Before homemade lemon pie is very difficult to resist.
Amazing aroma of fresh pastries and citrus battles outright.
Indulge in lemon pies?
Lemon Pie - General Cooking Principles
The dough for lemon pies is prepared in standard ways. It can be yeast, shortbread or any other. Almost all formulations are designed for premium grade wheat flour. Sugar, fats, dairy products, yeast or baking powder are usually added to it.
Lemons are put in fresh pies, various sweet mince are made from them, Kurdish is cooked. Sometimes citrus is combined with other fruits, nuts, raisins, berries. Vanilla, cinnamon and sugar can always be added to it. Its amount may exceed the mass of citrus itself, due to the sour taste.
Recipe 1: Lemon Cake “Minimum Cost”
A variant of the simplest lemon pie, which does not require much time, money or effort. We buy any puff pastry in the amount of one pack, a few lemon and in the kitchen!
Ingredients
• packaging of yeast puff pastry;
• 3 lemon;
• 1 yolk;
• 50 grams of oil;
• 2 spoons of milk;
• 2 tablespoons of starch;
• 250 grams of sugar.
Cooking
1. While the dough is thawing, prepare the filling. For this, the lemons are simply twisted through the meat grinder along with the peel.
2. Add sugar, stir.
3. Divide the dough into two parts.
4. Sprinkle one layer of starch and place lemon filling on it.
5. In the second layer, we make cuts with a knife, the number does not matter. We transfer it to the cake, stretch it a little and pinch the edges together.
6. Pour milk into yolk, beat. You can add a pinch of sugar and the color will be even brighter.
7. Grease the cake, send baked. Temperature 200 ° C, time about 35 minutes.
Recipe 2: A Simple Sandwich Pie With Lemon
Recipe simple sand cake with lemon, which will fit perfectly into the family tea. Butter is easily replaced with margarine, if necessary.
Ingredients
• 0.1 kg of oil;
• 0.5 tsp. soda;
• 0.25 kg sour cream fat;
• 2 cups of flour.
Lemon filling and design:
• one egg;
• two lemons;
• sugar 0.18 kg;
• 2 spoons of powder.
Cooking
1. In a bowl, lay out all the sour cream, put the recipe soda and stir. To make the dough crumbly and soft, you need to use fat sour cream not less than 20%.
2. Combine flour with melted butter, grind. You can just do it with your hands.
3. Add to sour cream with soda, stir. If suddenly the dough turns out liquid, you can fill a couple more tablespoons of flour. We divide the mass into two balls of different size, send it in the freezer.
4. Cut the lemon in small pieces, remove the bones and fold into a blender. Grind to puree, mix with sugar.
5. We roll out two flat cakes of dough. We form an ordinary pie with a filling in the middle, we pinch the edges tightly together.
6. Grease the top and looking out the side with an egg, send bake at 200 degrees. So that the product does not bubble and does not become crooked, you can make several holes.
7. Cool slightly, sprinkle with fragrant powder baking.
Recipe 3: Yeast Pie with Lemon “Quick”
Despite the presence of yeast in the recipe, you don’t have to bother with this pie for a long time, and it is prepared very easily.
Ingredients
• 2 tsp. dry yeast;
• 160 ml of preheated milk;
• 0.2 kg of oil;
• flour three glasses;
• 3 spoons of sugar.
In the filling 1 large lemon or two small citrus, as well as half a glass of sugar.
Cooking
1. The oil must be melted and allowed to cool to a warm state.
2. Dissolve a pinch of salt in milk, throw yeast with sugar, add flour with melted butter. 3. We knead the kneaded dough and leave for fifteen minutes in total, but for now we are preparing the filling.
4. Lemons free from seeds, minced in a meat grinder, in a combine or just finely chopped. We fill with prescription sugar.
5. Divide the dough into two parts. Roll out the bottom cake a little more, shift it into a form and fill it with the bumpers.
6. Pour the lemon mass, cover with a cake from the remaining dough.
7. Immediately send bake, you can grease the yolk pie. Cooking to ruddy color at 200 degrees.
Recipe 4: Shredded Sandy Lemon Pie
To make grated lemon pie you will need any fat, butter or margarine. Dough need to lie down a bit in the freezer, you can knead it in advance.
Ingredients
• flour 0.3 kg;
• 1 pinch of salt;
• 0.1 kg of fat, butter, margarine;
• 1 packet of vanilla;
• 1 egg;
• 0.5 tsp. soda;
• 50 ml of water;
• 200 grams of sugar;
• 2 tablespoons of starch;
• 2 lemons.
Cooking
1. Mix the oil with half the recipe sugar, throw salt and slaked soda there and add flour, grind it all together.
2. Put in the dough vanillin, soda and water. Make the dough, pinch off the fourth part and send in the freezer. The rest of the dough just put in the fridge.
3. Turn the oven on 180, let it heat up.
4. Cooking lemon filling. Remove grated zest, send in a bowl. Remove bones and clean the flesh from the white skin. Chop the lemon finely, shift it to the zest. Add the remaining sugar and starch. Just stir.
5. Roll out the bottom layer of the cake from the dough that is in the refrigerator. We shift on a baking sheet.
6. Pour the lemon filling, distribute with a spoon.
7. We take out a piece of dough from the freezer, take a coarse grater and three straight on the lemon.
8. Immediately send to the stove, cook about half an hour. Cut the cake until it is warm. Otherwise, in the cooled state, it is more difficult to do.
Recipe 5: Lemon Pie “Airy” Sponge Cake
Option of light and airy cake, which is prepared on the usual test of eggs and sugar. But you need to beat it with a mixer, the whisk will complicate and delay the cooking process.
Ingredients
• 0.16 kg of sugar;
• four eggs;
• 0.16 kg of flour;
• 1 pinch of vanilla;
• 1 tsp. without ripper tuber;
• 1-2 lemons.
Cooking
1. Break all the recipe eggs in a bowl, add sugar, stir and leave for now.
2. Remove the lemon zest from the lemon, grind, add the sifted flour to it, you can immediately pour out the baking powder.
3. Cut the citrus itself into thin slices; you can take two lemons.
4. Now beat the eggs until the fluffy foam about seven minutes. Turn on the maximum speed of the mixer.
5. Enter the flour with zest, stir. Pour the dough into the form.
6. Lay the lemon slices on top. It is not necessary to stoke the pieces, they themselves are properly distributed in the mass.
7. We send to bake, check for readiness with a match or toothpick. After a puncture, they should remain dry.
Recipe 6: Sandwich Lemon Pie on Margarine
For such a shortcake with lemon you need a good, fatty margarine of at least 75%. Only in this case, the dough really get loose and crumbly.
Ingredients
• 0.45 kg of flour;
• 2 glasses of sugar;
• 1 tsp. ripper;
• 2 eggs;
• 0.2 kg margarine;
• 2 lemons.
To taste you can add cinnamon, vanilla, alcoholic beverages to lemons.
Cooking
1. We rub two lemons on a grate or we interrupt in the combine, we add to them granulated sugar, exactly half. If the citrus is juicy and the filling is liquid, you can pour a couple of tablespoons of cornstarch or potato starch.
2. For the dough, just mix all the other ingredients and grind well with flour. Sent in the freezer, divided into two lumps slightly different in size.
3. After half an hour, roll out the cake to the bottom of the cake, smear the lemon filling. 4. From above we impose a layer from the remained dough.
5. It remains only to bake lemon pie at 190 until cooked. Before serving, cool, sprinkle with powder or cinnamon.
Recipe 7: Yeast Tart with Lemon and Apple
A variant of a juicy lemon pie, which is diluted with fresh apples. According to this recipe, you can make one larger product or stick portioned cakes.
Ingredients
• 0.2 liters of water;
• 1 tsp. with a mountain of yeast;
• 1 egg;
• 3-4 glasses of flour;
• 50 grams of sugar;
• 1 tsp. salts;
• 4 spoons of butter.
For the filling, one lemon, two apples, 150 grams of sugar.
Cooking
1. Make ordinary dough with yeast. To do this, dissolve the yeast with sugar and salt in warm water, throw one egg and add flour, but not all at once. We control density. When kneading the dough, gradually pour in the oil.
2. Give the yeast dough to stand for 2.5 hours in a warm place.
3. For the filling in any way grind lemon. We clean the apples, cut them into pieces and combine with citrus, fill the filling with sugar.
4. Pinch off the fourth part of the test, set aside. The rest is rolled out in buns, sent on a baking sheet or in the form.
5. Put the lemon filling.
6. From the remnants of the dough, roll out thin flagella, stack over the lemon filling.
7. Let the cake stand for about ten minutes, grease and send to bake. For lubrication, you can simply use the yolk or mix it with a spoonful of milk.
Recipe 8: Sand Cake with Lemon and Meringue
A variant of the amazing shortbread pie with lemon and air meringue. This delicacy is worth a try! There are two options for the filling: lemon with sugar and citrus Kurd. Let's go on a simple path, just twist the citrus and sugar.
Ingredients
• 2 yolks;
• 40 grams of sugar;
• 0.15 kg of flour;
• 0.11 grams of oil.
For the filling:
• 2 lemons;
• 1 scoop of starch;
• 1 cup of sugar. For meringue 4 protein and 7 tablespoons of powder. You can take sugar, but it will take longer to beat.
Cooking
1. Cooking dough. Grind margarine (butter) with flour, pour sugar, throw yolks. Test get a bit. The lump is cooled, it should harden.
2. Roll out a thin flat cake, shift it into a mold with sides, bake for 10 minutes at 180 degrees.
3. Twist the lemons, mix with sugar and starch.
4. Beat the powder with proteins. You can add some vanilla to the meringue.
5. Take out the sand cake and lay out the lemon filling. We put in the stove for another 10 minutes.
6. Take out the cake again and decorate with meringue. Bake until caramel-colored proteins.
Lemon Pie - Tips and Tricks
• Sand dough loves the cold, and yeast is warm. For baking to be successful, all ingredients must have an appropriate temperature. Before kneading the yeast dough products stand an hour on the kitchen table. And for sand pies you need to cool everything.
• Lemon bones can taste bitter. Before twisting the citrus must be removed.
• Grater - the best assistant to remove the zest. Citruses need to be washed, dried and just grated in a circle.
• If the lemon filling turns out to be acidic, then you can add more sugar than goes through the recipe. You can use honey.
• Lemon wonderfully harmonizes with all the berries and fruits. They can be added to enhance flavors, increase the amount of filling or reduce acidity.
