Lemon pie - from the name alone a crazy aroma begins to seem.
This acid citrus is appreciated for him.
Pies with lemons are prepared in a variety of ways: open, closed, with or without toppings, from puff, biscuit or yeast dough.
A lot of options!
But especially tasty and fragrant are shortcakes with lemon.
Shortcake lemon tart - general principles of preparation
Shortbread dough is rarely bought at the store, as it is very easy and simple to make at home. And a set of products is always available. The basis of the test is fat (butter, margarine), sugar and flour. Sometimes they put other ingredients: sour cream, eggs, rippers, cottage cheese. Usually all components are simply mixed, frayed and combined with flour. The dough is cooled or used immediately.
Lemons can be used whole or only zest is taken. Some pies need juice, which is very easily extracted from citrus even without special appliances. If the recipe does not indicate the weight of the fruits, but pieces, then medium-sized citrus fruits are selected.
Recipe 1: Terkin Shortcake Lemon Pie
The recipe for an amazing shortcrust lemon pie stuffed with fresh citruses. We choose juicy fruits with a thin skin for cooking.
Ingredients
• 0.45 kg of flour;
• 2 glasses of sugar;
• 2 citruses;
• 1 tsp baking powder;
• 2 eggs;
• 0.2 kg of margarine.
Cooking
1. Rub the margarine and a glass of sugar in a bowl until creamy. Beating is optional. Melt margarine to a liquid state is also not necessary, just slightly soften the product at room temperature.
2. Add one protein and a whole egg to margarine. Stir. While the yolk is removed to the side.
3. Add the flour sifted with the baking powder to the margarine. Knead the dough.
4. We pluck off the fourth part and roll up two buns. We clean for half an hour in the freezer, and for now we will prepare the filling.
5. Rinse the lemons and grate. In the process, we throw out the seeds. The skin does not need to be removed. Add the remaining glass of sugar, stir.
6. We take out a big ball of dough from the freezer and roll it out. We shift it into a round shape, making the sides 2 centimeters.
7. Spread the filling in an even layer.
8. We take out the remaining ball of dough and three on top of the cake on a fine grater.
9. Bake at 180 ° C for half an hour. Cool completely and only then get it out of shape.
Recipe 2: Shortcrust Lemon Pie "Fairy Tale" with Meringue
A feature of this sand lemon cake is a fabulous look. He is very beautiful and deliciously delicious. Cooking takes some time, but the result is worth it.
Ingredients
• 2 yolks;
• 150 grams of flour;
• 110 grams of margarine;
• 2 tablespoons of cocoa;
• 40 grams of sugar.
Filling:
• 2 lemons;
• 200 grams of sugar;
• 2 tablespoons of flour;
• 300 ml of water;
• 3 tablespoons of starch;
• 4 yolks;
• 2 tablespoons of oil drain.
For the cap of meringue we use 6 remaining proteins and 7 tablespoons of sugar.
Cooking
1. Make the usual shortbread dough. To do this, beat the margarine with sugar, add the yolks and flour mixed with cocoa. If you want to get more magnificent. The base, then you can add a pinch of baking baking powder. We put it in the freezer.
2. Filling - lemon kurd. To prepare it, remove the zest from one citrus and grind it. Squeeze the juice from two lemons. We combine all the ingredients indicated in the recipe: oil, water, juice and zest, add flour with starch and yolks. Whisk everything with a whisk and cook until the cream thickens.
3. For a layer of meringue, beat the cooled proteins and prescription sugar (you can powder).
4. Making a cake. To do this, lay out the base with the sides from the dough and bake for 15 minutes at 180.
5. Pour hot kurd into a hot base, and whites with sugar whipped on top.
6. Put another 15 minutes to bake. Done! Cool the pie and cut into portioned segments.
Recipe 3: Shortcrust Lemon Cake with Sour Cream
Of course, in addition to sour cream in this sandy lemon pie there are mi fats. You can use margarine or butter. But with a fat content of at least 70%.
Ingredients
• 0.25 kg of margarine;
• 1 cup sour cream;
• 3.5 cups flour;
• 1 tsp soda;
• 2 lemons;
• 1 cup of sugar;
• a pinch of salt.
Cooking
1. Cut into pieces of margarine and leave at room temperature for an hour.
2. Add sugar, salt and beat for ten minutes with a mixer. The mass will become brighter and more magnificent.
3. Gradually introduce sour cream, do not let the mixture exfoliate. The temperature of the products should be the same.
4. It remains to pour flour with a cultivator and mix quickly. We divide the dough into 3 parts and send it to cool. One part should be slightly larger than the rest.
5. Wash the lemons with a brush and cut into slices, pull out all the seeds. Then put in a blender and mashed. You can twist in a meat grinder, but in this case there will be small pieces.
6. We get the largest part of the dough and roll out a thin cake. Put in the shape, make small sides.
7. Spread half the lemon puree, spread.
8. Roll out the second slice of dough and transfer to the mold. And again, we spread the filling. We spread all the remaining lemon puree.
9. Roll out the last dough and transfer it to the cake. We pinch the edges of the sides and cakes together.
10. Make several holes on top and send the cake to bake. It takes about half an hour at 200 ° C.
Recipe 4: Shortcake Lemon Shortcake
The recipe for an unusual pie with a juicy filling, which is very quickly done and poured onto the dough in liquid form.
Ingredients
• 2 tablespoons of water;
• 250 grams of flour;
• 5 lemons;
• 350 grams of sugar (100 g per dough);
• 1.5 tablespoons of starch;
• 6 eggs (1 per dough);
• 180 grams of butter (120 g per dough).
Cooking
1. Remove the zest and grind. Squeeze citrus juice.
2. Mix 120 grams of oil with 100 grams of sugar and zest, add one egg and two tablespoons of water. Stir well. Put the flour and make an elastic ball of dough.
3. We lay out the dough in the form, making small sides.
4. For the filling, mix the butter with the remaining sugar and starch. Gradually add eggs and lemon juice. It is very important that the mass does not exfoliate. Therefore, the products are kept for an hour at the same temperature.
5. Pour the resulting cream onto a sand base.
6. Put the cake to bake. Cook for 40 minutes at 200 ° C.
Recipe 5: Shortcrust Lemon Cake with Crumb
The recipe for many famous lemon pie from shortcrust pastry, which is sprinkled with crumbs on top.
Ingredients
• 0.2 kg of oil;
• 3 cups flour;
• 4 yolks;
• salt and soda at 0.3 tsp;
• 1 cup of sugar.
To the filling:
• 2 lemons;
• a glass of sugar.
Cooking
1. Yolks and sugar are well-ground. Or we take a mixer and beat, it will be faster.
2. Add softened butter, do not stop mixing.
3. Now sift 2.5 cups of flour onto the table, add salt and soda, you can pay off. We make a deepening and spread the prepared mass of yolks with oil.
4. Knead the dough. We remove the sixth part to the side and add the remaining flour to it. Dry crumb will turn out.
5. Put the layer with the sides from the main test directly into the mold.
6. Free the lemons from the seeds and twist through a meat grinder, mix with sugar and pour on the pie.
7. We fall asleep with previously prepared crumbs and in the oven! To prepare such a cake will be about half an hour, set the temperature to 180-190.
Recipe 6: Shortcrust Lemon Quiche
A variant of the most delicate pie with a sweet cream and citrus aroma. This baking can safely move the cake on the festive table. Immediately turn on the stove to an average temperature of 180, as the dough is cooked very quickly.
Ingredients
• 2 eggs;
• 0.1 kg of margarine;
• 0.5 tsp cultivator;
• 1.5 tbsp. flour;
• 0.5 tbsp. Sahara.
Cream:
• 2 lemons;
• 200 ml of milk;
• 100 grams of sugar;
• 3 yolks.
Cooking
1. Beat butter with sugar. We introduce raw eggs one at a time.
2. Add flour with baking powder and send the dough into the mold. We spread small sides and immediately set to bake for 15 minutes.
3. Beat milk with yolks and granulated sugar. This does not need to be done for a long time, only until the mass is uniform.
4. Lemons are simply chopped in any convenient way. We take out the seeds, leave the skins with zest. They will give baking a blissful aroma.
5. We take out the base from the stove and put crushed lemons on it, then carefully pour the cream and immediately return it to the stove again.
6. Finish the pie for about 8 minutes. We focus on the cream. The mass should become thicker.
7. We get out of the oven and cool well before cutting. For decoration, you can use a sprinkle of grated zest or lemon wedges.
Recipe 7: Shortcrust Lemon Pie with Cottage Cheese
For this cake you need good and real cottage cheese. Already a sweet mass or a reconstituted product will not work, as in the oven they can behave unpredictably.
Ingredients
• 0.3 kg of flour;
• 0.25 kg of sugar (100 per dough);
• 0.4 kg of cottage cheese;
• 0.2 kg of oil;
• 3 tablespoons sour cream;
• egg;
• zest with 1 lemon;
• 1 bag of ripper;
• 0.5 pulp of lemon.
Cooking
1. Mix flour with granulated sugar and baking powder.
2. Cut cold butter into pieces and also send to the mixture. We take an ordinary knife and chop into crumbs.
3. Add the egg and immediately put the sour cream. Knead the dough. We put an elastic lump in a bag and send it to the freezer. Keep in the cold while preparing the filling.
4. Cottage cheese is mixed with the rest of the sugar and lemon zest. Finely chop the half of the citrus and also send it to the filling. If you like sour, then you can lay the whole fruit. Bring to your taste, carefully rub.
5. We take out the chilled dough and pluck the fourth part from it. Roll out the cake from the rest, send it to the mold. We make small sides.
6. We spread the curd filling.
7. From the deferred dough, roll out the ribbon and cut the strips a centimeter wide. We spread the net on the pie.
8. Put in the oven and bake for 40 minutes. We set no more than 180 degrees.
Shortcake Lemon Pie - Tips & Tricks
• To squeeze a lot of juice from a lemon, hold the citrus for half a minute in hot water. You can also roll the fruit on the table, pressing on it with effort. But you need to cut it immediately above the bowl, as the juice will pour immediately.
• The easiest way to remove the zest is to use a regular fine grater. Just rub the fruit to a white layer on all sides.
• Lemon zest can be prepared for future use. To do this, the peeled skin is dried or frozen.
• In any pie recipe, you can use orange, grapefruit or other citrus instead of lemon. And familiar pastries will take on a new taste.
• To decorate a lemon pie, you can use slices of citrus or zest flowers. To do this, peel the thin skin in a spiral, like potatoes. And also collapse.
• Do not like sour filling? Lemons can always be mixed with any other fruit: apples, oranges, pears, quinces, peaches and even plums. You can use jam or any jam.
