10 Lemon pie, which you will cook again and again
Educational Program Food / / December 19, 2019
1. Cream lemon pie on shortcrust pastry
Ingredients
For the dough:
- 125 g butter;
- 250 g flour + for sprinkling;
- 90g caster sugar;
- a pinch of salt;
- 1 orange;
- 1 egg.
For filling:
- 6 lemons;
- 250 g caster sugar;
- 100 g of vanilla sugar powder;
- 9 eggs;
- 300 mL of whipping cream.
preparation
Cut the cold butter into small pieces and mix with the flour until crumbs education. You can do this by hand or in a blender. Stir in sugar, salt and finely grated orange zest. Beat in egg and knead the dough.
Shape it into a ball, flatten, the food wrap in foil and store in refrigerator for 1.5 hours.
Table sprinkle flour dough and roll seam thickness of about 0.5 cm. Put the dough into a shape with a diameter of 24 cm, level and cut the superfluous. Cover the dough with foil or parchment and sprinkle on top of dry beans. Georgia needs to cake is not swollen.
Remove form in the refrigerator for 20 minutes. Then rearrange in a preheated 180 ° C oven for 15 minutes. Remove the weight and bake another 5 minutes.
Grate the lemon zest on a fine grater and squeeze the juice. Add the sugar, and powdered eggs and whisk whisk thoroughly. Continuing to whisk, enter into a mixture of cream. Then strain the mass through a sieve and fill it to the brim with the dough.
Bake the cake at 160 ° C 25-30 minutes and cool completely.
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2. Delicate lemon pie with icing
Ingredients
For the cake:
- 120 g butter;
- 120 g of sugar;
- 2 eggs;
- 120 g flour;
- 1 lemon;
- 1½ teaspoons baking powder.
For the glaze:
- 4 tablespoons of lemon juice;
- 150 g of powdered sugar.
preparation
Mix the softened butter and sugar. Enter into the egg mixture. Then add flour and mix thoroughly. Add the finely grated lemon zest, juice of half or whole lemon, baking powder and mix well again.
Cover the parchment a diameter of 22-23 cm and place the dough back. Place in a preheated 190 ° C oven for about 20 minutes. Pie must propechsya and become golden. To check availability, pierce the center of the cake with a toothpick. It should come out clean.
Mix the lemon juice and icing sugar mixture and pour the cooled cake.
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3. Lemon meringue pie c
Ingredients
For the dough:
- 250 g flour + for sprinkling;
- 115 g butter;
- 1 egg;
- a pinch of salt;
- 1 teaspoon of sugar;
- 2-3 tablespoons milk or water.
For filling:
- 3 lemons;
- 150 g of sugar;
- 1 tablespoon cornstarch;
- 3 eggs;
- 50 g of butter.
For the meringue:
- 4 egg whites;
- ½ lemon;
- a pinch of salt;
- 200 grams of sugar.
preparation
Mix the flour cooled down melted butter, egg, sugar and salt. Pour milk or water and knead the dough. Sprinkle the table with flour and roll out the dough on it a thin layer. Put it into shape with a diameter of 23-25 cm and smooth out on the bottom and walls. Cover the foil, sprinkle dry beans and put in a preheated 180 ° C oven for about 20 minutes.
In a saucepan, mix the finely grated zest of two lemons, juice of three lemons, sugar, starch and eggs. Stirring constantly with a whisk, give weight to thicken slightly over moderate heat and add the butter. When the mixture becomes more thick, remove pan from heat.
Put the filling on the cake and smooth. Cover with cling film and place in the refrigerator until cooking meringue. To this end, a mixer, beat whites, lemon juice and salt until creamy, gradually adding the sugar. Pour the mixture into citric bake pie stuffing and another 30 minutes at 140 ° C.
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4. Lemon pie with condensed milk and butter cream
Ingredients
For the dough:
- 125 g minced shortcake;
- 6 tablespoons butter;
- 130 g of sugar;
- a little vegetable oil.
For filling:
- 800g condensed milk (2 standard banks);
- 3 egg yolk;
- 160 ml of lemon juice;
- a pinch of salt.
For the butter cream and decorations:
- 250 g of double cream;
- 40 g of powdered sugar;
- 1 teaspoon vanilla extract;
- 3 slices of lemon;
- a sprig of mint.
preparation
The crushed biscuit mix, the cooled melted butter and sugar. Lubricate the vegetable oil with a diameter of 23 cm and distribute the dough along the bottom and walls. Bake for 8 minutes at 180 ° C.
Mixer, combine condensed milk, egg yolks, lemon juice and salt. Whisk everything together for 4-5 minutes. Pour the filling over the dough, level and bake another 10 minutes. Cool slightly and remove the cake in the refrigerator for at least an hour.
Beat with a mixer cream, powdered sugar and vanilla extract. Put the butter cream cake on the middle, on top put slices of lemon and a sprig of mint.
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5. Lemon tart with almonds on a yeast dough
Ingredients
For the dough:
- 350-400 g flour;
- 20g of sugar;
- a pinch of salt;
- 6 g of dry yeast speed;
- 200 g butter;
- 150 ml of water.
For filling:
- 2-3 lemon;
- 300 g of sugar;
- 1 tablespoon cornstarch;
- a little almond flour;
- a handful of petals of almond;
- powdered sugar - for sprinkling.
preparation
Mix the flour, sugar, salt and yeast. Add oil and water and knead gentle homogeneous dough. Cover the container with the dough with a towel and leave in a warm place for 30-40 minutes, so it's a little rose.
Put lemons in boiling water for a minute. Then cut the fruit into small pieces and remove the seeds. Whisk blender lemons, sugar and starch.
Divide the dough into two pieces and roll out the seams on the size of the pan. Put one layer on the laid parchment baking sheet, sprinkle with flour and almond petals. Spread on top of the filling.
Cover with a layer of a second test, fasten the edges and make the top of punctures with a fork. Bake for about 30 minutes at a temperature of 180 ° C, cool and sprinkle powder.
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6. Lemon pie with ricotta from Jamie Oliver
Ingredients
For the dough:
- 250 g flour + for sprinkling;
- 50 g of powdered sugar for sprinkling +;
- a pinch of salt;
- 75 ml of olive oil;
- 75 ml of white wine (Oliver used Greco di Tufo);
- ½ teaspoon vanilla extract.
For filling:
- 150 ml of lemon juice;
- 500 g ricotta;
- 150 g caster sugar;
- 2 eggs;
- 1-2 tablespoons of finely grated lemon peel.
preparation
Combine flour, sugar and salt. Pour in oil, wine and vanilla and knead the dough. Shape it into a ball, flatten slightly, wrap in plastic wrap and store it in the fridge for half an hour.
Sprinkle the table with flour and roll out the dough on it a layer thickness of 3 mm. Put it into shape with a diameter of 25 cm, level and cut the superfluous. Prick the bottom with a fork in several places, cover the dough with cling film and store in the freezer for 1.5 hours. Then put the shape in a preheated 180 ° C oven for 25 minutes.
Mix the lemon juice, the ricotta, sugar and eggs. Pour the mixture onto the cake and bake for 30 minutes. For 5 minutes until cooked sprinkle with powdered sugar and lemon zest. Cool the cake and sprinkle with powdered again.
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7. Lemon cream pie
Ingredients
For creamy layer:
- 240 g cream cheese;
- 180 g of powdered sugar;
- 1 egg;
- 60 g butter;
- ½ teaspoon vanilla extract;
- ½ lemon.
For the dough:
- 110 g flour;
- 2 teaspoons baking powder;
- a pinch of salt;
- 100 g of sugar;
- 120 g butter + for lubrication;
- 2 eggs;
- 2 lemons;
- ½ teaspoon vanilla extract;
- powdered sugar - for sprinkling.
preparation
Beat cream cheese with a mixer for 5 minutes. Stir in the icing sugar and mix a couple of minutes. Add egg, beat the mixture again, then add the cooled melted butter, vanilla extract and finely grated lemon zest and mix again. Mass should have a creamy consistency.
Sift together the flour with baking powder and salt. Add sugar and mix. Then enter the cooled melted butter, eggs, 2 tablespoons of lemon juice and finely grated zest of two lemons and vanilla extract. Knead the dough.
Oil the form of a diameter of 22 cm and place the dough back. Spread on top of creamy mass. Bake in a preheated 160 ° C oven for 35-40 minutes. Cool the cake in a clean refrigerator for an hour and sprinkle with powdered sugar.
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8. Lush lemon pie without eggs
Ingredients
- 275 g soft cottage cheese or yogurt;
- 60 g of powdered sugar for sprinkling +;
- 2 teaspoons finely grated lemon peel;
- 2 tablespoons of lemon juice;
- 3½ tablespoon of vegetable oil for lubrication +;
- 190 g flour;
- 1 teaspoon baking soda;
- 1¾ teaspoons baking powder.
preparation
Mix cottage cheese or yogurt and powdered sugar. Add zest, lemon juice, oil and whisk whisk. Sift flour with baking powder and baking soda. Connect dry blend with the liquid.
Oil the shape of 16 cm in diameter and bottom Cover the parchment. Put back the dough and gently tap the bottom of the table. Bake for 30 minutes at 180 ° C. Check the readiness of cake, pierced it with a toothpick. It should remain clear.
Sprinkle the cooled cake with powdered sugar.
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9. Vegan lemon cake with icing
Ingredients
For the cake:
- 240 ml of almond milk;
- 80 ml olive oil to lubricate +;
- 1 tablespoon vanilla extract;
- 200 g of sugar;
- 2-3 tablespoons of finely grated lemon peel;
- 2-3 tablespoons of lemon juice;
- 250 g flour;
- 1 tablespoon cornstarch;
- 1 teaspoon baking soda;
- ½ teaspoon salt.
For the glaze:
- 250 g of powdered sugar;
- 3-4 tablespoons of almond milk.
preparation
Mix almond milk, Olive oil, vanilla extract, sugar, zest and lemon juice. Separately connect flour, starch, baking soda, salt and enter the citric mass.
Cover parchment bottom shape with a diameter of 20-22 cm. Oil the bottom and walls. Pour onto parchment dough and place in a preheated 180 ° C oven for 20-25 minutes.
Mix the icing sugar with almond milk and pour over the cooled cake frosting.
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10. Lemon-almond cake without flour
Ingredients
- 4 eggs;
- 2 tablespoons finely grated lemon peel;
- 100 g of sugar;
- 145 g almond flour (it can be done independently, chopped almonds);
- 1 teaspoon baking powder;
- ¼ teaspoon ground cardamom;
- 1 teaspoon of apple cider vinegar;
- a pinch of salt;
- a little butter or oil;
- powdered sugar - for sprinkling;
- a little chopped almonds - optional.
preparation
Separate the yolks from the egg whites. Eggs must be at room temperature. Whisk the egg yolks, zest and half the sugar. Separately, combine almond flour, baking powder and cardamom. Connect flour with yolk mixture.
Mixer and gradually adding speed, lather proteins. Continuing to whisk, add the vinegar and salt. When the mass increase in volume, in portions to pour into it the remaining sugar. You should get a thick white foam.
Add it in the prepared almond mixture and mix gently.
Cover the parchment bottom shape with a diameter of 20-22 cm. Oil the bottom and walls. Pour onto parchment dough and place in a preheated 180 ° C oven for 30 minutes.
Cool the finished cake and sprinkle with powdered sugar. You can also decorate it with almonds.
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