Easy to prepare, but very tasty dessert.
Lemon cake is a classic dessert, so of course there are lots of variations of recipes. Some even prepare lemon pie in a slow cooker. But there is a Canon – lemon pie with a shortbread crust and a delicate citrus filling. And … this classic recipe has two options – an open pie with a meringue or an indoor unit. Both, by the way, is incredibly delicious. We share our recipes for both so you could choose what you more to the soul, informs Rus.Media.
Lemon pie with meringue
- wheat flour – 200 g
- cold butter – 115 g
- salt – 1/4 tsp
- sugar – a pinch
- cold water – 2 tbsp
For lemon filling:
- lemon – 2 pieces (or lemon juice – 125 ml)
- yolks – 4 PCs.
- sugar – 300 g
- corn starch – 120 g
- water – 330 ml
- grated lemon zest 2 lemons
- soft butter – 75 g
- proteins – 4 PCs.
- sugar – 170 g
- vanilla – optional
In the bowl of a blender, send the flour, chopped cold butter, salt and sugar. Beat until receipt of crumbs.
Add water and quickly knead the dough. Form the dough into ball, wrap in cling film and put in the freezer for 15 minutes. Remove the dough, roll it into a thin layer and gently place into shape. Put the dough into the bottom of a greased form and make the bumpers. Take a few nakaw with a fork, place on top of foil or parchment for baking and “load” (beans or peas).
Put the pie shell in a preheated 170 °C oven for about 12-15 minutes. After you get it out of the oven, remove the “cargo.”
Prepare the stuffing: grate the zest from two lemons on a fine grater. Yolks lightly whisk until small foam. Mix the water, lemon juice, zest, sugar and starch in a metal pan. Put the mixture on the fire and cook like custard on low heat, stirring constantly. Bring the mass to a boil so it thickens. Remove from heat and add half mixture to yolks, mix well.
Put the received weight to the remaining lemon mixture and stir up thoroughly, then put on a slow fire. Bring to a boil so that the mixture thickens, remove from heat and add butter. Knead and place in a chilled ground finished base.
To prepare meringue, whip the whites with sugar. Put the protein mass on lemon cake and flatten or make small tubercles with notched nozzle and pastry bag. Send cake in a preheated 180 °C oven for 8-10 minutes, until the meringue is Golden brown.
Serve lemon pie is chilled.
Indoor lemon pie
- wheat flour – 400 g
- butter – 200 g
- egg chicken – 2 pieces
- lemon – 2 pieces
- corn starch – 1 sec. L.
- sugar – 250 g
- baking powder – 1 tsp
Sift flour, mix with baking powder and zest from two lemons washed. Soft butter mixed with sugar (100 grams) and grind. Add the eggs one by one stirring constantly. Leave a little bit of egg yolk to lubricate the top of the closed pie.
Add all the flour. Knead the dough and roll the ball out of it. Wrap the dough with foil and put in the freezer for 15 minutes.
Lemon with peel and whisk in a blender or mince. Add 150 g of sugar and starch, mix well.
Divide the dough into two unequal parts. A large part of roll into a not too thin layer with a thickness of 1 see Pour the filling.
The second part of dough roll out a little thinner and transfer onto a cake. The edges of the two layers connect. Lubricate the surface of the pie with egg. Bake at 160 °C until tender, about 40 minutes.