Lemon baked goods are the perfect option for those who like more sophisticated cuisine. We offer you several simple recipes making lemon tarts. If you follow the instructions exactly, prepare tasty pie with lemon.

Shortcake with lemon - recipe with photo

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.

Taste Info Sweet pies

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.

How to make the best lemon pie

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 cook 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 pliable, well behind the hands, so you can knead even in a bowl without putting 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 over 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 perfectly lags behind it 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. Lemon pie can be garnished with icing sugar. Serve with coffee.

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Lenten pie with lemon

Lenten pastries can also be incredibly delicious. If some holiday is planned, and you strictly observe the fast, you can safely cook 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 lemon pie 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 the lemon pie, 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 cake 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 or lemon juice of soda).

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, on the smallest fire for about five minutes, so that the filling for the lemon cake 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 the lemon filling. Grate a third of the dough from the freezer. It is better to grate in a separate plate, and then sprinkle with lemon cake.
8. Bake the grated lemon pie for 40 minutes at 180 degrees. Preheat the oven ahead of time. I used a 26cm diameter cake tin.

Pie with lemon and orange crumble

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 5%;
• 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 lemon pie. Best for making lemon pie, homemade cottage cheese is suitable. Fat content, in fact, does not matter, but, experimentally, we found out that with 5% cottage cheese, you get the most delicious pie with lemon and orange.
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.

Lemon meringue pie

Bake the Lemon Meringue Pie in a 20 cm diameter pan for the baking time and temperature as 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 the cold butter on a grater, 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 cake with semolina

Manniks are very popular, they are prepared in a variety of variations. Try to cook the most delicious lemon mannik according to our recipe.

Dough Ingredients:

• 2.5 cups of semolina;
• 500 ml of kefir;
• A glass of granulated sugar;
• 10 grams of baking powder;
• 150 grams of butter;
• 1 lemon (zest);
• 1 gram vanillin.

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. We continue to cook lemongrass only when the oven is on. Set the temperature sensor to 180 degrees. 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 and melted butter to the semolina, mix. When the oven is preheated and the baking dish is oiled, add vanilla and baking powder to the dough. Stir and pour immediately. Place the mold in the oven for 50 minutes.
4. While the lemon pie with semolina 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 lemon and add to the sugar syrup. Remove the pot from the stove immediately.
5. When the manna with lemon is ready, remove the mold from the oven and evenly pour over the lemon syrup. Let stand for 15 minutes and then cut into pieces.

Lemon, very tender cake

Ingredients:

Sour cream - 250 g
Butter - 110 g
Soda - 1/2 teaspoon
Flour - 2 cups
Lemon / orange - 1.5 pcs
Sugar - 1 cup
Yolk - 1 pc.
Powdered sugar

Cooking:

Mix sour cream with soda.
Add melted butter to sour cream, mix until smooth.
Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour in the rest of the glass. Otherwise, not necessarily. Knead the dough and divide it into 2 equal parts.
Cut oranges / lemons into small slices (with peel) and beat in a blender.
Mix the ground lemon with 1 cup of 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 form, making small sides.
Lay out the filling and spread it evenly over the entire base.
Knead the second part of the dough with your hands and cover the filling with it.
For a golden crust, brush the pie with beaten egg yolk.
Pierce the cake with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar.

Bon Appetit!

• Delicate lemon tart Recipes

  Delicate lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 tsp. Flour - 2 stack. Lemon / orange - 1.5 pcs. Sugar - 1 stack. Egg yolk - 1 pc. Powdered sugar - to taste Preparation: 1. Mix sour cream with soda. Add melted butter to sour cream, mix until smooth. Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour the rest of the glass. If it doesn't stick, don't add more flour. Knead the dough and divide it into 2 equal parts. 2. Cut oranges / lemons into small slices (with peel) and beat in a blender. Mix the whipped lemon with 1 cup of sugar. Heat the oven to 180°C. Lay out half of the dough as a base. 3. Spread the dough over the entire surface of the mold, making small sides. Lay out the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the cake with a fork. Bake for about 30 minutes. Let cool, remove the cake from the mold and sprinkle with powdered sugar. Bon Appetit! Send your recipes to the proposed news. The most interesting will be published with us! #baking@bon #desserts@bon

• Very soft lemon tart Recipes

  Very delicate lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 tsp. Flour - 2 cups Lemon / orange - 1.5 pcs. Sugar - 1 cup Yolk - 1 pc. Powdered sugar Preparation: 1. Mix sour cream with soda. 2. Add melted butter to sour cream, mix until smooth. 3. Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour the rest of the glass. Otherwise, it's not necessary. Knead the dough and divide it into 2 equal parts. 4. Cut oranges / lemons into small slices (with peel) and beat in a blender. 5. Mix ground lemon with 1 cup of sugar. 6. Heat the oven to 180°C. Lay out half of the dough as a base. Spread the dough over the entire surface of the form, making small sides. 7. Lay out the filling and spread it evenly over the entire base. 8. Knead the second part of the dough with your hands and cover the filling with it. 9. For a golden crust, brush the pie with beaten yolk. 10. Pierce the cake with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon Appetit! Send your recipes to the proposed news. The most interesting will be published with us! #pastry.appetit #desserts.appetit

• Very soft lemon tart Recipes

  Very delicate lemon cake Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 teaspoon Flour - 2 cups Lemon / orange - 1.5 pcs. Sugar - 1 cup Yolk - 1 pc. Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, mix until smooth. Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour the rest of the glass. Otherwise, it's not necessary. Knead the dough and divide it into 2 equal parts. Cut oranges / lemons into small slices (with peel) and beat in a blender. Mix the ground lemon with 1 cup of sugar. Heat the oven to 180°C. Lay out half of the dough as a base. Spread the dough over the entire surface of the form, making small sides. Lay out the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the cake with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon Appetit! Send your recipes to the proposed news. The most interesting will be published with us! #baking.appetit

• Very soft lemon tart Recipes

  Very delicate lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 tsp. Flour - 2 cups Lemon / orange - 1.5 pcs. Sugar - 1 cup Yolk - 1 pc. Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, mix until smooth. Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour the rest of the glass. Otherwise, it's not necessary. Knead the dough and divide it into 2 equal parts. Cut oranges / lemons into small slices (with peel) and beat in a blender. Mix the ground lemon with 1 cup of sugar. Heat the oven to 180°C. Lay out half of the dough as a base. Spread the dough over the entire surface of the form, making small sides. Lay out the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the cake with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon Appetit! Send your recipes to the proposed news. The most interesting will be published with us! #baking.appetit

• Lemon pie Recipes

  Lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - ½ tsp. Flour - 2 cups Lemon / orange - 1.5 pcs. Sugar - 1 cup Yolk - 1 pc. Powdered sugar Preparation: 1. Mix sour cream with soda. 2. Add melted butter to sour cream, mix until smooth. 3. Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour the rest of the glass. Otherwise, it's not necessary. Knead the dough and divide it into 2 equal parts. 4. Cut oranges / lemons into small slices (with peel) and beat in a blender. 5. Mix ground lemon with 1 cup of sugar. 6. Heat the oven to 180°C. Lay out half of the dough as a base. Spread the dough over the entire surface of the form, making small sides. 7. Lay out the filling and spread it evenly over the entire base. 8. Knead the second part of the dough with your hands and cover the filling with it. 9. For a golden crust, brush the pie with beaten yolk. 10. Pierce the cake with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon Appetit! Send your recipes to the proposed news. The most interesting will be published with us #pastry.appetit #desserts.appetit

• Very soft lemon tart Recipes

  Very delicate lemon cake Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 teaspoon Flour - 2 cups Lemon / orange - 1.5 pcs. Sugar - 1 cup Yolk - 1 pc. Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, mix until smooth. Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour the rest of the glass. Otherwise, it's not necessary. Knead the dough and divide it into 2 equal parts. Cut oranges / lemons into small slices (with peel) and beat in a blender. Mix the ground lemon with 1 cup of 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 form, making small sides. Lay out the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the cake with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. Bon Appetit! #baking.appetit

• Very soft lemon tart Recipes

  Very delicate lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 tsp. Flour - 2 cups Lemon / orange - 1.5 pcs. Sugar - 1 cup Yolk - 1 pc. Powdered sugar Preparation: 1. Mix sour cream with soda. 2. Add melted butter to sour cream, mix until smooth. 3. Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour the rest of the glass. Otherwise, it's not necessary. Knead the dough and divide it into 2 equal parts. 4. Cut oranges / lemons into small slices (with peel) and beat in a blender. 5. Mix ground lemon with 1 cup of sugar. 6. Heat the oven to 180 degrees. Lay out half of the dough as a base. Spread the dough over the entire surface of the form, making small sides. 7. Lay out the filling and spread it evenly over the entire base. 8. Knead the second part of the dough with your hands and cover the filling with it. 9. For a golden crust, brush the pie with beaten yolk. 10. Pierce the cake with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. #pastry.appetit #desserts.appetit

• Cheesecake Recipes

  Cottage cheese cake Ingredients: 250 g flour 150 g margarine 100 g sugar 1 teaspoon baking powder 3 egg yolks 1/2 teaspoon lemon zest 1-2 tablespoons milk Filling: 3 egg whites 500 g cottage cheese 200 g sugar 1 teaspoon vanilla 1/2 teaspoon tablespoons of lemon peel 4 tablespoons of flour or 2 tablespoons of semolina Preparation: Dough: Mix all the ingredients for the dough until a homogeneous mass is formed. Filling: Beat egg whites until stiff peaks. In a separate bowl, mix cottage cheese with sugar, vanilla and zest until smooth. Add flour, stir and gently fold in egg whites. Divide the dough into 2 parts and roll out. Put one half on the bottom of the prepared pie dish, also filling out the sides. Lay out the filling and cover with the second layer of dough. Bake at 190 degrees for about 30 minutes until golden brown. #pastryrecepti #dessertsrecepti

• Lemon pie Recipes

  Lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 teaspoon Flour - 2 cups Lemon / orange - 1.5 pcs Sugar - 1 cup Yolk - 1 pc Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, mix until smooth. Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour in the rest of the glass. Otherwise, not necessarily. Knead the dough and divide it into 2 equal parts. Cut oranges / lemons into small slices (with peel) and beat in a blender. Mix the ground lemon with 1 cup of 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 form, making small sides. Lay out the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the cake with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar. #dessertsrecepti

• Bakery products. Burek with cheese Recipes

  Bakery products. Burek with cheese Ingredients: 200 g feta cheese 200 g cottage cheese 2 eggs 200 ml sour cream 250 puff pastry (several layers) sunflower oil Preparation: Mash feta with a fork, add cottage cheese and mix. Add sour cream and eggs, mix until smooth. Lubricate the form in which you bake the cake with butter. Roll thin puff pastry, lubricate with oil. Put the filling in the middle and twist into a roll. Fold the dough with snail filling. Top with oil as well. Preheat oven to 180ºC. Transfer the pie to the prepared pan and bake for 40 minutes until golden brown (maybe less). If you see that the cake is burning, cover it with foil. #bakingrecepti

• Lemon pie Recipes

  Lemon pie Ingredients: Sour cream - 250 g Butter - 110 g Soda - 1/2 teaspoon Flour - 2 cups Lemon / orange - 1.5 pcs Sugar - 1 cup Yolk - 1 pc Powdered sugar Preparation: Mix sour cream with soda. Add melted butter to sour cream, mix until smooth. Gradually start adding flour in small portions. After pouring 1.5 cups, check: if the dough sticks to your hands, pour in the rest of the glass. Otherwise, not necessarily. Knead the dough and divide it into 2 equal parts. Cut oranges / lemons into small slices (with peel) and beat in a blender. Mix the ground lemon with 1 cup of 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 form, making small sides. Lay out the filling and spread it evenly over the entire base. Knead the second part of the dough with your hands and cover the filling with it. For a golden crust, brush the pie with beaten egg yolk. Pierce the cake with a fork. Bake for about 30 minutes. Then cool and remove the cake from the mold and sprinkle with powdered sugar.

• Raspberry chocolate cake Recipes / Baking
• Raspberry chocolate cake Recipes / Baking

  Raspberry chocolate cake Ingredients: Dough: Flour - 3 cups Baking powder - 2 teaspoons Soda - 1 teaspoon Salt - ½ teaspoon Butter - 170 g (room temperature) Sugar - 1.25 cups Egg - 3 pcs Vanillin - 1 teaspoon spoon Sour cream or yogurt - 2 cups Melted chocolate Filling: Granulated sugar - ¼ cup Brown sugar- ¼ cup Cocoa powder - 1 tablespoon Raspberries (fresh or thawed) - 1.5 cups Preparation: Heat the oven to 175 degrees. Grease a pie mold with butter. Sift flour, baking powder, soda and salt and mix. In a mixer, beat the butter and sugar on medium speed for about 5 minutes until fluffy. Beat in one egg at a time. Add vanilla. At low speed, pour in the flour mixture in 3 sets and pour in the sour cream. Knead the dough. Start preparing the filling by mixing sugar and cocoa. Pour about 1.5 cups of dough into the prepared pan. Sprinkle a third of the sugar and cocoa mixture and a third of the raspberries. Lay out 2 more cups of dough, also spread evenly over the surface, repeat with the filling. In the same way, lay out the remaining dough, sugar with cocoa and raspberries. Bake the cake at 175 degrees for 50-60 minutes. Cool down. Pour over melted chocolate and serve with tea.

• Raspberry chocolate cake Recipes / Baking

  Raspberry chocolate cake Ingredients: Dough: Flour - 3 cups Baking powder - 2 teaspoons Soda - 1 teaspoon Salt - ½ teaspoon Butter - 170 g (room temperature) Sugar - 1.25 cups Egg - 3 pcs Vanillin - 1 teaspoon spoon Sour cream or yogurt - 2 cups Melted chocolate Filling: Granulated sugar - ¼ cup Brown sugar - ¼ cup Cocoa powder - 1 tablespoon Raspberries (fresh or thawed) - 1.5 cups Preparation: Heat the oven to 175 degrees. Grease a pie mold with butter. Sift flour, baking powder, soda and salt and mix. In a mixer, beat the butter and sugar on medium speed for about 5 minutes until fluffy. Beat in one egg at a time. Add vanilla. At low speed, pour in the flour mixture in 3 sets and pour in the sour cream. Knead the dough. Start preparing the filling by mixing sugar and cocoa. Pour about 1.5 cups of dough into the prepared pan. Sprinkle a third of the sugar and cocoa mixture and a third of the raspberries. Lay out 2 more cups of dough, also spread evenly over the surface, repeat with the filling. In the same way, lay out the remaining dough, sugar with cocoa and raspberries. Bake the cake at 175 degrees for 50-60 minutes. Cool down. Pour over melted chocolate and serve with tea.

With the modern lifestyle, with its frantic rhythm and the fast passage of time, there is less and less time for cooking. Homemade food is replaced by hamburgers, pizzas and other fast foods. On a day off, you can cook yourself a lot of food for a week at once, and then slowly eat it.

But sometimes this routine gets boring. Then you want something new, unusual, you just need to find a simple, fast and delicious recipe. Baking would be ideal. Although many people associate it with something complicated, you can find such a recipe that you will lick your fingers. This includes a simple recipe for lemon pie. It turns out very tasty, melting in your mouth, so that you immediately want to cook a new portion. This cake is prepared quite quickly, and the ingredients for it can be found in any refrigerator.

Lemon tart, despite its citrus base, won't come out too sour. Many people are afraid to use lemon in their baking for such reasons. But with the right choice of ingredients, the sourness will be very pleasant. It may seem to you that it will be difficult to calculate the proportions. But that's what this recipe is for! So that any person, even remotely unfamiliar with cooking, can repeat it and be sincerely surprised at their abilities. This dessert is very tasty. And cooking it is easy and simple.

To give more originality and deliciousness to this recipe, we will make icing. It will be very sweet, with a little sourness. Because we will make it from powdered sugar and lemon juice. By the way, such a glaze will be a great addition not only to lemon pie, but also to any other fruit or berry pastries. So take note of the frosting recipe.

Try to cook yourself. Treat your friends to them, and they will beg you for this recipe. Because it's impossible not to fall in love with him.

Required Ingredients

To make Easy Lemon Pie, you will need:
1. wheat flour - 120 grams;
2. sugar - 120 grams;
3. butter - 120 grams;
4. chicken egg - 2 pieces;
5. lemon - 1-2 pieces;
6. baking powder for dough - 1 sachet;
7. powdered sugar - 150 grams.

kneading the dough

1. Take the butter out of the refrigerator first. It should be soft enough to be able to mix in all the other ingredients. The consistency should resemble liquid sour cream.

2. We shift the oil into some deep bowl, pour sugar into it, mix well. Do not use a mixer for this purpose. We won't need it for this recipe at all. It would be better to use a fork or a whisk. Or, if you're not afraid to get dirty, mix everything with your hands. At the end, you should get a thick mass, resembling peanut butter in density.

3. Next, you need to slightly thin the resulting mixture. To do this, add eggs. First, break one and mix well. We do the same with the second one. Adding them one at a time contributes to a better distribution of all components. If you added two eggs at once, it would be much more difficult and longer to stir everything evenly. At this stage, it is also better to use a fork or whisk.

4. Sift the flour with a special mug or fine sieve and only then add it to the total mass. Mix everything well until a uniform color.

5. Now let's take a look at the lemon. From it we need zest and juice. How many lemons to take, decide for yourself. If you bought a large fruit, then you can get by with half. If medium size, then you can take the whole. It depends on personal preference. First, take a fine grater and remove the zest from the lemon. Try to do this very carefully. Do not grab the white part - it will be bitter and spoil the taste of the final dish a little. Squeeze the juice from the lemon with your hands or with a juicer. Add both it and the zest to the dough and mix well.

6. Add baking powder. It will just give that same lightness and airiness to the dough. Thanks to him, those magnificent forms that are so loved in baking are obtained. You can use soda, but baking powder is good because it does not need any catalysts. Mix everything and set aside.

Bake a pie

1. You need to put the cake in an already preheated oven. Therefore, at the very beginning of preparing the recipe, heat it to a temperature of 190 degrees.

2. Choose the form for cooking in advance. The smaller its diameter, the taller and thicker your cake will be in the end. The optimal diameter is 25 centimeters. The material the mold is made of is just as important. This does not affect the essence of the preparation, but adds some details. Silicone molds does not require any additional action. Metal must either be lubricated with oil, or sprinkled with flour or semolina. You can make a "French shirt" or just line the form with parchment paper.

3. With the form decided, now you can bake. Pour the dough inside, spread it well and send to bake for 20-30 minutes.

4. The main criterion for readiness is color. Once you find it pleasant, check the inside with a toothpick. If after piercing the dough it is clean, then the cake is definitely ready.

Making icing

Not required at all, but very delicious ingredient- icing sugar. You may be familiar with her recipe from baking Easter cakes. It is this glaze that most often covers the top of the Easter cake. You can start cooking it after the cake is baked. It is done quickly.

For her, we need a large bowl into which we pour all the powdered sugar. By the way, it can also be sifted in order to avoid getting large pieces of sugar. Pour 3-4 tablespoons of lemon juice into the powder in turn and mix. The amount of lemon juice added will affect the texture of the frosting. A more liquid one is better for decorating the entire surface of the cake, and a thicker one is needed for drawing some patterns. The second option is suitable if you want to make a lemon pie according to this recipe for some holiday.

Decoration and serving

After the cake has cooled, release it from the mold. This must be done very carefully, as the pastries are very tender and crumbly. Then, if desired, pour over the icing and cut into portioned pieces. Dessert can be served with a sprig of mint and a mug of aromatic delicious coffee.

This is such a simple lemon pie. Anyone can cook it. And for citrus lovers, this is just a real find! Delicate, tasty, airy, melting in your mouth, fragrant.

Don't forget to leave a comment and bon appetit!

• 250 gr (1 cup) sour cream;
• 120 gr (half a pack) unsalted butter;
• 0.5 teaspoon of soda (or baking powder);
• 2 cups of flour;
• one and a half lemons (I prefer "Tashkent" lemons, they have a thick yellow color and a thin peel);
• 1 cup of sugar;
• 1 egg yolk.

In a medium bowl, mix sour cream with baking soda.

Add melted butter to sour cream with soda.

Mix everything together well.

Start adding flour - half a cup at a time.

When you add one and a half cups, you will see: if the dough is still too soft, add another half a cup of flour.

The dough should be very soft and elastic, if it meets these characteristics, then no more flour can be added.

Knead the dough well, cut into two equal parts, cover with cling film and set aside for now.

Wash the lemons, cut them into pieces and remove the seeds. Using a food processor, grind the lemon along with the peel until smooth.

You can also chop the lemon with a knife. I think the latter method makes the lemon tart even tastier - my grandmother always used this method when we didn't have a mixer yet.

Add 1 cup of sugar to the lemon and mix well with a spoon. This will be the lemon filling for the pie.

Preheat the oven to 175 gr. C. Grease a baking dish with butter and lightly sprinkle with flour. Take half of the dough and smooth it over the bottom of the pan or baking dish. Do this with your hands, being careful not to tear the dough.

At the edges, make a small side of the dough so that a “plate” for the filling forms in the middle.

Place the lemon-sugar filling in the middle of the pastry.

Spread it evenly over the entire surface of the cake.

On a clean surface, flatten the other half of the dough evenly.

Gently transfer it to the mold, covering the lemon filling.

Crimp the edges of the top and bottom pie crust.

If you want to give your cake a beautiful yellow-gold color, use egg yolk as a top coat.

Apply the yolk with a pastry brush, then use a fork to poke a few holes in the top layer of the cake. This step is necessary so that during the baking process the air does not collect under the cake and the cake has a flat, smooth surface.

Place the pie in the oven and bake for about 30 minutes, or until the pie is a nice golden brown. Time may vary for different ovens. The best way to determine readiness is to observe the color of the cake.

Remove the finished cake from the oven and remove it from the mold while it is still hot. Using a knife, separate the sides of the cake from the pan, place a large plate on top of the pan, and in a quick motion flip the plate down - and the pan up. Grasp the mold with oven mitts and shake it slightly, remove the mold - the cake should remain on the plate.

Using the same method, cover the cake with another plate and flip again so the cake is upside down.

You can decorate a lemon tart by simply dusting it with icing sugar. Serve it on the table, completely cooled.
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 from sand, yeast, puff and biscuit dough, open and closed, with different 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.

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 products:

1. Grind the yolks with a whisk or fork, having previously combined with sugar, until a lighter color of the mass and complete dissolution of all sugar crystals.
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 into sweet egg foam and vegetable oil, 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. Ready 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 products:

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 crumbs in a ball shortcrust pastry, adding to it the yolk and a little ice water. 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, you should 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.

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

Progress:

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. Grind in a large container a raw egg with 50 g of sugar, then pour melted butter at room temperature into it, yeast with milk, 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.

Lemon curd pie

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 should be mixed into this mass one at a time. chicken eggs. 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.