Homemade lemon pie. Video

Make lemon-filled shortcrust pastry. Spicy lemons add freshness to sweet and fat cakes. The pie will turn out to be quite high-calorie, so those who care about their figure should limit themselves to just one piece.

You will need: – 2,5 cups of flour; – 200 g of butter; – 0,75 cups of sugar; – 1 teaspoon of baking powder; – 0,25 teaspoon of salt; – 2 eggs.

For the filling: – 2 large lemons; – 1 glass of sugar; – 1 tablespoon of potato starch; – a pinch of ground cardamom.

Wash the lemons thoroughly with a brush and hot water. Cut the zest from the fruit with a fine grater. Cut the pulp into cubes, remove the seeds. Place the lemons in a blender and puree. Add sugar, ground cardamom and starch and mix well.

If you don’t like the taste of cardamom, eliminate it from the recipe.

Sift the flour, mix it with baking powder, salt and lemon zest. Mash the butter with sugar and add eggs one at a time. Add flour in portions to the butter and egg mixture and knead the dough. Collect it in a ball, wrap it in foil and put it in the refrigerator for half an hour.

Lubricate the round shape with oil. Divide the finished dough into two parts. Roll one between two layers of plastic wrap, turning it into a thin layer slightly larger than the size of the mold. Roll out the second layer – it should be slightly smaller than the first.

Place the larger crust in the mold, gently straighten it. Pour the filling over the layer and cover the cake with the remaining crust. Pinch the edges of the cake, make several punctures on its surface with a fork. Place the baking dish in an oven preheated to 180 ° C and bake the cake until golden brown – this will take about half an hour.

Remove the tart from the finished cake and cool.

Lemongrass is delicious with ice cream – especially vanilla

Try another version of the lemon pie. Its peculiarity is a delicate filling with whipped cream. The recipe can be slightly modified by replacing half of the lemons with oranges.

You will need: – 150 g flour; – 150 g butter margarine; – 0,5 teaspoon of salt.

For the filling: – 2 large lemons; – 1 cup of sugar; – 0,25 teaspoon of salt; – 0,5 cups of heavy cream for whipping; – Icing sugar for decoration.

Sift flour into a deep bowl, mix it with salt. Add margarine and chop with flour. Pour 4 tablespoons of very cold water into the mixture in portions. Knead the dough, put it in a ball, wrap it in plastic wrap and put it in the cold.

After half an hour, remove the dough from the refrigerator and roll it into a round cake on a floured board. Transfer the crust to a round split form, make the sides 1 cm high. Place the form in the freezer for 15 minutes.

While the dough is cooling, add the filling. Wash the lemons thoroughly, remove the zest and squeeze the juice. Put 2 teaspoons of zest and juice in a bowl, add eggs, sugar and salt. Stir everything until the sugar is completely dissolved. Whisk the cream separately and add to the lemon mixture.

Pour the filling over the crust and place the pie in the oven at 200C. Bake until the dough is browned and the filling thickens. Remove the cake from the mold, cool and sprinkle with powdered sugar. The cake can be decorated with whipped cream.