Lemon baked goods are the perfect option for those who like more sophisticated cuisine. Here are some simple recipes for making lemon pies. If you strictly follow the instructions, prepare delicious pastries for tea.

Shortcrust pastry lemon pie recipe

The light sourness and citrus aroma of this dessert, as well as a beautiful presentation, allow homemade shortbread pie with lemon to be on a par with the most delicious restaurant tarts.

Easy

Ingredients

• Butter - 50 g;
• Wheat flour - 150-170 g;
• Egg - 1 pc.;
• Sugar - 50 g
• For filling:
• Lemons - 2 pcs.;
• Egg - 2 pcs.;
• Sugar - 180 g;
• Butter - 50 g;
• Starch - 30 g.

Preparation time: 10 minutes + 20 minutes to freeze + 30 minutes to bake.

Cooking

Prepare all the ingredients for the shortcrust pie base. Wheat flour must be sifted before use, so the dough will be looser, and you will remove unnecessary inclusions that often get into the flour. It is better to take the butter out of the refrigerator a little earlier so that it is soft.

Let's make shortbread dough. Rub soft butter with sugar. The most convenient way to do this is with a combine whisk, but it is quite possible to get by with an ordinary table fork.

Add chicken egg, stir. The mass will become homogeneous, liquid.

At the end, add the sifted wheat flour little by little and knead the dough.

The dough turns out to be supple, well behind the hands, so you can knead even in a bowl without laying it on the table. Form a bun with your hands. If the dough is dry and poorly formed, add 1 tbsp. water or lemon juice.

Spread the dough along the bottom of the mold with your hands (I have a mold with a diameter of 20 cm), lay out sides of 2 cm high from a part of the dough. The mold can not be lubricated, since shortcrust pastry lags behind it perfectly after baking due to the oil content.

Put the form with the dough in the refrigerator for 10-15 minutes and start preparing the lemon cream.

Remove the zest from one lemon in any way (on a fine grater, or with a special tool). Squeeze the juice from two lemons into the same container (I got about 120 ml of juice).

Beat chicken eggs with sugar with a whisk or immersion blender for 4-5 minutes until a dense thick mass.

Add lemon zest, lemon juice, cornstarch and melted or softened butter and beat all ingredients together.

Remove the shortbread form from the refrigerator, pour the cream into the form with the dough. Shake it lightly to even out the surface.

Bake in an oven preheated to 180 degrees for 35-40 minutes. The edges of the pie should be browned and the filling thickened.

Cool the finished shortcake with lemon completely, otherwise, when cut into portioned pieces, the filling may leak out. Dessert can be decorated with powdered sugar. Serve with coffee.

Quick Lenten Pie with Lemon Filling

Lenten pastries can also be incredibly delicious. If some holiday is planned, and you strictly observe the fast, you can safely cook a lean pie with lemon. Rest assured your guests will appreciate it.

Ingredients:

• Flour - 3 cups;
• A glass of sugar;
• Odorless sunflower oil - 125 ml;
• Medium sized lemon;
• 10 grams of baking powder dough;
• Optional - 1 gram of vanillin crystal.

Cooking

1. First turn on the oven. Temperature 200 degrees. By the time you get everything ready, it will be hot. Bake only in a well-heated oven!
2. Wash the lemon thoroughly, wipe it.
3. Remove the zest with a grater, cut in half. Cut the pulp with a knife, immediately removing the films and seeds.
4. With a blender, turn the pulp with zest into a puree. Add sugar and butter.
5. Beat, add baking powder. Now you can mix the dough blank with flour, do it with a spoon. The dough becomes crumbly. Take half and knead.
6. Take the form in which you will bake, grease with vegetable oil, distribute the kneaded dough, and sprinkle on top of the one that remains in the crumbs.
7. Baking will take 20 minutes. Cut immediately before the lean lemongrass has cooled. There will be a lot of crumbs, but hot it tastes much better.

Grated lemon pie

The recipe is very economical, for sure you have met recipes for pies, the dough of which is rubbed on a grater. Very often, such pastries are prepared with jam, but such a pie will turn out very tasty with lemon filling. It's easy to prepare, but not very fast. It will take about three hours in total, because the dough needs to be frozen.

Ingredients:

• Premium flour - 300 grams;
• Butter (only natural 82.5%) - 100 grams;
• 200 grams of granulated sugar;
• 50 ml of water;
• A pinch of fine salt;
• Corn starch - 2 tablespoons (can be replaced with potato starch);
• Egg 1C - 1 piece;
• Medium lemons - 2 pcs.;
• 10 grams of baking powder dough (you can replace half a teaspoon of slaked vinegar).

Cooking

1. Chop the butter with a knife or grate.
2. Sift wheat flour, add 100 grams of sugar, a pinch of salt, break an egg, add baking powder and pour in water.
3. Knead the dough, preferably with a food processor. Divide the dough, put the third part in a separate bag. This third must be removed in the freezer, the rest of the dough - in the refrigerator for 2 hours.
4. 40 minutes before the dough is completely frozen, prepare the filling. Wash the lemons, remove the zest with a grater and cut each into two halves. Take out the pulp and remove the seeds.
5. Puree the lemon pulp with zest and sugar in a blender. Add starch, if you want, vanillin (1 gram will be enough), mix and pour into a saucepan with a thick bottom.
6. Cook, stirring constantly, over the smallest fire, for about five minutes, so that the citrus filling becomes thick. If lumps appear even with constant stirring, pour the lemon filling back into the blender glass and beat. Cool, stirring, so that a film does not form, and then you can take out the dough.
7. Lubricate the baking dish with butter or vegetable oil, lay out the dough so that high sides form. Pour in prepared filling. Grate a third of the dough from the freezer. It is better to grate in a separate plate, and then sprinkle dessert.
8. Bake for 40 minutes at 180 degrees. Preheat the oven ahead of time. I used a 26cm diameter cake tin.

Homemade Lemon and Orange Pie

An excellent recipe for making a pie with lemon, shortbread dough stuffed with cottage cheese, orange and lemon. Very simple and fast.

Dough Ingredients:

• 200 grams of butter
• 3 cups flour
• Half a glass of sugar.

For filling:

• 400 grams of cottage cheese with a fat content of 10%;
• 3 eggs of the 1st category;
• Half a glass of sugar;
• Small orange;
• Half a lemon.

Glass = 250 ml.

Cooking

1. Leave the butter on the table for about an hour to make it soft. With your hands, rub it with flour and sugar into crumbs.
2. Wash the orange and lemon thoroughly and remove all the seeds. Remove the zest and take out the pulp, grind with a blender into a puree. Add sugar and continue beating until all grains are dissolved. To save time, you can grind half a cup of sugar into powder.
3. Scroll the cottage cheese through a fine sieve in a meat grinder. You don’t need to beat it with a blender, ruin the cake. Homemade cottage cheese is best for cooking. Fat content, in fact, does not matter, but, experimentally, we found out that with 10% cottage cheese, the most delicious option is obtained.
4. Mix cottage cheese, eggs and juice. This is the filling for our crumb pie.
5. Take a springform pan and put in about 2/3 of the butter crumbs, raise the sides to pour the filling.
6. Put for 5 minutes in an oven preheated to 180 degrees and take out the base. Pour in the filling and sprinkle the remaining crumbs on top. Bake in preheated oven for another 40 minutes.
7. Before serving, the lemon pie must be completely cooled and only then open the detachable form and cut into pieces. Otherwise, everything will fall apart.

Airy Lemon Meringue Pie

Bake in a mold with a diameter of 20 centimeters, then the baking time and temperature will correspond to those indicated in the recipe.

Dough Ingredients:

• A teaspoon of granulated sugar;
• Baking wheat flour of the highest grade - 120 grams;
• 60 grams of natural butter (82.5% fat);
• A pinch of salt.

Filling:

• 2 lemons;
• 2 eggs;
• 50 grams of sugar;
• 55 grams of natural butter.

Meringue:

• 2 proteins;
• 160 grams of sugar.

Cooking

1. First you need to prepare the dough. Use a food processor if possible. If there is no processor, grate cold butter, add flour, a teaspoon of sugar, a pinch of salt and 2 tablespoons of water to it.
2. Knead the dough quickly so that the butter does not have time to melt from the heat of your hands. Roll into a ball and wrap in cling film. Put in the refrigerator for 35 minutes.
3. This time will be enough to cook and cool the lemon filling. Rinse and wipe lemons. Grate the zest on the smallest grater, put in a saucepan with a thick bottom, where add sugar and eggs.
4. Stir until the filling becomes homogeneous and put on a slow fire. Stir constantly until the mixture thickens. Add soft butter to a thick mass and mix thoroughly. remove from fire. If suddenly during cooking, despite constant stirring, lumps form, beat the filling with an immersion blender.
5. Immediately after cooking, place a piece of cling film directly on top of the lemon filling. This is necessary so that a hard crust does not appear during cooling. Place the bowl in the refrigerator to cool.
6. Take the dough out of the refrigerator, roll it out and put it in a greased baking dish. Make high sides. To prevent the sides from falling off during baking, roll the baking foil into a ring and place it so that it supports the sides. My sides were 5 inches high.
7. Put the form in the oven, heated to 200 degrees, bake for 8 minutes, so that the cake becomes ruddy.
8. During this time, prepare the meringue itself. Place the bowl of egg whites and sugar in a water bath. Cook, stirring, until the sugar is completely dissolved and cloudy. As soon as you see that the proteins have begun to brew, turn on the mixer and beat until the proteins begin to thicken. Remove the thickened proteins from the water bath, continuing to beat until dense, glossy and stable peaks.
9. Pour the cooled lemon filling onto the cake, smooth with a spoon. Spread the meringue in an even layer over the entire surface. You can use a pastry syringe, or you can just flatten with a spoon. The taste will not be affected.
10. In the oven, the temperature must be set to the maximum, or turn on the "Grill" mode. Place the lemon meringue cake in the oven and watch for the meringue to turn golden. Remove the cake from the oven immediately and place in the refrigerator. Once completely cooled, you can cut.

Lemon pie with semolina in a slow cooker

Manniks are very popular, they are prepared in a variety of variations. Try our delicious lemon semolina cake recipe.

Dough Ingredients:

• semolina - 200 ml
• kefir - 200 ml.
• chicken egg - 3 pcs.
• sugar - 1 cup.
• vanillin - a pinch.
• butter - 100 gr.
• wheat flour - 200 ml
• baking powder dough - 1.5 tsp

Impregnation:

• Half a glass of granulated sugar;
• 100 ml of purified water;
• 1 lemon (juice)

Cooking

1. Mix semolina with sugar and pour kefir. It is better to take ordinary kefir, with a fat content of 3.2%. The main thing is that it is fresh and tasty. Thoroughly stir the semolina in kefir so that no lumps form. Close the bowl with semolina cling film, otherwise it will wind up. Let it sit on the table for half an hour. Semolina will swell and will not creak on the teeth. If you like squeaky mannas, just skip this step.
2. Melt the butter in a water bath. To do this faster, you can chop the butter with a knife, or leave it on the table in advance so that it becomes soft.
3. Wash and dry the lemon, remove the zest with a grater. Add the zest, eggs and melted butter to the semolina, mix. Stir and immediately pour into the multicooker bowl. Set to bake for 60 minutes.
4. While mannik is baking, you need to prepare the impregnation. In a heavy bottomed pan, combine water and sugar and bring to a boil. Reduce heat to low and simmer until syrup runs clear. Stir until all sugar is dissolved. Squeeze the juice from the citrus and add to the sugar syrup. Remove the pot from the stove immediately.
5. When the manna with lemon is ready, remove it from the mold, evenly pour over the prepared syrup. Let stand for 15 minutes and then cut into pieces.

Lemon pies are popular on both restaurant and home menus.

A delicate citrus aroma and a delicious base made from different types of dough will leave few people indifferent.

A delicious and simple dessert that even an inexperienced hostess can easily prepare.

On its basis, you can come up with other pies, replacing the lemon filling with any other - apple, plum, pear, cottage cheese.

The calorie content of shortbread lemon pie with the addition of butter and sugar is approximately 309 kcal / 100 g.

1. The easiest pie with lemon filling

Products:

• Butter: 180 gr.
• Sugar: 1.5 tbsp.
• Eggs: 2 pcs.
• Flour: 1.5-2 tbsp.
• Lemons: 2 large

How to cook:

So, we need good quality butter, spread or margarine. It must be softened or melted over low heat along with sugar (about 1 tbsp.).

Add the eggs to the sweet butter mixture and mix well. You can use a mixer or blender.

The next step is flour. You need to take enough of it so that the dough turns out to be cool, dense, pliable, but not sticky to your hands.

Divide the finished shortbread dough into two unequal parts - about ¾ and ¼.

Place the larger part evenly into the mold, making small sides, and freeze the smaller one.

To make the dough freeze faster, it can be divided into small pieces. It should stay in the freezer for about an hour or less.

For the filling, wash and cut the lemons. Grind together with the zest, add sugar to taste, usually half a glass is enough.

Spread the lemon-sugar mixture over the rested dough. It will seem liquid, but during the baking process it will turn into a jelly mass and will not flow out of the cake.

Take out the frozen dough and grate it on a coarse grater on top, evenly distributing it over the entire surface.

It remains to bake in the oven (180-200 degrees and 35-40 minutes of time).

That's it, lemon pie is ready. You can invite everyone to tea.

2. Lemon tart with shortcrust pastry meringue

Sweet tart with light cream and meringue is a delicious dessert that can hardly hurt your figure. This is a great alternative to regular pies and cakes.

What is tart and meringue. Before we start cooking, let's understand the basic concepts. So, tart is a traditional French open pie on a sand base. It may or may not be sweet. The most common type of tart is with lemon curd and whipped whites (meringue).

Meringue is whites whipped with sugar and baked in the oven. It can be an independent dessert (as in a meringue cake) or an additional component.

To prepare one pie for 8 servings, you will need the following food set:

Products:

• 1 full glass of sugar for cream + 75 g for meringue;
• 2 tbsp. tablespoons of wheat flour (with a small slide);
• 3 art. spoons of cornmeal;
• a little bit of salt;
• 350 ml of water;
• 2 large lemons;
• 30 gr. butter;
• 4 chicken eggs;
• 1 shortbread dough basket with a diameter of about 23 cm. You can make it yourself or buy it in a store.

By the way, you can make not one big tart, but small portioned cakes, for this, use small shortbread dough baskets.

How to cook:

In a saucepan, mix sugar, two types of flour and salt. Add water.

Remove the zest from the lemons and squeeze the juice out of them. Add juice and zest to a saucepan.

Put the mixture on the fire and cook with constant stirring until it boils.

Separate eggs into yolks and whites. Whisk the yolks. Add 100 ml of hot mixture from the pan to them, whisking vigorously so that the yolks do not curdle.

Now gently fold the yolk mixture back into the pot of hot lemon curd.

Put it back on low heat and cook until it thickens, stirring occasionally.

Spread the cream into the shortcrust pastry basket in an even layer.

In a separate bowl, beat egg whites with a mixer until foamy. While continuing to beat, gradually add the sugar. Beat the mass until stable peaks form.

Put the resulting meringue on the cake in any convenient way, for example, using a pastry bag.

Bake the tart in a hot oven for 10 minutes until the meringue is golden.

Cool the cake to room temperature, and then send it to the refrigerator for a couple of hours so that the lemon cream hardens well.

Not counting the time for freezing, it will take you no more than 40 minutes to prepare the tart.

3.Another variation of lemon meringue shortcrust pastry pie

This amazingly delicious, at the same time hearty and airy lemon pie will be a wonderful end to a gourmet dinner.

Products:

For the base you will need:

• 150 gr. flour;
• about 75 gr. good butter;
• 4 tbsp. spoons of powdered sugar.

For the lemon filling:

• 3 large eggs;
• a little more than a glass of powdered sugar (if powder is not available, it is permissible to take ordinary fine sugar) and 2 tbsp. l. to decorate finished baking;
• 3 art. spoons of flour;
• grated zest of 1 lemon;
• 100 gr. lemon juice.

How to cook:

Preheat the oven to 180°.

Beat or chop the butter with a knife, adding powdered sugar and flour to it, until it becomes a fine crumb (it is better to use a food processor or blender).

Knead the dough thoroughly. Spread it with your hands along the bottom and sides of the round shape.

Prick often with a fork (this is done so that the cake does not swell when heated).

Bake the base for 12-15 minutes until a delicate golden color is obtained.

At this time, combine eggs, sugar, lemon zest, lemon juice, flour and beat all these ingredients until smooth. Carefully place the finished cream on a hot base.

Return the cake to the oven for about 20 more minutes, until the cream is baked and firm.

Leave the finished tart in a baking dish to cool completely.

Sprinkle the finished pastry with icing sugar and carefully cut into pieces.

Lemon pie can be decorated not only with powdered sugar, but also with whipped cream, mint sprigs, strawberries.

It can be carefully cut into several slices, not reaching the stalk and laid, unrolled in a beautiful fan.

It’s good to sprinkle fruit or berry slices with lemon juice before use.

Important: The better and fresher the oil used to make the dough, the more aromatic and tastier the tart will be.

It is better to take flour with a lower gluten content, such as whole grains.

To enrich the flour with oxygen, you can sift it through a metal sieve (the same can be done with powdered sugar).

In kneading dough, speed is of particular importance (ideally, the whole process should take no more than 30 seconds).

Before working with shortcrust pastry, you should thoroughly cool your hands, for example, dip them in ice water.

Finely ground nuts (cashews, walnuts, peanuts, almonds, hazelnuts) added to the flour will give the baking a unique flavor.

To avoid deformation of the cake, you can fill it with cereal during baking (do not forget to cover the surface with parchment beforehand).

4.Yeast cake

For Lemon Yeast Pie you need:

Products:

• flour - 750 gr or how much will go;
• margarine, preferably creamy - 180 gr;
• salt - a pinch;
• egg;
• milk - 240 ml;
• live yeast - 30 g or 10 g dry;
• sugar - 110 gr;
• vanillin - to taste.

For filling:

• medium-sized lemons - 2 pcs.;
• sugar - 350 gr;
• potato starch - 20 gr;
• cinnamon - a pinch (optional)

How to cook:

Lemons put for half an hour in warm water. Wash. Dry.

Using a fine grater, remove a layer of zest from citrus fruits.

Heat milk to + 30 degrees. Pour it into a suitable bowl, add 20 g of sugar and put the yeast.

Leave for 10 minutes. Add the remaining sugar, salt, vanilla, egg and stir well.

Dissolve the margarine over moderate heat and pour into the dough. Pour half the flour and put the lemon zest.

Stir. Sprinkle flour in portions, knead the dough. It should hold its shape, but not be stone-hard.

Leave under a towel for 40 minutes.

Pass the lemons through a meat grinder, if possible, select the seeds.

Pour in sugar, mix. Cinnamon can be added as desired. Divide the dough into two parts.

Roll one into a layer about 1 cm thick. Grease a baking sheet with oil or cover with a sheet of baking paper.

Lay out the dough, sprinkle it with starch.

Spread the lemon filling on top, leaving 1.5-2 cm of the edge free of it.

From the second part, make another layer and close the filling on top.

Connect the edges and pinch with a pigtail or in another way. Make symmetrical holes in the cake.

Leave the prepared product on the table for 20 minutes.

Preheat oven. The temperature in it should be + 180 degrees. Bake the lemon tart for about 45-50 minutes.

Remove the product, leave it on the table for an hour. Before serving, the top can be sprinkled with powdered sugar.

5. Layered Lemon Pie

For the puff pastry with lemon filling you need:

Products:

• ready-made puff pastry - 2 layers (with a total weight of about 600 gr);
• lemons - 3 pcs.;
• sugar - 2 cups.

How to cook:

Wash the lemons, peel and pass through a meat grinder or use a blender to grind.

Remove bones. Pour sugar and put the mass on moderate heat.

Boil from the moment of boiling for 8-10 minutes. Cool down.

Roll out one piece of dough a little. It is convenient to do this on a sheet of baking paper. Taking the paper by the edges, transfer it along with the dough to a baking sheet.

Spread the lemon filling in an even layer. Roll out the second layer and lay on top. Pinch the edges.

Preheat the oven to + 180 degrees. Bake the cake for about 25 minutes, once the top is a nice golden brown. Remove item from oven.

Let it rest for 20 minutes and you are ready to serve.

6. Homemade cottage cheese pie with lemon

For Lemon Curd Pie you will need:

Products:

• cottage cheese (fat content 5 or 9%) - 250 gr;
• egg - 3 pcs.;
• lemon - 1 pc.;
• flour - 100 gr;
• sugar - 120 gr;
• soda or baking powder;
• powdered sugar.

How to cook:

Wash the lemon, peel and chop it in any way.

Mash cottage cheese, put lemon, sugar and eggs in it.

Blend or blend the mixture until smooth.

Add 1/2 tsp. baking soda or baking powder according to package directions.

Add flour and beat again. Pour mixture into mold.

If it is silicone, you do not need to lubricate it, if it is metal, cover it with parchment paper and grease it with oil.

Put the mold in an already hot oven (temperature + 180 degrees).

Bake the pie for about half an hour. Allow the product to cool slightly, sprinkle the top with powder and serve with tea.

7. With the addition of orange

An elegant homemade pie can be baked from two types of citrus fruits.

For this you need:

Products:

• lemon;
• Orange;
• sour cream - 220 gr;
• egg;
• baking powder;
• sugar - 180 gr;
• flour - 160 gr;
• oil - 20 gr;
• powdered sugar.

How to cook:

Wash the fruit, cut them in half, then cut each half into semicircles. Remove all bones.

Add sugar and egg to sour cream. Whisk. Pour the baking powder or half a teaspoon of soda into the flour, vigorously stir it into the total mass.

Close the form with paper, grease with oil and pour the dough.

Arrange citrus slices nicely on top.

Bake the product in a hot (+ 180 degrees) oven for about 35-40 minutes.

Remove the cake, let it cool and sprinkle with powdered sugar.

8. With an apple

For Lemon Apple Pie:

Products:

• large lemon; apples - 3-4 pcs.;
• margarine or butter - 200 gr;
• flour - 350 gr;
• egg;
• sour cream - 200 gr;
• sugar - 250 gr;
• baking powder;
• powdered sugar.

How to cook:

Melt the margarine and pour it into a bowl.

Put sour cream and add half a glass of sugar and an egg. Stir.

Add flour and baking powder. (The amount of the last ingredient can be determined by the instructions on the sachet.)

Knead the dough. Cover with foil and set aside.

Grate apples and lemon on a coarse grater and mix with the remaining sugar.

Divide the dough into two slightly unequal parts. Roll out the larger one and lay on the bottom of the mold.

Lay out the filling and close it with the second part of the dough.

Bake in a hot oven at + 180 degrees for about 40-45 minutes.

Sprinkle the finished cake with powder, let it cool and serve.

9. Recipe for multicooker

For a lush lemon pie in a slow cooker you need:

Products:

• large lemon;
• flour - 1 cup;
• margarine - 150 gr;
• egg;
• baking powder;
• sugar - 100 gr.

How to cook:

Remove the zest from the washed lemon using a grater. Squeeze juice from the fruit itself in any way.

Combine soft butter with sugar, egg, lemon juice and zest. Beat with a mixer until smooth.

Add flour with baking powder, beat again.

Lubricate the bowl of the multicooker with oil, lay out the dough, smooth the top and bake the cake for 50 minutes in the “Baking” mode.

Here are some tips to help you make the most delicious lemon pie:

So that the lemon is not only well washed, but also more fragrant, it should be soaked for half an hour in water with a temperature of + 50-60 degrees.

Dough and lemon filling will taste better if you add a pinch of salt to them.

Adding cinnamon will make the finished cake more fragrant and delicious in taste.

Bon Appetit!

Lemon may not be the sweetest fruit, but thanks to its fresh and invigorating aroma, it is very popular among home and professional confectioners. In support of this, there are countless different recipes for baking called lemon pie. It can be made from shortbread, yeast, puff and biscuit dough, open and closed, with various lemon fillings and creams.

American housewives have a classic lemon pie - a tart with lemon curd and meringue, English women bake a lemon cake from biscuit dough with butter.

Lemon pie is made with simple ingredients found in every kitchen.

Our hostesses have an easier-to-prepare, but tastiest recipe:

• 2 eggs;
• 180 g of sugar;
• 200 ml of kefir;
• 160 g of semolina;
• 14 g baking powder;
• 260 g flour;
• 1-2 lemons;
• vanilla sugar to taste.

Baking step by step:

1. Combine kefir with semolina and leave to swell for 20-30 minutes. Beat eggs well with sugar. Washed in hot water, grate the lemon on a coarse grater.
2. Combine eggs, kefir with semolina, grated lemon and a mixture of flour and baking powder. You should get a dough like homemade sour cream.
3. Sprinkle a greased form with flour or semolina, transfer the dough into it. Bake the cake for about half an hour until toothpick dry.

Cooking from sand dough

Shortcrust pastry lemon pie is prepared from the following set of products:

• 200 g butter;
• 360 g of sugar (half for the dough and half for the filling);
• 4 yolks;
• 4 g of soda;
• 4 g salt;
• 320-480 g flour;
• 2 medium sized lemons

Bakery:

1. Grind the yolks with a whisk or fork, having previously combined with sugar, until the mass is lighter in color and all sugar crystals are completely dissolved.
2. In this mass, shift slightly melted butter, cut into small cubes. Continue to grind the butter and yolks until fluffy and smooth.
3. Mix 2/3 of the amount of flour indicated in the recipe with salt and soda, then sift onto the work surface of the table. Put the butter mixture on top of the flour and chop everything into crumbs, adding flour as needed. To make the cake more crumbly and less clogged with flour, the mixture of butter and yolks should be pre-cooled.
4. For the filling, put lemons in boiling water for 5-10 minutes. This will help eliminate bitterness. Then, cutting the fruits into small slices, select the bones and grind them into a meat grinder. Mix the resulting lemon gruel with sugar. The filling is ready.
5. In a detachable form lined with parchment with hermetically closing sides, shift half of the sand crumb, lemon filling on it, cover everything with the remaining crumb on top.
6. Bake the cake at 190-200 degrees for 35-55 minutes, focusing on the color of the crust. After cooling, transfer to a serving dish and serve with hot tea.

On kefir

The composition of the fragrant lemon pie on kefir includes:

• 250 g sugar;
• 4 eggs;
• 250 ml of kefir;
• 100 ml of vegetable oil;
• 1 lemon;
• 100 g raisins;
• 5 g baking powder;
• 3 g vanilla powder;
• 320 g flour.

Cooking algorithm:

1. Beat eggs and sugar on medium speed for 5 minutes. The result should be a lush and light mass.
2. Pour warm (but not hot!) kefir and vegetable oil into sweet egg foam, mix.
3. After that, sift the loose mixture of baking powder, vanilla and flour. Thoroughly mix everything with a spatula.
4. Remove the zest from a lemon washed in hot water with a fine grater or a special knife, and smash everything else with a blender into a homogeneous gruel. Add zest and lemon to batter. If the whole lemon is sent to the dough, then the bones must be removed from it, otherwise they will give the baking an unpleasant bitterness.
5. The last thing to put in the dough is washed and aged 10 minutes in boiling water raisins. The finished dough should be transferred to the prepared form and baked in a preheated (180 degrees) oven and bake for 40-50 minutes.
6. You can also cook this pie in a slow cooker. Then you should use the "Baking / Cupcake" function and cook for 60 minutes. If the power of the gadget is low, then you may need to increase the cooking time by 10 minutes.

From puff pastry

Very quickly, you can cook a delicious citrus puff pastry pie, if you take a purchased frozen semi-finished product as a basis.

In this case, the list of products used will be as follows:

• 400-500 g frozen puff pastry;
• 300-400 g of sugar;
• 2 medium lemons;
• 1 orange;
• 1 egg;
• 30 ml milk.

Bakery:

1. Leave the dough to defrost at room temperature and start preparing the filling. For her, you should first wash citrus fruits well in hot water.
2. Thinly remove the zest from the orange, and beat the slices without films and stones with a blender. Grind lemons in the same way, only whole.
3. Combine orange and lemon pulp together. Pour sugar and boil on fire for five minutes after the start of boiling. You can add more sugar if needed.
4. Roll out half of the dough into a patty and place on a baking sheet lined with baking paper. Put the filling on top of the dough, which is then covered with a second layer of dough. Scraps can be used to decorate a cake or simply cut out a lattice.
5. Lubricate the top of the pie with a mixture of raw eggs and milk, sprinkle with sugar. Bake twenty minutes at 180 degrees.

Delicate lemon meringue pie

For this version of lemon baking, you need to take for the test:

• 125 g margarine or butter;
• 1 yolk;
• 45 ml of ice water;
• 220 g flour;
• 3 g salt.

List of ingredients for lemon cream and meringue:

• 300 g sugar, including 120 g for meringue;
• 40 g flour;
• 60 g starch;
• 3 g salt;
• 300 ml of water;
• 50 g butter;
• 4 yolks;
• 5 proteins;
• juice and zest of two lemons.

Baking steps:

1. Chop the butter into crumbs with flour and salt. Collect the crumbs in a lump of shortcrust pastry, adding the yolk and a little ice water to it. With the resulting dough, line a detachable form and bake the base of the tart in the oven until golden brown.
2. Combine together the yolks, 180 g of sugar, zest, flour and starch, pour in water and lemon juice. Boil the mixture with constant stirring until thick, put the butter, mix, remove from heat and cool.
3. For the meringue, turn the proteins and sugar with a mixer into a stable foam. Put on the baked lemon cream, on it - the meringue. Then cook the cake in the oven until caramelized on the meringue.

Lemongrass - open pie

To make an open lemon meringue pie for the sand base, lemon layer and meringue, you will need:

• 125 g butter;
• 100 g of sugar (of which 50 g - in the dough);
• 3 g salt;
• 150 g flour;
• 50 g of starch;
• 2 eggs;
• 400 g of condensed milk;
• 10 g lemon zest;
• 125 ml lemon juice;
• 75 g almond flakes.

How to prepare the Lemon Filled Pie:

1. For the sand base, on which the lemon layer and meringue will be located, beat soft butter with sugar, and then mix with a mixture of flour, salt and starch.
2. Distribute the resulting dough in an even layer in a baking dish and send for 10-15 minutes in a preheated oven, where it is baked until golden brown.
3. For the lemon layer, mix the condensed milk, egg yolks, juice and lemon zest. Pour the resulting mixture onto the baked cake and put it again for 10 minutes, slightly reducing the temperature to 170 degrees.
4. For the meringue, beat the whites with sugar into a stable foam, transfer the resulting mass to a lemon layer, smooth with a spatula and sprinkle with almond petals. Next, cook the cake at 150 degrees for 20-25 minutes.

From yeast dough

To bake a cake with lemon filling from yeast dough, you need to take:

• 160 ml of milk;
• 25 g fresh pressed yeast;
• 200 g butter or margarine;
• 1 egg;
• 180 g of sugar, including 60 g in the dough;
• 4 g salt;
• 390 g flour;
• 1 large or 2 small lemons

Working process:

1. Pour 10 g of sugar into warm milk and knead the yeast. Mix everything until all ingredients are completely combined and leave for 10 minutes.
2. In a large container, grind a raw egg with 50 g of sugar, then pour melted butter at room temperature, yeast with milk into it, salt and sift the flour.
3. Carefully knead all the ingredients until a soft, slightly sticky dough is obtained, which is divided into two halves.
4. For the filling, grind the whole lemon scalded with boiling water in a meat grinder or blender, then combine it with sugar.
5. Roll out two cakes from pieces of dough. Line the bottom and sides of a detachable form with one, put the filling on top. From the second cake, make a lattice, squeezing holes in a checkerboard pattern with a glass.
6. Cover the pie with a lattice of dough, pinch the edges, cutting off the excess. From scraps, make a pigtail around the perimeter of the pie. Cooking time in the oven at 195 degrees will be 45 minutes.

For fragrant lemon curd baking, you should prepare:

• 200 g of creamy margarine or butter;
• 200 g of cottage cheese;
• 3 eggs;
• 180 g of sugar;
• 1 medium lemon;
• 5 g of baking soda;
• 320 g flour.

How to bake a lemon pie on cottage cheese dough:

1. Grind creamy margarine with sugar until smooth. Next, the yolks of three chicken eggs should be mixed into this mass one at a time. Squirrels should be put in the refrigerator for a while.
2. Stir in cottage cheese grated through a sieve. Now it's time for the lemon. It should be washed, carefully remove the zest with a fine grater and mix into the sweet margarine-curd mass.
3. Remove the membranes from each lemon slice, remove the seeds and cut the pulp into small cubes. In a small bowl, mix the crushed lemon pulp with soda and then send it to the dough.
4. Sift the flour into the dough next to the lemon and stir until smooth. Take the egg whites out of the fridge and beat until stiff peaks form. Then, in several steps, introduce this foam into the bulk.
5. Line a rectangular baking dish with parchment paper and transfer the dough into it, leveling it on top with a spatula. Bake until toothpick dry at 180 degrees. Depending on the operation of the oven, this will take 50-60 minutes.

Pie with lemon has a magical property - to cheer up both warm and cold seasons. In summer, it goes well with the coolness of ice cream and quick bubbles of lemonade. And on harsh winter days, with hot ginger tea or steaming coffee, lemon pastry warms and invigorates. Read and try!

This is a classic and proven way to make lemon pie. The main secret of the "melting" cake is not to overexpose it in the oven.

For test:

• butter - 250 g;
• baking powder - a bag of 15 g;
• vanillin - on the tip of a knife;
• egg - 1 pc.;
• flour - 450 g;
• sugar - 6.5 tbsp. l.;
• salt - 0.5 tsp;

For filling:

• starch - 2 tbsp. l.;
• sugar - 12 tbsp. l.;
• lemons - 2 pcs.

Test preparation:

1. Flour, salt, baking powder and cold butter are chopped with a knife to a crumb state.
2. Sugar, egg and vanilla are ground and whipped until creamy.
3. All components are mixed into one large lump of dough, which should be wrapped in a plastic bag and sent to the cold for half an hour. You can't mix it up!

How to make the filling:

1. Scald the lemons, remove the zest with a grater.
2. Clean the white part.
3. Chop the lemons and take out the pits.
4. Then stir with sugar, starch and zest.

Pie shaping

1. Grind most of the chilled dough on a coarse grater onto a sheet lined with parchment or into a mold.
2. Spread the lemon mixture over the crumbs.
3. Grate the rest of the dough evenly on top.

Bake the cake in the oven at 200 degrees. Time - 35 minutes.

Yeast cake with lemon

Lemongrass is also baked from dough made with yeast. It turns out a soft and fragrant delicious pie with lemon.

• slightly warmed milk - 160 ml;
• pressed yeast - 25 g;
• butter - 1 pack;
• egg - 1 pc.;
• granulated sugar - 0.5 tbsp.;
• salt - incomplete tsp;
• flour - 3 tbsp.

• lemon - 1 large or 2 small;
• granulated sugar - ¾ tbsp.

Test preparation:

1. Dissolve 2 tsp in milk at room temperature. granulated sugar and yeast.
2. Grind the remaining 50 g of sugar with an egg, add soft butter, yeast mixture, salt and flour.
3. Knead the dough. It should be sticky, but not sticky.
4. Roll into two equal balls and let rise slightly.

Filling preparation:

1. Blanch lemons in boiling water for 3 seconds.
2. Without cleaning, grind with a meat grinder or combine. Remove bones.
3. Add ¾ cup sugar.

Pie shaping:

1. Roll out the risen dough into two layers.
2. Put one in a greased form and put the lemon mixture on it.
3. From the second, make a curly lattice, cutting a pattern on it with cookie cutters.
4. Cover the first layer with lemons with the second and pinch the edges nicely.

The temperature is 200 degrees. Time is 45 minutes.

Quick Option

The mistress's hand turns out to be "ambulance" in different cases. It can be spontaneous guests, a desire to eat something sweet or an evening surprise for the family.

• flour - 220 g;
• water - 0.5 tbsp.;
• egg - 1 pc.;
• mayonnaise - 45 ml;
• soda - ½ tsp

• lemons - 3 pcs. (large);
• granulated sugar - 185 g;
• corn starch - 15 g.

Making the dough:

1. Shake mayonnaise, water and egg.
2. Add soda and, mixing flour, knead an elastic dough. Readiness is determined by a slight sticking to the fingers.

Making the stuffing:

1. Blanch the lemons in boiling water for 5 seconds, cut, remove the seeds.
2. Chop citrus fruits in a convenient way, mix them with starch and sugar.

Pie shaping:

1. Divide the dough into 2 parts and roll out the first layer.
2. Transfer it with a rolling pin to a baking sheet greased with vegetable oil.
3. Lay out the filling.
4. Turn on the oven. It should warm up to 200 degrees.
5. Roll out and put the second layer of dough on top of the filling.
6. Carefully pinch the edges around the perimeter, pressing them with a fork (it turns out firmly and beautifully).
7. Prick the top of the product in several places with a fork.

Bake for about 20 minutes until slightly golden. This is the quickest and easiest pie recipe.

Delicious dessert with apples

Lemon curd is a cream common in England and North America. We try the Irish version of lemongrass with Kurdish.

Ingredients - dough:

• flour - 3 tbsp.;
• sugar - ¾ st.;
• milk - ¾ st.;
• eggs - 2 pcs.;
• creamy margarine - 1 pack (chilled);
• apples - 3 pcs. (large, with sourness);
• lemon juice - from 1 fruit;
• baking powder - a bag;
• salt, ground cloves and nutmeg - at will and taste.

Ingredients - Kurdish:

• lemon - 1 large;
• apples - 2 pcs. (for 220 g applesauce);
• eggs - 2 pcs.;
• butter - ¼ pack;
• granulated sugar - 100 g.

How to make dough:

1. Grind flour mixed with baking powder, spices and margarine with your hands into crumbs.
2. Add sugar and peeled apple slices mixed with lemon juice.
3. Mix beaten eggs with milk with flour crumbs and apples.
4. Grease the mold with oil. Pour the batter into it.
5. Bake at 200 degrees until golden brown.

How to make Kurd:

1. Peel apples, chop, stew and mash into puree.
2. Scald the lemon with boiling water, grate the zest, squeeze the juice (50 ml);
3. Add the peeled zest, juice, oil to the apples and heat over low heat until completely dissolved.
4. Separately, break the eggs, adding half the apple-lemon mixture to them and stir.
5. Combine both parts of the mixture again and cook over low heat for about 20 minutes until the cream thickens.

Dessert shaping:

1. Put the warm cake on a dish.
2. Pour generously with cream and let the product soak.
3. Additionally, serve Kurd in a creamer.

Layered Lemon Pie

The mass of the finished product will be approximately 750 g. This is a rather impressive pie.

• water at room temperature - 1 tbsp.;
• egg - 1 pc.;
• any vegetable oil - 15 ml;
• granulated sugar - 5 g;
• salt - 5 g;
• butter - 1 pack;
• flour - 525 g;
• vinegar (9%) - 15 ml.

• lemons - 2 pcs.;
• sugar - 1 or 1.5 tbsp.;
• vanillin - on the tip of a knife.

How to prepare the base:

1. In water, stir sugar, salt, egg and vinegar in the order indicated.
2. Sift the flour into the created mass, focusing on obtaining an elastic dough.
3. Divide the dough and butter into 4 parts.
4. Roll out 4 cakes. Spread the oil evenly over each.
5. Fold the cakes several times.
6. The dough is ready. Each layer (190 g) is individually packaged and stored in the freezer.

Filler preparation:

1. Scald the lemons and cut with a knife or in a food processor.
2. Mix with sugar and cook until the consistency of thick jam. Before turning off the burner, add vanilla. The cooled filling becomes thicker. It's important not to overcook.

Pie shaping:

1. From half of the prepared puff pastry, make 2 cakes.
2. Put one layer on a baking sheet greased with vegetable oil.
3. Put the stuffing on it.
4. Roll out the second cake 2 times thinner. It is also divided into 2 parts. Cover the lemons with one. Sprinkle everything with cold water. Prick with a fork.
5. From the second part, cut into strips and place with a wire rack on a thin layer of dough covering the filling. Spray generously with water again.
6. Bake at 180 degrees for half an hour.
7. Decorate slightly cooled pastries with powdered sugar.

With the addition of oranges

This recipe is also made with puff pastry. But the lemon filling for the pie is different here, there are also oranges. The combination of two types of citrus charges you with a good mood and activity.

• puff pastry - 500 g (ready-made).

• lemons - 4 pcs.;
• oranges - 2 pcs.;
• sugar - 3 or 4 tbsp. (who likes how).

Filling preparation:

1. Scald citrus fruits with boiling water.
2. Remove the zest with a grater.
3. Grind lemons and oranges in any convenient way.
4. Remove the bones and white part.
5. Add sugar, peeled zest and cook until thickened, remembering to stir.

Making a Pie:

1. Roll out about 250 g of dough and put on a baking sheet covered with parchment.
2. Spread half of the lemon filling on the tortilla.
3. Roll out the remaining dough twice as thin and divide in half.
4. Cover the filling with one layer.
5. Distribute the second part of citrus fruits on it.
6. The final layer is the remaining layer of dough.
7. Preheat oven to 180 degrees. Bake 30 minutes.

You can take icing sugar for decoration beautifully sprinkled over the product.

Cooking with cottage cheese

The aroma of lemon is pleasantly combined with gentle notes of cottage cheese. In this recipe, the filling and the base become one. This is delicious!

• creamy margarine - 1 pack;
• flour - 2 tbsp. and 1 tbsp. l.;
• cottage cheese - 1 pack;
• eggs - 3 pcs. (yolks);
• sugar 100 g

• lemon - 1 medium fruit;
• soda - 1 incomplete tsp;
• sugar - 100 g;
• eggs - 3 pcs. (proteins).

Process - dough:

1. Separate the whites and yolks. First put in the refrigerator. They are for stuffing.
2. Softened margarine thoroughly grind with sugar (100 g).
   Stir in the yolks.
3. Whip cottage cheese in a blender. Add to yolks.

Process - stuffing:

1. Peel the lemon, leaving only pieces of pulp, and mix them with soda.
2. Attach this to the total mass, add flour, whipped proteins with sugar (100 g).

Pie shaping:

1. Mix dough and filling.
2. Bake in a form covered with parchment until cooked at 180 degrees from 50 to 60 minutes.

Shortcrust pastry lemon pie

Classic shortcrust pastry French tart with lemon filling is an exquisite, beautiful and delicious pastry. This recipe is for two servings. Diameter - 20 cm.

• flour - 90 g;
• butter - 100 g;
• very cold water - 2 or 3 tbsp. l.;
• granulated sugar - 1 ½ tsp;
• salt ¼ tsp

• whole egg - 1 pc.;
• yolks separately - 3 pcs.;
• butter - 2 tbsp.;
• cream (above 30%) - 1 tbsp. l.;
• granulated sugar - 1/3 tbsp.;
• lemon zest - 1 tbsp. l.;
• lemon juice - ¼ tbsp.;
• salt - 1/3 tsp

Foundation creation:

1. Chop the chilled butter, flour, salt and sugar into crumbs.
2. Enter 2 tbsp. l. cold water and knead the dough. Water can be added.
3. Arrange the dough in 2 forms with a removable bottom, grabbing the sides, and cover with a film without air bubbles. To freeze.
4. Turn on the oven and preheat it to 190 degrees.
5. Replace the film on the dough with foil or baking paper.
6. Place in oven and bake until slightly golden.
7. Remove cover and bake for another 10 minutes.

1. While whisking, mix the whole egg and yolks, sugar, zest, lemon juice and salt.
2. Stir in the oil and cook the cream over low heat (5 minutes).
3. Strain hot.

Bring to readiness:

1. Add cream, mix everything and pour into baked forms.
2. Put in the oven for 10 minutes.
3. Refrigerate the lemon sand cake in the molds for at least 2 hours.

Lemon is an extremely healthy citrus. Even after heat treatment, it retains a lot of valuable properties for the human body. Lemon pastries are a fun way to taste the holiday!

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

For the first time lemon pie“The most delicious” I prepared for the arrival of my friends. We decided to have a little bachelorette party, and since I had an hour to spare, I decided to treat my girlfriends with homemade cakes. Best of all, such a cake is suitable for lovers of delicate and fragrant pastries with a touch of citrus (and I just belong to this category of lovers).

Pie "The most delicious" in its taste fully corresponds to its name, without exaggeration. And it is simply impossible to refuse it!

He looks quite modest, but no one even has time to really see him - because they sweep away with lightning speed. And a pie with a baking sheet!

My husband was genuinely surprised when he came home, and my girlfriends and I had already eaten the whole pie. And 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 households will come together for magical fragrance.

Dough Ingredients

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

Fondant Ingredients

• 3 art. l. lemon juice
• 6 art. l. powdered sugar

Cooking

I also suggest that you familiarize yourself with an unusual and very interesting cheesecake recipe, 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 keep her figure. The cake turns out 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 Baking has always attracted the attention of chefs. Such desserts are moderately sugary, 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 spoil your loved ones with this delicious pie. Save this simple recipe and share with your friends, they will definitely be delighted!