italy. And in Spain, such pastries are prepared with delicate custard. In our country, lemon pie is also very popular. There are many recipes for such baked goods. We will tell you about the most popular ones in this article.

Recipe for delicious lemon shortcrust pastry pie with lemon filling

A sand cake with a delicate sweet and sour filling is a very tasty delicacy. Such a cake does not have to be prepared for some kind of holiday. You can pamper your family with it at any time. It is prepared very simply. And, most importantly, fast.

Put chopped and softened butter (250 g) in a separate bowl
Pour sugar into it (1 cup) and grind the ingredients until smooth
Add eggs (2 pcs.), Sour cream (20 g) and baking powder (2 teaspoons) to this mass.
Knead everything until smooth
Then add flour in small portions (4 cups) and prepare shortcrust pastry
When it reaches a homogeneous mass, we divide it into two parts.
We put the first in the freezer, and put the second in a prepared baking dish
Distribute the dough evenly and make sides for it
We wash lemons (2 pcs.) Under running water and cut them into several parts
We remove the seeds and, using or with a meat grinder, give the citrus puree state
Add sugar (1 cup) and starch (1 teaspoon) to the lemon mass and mix until smooth
Pour the filling into the mold with the lemon mass and remove the dough from the refrigerator
Grind the frozen dough with a grater and sprinkle the lemon mass with crumbs
We bake the cake in an oven preheated to 180 degrees for 45-60 minutes

Such a pie turns out to be even more delicious if you use not only lemons, but also oranges as a filling. The best ratio, in this case, would be 4 parts lemons and 1 part oranges.

Homemade cottage cheese and lemon pie: recipe

Curd-lemon pie is not just a delicious delicacy, but also a very healthy dietary product. Small amounts of such baked goods can even be consumed during sparing diets. And it is prepared as easy as the previous recipe.

Cut the washed lemon (1 pc.) Into rings, remove the seeds and chop as described above
Grind butter (125 g) with sugar (1/2 cup) in a small bowl
Add cottage cheese (250 g) to this mass and mix the ingredients again
Add eggs (3 pcs.), Chopped lemon (1 pc.) And soda (1/2 tsp) to this mass.
Stir until smooth and leave for 2-3 minutes
Sift the flour (1/2 cup) and add it to the slightly increased mass
Stir and grease the baking dish with butter
We spread the dough into it and level the surface
We put the form in the oven, preheated to 170 degrees
It takes about 1 hour to bake the cake.
When it acquires a pleasant golden hue, the cake must be removed from the oven.
Sprinkle with icing sugar and serve

Although cottage cheese in baked goods loses some of its useful properties, it still remains an extremely useful product. The fact is that heat treatment does not in any way affect the main trace element of this product - calcium. If your kids don't eat pure cottage cheese, be sure to add it to baked goods. Since they are unlikely to refuse such a delicacy.

Recipe for Delicious Lemon Yeast Dough Pie with Lemon Jam

Yeast-based pies will help brighten up a dull winter evening. And what could be better than lemon jam filling? In winter, these citrus fruits can be a good alternative to summer fruits.

Dissolve yeast (1 tablespoon) in water and add butter (200 g) and salt (1/2 teaspoon) to them
Then gradually add flour (3 cups) and mix
Knead the dough, divide it into 3 parts and place in the refrigerator for a quarter of an hour
While the dough is standing in the refrigerator, prepare the filling
Remove the zest from the lemon (1 ½ pcs.), Peel it from the skin and seeds
We pass the mass through a meat grinder and add the previously removed zest to it
Add sugar (1 ½ cups) and starch (2 tablespoons) to the future jam
We put on fire and, stirring, boil until thick
Roll out one of the dough pieces into a layer 0.7 cm thick and place a baking sheet sprinkled with flour
Put half of the lemon jam on this layer and cover it on top with a layer from the second part of the dough
Cover with the remaining filling and cover with the third layer on top.
Using a toothpick, make punctures at a distance of 2 cm from each other over the entire surface of the cake
Lubricate with an egg and bake at 180 degrees for about a quarter of an hour

This cake should be served chilled on dessert plates.

How to bake homemade apple and lemon pie?

The main advantage of this cake, in addition to its wonderful taste, of course, is the speed of production. Below is a basic recipe for these baked goods. But, when making such an apple-lemon pie, you can improvise.

Before starting making the cake, turn on the oven so that it has time to warm up to the desired temperature

Mix softened butter, sugar (1 cup), eggs (2 pcs.), Lemon zest (1 lemon) and salt (1 pinch)
In a separate cup, mix the juice of half a lemon and soda (1 tsp)
Stir until foam forms and pour into a container with oil mass
We add flour (2 cups) there, stirring constantly and prepare the dough
Put the finished dough in a mold or baking sheet
The layer thickness should be no more than 1 cm
Cut apples (3-4 pcs.) Into cubes (1x1 cm) or breaking
We spread them evenly on the dough, sprinkle with sugar on top
Put the pie in the oven and bake for about half an hour

Fresh or frozen berries can be added to the apples for the filling in such a pie.

How to bake homemade lean pie?

Lean baking can be relevant not only during fasting, but at any other time of the year. After all, such baked goods are not only very tasty, but also do not burden the body with unnecessary substances.

Cut the lemon (1 pc.) Into small pieces (it is not necessary to remove the skin)
Remove the bones and grind with a blender
In a cup, mix sugar (1 cup), sunflower oil (1/2 cup) and lemon
Add soda (1 tsp) and wait until the mass doubles
Add flour (3 cups) and mix so that you get crumb
Put part of the dough in a mold and level it
Sprinkle the cake with the second part of the dough and bake the cake at 180 degrees for about 15 minutes

In this recipe, the lemon filling is immediately mixed with the dough. But, it can also be used as a jam. It must be applied to the first layer of dough and sprinkled with crumbs.

Lemon Cream Carrot Cake Recipe

Another cake recipe that can brighten up a winter evening. Carrot flavor with citrus and cinnamon aromas will make your holiday or just a good evening unforgettable.

Beat eggs (3 pcs.) With sugar (170 g) until firm.
On a fine grater, rub the orange zest (1 pc.) And carrots (200 g)
Sift flour (180 g) and add ground cinnamon (1/2 teaspoon) and nutmeg (1/3 teaspoon) to it
Soak raisins (100 g) in warm water and wait until they swell
Drain the water and dry it on a paper towel
Dip the raisins in flour (1 tablespoon)
Add vegetable oil (90 ml) and vanillin to the eggs
Then add the grated carrots and mix
Then we add raisins and bring the mass to homogeneity
We extinguish soda (2/3 tsp) with lemon juice and add it to the dough
We add flour in parts, preventing the formation of lumps
Knead the dough and grease the mold with vegetable oil
We move the dough into a mold and bake in an oven preheated to 190 degrees for 45 minutes
When the cake is baked, leave it in the form for another quarter of an hour, then put it out of it and let it cool
Squeeze juice from half a lemon and remove the zest
Beat the sour cream (120 g) and condensed milk (170 g) and after 5 minutes add the juice with half the zest in a thin stream
Stir the cream until a thick mass is formed
We spread it on the cake and level it
Decorate on top with the remaining lemon zest, candied fruits or other products

Carrot cake with lemon cream will not only turn out very tasty, but it will also have a very pleasant look.

Tatar pie lemongrass three-layer: recipe

Tatar Lemongrass is a very tasty cake that is best eaten warm. Then you can feel how the pieces of such baked goods will melt in your mouth.

In warm milk (150 ml) dissolve granulated sugar (1 teaspoon), flour (1 teaspoon) and yeast (1 sachet)
We put a bowl with these ingredients in a warm place and wait until the frothy "cap" rises.
Pour milk into melted butter (200 g) and stir
Then add flour (2 cups) and prepare shortcrust pastry
Divide the dough into three parts (The first part should be larger than the other two)
Roll out a large piece of dough into a layer 5 mm thick
Grate lemon (1 pc.) (Seeds need to be removed) and add sugar (1 glass)
Half of the resulting filling, departing from the edges 2 cm, lay out on the first layer
The second piece needs to be rolled out 2-3 mm thick and laid on top
Put the lemon mass on top and cover it with a layer from the third layer
We fasten the edges of the pie and put in the oven (70 degrees)
When the pie increases in size by 2 times, we increase the temperature to 200 degrees

The cake is removed from the oven when it takes on a golden hue. Let it cool and cut into small pieces.

Multicooker lemon pie: recipe

Everyone knows that almost anything can be cooked in a multicooker. From delicious cereals to mouth-watering desserts. Lemon pie is no exception. It can also be cooked in a multicooker. Moreover, the process of preparing such a dessert is even easier than all of the above.

Using a grater, remove the zest from the lemon and cut it into two halves
Squeeze the juice from one part of the lemon, preventing the seeds from getting into it
Remove the butter (150 g) from the refrigerator and let it warm up
Transfer the soft butter to a bowl and mix with sugar (1/2 cup)
Add eggs (4 pcs.), Zest and lemon juice
Sift flour (1 glass), mix with baking powder (1 teaspoon) and add to the previously prepared mass
Using a mixer, make the mixture homogeneous
Grease the bottom of the multicooker with oil and pour the dough into it
Close the lid and set the "Baking" mode
Usually such a cake is cooked in a slow cooker for about 50 minutes.

This cake should be served lukewarm. It can be sprinkled with powdered sugar, poured over with jam and garnished with mint leaves.

Lemon Puff Pastry Pie

Puff pastry pie will delight you with an appetizing crispy crust and sweetish taste with a piquant sourness. Puff pastry can be made at home, but it is better to buy it at any supermarket.

Lemons (3 pcs.) Rinse thoroughly under running water and pour over with boiling water
We pass whole lemons through a meat grinder and extract seeds from the resulting mass
Mix the mass with sugar (300 g) and put it on a preheated pan with melted butter (50 g)
We boil the filling to the consistency of honey
Roll out the dough (500 g) in two layers
Put the filling on one layer and close it with the second.
Pinch the edges, and grease the top of the cake with a mixture of eggs and milk
We bake such a cake in the oven at 180 degrees for half an hour

Puff pastry should be in the arsenal of every housewife. With its help, you can quickly prepare delicious pastries for relatives and friends who accidentally appear.

How to bake a quick lemon pie with kefir?

If you need to cook sweet pastries very quickly, then use the recipe for lemon kefir pie. You just need to mix the ingredients and put the pie in the oven. It will be ready in a few minutes.

Rub cold margarine on a coarse grater (200 g)
Sift flour (500 g) and mix it with chopped margarine
You should have a fine sand crumb.
We transfer it to a bowl, add kefir (250 g) and baking powder
Mix the ingredients and put the finished dough in the refrigerator
Lemons (2 pcs.) Pass through a meat grinder and combine with sugar (300 g)
Stir and leave for 10 minutes.
We turn on the oven and heat it up to 190 degrees
Grease a baking sheet with oil and spread half of the dough
Put the filling on top and cover with the second part of the dough
Pinch the edges and prick the cake with a fork in several places
Bake for about 40 minutes

You can decorate such a cake in any of the above ways.

Lemon meringue pie recipe

Lemon pie with airy meringue is a very tasty and light delicacy. A properly prepared dessert melts in your mouth, and citrus sourness should appear only as an aftertaste.

Using a blender or mixer, mix flour (120 g), butter (60 g), sugar (1 teaspoon) and salt (1 pinch)
Add cold water to the formed crumb (2-3 tablespoons)
It needs to be added in a tablespoon and mixed.
Wrap the dough in foil and send it to the refrigerator for 20 minutes
Rub the zest of lemons on a fine grater (2 pcs.)
Add sugar (50 g), eggs (2 pcs.) And freshly squeezed lemon juice to it
We put the ingredients for the meringue on low heat and stir until thickened with a whisk
Add butter (55 g) and make the mixture homogeneous
Pour the mixture into a small plate and cover with cling film to prevent crusting.
We put the plate in the refrigerator
Sprinkle the table with flour and roll the chilled dough on it
We put it in a shape, we prop the sides with foil
We bake the cake at a temperature of 200 degrees until golden brown
Mix proteins (2 pcs.) And sugar (160 g) and put them in a water bath
Whisk the meringue to medium peaks
Put the lemon filling on the finished cake
Top with a layer of meringue and put the pie under the grill for 3 minutes

This recipe just seems complicated. In fact, making such a dessert with meringue is very simple. After making such a cake, be sure to send it to the refrigerator for 3-4 hours. There the filling will saturate the cake and the taste of the cake will become even more intense.

Lemon ginger pie: recipe

Lemon Ginger Pie is the best way to start your Saturday or Sunday afternoon. On the weekend, when you don't need to think about work, you can start enjoying your free time with such a dessert. This cake goes well with strong coffee. And if you don't want to share the joy of eating such a cake yourself, you can invite your friends.

Cut the lemon into slices and put on foil
Dry them a little in the oven
Separate the yolks from the proteins and mix the flour (100 g) and soft butter (50 g)
Add water, yolk and sugar to the crumb (70 g)
Mix and add the rest of the flour
We grind it into a sandy state and put it in the refrigerator for 15 minutes
Sprinkle the lemon slices with icing sugar on both sides
Rub the ginger on a fine grater and mix with the lemon zest
Add lemon juice and flour to the mixture (1 tablespoon)
We also add an egg, butter (3 tablespoons) and sugar (50 g) to the mass
Remove the dough from the refrigerator and put it in a mold.
Put the filling on top and bake the pie for 20 minutes at a temperature of 200 degrees
Whisk in chilled cream (50 g) and sugar (50 g)
We decorate the cake with the resulting cream

Lingonberries or blueberries are also suitable as decoration for such a cake. The taste of ginger-lemon pie will only benefit.

Lemon tarts are loved for their refreshing, slightly harsh and unique flavor. The main ingredient in these pies is lemons, which can be easily replaced with limes, oranges and even grapefruit. Of course, these will no longer be quite lemon pies. But, all the same, they will be very tasty.

Everyone loves lemon tarts. We offer to cook a pie that has become a "hero" of one of the programs of Yulia Vysotskaya.

As you know, the program offers only the most interesting recipes for dishes that are good on a festive table and for daily preparation. This recipe pie has a ton of merits.

Pros of lemongrass from Julia Vysotskaya

There are many reasons for this recipe:

This is a pie for those who look after their health, as it contains a lot of healthy products: lemon, nuts, rice and corn flour is used instead of wheat flour.
It will appeal to lovers of not too sweet baked goods.
Such lemongrass has "its own face". If you want to make a pie that is not like the others, pay attention to this recipe: a combination of lemon sourness, almond crumbs, and corn dough complement each other.
It takes a little time to make a cake.
The recipe is inexpensive: the most expensive part is almonds. If you are in the habit of stocking up on apricot pits of the desired variety in the summer, the question will disappear by itself, although 200 g of purchased almonds did not ruin anyone.
This “piece” by Yulia Vysotskaya can be prepared in case of the arrival of uninvited guests. It's nice to surprise your friends or mother-in-law with such baking if she suddenly wants to appreciate your culinary abilities, so young housewives can safely include such lemongrass in their "arsenal": it will always be successful.
The taste of the cake is exquisite, and the dough is tender and light.
Preparing a pie with lemon filling according to the recipe quickly (during the exchange of news with friends or mother-in-law).
This is not a time consuming recipe.
The cake will never get bored. It can be served with coffee or tea, and the children cannot be dragged by the ears from the plate.
Even men can make a cake with ease. If your half is bored waiting for you at home, invite your husband to please you and while away half an hour in the kitchen.

Baking products

For the test, take:

2 lemon;
200 g almonds;
200 g butter;
2 eggs;
170 g sugar;
100 g palenta (coarse cornmeal);
50 g rice flour:
1 sachet of baking powder.

Making lemon pie

1. Preheat the oven to 180 degrees.

2. Rub the zest of two lemons on a grater with small holes. We try to remove only the yellow layer. Lemons should be washed well before use.

3. Grind the almonds into small crumbs. To do this, you can use a blender, food processor, or a regular coffee grinder.

4. Now we take a bowl in which we will knead the dough. Pour all the sugar and butter into it. Stir the products to a "sandy" consistency. The point of this operation is only so that in the future, when beating, sugar does not scatter around the kitchen.

5. If you use butter packaged in a pack, then after you have used the butter, Yulia Vysotskaya recommends that economical housewives use the packaging to grease the form in which you plan to bake with the remaining butter.

6. Add 2 eggs to a bowl with butter and sugar, stir well.

7. Squeeze out the juice of one lemon. This is best done by first rolling the lemon on the table so that it gives out more juice. If you haven't stocked up on a citrus juicer, use a regular fork to swirl it inside the lemon halves.

8. We send lemon juice and zest to a bowl with dough. After that, you can add two types of flour - rice and corn palleta. Do not forget to put baking powder in the dough. Why is it worth using these types of flour? The dough will turn out to be somewhat unusual, light and will not become "smudges" with the density of the clay. Therefore, you do not need to take wheat flour for cooking or purchase finer grind corn flour. A large palette is the case for our lemongrass;

9. Put the ground nuts into the dough last.

10. We check how homogeneous the mass is, and we can send it to the mold by leveling the surface with a spatula;
We bake the cake for 30 minutes. We traditionally check the readiness of the test with a toothpick or a match. We take out the yummy from the oven and let it stand for a while. The cake is also good because the dough does not get stale for several days.

We share with you the secrets of our lemongrass

Here are a few of the nuances of making Vysotskaya's pie that the hostesses offer:

You shouldn't replace butter with margarine in this recipe, as you won't get the desired airiness.
The recipe for this lemongrass is almost perfect. The only addition can be a tablespoon of semolina if you don't like the moisture in the crust.
The top of the cake can be covered with protein whipped with 1 tablespoon of sugar 15 minutes before the end of baking (you just need to beat the protein with a fork until the sugar dissolves).
This is a versatile pastry to enjoy with coffee or tea.

Don't forget to write a comment about the recipe and bon appetit! Let it be tasty and cozy with such a cake.

Recipe for delicious lemon shortcrust pastry pie with lemon filling

Put chopped and softened butter (250 g) in a separate bowl
Pour sugar into it (1 cup) and grind the ingredients until smooth
Add eggs (2 pcs.), Sour cream (20 g) and baking powder (2 teaspoons) to this mass.
Knead everything until smooth
Then add flour in small portions (4 cups) and cook

In fact, it is very easy to prepare a delicious and healthy dessert for the whole family. Even famous chefs do not shy away from simple and accessible recipes, practicing their implementation in various cafes and restaurants, and at home they can please loved ones with their skills. So, the rather popular presenter Yulia Vysotskaya is happy to say that miracles can be done in an ordinary kitchen. Its delicious and aromatic pastries are available even for novice cooks. And today we will look at how Julia Vysotskaya's lemon pie and her lemon cookies are prepared. Consider a detailed recipe for these dishes.

Lemon Pie Recipe

To create such a simple and affordable dessert, you should stock up on one hundred grams of corn flour and the same amount of wheat flour, three chicken eggs and a glass of sugar. Also, use a glass of almonds, a couple of lemons, one hundred and seventy grams of butter, half a teaspoon of baking powder, and a pinch of sea salt.

The lemon pie dough does not take long to prepare. Therefore, you can immediately safely put the oven on preheating - up to one hundred and seventy degrees.

Take a couple of lemons, wash them with a stiff brush under running water and wipe them dry. Grate citrus fruits, you need a bright zest. Cut one of the lemons into halves and squeeze the juice from one of them. It is convenient to use a citrus juicer for this.

To make lemon pie, it is advisable to get the butter out of the refrigerator in advance so that it softens. Place one hundred and fifty grams of butter in a convenient beating container and cover with sugar. Gradually mix such components and beat the resulting mass with a mixer until light airiness.

Pour the almonds into a separate container and grind them to a powder. You can use a blender to do this. But if you don't have it on hand, crush the nuts with a pestle and mortar. Work carefully so that there are no pieces of almonds.

Combine almond powder with butter and egg mixture, stir well. Then gradually add lemon zest to the resulting mass, add freshly squeezed lemon juice and sift wheat and corn flour into the dough. Also add baking powder and a little salt to the container. Knead the dough until smooth.

Get a baking dish of the right size. Grease it well with the rest of the butter, put the prepared dough into it. You need to cook a fragrant and simple lemon pie for forty minutes at one hundred and seventy degrees.

It is very simple to check the dessert for readiness - you need to pierce it with a match, as a result, there should be no traces of the dough on it. The finished cake should be removed from the oven using an oven mitt. Put it on a wire rack and cool, then cut it with a sharp knife and serve. Children really like lemon pie with milk or cocoa, and adults can easily eat it with different types of tea and coffee.

Lemon cookie recipe from Julia Vysotskaya

Preparing a delicious and simple dessert is a snap. To do this, you need to stock up on two hundred and sixty grams of flour, one hundred thirty-five grams of butter and one hundred grams of granulated sugar. In addition, you will need one medium lemon, one egg, and a couple tablespoons of milk.

Remove the butter from the refrigerator. Grind one hundred twenty-five grams of butter into cubes and send to the bowl of a food processor. In order for the cookies to work, it is desirable that the butter be cold. Pour two hundred and fifty grams of flour to it, as well as prepared sugar (in the amount of one hundred grams). Turn on the combine at medium speed so that the entire contents are crushed to a crumb state.

Such manipulations can be performed manually as well. In this case, you can work with a sharp knife on the working surface or in a container of a suitable size.

Wash the lemon under running water using a stiff brush. After pouring boiling water over it, wipe dry. Grate the lemon to scoop up the zest. It must be added to the already prepared mixture.

Divide the chicken egg into yolk and white, and add the yolk to the future dough. Pour a tablespoon of milk into it and mix. Pour the rest of the milk into the dough and continue to knead until smooth.

Pour the rest of the flour onto the table (work surface), dump the dough and continue kneading by hand. Form a ball from the prepared dough, wrap it with cling film and send it to the refrigerator shelf for half an hour. It is also perfectly possible to stand the dough for a quarter of an hour in the freezer.

Preheat the oven to one hundred and eighty degrees.
Divide the cooled dough into small portions. Form snake cookies from them and spread on a baking sheet, having covered it with a sheet of parchment paper and greased its surface with a small amount of butter. Cook for ten to fifteen minutes. The finished biscuits acquire a pleasant aroma and a beautiful ruddy color.

After taking these lemon cookies out of the oven, cool them on a wire rack and serve. This dessert will appeal to kids. And adults will appreciate its combination with dessert wine.