Simple lemon pie recipe
This delicacy can be baked in just 40 minutes. The pastries have a thin layer of dough and a lot of filling. And this will certainly appeal to all those with a sweet tooth.
You will need:
- 3 pcs. – large fruits
- 185 grams – sugar
- 15 grams – cornstarch
- Half a teaspoon of baking soda
- 2 tablespoons – mayonnaise
- 1 chicken egg
- 100 milliliters - water
- 220 grams – wheat flour
How to cook:
1. First you need to boil the water. Meanwhile, put mayonnaise in a separate saucepan, add an egg and 100 milliliters of water. All ingredients are mixed thoroughly.
2. When the water boils, turn off the heat, put lemons in the water for literally 1-2 minutes in order to get rid of the bitterness.
3. The liquid mixture is poured into a separate bowl. Soda and flour are also added there. After this, they begin to knead the dough. If the dough begins to hold its shape, it is ready.
4. It is worth draining the lemons and pouring cold water over them.
5. The dough is divided into two parts. Sprinkle the board well with flour and roll out the dough very thin. Using a rolling pin, transfer it to a baking sheet. If holes form in the dough, they are sealed with other pieces of dough.
6. Lemons are cut and seeds removed. Then the fruits are crushed in a blender. The resulting mixture must be mixed with starch and sugar.
7. The oven is turned on to heat up. Next, the filling is placed on a sheet of dough and covered with a second sheet. The edges can be sealed using a regular fork.
8. The pie is baked for 15-20 minutes at a temperature of 200 degrees. The baked goods will brown slightly. When the pie has cooled, sprinkle it with powdered sugar and cut into portions.
Bon appetit!
Lemongrass with filling
Ingredients
- 2.5 stacks flour
- 200 g butter
- 2 eggs
- 2 lemons
- 340 g sugar
- 1 tbsp. l. starch
- 1 tsp. baking powder
- 0.25 tsp salt
- 1 chip ground cardamom
Preparation
Wash the lemons and scald with boiling water. Pat dry and peel using a grater.
Mix flour, baking powder, salt and zest of half a lemon. Grind butter with 6 tbsp. l. sugar, beat in the eggs and mix.
Combine the liquid and dry mixtures and knead the dough. Roll into a ball, cover with film and leave in the refrigerator for 30 minutes.
Cut the lemons and remove seeds. Grind in a blender, add starch, cardamom and remaining sugar.
Divide the dough in half. Roll out one part using cling film into a layer slightly larger than the mold.
Grease the mold with oil, lay out the dough, pour the filling on top. Roll out the second piece of dough and cover the pie with it.
Pinch the edges, make several punctures and bake for 30-35 minutes at 180 degrees.
Lemon pie made from crumbly shortcrust pastry
Everyone should definitely try this recipe for a delicious, tender, aromatic pie that doesn’t take a lot of time to bake.
You will need:
- 240 grams – flour
- 1.25 cups – sugar
- 150 grams – butter
- Teaspoon – baking powder
- 2 lemons
- 1 tablespoon – starch
How to cook:
1. The fruits are washed, placed in a saucepan, filled with hot water, and put on fire. As soon as the water boils, remove the pan from the heat. Lemons are left in boiling water for 10 minutes. After this, the fruits are removed and cooled.
2. Cut the butter into small cubes and place in a bowl, add flour, 2 tbsp. spoons of sugar. Next, mix this entire mixture with your hands or a mixer until fine crumbs are obtained.
3. Chilled lemons are cut, seeds are selected, placed in a blender, sugar is added. A tablespoon of starch is also added here. All ingredients must be crushed until smooth. The result was a filling for the future pie.
4. The baking dish is covered with a circle of baking paper. Place two-thirds of the dough there and distribute it evenly over the bottom. If necessary, level the surface with a spoon. But don't compact it too tightly.
5. Next, pour out the filling and distribute it evenly throughout the dough. The remaining dough is placed on top of the filling. Level the top with a spoon.
6. Place the pan in a preheated oven at 200 degrees for 15 minutes until the pie crust turns light brown. Now the baked goods are cooled, taken out onto a plate and cut into pieces. It is better to eat the pie with a teaspoon, as it is very tender and crumbly.
Calorie content per 100 g. – 355 kcal
Bon appetit!
Lemon tart with shortcrust pastry meringue
Sweet tart with light cream and meringue is a delicious dessert that can hardly harm your figure. This is a great alternative to regular pies and cakes.
What are tart and meringue
Before we start cooking, let's understand the basic concepts. So, a tart is a traditional French open-faced pie with a shortbread base. It can be sweet or not sweet. The most common type of tart is with lemon curd and whipped egg whites (meringue).
Meringue is whites whipped with sugar and baked in the oven. It can be a stand-alone dessert (as in a meringue cake) or an additional component.
To prepare one pie for 8 servings you will need the following food set:
- 1 full glass of sugar for cream + 75 g for meringue;
- 2 tbsp. l. wheat flour (with a small slide);
- 3 tbsp. l. corn flour;
- a little salt;
- 350 ml water;
- 2 large lemons;
- 30 g butter;
- 4 chicken eggs;
- 1 shortcrust pastry basket with a diameter of about 23 cm.
You can prepare it yourself or buy it at the store. By the way, you can make not one large tart, but small portioned cakes; for this, use small shortcrust pastry baskets.
Step-by-step instruction:
- In a saucepan, combine sugar, two types of flour and salt. Add water.
- Remove the zest from the lemons and squeeze out the juice. Add the juice and zest to the pan. Place the mixture on the fire and cook until it boils, stirring constantly.
- Separate the eggs into yolks and whites. Beat the yolks. Add 100 ml of the hot mixture from the pan to them, whisking vigorously so that the yolks do not curdle. Now carefully fold the yolk mixture back into the pan with the hot lemon curd. Put it back on low heat and cook until thickened, stirring.
- Place the cream in an even layer in the shortcrust pastry basket.
- In a separate container, beat the whites with a mixer until foamy. Continuing to beat, gradually add sugar. Beat the mixture until stable peaks form. Place the resulting meringue on the pie in any convenient way, for example, using a pastry bag.
- Bake the tart in a hot oven for 10 minutes until the meringue is golden. Cool the cake to room temperature and then place it in the refrigerator for a couple of hours to allow the lemon curd to set well.
Not counting the time for hardening, it will take you no more than 40 minutes to prepare the tart.
Delicious upside-down pie with lemon and caramel
Housewives call this pie “magic.” Its taste is truly attractive; it is impossible to tear yourself away from the delicacy.
You will need:
- One lemon
- Teaspoon – baking powder
- Pair of eggs
- Glass – wheat flour
- 50 grams – butter
- Glass of sugar
- 100 grams – margarine
How to cook:
1. Margarine must be melted in a water bath. Add sugar and eggs to it and mix. Pour in the sifted flour and baking powder. Mix everything well.
2. Fruits for the pie are cut into rings as thin as possible. Next, a fireproof form is required. Place it on low heat and place chopped butter on the bottom of the pan.
3. As soon as the butter begins to melt, add 2-3 tbsp in an even layer. spoons of sugar. In some places the caramel will begin to darken, remove everything from the heat and place citrus slices on top of the finished caramel. It is not necessary to remove the skin from the lemon; it gives the baked goods a slight bitter taste, but this is up to your taste.
4. Pour the ingredients into the dough and spread it out with a wet spoon. Place the pie in the oven for 20 minutes at a temperature of 200 degrees. However, the time depends on the operation of the oven and may vary.
Calorie content per 100 g. – 318 kcal
Bon appetit!
Basic recipe for delicious pastries
Many people have known the taste of lemon pastries since childhood. Thanks to the small number of ingredients in the recipe and the speed of preparation, you can pamper your family with such baked goods every day.
Ingredients:
- 1 large lemon;
- 200 g homemade sour cream;
- 1.5 tbsp. sugar (you can use brown);
- 0.5 kg premium flour;
- 1 tsp. baking soda;
- 200 g butter.
Preparation:
- The fruit is washed with running water and doused with boiling water. Then, together with the peel, it is cut into several parts and the seeds are removed, then passed through a meat grinder and mixed with granulated sugar.
- The butter is heated in a water bath and mixed with sour cream.
- The soda is quenched with table vinegar and poured into the sour cream and butter mixture.
- Sifted flour is added to the sour cream in small portions. The consistency of the dough should be like dumplings. Therefore, when adding flour, it is better to focus not on the recipe amount, but on the viscousness of the product.
- The resulting ball is divided into two parts, which are rolled out into cakes.
- The baking dish is coated with a piece of butter and covered with a crust of dough so that the edges are raised up.
- The fruit filling is evenly distributed over the pan and covered with the second cake layer.
- The edges of both layers are carefully pinched so that the filling does not leak out during baking.
- The filled form is placed in an oven preheated to 250 degrees and baked until a beautiful golden brown crust forms on the surface of the tart.
Lemon yogurt pie
This sponge cake is very festive and resembles a cake. A bright note of citrus gives it a special taste. I want to cook baked goods again and again, not only on holidays, but also on ordinary days.
You will need:
- 260 grams – flour
- 230 grams – sugar
- 2 eggs
- 160 grams – yogurt
- 100 grams – butter
- 4 lemons
- 10 grams – baking powder
- A pinch of salt
How to cook:
1. Citrus fruits are thoroughly washed and dried. Next, you need to grate the zest from two lemons.
2. Using a mixer, beat eggs with sugar until fluffy. After this, add melted butter, yogurt and zest. All ingredients are thoroughly mixed.
3. Now sift the flour with baking powder and combine with the prepared liquid mass. Knead everything until the dough is homogeneous.
4. The mold is greased with oil and sprinkled with flour. It is advisable to use a mold with a diameter of 22 centimeters. Place the dough in a mold and bake for about an hour at 160 degrees.
5. The pie, if made according to the recipe, turns out to be very fluffy and has a cap. The pie is already ready to eat, but you can go further!
6. Carefully cut off the cap. It is very tasty and is usually eaten very quickly!
7. Remove the zest from the remaining two lemons with a vegetable peeler and cut into thin strips. We put it in a saucepan with cold water, put it on the stove, bring it to a boil, and carefully drain the water. This procedure must be done 4 more times to remove all the bitterness from the zest.
8. Now add 70 ml to the zest. cold water and 70 gr. sugar, cook the syrup for about 20 minutes after boiling.
9. Next, remove the zest with a slotted spoon, and add freshly squeezed juice from two lemons to the resulting sugar syrup, place the saucepan on the stove, and bring to a boil. Taste it! At this stage, you can add more sugar if you think it’s not enough.
10. Pour syrup over our pie, sprinkle with powdered sugar, and decorate with zest.
Calorie content per 100 g. – 202 kcal
Bon appetit!
Recipe Lemon pie_recipe. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Lemon pie_recipe”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 290.1 kcal | 1684 kcal | 17.2% | 5.9% | 580 g |
| Squirrels | 6.5 g | 76 g | 8.6% | 3% | 1169 g |
| Fats | 12.8 g | 56 g | 22.9% | 7.9% | 438 g |
| Carbohydrates | 36.9 g | 219 g | 16.8% | 5.8% | 593 g |
| Organic acids | 0.3 g | ~ | |||
| Alimentary fiber | 0.1 g | 20 g | 0.5% | 0.2% | 20000 g |
| Water | 42.9 g | 2273 g | 1.9% | 0.7% | 5298 g |
| Ash | 0.531 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 79.9 mcg | 900 mcg | 8.9% | 3.1% | 1126 g |
| Retinol | 0.075 mg | ~ | |||
| beta carotene | 0.029 mg | 5 mg | 0.6% | 0.2% | 17241 g |
| Vitamin B1, thiamine | 0.031 mg | 1.5 mg | 2.1% | 0.7% | 4839 g |
| Vitamin B2, riboflavin | 0.149 mg | 1.8 mg | 8.3% | 2.9% | 1208 g |
| Vitamin B4, choline | 56.35 mg | 500 mg | 11.3% | 3.9% | 887 g |
| Vitamin B5, pantothenic | 0.408 mg | 5 mg | 8.2% | 2.8% | 1225 g |
| Vitamin B6, pyridoxine | 0.049 mg | 2 mg | 2.5% | 0.9% | 4082 g |
| Vitamin B9, folates | 3.776 mcg | 400 mcg | 0.9% | 0.3% | 10593 g |
| Vitamin B12, cobalamin | 0.267 mcg | 3 mcg | 8.9% | 3.1% | 1124 g |
| Vitamin C, ascorbic acid | 2.13 mg | 90 mg | 2.4% | 0.8% | 4225 g |
| Vitamin D, calciferol | 0.463 mcg | 10 mcg | 4.6% | 1.6% | 2160 g |
| Vitamin E, alpha tocopherol, TE | 2.954 mg | 15 mg | 19.7% | 6.8% | 508 g |
| Vitamin H, biotin | 5.025 mcg | 50 mcg | 10.1% | 3.5% | 995 g |
| Vitamin K, phylloquinone | 0.7 mcg | 120 mcg | 0.6% | 0.2% | 17143 g |
| Vitamin RR, NE | 1.0099 mg | 20 mg | 5% | 1.7% | 1980 |
| Niacin | 0.081 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 96.21 mg | 2500 mg | 3.8% | 1.3% | 2598 g |
| Calcium, Ca | 64.78 mg | 1000 mg | 6.5% | 2.2% | 1544 g |
| Silicon, Si | 0.078 mg | 30 mg | 0.3% | 0.1% | 38462 g |
| Magnesium, Mg | 8.72 mg | 400 mg | 2.2% | 0.8% | 4587 g |
| Sodium, Na | 47.6 mg | 1300 mg | 3.7% | 1.3% | 2731 g |
| Sera, S | 44.92 mg | 1000 mg | 4.5% | 1.6% | 2226 g |
| Phosphorus, Ph | 75.9 mg | 800 mg | 9.5% | 3.3% | 1054 g |
| Chlorine, Cl | 75.87 mg | 2300 mg | 3.3% | 1.1% | 3032 g |
| Microelements | |||||
| Aluminium, Al | 23.4 mcg | ~ | |||
| Bor, B | 6.9 mcg | ~ | |||
| Vanadium, V | 0.16 mcg | ~ | |||
| Iron, Fe | 0.583 mg | 18 mg | 3.2% | 1.1% | 3087 g |
| Yod, I | 7.5 mcg | 150 mcg | 5% | 1.7% | 2000 g |
| Cobalt, Co | 2.188 mcg | 10 mcg | 21.9% | 7.5% | 457 g |
| Lithium, Li | 0.404 mcg | ~ | |||
| Manganese, Mn | 0.0112 mg | 2 mg | 0.6% | 0.2% | 17857 g |
| Copper, Cu | 31.33 mcg | 1000 mcg | 3.1% | 1.1% | 3192 g |
| Molybdenum, Mo | 3.282 mcg | 70 mcg | 4.7% | 1.6% | 2133 g |
| Nickel, Ni | 0.035 mcg | ~ | |||
| Tin, Sn | 5.62 mcg | ~ | |||
| Rubidium, Rb | 0.2 mcg | ~ | |||
| Selenium, Se | 6.545 mcg | 55 mcg | 11.9% | 4.1% | 840 g |
| Strontium, Sr | 7.35 mcg | ~ | |||
| Fluorine, F | 19.05 mcg | 4000 mcg | 0.5% | 0.2% | 20997 g |
| Chromium, Cr | 1.59 mcg | 50 mcg | 3.2% | 1.1% | 3145 g |
| Zinc, Zn | 0.3835 mg | 12 mg | 3.2% | 1.1% | 3129 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 2.805 g | ~ | |||
| Mono- and disaccharides (sugars) | 16.7 g | max 100 g | |||
| Glucose (dextrose) | 0.039 g | ~ | |||
| Sucrose | 0.039 g | ~ | |||
| Fructose | 0.039 g | ~ | |||
| Essential amino acids | |||||
| Arginine* | 0.143 g | ~ | |||
| Valin | 0.14 g | ~ | |||
| Histidine* | 0.062 g | ~ | |||
| Isoleucine | 0.109 g | ~ | |||
| Leucine | 0.197 g | ~ | |||
| Lysine | 0.163 g | ~ | |||
| Methionine | 0.076 g | ~ | |||
| Methionine + Cysteine | 0.131 g | ~ | |||
| Threonine | 0.111 g | ~ | |||
| Tryptophan | 0.037 g | ~ | |||
| Phenylalanine | 0.118 g | ~ | |||
| Phenylalanine+Tyrosine | 0.206 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.129 g | ~ | |||
| Aspartic acid | 0.223 g | ~ | |||
| Glycine | 0.076 g | ~ | |||
| Glutamic acid | 0.322 g | ~ | |||
| Proline | 0.073 g | ~ | |||
| Serin | 0.169 g | ~ | |||
| Tyrosine | 0.088 g | ~ | |||
| Cysteine | 0.053 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 113.03 mg | max 300 mg | |||
| beta sitosterol | 12.542 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 3.9 g | max 18.7 g | |||
| 4:0 Oil | 0.134 g | ~ | |||
| 6:0 Kapronovaya | 0.03 g | ~ | |||
| 8:0 Caprylic | 0.026 g | ~ | |||
| 10:0 Kaprinovaya | 0.068 g | ~ | |||
| 12:0 Lauric | 0.087 g | ~ | |||
| 14:0 Miristinovaya | 0.288 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 1.64 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 0.685 g | ~ | |||
| 20:0 Arakhinovaya | 0.024 g | ~ | |||
| 22:0 Begenovaya | 0.044 g | ~ | |||
| Monounsaturated fatty acids | 3.677 g | min 16.8 g | 21.9% | 7.5% | |
| 14:1 Myristoleic | 0.03 g | ~ | |||
| 16:1 Palmitoleic | 0.173 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 3.038 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.007 g | ~ | |||
| Polyunsaturated fatty acids | 4.458 g | from 11.2 to 20.6 g | 39.8% | 13.7% | |
| 18:2 Linolevaya | 3.978 g | ~ | |||
| 18:3 Linolenic | 0.013 g | ~ | |||
| 20:4 Arachidonic | 0.018 g | ~ | |||
| Omega-6 fatty acids | 4.2 g | from 4.7 to 16.8 g | 89.4% | 30.8% |
The energy value of Lemon Pie_Recipe is 290.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Lemon pie (cupcake) in a slow cooker
This pastry is delicious, aromatic, and requires a minimum of ingredients. Cooking in a slow cooker is very convenient.
You will need:
- A pinch of vanillin
- Olin lemon
- 4 eggs
- 150 grams – butter
- Half a glass of sugar
- A glass of flour
- Teaspoon – baking powder
How to cook:
1. The lemon must be thoroughly washed with a brush. The fruit is grated on a fine grater until the lemon turns completely white.
2. Next, it is cut into 2 halves, and the juice is squeezed out of one of them. No bones should get there.
3. Room temperature butter is mixed with sugar. Now eggs, vanillin, zest, and lemon juice are added to it. Beat all this with a mixer until a homogeneous mass is obtained. Add flour and baking powder and continue beating until smooth.
4. The bottom of the multicooker is greased with butter. The dough must be poured into the mold, select the “Baking” mode and set the timer for 50 minutes.
Calorie content per 100 g. – 310 kcal
Bon appetit!
Another variation of lemon shortcrust pastry pie with meringue
This amazingly delicious, at the same time filling and airy lemon pie will be a wonderful end to a gourmet dinner.
For the base you will need:
- 150 g flour;
- about 75 g of good butter;
- 4 tbsp. l. powdered sugar.
For the lemon filling:
- 3 large eggs;
- a little more than a glass of powdered sugar (if powder is not available, it is acceptable to use regular fine sugar) and 2 tbsp. l. for decorating finished baked goods;
- 3 tbsp. l. flour;
- grated zest of 1 lemon;
- 100 g lemon juice.
Preparation progress:
- Preheat the oven to 180°.
- Beat or chop the butter with a knife, adding powdered sugar and flour, until it becomes fine crumbs (it is better to use a food processor or blender).
- Knead the dough thoroughly.
- Using your hands, spread it over the bottom and sides of the round shape. Prick frequently with a fork (this is done so that the cake does not swell when heated).
- Bake the base for 12-15 minutes until tender golden brown.
- At this time, combine eggs, sugar, lemon zest, lemon juice, flour and beat all these ingredients until smooth.
- Carefully place the finished cream onto the hot base.
- Return the pie to the oven for about 20 minutes until the cream is baked and firm.
- Leave the finished tart in the baking dish to cool completely.
- Sprinkle the finished baked goods with powdered sugar and carefully cut into pieces.
Lemon pie can be decorated not only with a sprinkle of powdered sugar, but also with whipped cream, mint sprigs, and strawberries. It can be carefully cut into several slices, not reaching the stalk, and laid out, unfolded into a beautiful fan. It’s a good idea to sprinkle sliced fruit or berries with lemon juice before using.
Important:
- The higher quality and fresher the oil used to prepare the dough, the more aromatic and tastier the tart will be.
- It is better to use flour with a lower gluten content, such as whole wheat.
- To enrich the flour with oxygen, you can sift it through a metal sieve (the same can be done with powdered sugar).
- When kneading dough, speed is of particular importance (ideally, the entire process should take no more than 30 seconds).
- Before working with shortcrust pastry, you should thoroughly cool your hands, for example, dip them in ice water.
- Finely ground nuts (cashews, walnuts, peanuts, almonds, hazelnuts) added to the flour will give the baked goods a unique aroma.
- To avoid deformation of the cake, you can fill it with cereal when baking (do not forget to first cover the surface with parchment).
Steamed lemon pie
Baking according to this recipe turns out to be very unusual. Adults and children eat it with pleasure.
You will need:
- 5 eggs
- 190 grams – sugar
- 180 grams – flour
- Teaspoon – baking powder
- 3 tablespoons – vegetable oil
- One lemon
How to cook:
1. The flour must be sifted. Add baking powder to it and mix everything.
2. The lemon zest is grated on a fine grater. Squeeze juice from one half of a lemon. On average, it turns out to be about 3 tablespoons.
3. Lemon juice, zest, vegetable oil are mixed. Beat the eggs with sugar until you get an airy mass. To the egg mixture you need to add flour with baking powder and lemon mixture.
4. Mix everything and let the dough stand for 10 minutes. The steamer is covered with parchment, greased with oil, and the dough is poured in. Cook in “Steam” mode for 25 minutes. You can check readiness with a match.
Calorie content per 100 g. – 362 kcal
Bon appetit!
