The variety of lemon tarts is amazing. These are ordinary lemongrass, and lemon pies from any type of dough with various fillings. But all of them are distinguished by their unique bright lemon aroma and taste.
It is necessary
-
- For a simple lemon pie:
- - 3 eggs;
- - 0.5 cups of sugar for the dough and about 1 cup for the syrup;
- - 1 glass of flour;
- - 1, 5 tsp baking powder;
- - 0.5 teaspoons of turmeric;
- - 4 lemons;
- - 1 teaspoon lemon zest.
- For a shortcrust cake with a delicate lemon filling:
- - 1 glass of flour;
- - 0.5 cups of powdered sugar;
- - 1 cup of sugar;
- - 150 g butter;
- - 2 tbsp. spoons of cocoa powder;
- - 3 - 4 eggs;
- - 1 glass of cream;
- - 1 lemon and 1 lime each;
- - salt to taste.
Instructions
Step 1
Simple Lemon Pie Whisk eggs with turmeric (to make the dough yellow) and 1/2 cup sugar until fluffy. Pour in the sifted flour mixed with baking powder. Remove the top colored layer of the peel from the lemon. Grate the zest on a fine grater. Add the zest to the dough and stir well.
Step 2
Pour the finished dough into a greased dish and bake in an oven preheated to 170 - 180 degrees C for about 40 - 50 minutes. When the cake is baked, remove it from the oven and cool in the pan.
Step 3
Make lemon syrup. Warm the lemons a little - boil them for a couple of minutes in boiling water or place the lemons cut in half for 2 - 3 minutes in the microwave. Warm lemons are easier to squeeze out of juice. Squeeze about a glass of juice from lemons. Pour a glass of sugar into the juice and stir until dissolved. Add some lukewarm water to the syrup if desired.
Step 4
Remove the cooled cake from the pan and turn it upside down. Use a toothpick to poke small holes all over the cake. Pour the lemon syrup evenly over the crust. Leave the cake on for a few hours to soak well.
Step 5
Shortcrust cake with a delicate lemon filling Mix sifted flour, cocoa, powdered sugar and a pinch of salt for the dough. Cool the butter and cut into small cubes. Rub the butter and flour thoroughly until fine oil crumbs form.
Step 6
Add 2 tbsp gradually. tablespoons of ice water. Knead the dough until it stops sticking to the hands and sides of the bowl. Then form a ball out of the dough, wrap it in plastic wrap and leave in a cold place for half an hour.
Step 7
Sprinkle flour on the table and roll out the dough into a 2 cm wide flat cake. Place the cake in a greased dish with smooth sides and a removable bottom. Remove excess dough. Cover the crust with baking parchment paper and fill with weights (eg rice, beans, peas) to form a basket. Place the cake base in an oven preheated to 200 degrees C for 15 minutes.
Step 8
Prepare the filling. To do this, beat the eggs thoroughly with sugar. Remove the zest from the lemon and lime and grate it finely. Juice the fruit. Pour heavy heavy cream, lemon and lime juice into the egg-sugar mass, add the zest. Stir the mixture until smooth.
Step 9
Remove the weight and paper from the surface of the cake. Place the filling on top of the pie and smooth it out. Reduce the temperature to 170 degrees C and bake the cake for another 30 - 40 minutes until tender. Then cool the lemon pie to room temperature, carefully remove from the mold and cut into portions.
