Lemon pie with stuffing. The most delicious lemon cake

Lemon pie with a filling is an excellent choice for those who are a connoisseur of citrus sourness and freshness. America we will not open - to buy a ready-made confectionery product is easy, but not always it is able to satisfy you with its taste. Agree, you can find fault with everything - too much zest, too little zest, too sour, too sweet, too liquid filling ... Continue? Verily, if you want to do well, do it yourself. Do not know how? We will teach!

Attention, sloths! The easiest lemon cake

For those who like pastries with lemon filling, but do not have the opportunity to long tinker in the kitchen, this recipe is perfect:

• Soft butter - 400 grams;
• Sour cream of medium fat content - 400 grams;
• Salt is small - 1 large pinch;
• Baking powder - 1 tbsp. a spoon;
• Flour - how much is needed to knead a soft, but liable to roll out dough;
• Lemons with a thick skin - 5-6 pieces depending on the size;
• Sugar - focus on your taste, as the needs for sourness are different for everyone;
• Corn starch - 3 tbsp. Spoons without a slide;
• Honey - 1 tbsp. a spoon.

The cake turns out to be very big! If desired, the proportion can be reduced by 2 times.

Preparation

Preheat the oven to 200 ° C. Bake pan with baking paper.

To make a dough for a lemon pie with stuffing, rub the butter with salt and sour cream until smooth, sift the flour with the baking powder and mix the soft dough. Wrap the food film and put it in the refrigerator before use.

Wash lemons, cut into large pieces, take out all the bones and chop in a blender. If the mass seems excessively liquid, then drain the excess juice - later you can use it at your discretion.

Add sugar, honey and starch to the lemon mass, mix thoroughly. The filling should be fluid, but not liquid.

Cut the cooled dough in half, and roll out both parts along the perimeter of the baking sheet with a thickness of 3 mm.

Place the first layer of the dough on a prepared baking sheet, distribute the entire lemon filling on it, slightly receding from the edges.

Top with a second layer of dough. Carefully pinch the edges of the cake and pierce the surface several times with a fork so that steam can escape.

Bake for half an hour until golden brown.

Do not cut the cake hot - it's worth it to cool completely, because otherwise it can fall apart.

Immortal classic

For those who are not afraid of working with a yeast test and are in no hurry, the following recipe is perfect:

• Dry yeast - 18 grams;
• Flour - 700 grams;
• Heated milk - 250 ml;
• Salt is small - 1 large pinch;
• Eggs - 2 pieces;
• Sugar - 50 grams;
• Butter creamy melted - 60 grams;
• Vanillin - 1 sachet.
• Lemon peel - to taste and if desired;
• Lemons - 3 pieces;
• Sugar in the filling - to taste;
• Cornstarch - 1 tbsp. a spoon.

Preparation

All products are designed for a shape 30 cm in diameter.

In the milk dissolve yeast, sift flour there. Stir the steep dough, place in a bowl, cover and put in a warm place. This is your opara, wait until it doubles.

Separately, mix until uniform egg, vanillin, sugar (50 grams), salt and butter.

Add the oil-egg mass to the matched opaque, mix again until smooth.

Sift the remaining flour on the work surface, place the spoon in it and mix until you get a soft elastic dough that does not stick to your hands.

Put the dough again in a bowl, cover with a towel and let it come. This will take about an hour and a half, the mass will increase by 2 times.

To prepare a stuffing for a cake lemon yeast, citrus wash, cut into large pieces and take out all the bones, then grind with a blender or meat grinder. If necessary, drain excess juice.

Add sugar to taste and stir the starch.

Preheat the oven to 180 ° C. Fix the baking dish with baking paper.

Approached the dough for a lemon pie with a filling divide into 2 parts - one more, and the second - smaller.

The part that is bigger, roll into a circle and put it into shape. Bortics should also be covered with dough.

Place the prepared filling on the dough.

Roll out the smaller part of the dough and lay it over the top of the filling, carefully fixing the edges.

Do on the surface of the dough decorative holes, through which will come out excess steam.

Allow the workpiece to stand for a third of an hour.

Lubricate the surface of the cake with a yolk and bake for 30 minutes until it is saturated with ruddy color.

Cool the cake completely before serving.

The Saving Kurd

When it comes to lemon filling, many people are simply ground citrus with sugar, but if you complicate the task a little, you can get a beautiful silky mass called a Kurd. By and large, this is a common custard, however try to use it, preparing a lemon pie. The most delicious, aromatic dessert will turn out, you can take it on your word. To prepare the Kurd, you will need the following products:

• Egg yolks - 6 pcs .;
• Lemon juice - 105 ml;
• Salt - 1 pinch;
• Sugar - 150 grams;
• Peel from 2 lemons;
• Butter - 100 grams.

Rub your fingers with sugar with lemon zest and let stand for half an hour. This is necessary for the latter to give up its aroma as completely as possible.

Mix lemon juice, yolks, sugar and zest in a bowl.

Place the bowl in a water bath and cook, constantly stirring, until the mass thickens.

Remove the resulting cream from a water bath and start it with a mixer, gradually adding butter until it cools.

Pour the cream into a suitable container, cover and let it sit for at least 5-8 hours. You can store for 3-4 days.

Now, in order to bake a cake with a lemon filling, you will only need to make a dough, since the filling is already ready.

Lemon pie with filling and merengue from Pierre Erme

This is a delicious dessert, without exaggeration. French classics performed by the famous confectioner. In the recipe there is nothing complicated, the main thing is to stick to the proportions.

Shortcake:

• Soft butter - 250 grams;
• Salt - 1 large pinch;
• Sugar (preferably shallow) - 160 grams;
• Almond flour - 50 grams;
• Eggs - 2 pieces;
• Flour - 420 grams;
• Vanilla extract - 1 teaspoon.

Filling:

• Peel from 6 lemons;
• Eggs - 4 pieces;
• Butter - 330 grams;
• Lemon juice - 200 ml;
• Sugar - 270 grams.

Meringue:

• Sugar - 20 grams;
• Proteins - 6 pcs .;
• Powdered sugar - 300 grams.

All proportions are calculated for 2 tarts with a diameter of 25 cm! If you need one sandy lemon cake, then divide all the products in half.

Preparation

First, start filling. It should be cooked the same way, and the Kurd is higher.

In order to prepare the base of the tart, beat the butter with sugar, salt, vanilla extract and egg, add both kinds of flour and mix the soft dough, trying to touch it as little as possible, since the heat melts away from the heat. Wrap in food film and let "rest" in the refrigerator for 2 hours.

Preheat the oven to 190 ^° C.

Roll out the chilled dough between 2 layers of baking paper (this will allow you to achieve a thin sandy base without additional flour, from the excess of which the dough "dubeet") a thin layer, lay out in a form, parallel with this forming small sides. Do on the surface of the dough for frequent punctures with a fork and bake for 15 minutes. Allow to cool completely.

Lay the lemon filling on the prepared sand base.

Preheat the oven to 240 ^o C.

For meringue whisk the proteins with sugar and powdered sugar until strong peaks, place in a confectioner's bag.

Lay the merengue over the entire surface of the tartar so that the cream is completely closed.

Bake the tart 7-8 minutes (focus on the appearance of the merengue, it should become an intense golden color).

Pre-cooled, you can serve this French lemon pie. The most delicate , delicate and refined, he will not disappoint you.

Pie with lemon and coconut

Very tasty pastries with a touch of coconut and silky stuffing. Plus, a great opportunity to use a pre-cooked Kurd:

• Flour - 390 grams;
• Coconut chips - 150 grams;
• Yolk - 1 piece;
• Egg - 1 piece;
• Melted butter - 85 grams;
• Baking powder - 1/4 tsp;
• Sugar - 70 grams;
• Ricotta or soft curds - 375 grams;
• Kurdish according to the prescription above - 450 grams;
• Coconut shaving on the powder - 4 tbsp. Spoons.

Products are designed for a square shape with a side of 30 cm.

Preparation

Preheat the oven to 180 ° C. Leave the form with baking paper.

This lemon pie with filling does not work without a base. For her, mix all the ingredients, carefully rub with your hands. Dough will crumble, in a dense com it will not be collected.

For the filling, mix whisker and ricotta, achieving uniformity.

Evenly put the dough into a mold, press it down.

Top pour the top and sprinkle with coconut chips.

Bake for 25-30 minutes until golden.

Serve this cake with lemon filling and coconut can only after cooling, because otherwise the cream will flow.