The most delicious lemon pie - 8 recipes

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

Classic delicious lemon tart

The American housewives have a classic lemon pie - this is a tart with lemon Kurd and meringue, the English women bake a lemon muffin from biscuit dough with butter.

Our housewives have an easier to prepare, but tastiest recipe:

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

Baking step by step:

1. Connect 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. It should be dough, like homemade sour cream.
3. Sprinkle the greased form with flour or semolina, transfer the dough into it. Bake the cake for about half an hour before dry toothpicks.

Cooking from shortcrust pastry

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

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

Bakery products:

1. Grind the yolks with a whisk or a fork, having previously combined with sugar, until a lighter color of the mass and complete dissolution of all sugar crystals.
2. Transfer lightly melted butter, cut into small cubes, into this mass. Continue rubbing oil and yolks until lush and homogeneous.
3. Mix 2/3 of the amount of flour indicated in the recipe with salt and soda, then sift it onto the working surface of the table. Put the oil mixture on top of the flour and chop everything into crumbs, adding flour as necessary. To make the cake more crumbly and less clogged with flour, the mixture of oil 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 cut the fruits into small slices, select the seeds and grind them in a meat grinder. The resulting lemon gruel mixed with sugar. The filling is ready.
5. In a parchment-lined detachable form with hermetically sealed sides, transfer half of the sand crumbs, lemon filling on it, and cover with the remaining crumbs on top.
6. Bake the pie at 190-200 degrees for 35-55 minutes, focusing on the color of the crust. After cooling, shift to a serving dish and serve with hot tea.

On kefir

The composition of flavored lemon pie on kefir includes:

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

Cooking Algorithm:

1. Beat eggs with sugar for five minutes at medium speed. The result should be a lush and light mass.
2. Pour warm (but not hot!) Kefir and vegetable oil into the sweet egg foam, mix.
3. After that, sift the loose mixture of baking powder, vanilla and flour. Stir everything thoroughly with a spatula.
4. Remove the zest from a lemon washed in hot water with a fine grater or a special knife, and kill the rest with a blender into a homogeneous gruel. Add the zest and lemon to the dough. If the lemon is sent to the dough as a whole, then it is necessary to extract the seeds from it, otherwise they will give the baking an unpleasant bitterness.
5. The last in the dough should be washed and aged for 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 oven for 40-50 minutes.
6. You can also cook this pie in a slow cooker. Then use the “Baking / Cake” 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

Appetizing citrus pie made from puff pastry can be cooked very quickly, if you take as a basis a purchased frozen semi-finished product.

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

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

Bakery products:

1. Leave the dough at room temperature to defrost and prepare the filling. For her, you should first wash the citrus fruits in hot water.
2. Thinly remove the zest from the orange, and cut the slices without films and seeds with a blender. Grind lemons in the same way, only whole.
3. Combine the orange and lemon gruel together. Pour sugar and boil on the fire for five minutes after the boil begins. If necessary, you can add more sugar.
4. Roll out the dough into a cake, which is transferred to a baking sheet covered with baking paper. Put the filling on top of the dough, which is then covered with a second layer of dough. From the scraps, you can make decorations on the cake or just cut out the lattice.
5. Lubricate the top of the cake with a mixture of raw eggs and milk, sprinkle with sugar. Bake twenty minutes at 180 degrees.

Tender Meringue Lemon 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 of salt.

List of ingredients for lemon cream and meringue:

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

Stages of baking:

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

Schisandra - open pie

To prepare an open lemon pie with meringue on top for a sand base, a lemon layer and meringue you will need:

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

We prepare the jellied pie with a lemon layer as follows:

1. For a 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 the oven is until golden brown.
3. For the lemon layer, mix condensed milk, yolks, juice and lemon zest. Pour the resulting mixture onto baked cake and put it back on for 10 minutes, slightly reducing the temperature to 170 degrees.
4. For meringues, beat the whites with sugar into a stable foam, transfer the resulting mass to the 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 pie with lemon filling from yeast dough you need to take:

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

Working process:

1. Pour 10 g of sugar into warm milk and knead the yeast. Stir everything until all the 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 sticks to your hands, which is divided into two halves.
4. For the filling, grind the whole scalded lemon in a meat grinder or blender, then combine it with sugar.
5. Roll two flat cakes from pieces of dough. One line the bottom and sides of the detachable shape, shift the filling on top. From the second cake, make a grate, squeezing the holes in a checkerboard pattern with a glass.
6. Cover the cake with a grid of dough, pinch the edges, cutting off the excess. From the scraps, make a pigtail around the perimeter of the cake. Oven cooking time at 195 degrees will be 45 minutes.

Curd Lemon Pie

For aromatic lemon-curd baking, you should prepare:

• 200 g of cream 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 lemon pie on curd dough:

1. Grind creamy margarine with sugar until smooth. Further, the yolks of three chicken eggs should be mixed into this mass one at a time. Proteins should be refrigerated for a while.
2. To mix the grated cottage cheese through a sieve. Now is the time to tackle the lemon. It should be washed, gently remove the zest with a fine grater and mix in a sweet margarine-curd mass.
3. Remove films from each lemon slice, remove seeds and cut the flesh into small cubes. In a small bowl, chopped lemon pulp mixed with soda and then send to the dough.
4. After the lemon, sift the flour into the dough and mix until smooth.Squirrels take out their refrigerator and beat in lush foam until stable peaks. Then introduce this foam in several steps into the bulk.
5. Line a rectangular baking dish with parchment and transfer the dough into it, leveling it with a spatula on top. Bake until dry with a toothpick at 180 degrees. Depending on the operation of the oven, this will take 50-60 minutes.