Delicious pies can be prepared not only with sweet fruit filling. Try baking with lemon. The sour taste of the pulp and the light bitterness of the zest add an interesting shade and will appeal even to those who are indifferent to desserts.
Pick your recipe
You will need
-
- 200 g butter;
- 60 g of granulated sugar (for dough);
- 200 g of granulated sugar (for filling);
- 2 medium lemons;
- 1 tbsp starch;
- 500 g flour;
- 1 tsp baking powder for dough;
- a pinch of salt;
- 2 eggs;
- vanillin or cinnamon (optional).
Instruction manual
1
Prepare the lemon zest. To do this, take lemons and wash them thoroughly with a brush in hot water. Then, using a small grater, remove the peel layer from the fruit.
2
Take the test. To do this, in a bowl, mix the flour with the finished baking powder. In a separate container, rub the butter previously extracted from the refrigerator with sugar at the rate of 3 tbsp. per 100 g. For faster dissolution, instead of sand, you can take powder. Pour flour with baking powder into the butter, then break the eggs there and add the already grated lemon peel and a pinch of salt. For an additional flavor, you can add a pinch of vanillin. Mix everything thoroughly and knead with your hands until smooth. The dough should not be too steep. After kneading, wrap it in plastic wrap and leave it in the refrigerator for about half an hour.
3
Start making the pie toppings. To do this, cut the lemons without the zest, remove the seeds from them and remove the hard partitions. Fold the slices of lemons in a food processor and chop. They should be mashed. After that, add sugar and a little starch there to thicken the filling. Whisk again for uniformity. At this point, you can add extra spices to the lemon, such as cinnamon.
4
Remove the dough from the refrigerator. Roll half thinly, sprinkled with flour, and put in a baking dish, oiled. The dough should cover both the bottom and the edges of the container. Pour the filling onto the dough. Roll out the remaining piece and cover it with a pie like a lid. Place the dish in the oven, preheated to 180 ° C, for at least 20 minutes. You can determine the readiness of the pie by browning the upper crust. This dessert can be served both cold and hot. As an accompaniment to it, English tea with bergamot is most suitable.