Delicious pies can be made not only with sweet fruit filling. Try lemon baked goods. The sour taste of the pulp and the slight bitterness of the zest add an interesting flavor and will appeal to even those who are indifferent to desserts.
It is necessary
-
- 200 g butter;
- 60 g granulated sugar (for dough);
- 200 g 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)
Instructions
Step 1
Prepare lemon zest. To do this, take lemons and brush them thoroughly in hot water. Then, use a small grater to remove the zest from the fruit.
Step 2
Take a dough. To do this, in a bowl, mix the flour with the prepared baking powder. In a separate container, grind butter, previously removed from the refrigerator, with granulated sugar at the rate of 3 tablespoons. per 100 g. For faster dissolution, instead of sand, you can take powder. Pour the flour and baking powder into the butter, then break the eggs there and add the already grated lemon zest and a pinch of salt. For extra flavor, you can also 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.
Step 3
Start making the pie filling. To do this, cut the lemons left without zest, remove the seeds from them and remove the hard partitions. Place the lemon slices in a food processor and chop. They should turn into puree. After that, add sugar and a little starch there to thicken the filling. Whisk again until smooth. At this point, additional spices, such as cinnamon, can be added to the lemon.
Step 4
Remove the dough from the refrigerator. Roll the half thinly, sprinkle with flour and place in a greased baking dish. The dough should cover both the bottom and the edges of the container. Pour the filling over the dough. Roll out the remaining piece and cover the pie with it like a lid. Place the dish in an oven preheated to 180 ° C for at least 20 minutes. You can tell if the cake is ready by the browning of the top crust. This dessert can be served both cold and hot. As an accompaniment to it, English tea with bergamot is most suitable.
