Pastries with the addition of juice and lemon peel are great for autumn and winter evenings. The aroma of citrus fruits will cheer you up, and the numerous vitamins in the composition of these fruits will not let you get sick.
French Lemon Pie
- butter - 160 g;
- wheat flour - 240 g;
- icing sugar - 80 g;
- large chicken egg (in the dough) - 1 pc;
- chicken egg (for greasing) - 1 pc;
- zest of one lemon.
- lemon - 4 pcs;
- cream of any fat content - 200 ml;
- sugar - 240 g;
- chicken eggs - 4 pcs.
:
- mint leaves;
- powdered sugar.
In addition, you need to take a large diameter mold (about 30-35 cm) and baking paper.
Step by step recipe
1. Prepare all the required ingredients, measure out the required amount. First of all, you need to prepare a sand base. Cut the cold butter into cubes and place in the large bowl of the food processor. Add an egg (also straight from the refrigerator), wheat flour, and powdered sugar to it. Grate the zest of one lemon on a fine grater and add to the rest of the base ingredients.
2. Use a food processor to stir the dough until a smooth, sandy crumb, then use your hands to form a ball of dough out of it. It is better to carry out the first stage of kneading with the help of kitchen equipment, without the warmth of the hands, because the trick of a tasty and crispy base is that the oil must remain cold during the kneading stage. Place the resulting ball of dough in the refrigerator for at least half an hour.
3. Roll out the cooled dough on a floured surface into a thin (about 3-4 mm) round layer. Transfer it to the prepared dish, the bottom of which is lined with baking paper. Form even sides, excess dough can be trimmed. Put the mold back in the refrigerator for 5-10 minutes. At this time, put the oven to preheat to 200 degrees.
4. Remove the base from the refrigerator and prick several places with a fork to prevent the dough from swelling when baking. A legume load can be used for the same purpose. Put the base in the oven for 15 minutes, then brush with a slightly beaten egg and place in the oven for another 5 minutes. Remove and leave at room temperature, cool the oven to 160 degrees.
5. Prepare the cream at this time. Grate the zest of the lemons on a fine grater, squeeze the juice from all 4 lemons. Beat eggs with sugar until sugar dissolves, add cream, zest and juice to them and mix everything thoroughly. Pour the cream into the sand base and place in the oven at 160 degrees for 40 minutes. The cream should set and thicken.
6. Sprinkle the finished cake generously with powdered sugar and refrigerate at least overnight. Garnish with mint leaves when serving. The original French dessert is ready!
Lemon cakes
- lemon - 1 pc;
- wheat flour - 225 g;
- butter - 180 g;
- sugar - 150 g;
- chicken eggs - 3 pcs;
- baking powder - 2 tsp;
- vanillin - 1 sachet;
- salt - a pinch.
- water - 200 ml;
- icing sugar - 70 g;
- lemon juice - 20 ml.
powdered sugar
Step-by-step cooking recipe
1. Use a fine grater to remove the lemon zest and purée the pulp with a blender. Whisk butter at room temperature with sugar, vanilla and salt, add eggs, then lemon pulp and zest. Sift flour with baking powder into the dough, stirring thoroughly until smooth.
2. Pour the thick dough into a greased and parchment-lined square baking dish and bake in an oven preheated to 200 degrees for about 30 minutes. Check readiness with a wooden skewer; it should come out of the dough completely dry.
3. For impregnation, mix all the ingredients and heat until the sugar is completely dissolved. Soak the finished crust and sprinkle generously with powdered sugar. Leave it on for a few hours until it cools completely. Interesting lemon cakes are ready!
Lemon cookies
- butter - 200 g;
- sugar - 300 g;
- sour cream - 50 ml;
- chicken egg - 1 pc;
- lemon zest - 2 tsp;
- lemon juice - 1 tablespoon;
- wheat flour - 360 g;
- baking powder dough - 1 tablespoon;
- vanillin - a bag;
- salt - a pinch;
- icing sugar - 200 g.
Step by step recipe
1. Whisk in soft butter with sugar, salt and vanilla, add sour cream and chicken egg, beat. Then add lemon juice and zest, sift flour with baking powder and stir until smooth. The dough should be firm but sticky.
2. Preheat oven to 180 degrees. With slightly damp hands, mold the dough into small balls (the size of a walnut) and roll them in powdered sugar. Place on a baking sheet lined with baking paper at a distance from each other. Bake for about 10-12 minutes, being careful not to burn the cookies. Classic homemade lemon cookies are ready when they have cooled completely to room temperature.
Light Lemon Cupcake
You will need the following ingredients:
- odorless vegetable oil - 140 ml;
- chicken eggs - 4 pcs;
- wheat flour - 180 g;
- icing sugar - 180 g;
- sour cream - 140 g;
- lemon - 1 pc;
- baking powder - 2 tsp
The cake contains no oil at all, and the moisture content of the dough is achieved by impregnation from lemon juice. This greatly reduces the calorie content of the finished product. To soak, mix 4 tablespoons of lemon juice and the same amount of powdered sugar. The amount of impregnation can be increased, the only condition is that these two ingredients are in equal proportions.
Step by step recipe
1. Set the oven to preheat to 180 degrees at the very beginning, as this light dough cooks very quickly. Whisk together the powdered sugar, eggs, sour cream, juice and zest of one lemon and vegetable oil. Sift flour mixed with baking powder into the dough and stir until smooth.
2. Grease a muffin tin and line the bottom with baking parchment. Bake the cake for about 50 minutes, periodically checking it with a wooden skewer or toothpick.
3. Mix the juice and the icing sugar until the powder dissolves. Pour the soaked over into the hot, ready-made cake. When the cake is completely cool, remove it from the pan and serve. Bon Appetit!
