Lemon Yeast Cream Pie. Lean Lemon Yeast Dough Pie

To begin with, a few clarifications - pressed yeast is indicated in the ingredients, as for me, they give the best result. But if you prefer dry, then take 12 gr. and pour them directly into the flour. Milk for the pie should be warm, but in no case hot, otherwise the yeast will “cook”. Lemon, medium size, preferably thin-skinned. So, I'll tell you how to cook a lemon pie on yeast dough:

Let's start preparing the yeast dough for the lemon pie. Knead the yeast in your hand to a fine crumb and put it in milk, flavored with a teaspoon of sugar to “start” the fermentation process.

Put the lemon in a saucepan with water, bring to a boil and let it ride there for about 5 minutes. After that, drain the water and set aside the vitamin to cool.

In the meantime, a “cap” has appeared in a cup of milk, which means the mixture is ready for further use.

We return to the already cooled lemon. We cut it in half and rub it together with the zest on a grater with small cells, while removing the internal veins. This must be done over a plate so as not to lose a drop of delicious lemon juice.

Everything that could not be grated, cut into very small cubes.

Add sugar and mix well. Here, if desired, you can add a little vanilla sugar for taste. The filling for the Lemongrass pie is ready.

We return to the test. We divide it into 2 equal parts plus a small piece for decoration, roll one part into a thin layer. We grease the baking sheet with oil and put the resulting cake on it. Spread the lemon filling evenly on top, not reaching the edges by about 3 cm.

We also roll out the second part, cover the cake with it and carefully pinch the edges. My favorite way is to lift both edges up and attach them to the top layer - nice and secure. Next, we take a set aside a small piece of dough, turn on the fantasy and begin to create (or get up - whoever likes it). Flowers, leaves, figurines - the whole picture will fit on such a cake.

Lemon pie, the taste of which we all know from childhood, is a very popular type of pastry. Lemons have been used in cooking for over ten centuries. Initially, these yellow citrus fruits appeared in the Republic of Venice and only then spread throughout Europe.

In Italy, lemon cake with almonds is popular. And in Spain, such pastries are prepared with delicate custard. In our country, lemon pie is also very popular. There are many recipes for such baking. We will talk about the most popular ones in this article.

Recipe for a delicious lemon shortbread pie with lemon filling

A shortbread pie with a delicate sweet and sour filling is a very tasty treat. Such a cake does not have to be prepared for some kind of holiday. They can pamper your family at any time. It is very easy to prepare. And, most importantly, fast.

1. In a separate bowl put chopped and softened butter (250 g)
2. Pour sugar (1 cup) into it and grind the ingredients until smooth
3. In this mass, add eggs (2 pcs.), Sour cream (20 g) and baking powder (2 teaspoons)
4. Knead everything until smooth
5. Then we add flour in small portions (4 cups) and prepare shortbread dough
6. When it reaches a homogeneous mass, divide it into two parts
7. Put the first one in the freezer, and put the second one in the prepared baking dish.
8. Evenly distribute the dough and make it sides
9. We wash the lemons (2 pcs.) Under running water and cut them into several pieces
10. We remove the bones and with the help of a meat grinder we give the citrus a puree state
11. Add sugar (1 cup) and starch (1 teaspoon) to the lemon mass and mix until smooth
12. Pour the filling into the form of lemon mass and remove the dough from the refrigerator
13. Grind the frozen dough with a grater and sprinkle the lemon mass with crumbs
14. We bake the pie in a preheated oven to 180 degrees for 45-60 minutes

Such a pie turns out to be even more delicious if you use not only lemons, but also oranges as a filling. The best ratio, in this case, would be 4 parts lemons and 1 part oranges.

Homemade Lemon Curd Pie: Recipe

Cottage cheese-lemon pie is not just a delicious treat, but also a very healthy dietary product. Small amounts of such pastries can even be consumed during sparing diets. And it is also easy to prepare, like the previous recipe.

1. Washed lemon (1 pc.) Cut into rings, remove the seeds and chop in the manner described above
2. Grind butter (125 g) with sugar (1/2 cup) in a small bowl
3. Add cottage cheese (250 g) to this mass and knead the ingredients again
4. In this mass, add eggs (3 pcs.), Chopped lemon (1 pc.) And soda (1/2 teaspoon)
5. Stir until smooth and leave for 2-3 minutes
6. Sift the flour (1/2 cup) and add it to the slightly increased mass
7. Mix and grease the baking dish with butter
8. Pour the dough into it and level the surface.
9. We put the form in the oven, preheated to 170 degrees
10. Bake the cake for about 1 hour.
11. When it acquires a pleasant golden hue, the cake must be removed from the oven.
12. Sprinkle with powdered sugar and serve

Cottage cheese in baking, although it loses some of its useful properties, still remains an extremely useful product. The fact is that heat treatment does not affect the main trace element of this product - calcium. If your children do not eat cottage cheese in its pure form, then be sure to add it to pastries. Since they are unlikely to refuse such a treat.

Recipe for a delicious lemon tart made from yeast dough with lemon jam

Pies on yeast dough will help brighten up a dull winter evening. And what could be better than a lemon jam filling? In winter, these citrus fruits can be a good alternative to summer fruits.

1. Dissolve yeast (1 tablespoon) in water and add butter (200 g) and salt (1/2 teaspoon) to them
2. Then gradually add flour (3 cups) and mix
3. Knead the dough, divide it into 3 parts and place in the refrigerator for a quarter of an hour
4. While the dough rests in the fridge prepare the filling.
5. Remove the zest from a lemon (1 ½ pieces), peel it from the skin and seeds
6. We pass the mass through a meat grinder and add the previously removed zest to it
7. We add sugar (1 ½ cups) and starch (2 tablespoons) to the future jam
8. Put on fire and stir until thick
9. We roll out one of the parts of the dough into a layer 0.7 cm thick and lay a baking sheet sprinkled with flour
10. We spread half of the lemon jam on this layer and close it on top with a layer from the second part of the dough.
11. Cover with the remaining filling and cover with a third layer on top.
12. Using a toothpick, we make punctures at a distance of 2 cm from each other over the entire surface of the cake.
13. Lubricate with an egg and bake at a temperature of 180 degrees for about a quarter of an hour

Such a pie should be served chilled on dessert plates.

How to bake homemade apple-lemon pie?

The main advantage of this cake, in addition to its wonderful taste, of course, is the speed of production. Below is the basic recipe for this pastry. But, in the manufacture of such an apple-lemon pie, you can improvise.

Turn on the oven before you start making the cake so that it has time to warm up to the desired temperature.

1. Mix softened butter, sugar (1 cup), eggs (2 pcs.), Lemon zest (1 lemon) and salt (1 pinch)
2. In a separate cup, mix the juice of half a lemon and soda (1 teaspoon)
3. Mix until foamy and pour into a container with an oil mass
4. We add flour (2 cups) there, stirring constantly and prepare the dough
5. Put the finished dough into a mold or a baking sheet.
6. The layer thickness should be no more than 1 cm
7. Apples (3-4 pcs.) Cut into cubes (1x1 cm) or broken
8. Spread them evenly over the dough, sprinkle with sugar on top.
9. Put the cake in the oven and bake for about half an hour

You can add fresh or frozen berries to apples for filling in such a pie.

How to bake a homemade lean pie?

Lenten pastries can be relevant not only during Lent, but also at any other time of the year. After all, such pastries are not only very tasty, but also do not load the body with unnecessary substances.

1. Lemon (1 pc.) Cut into small pieces (it is not necessary to remove the skin)
2. Remove the bones and grind with a blender
3. In a cup, mix sugar (1 cup), sunflower oil (1/2 cup) and lemon
4. Add soda (1 teaspoon) and wait until the mass doubles
5. We introduce flour (3 cups) and mix so that crumbs are obtained
6. Pour part of the dough into a mold and smooth it out.
7. Sprinkle the cake with the second part of the dough and bake the cake at 180 degrees for about 15 minutes

In this recipe, the lemon filling is immediately mixed with the dough. But, it can also be used in the form of jam. It must be applied to the first layer of dough and sprinkled with crumbs.

Recipe for Carrot Cake with Lemon Cream

Another pie recipe that can brighten up a winter evening. Carrot taste with citrus and cinnamon flavors will make your holiday or just a good evening unforgettable.

1. Eggs (3 pcs.) Beat with sugar (170 g) in a strong foam
2. On a fine grater, grate orange zest (1 pc.) And carrots (200 g)
3. Sift flour (180 g) and add ground cinnamon (1/2 teaspoon) and nutmeg (1/3 teaspoon) to it
4. Soak raisins (100 g) in warm water and wait until it swells
5. Drain the water and dry it on a paper towel.
6. Roll the raisins in flour (1 tablespoon)
7. Add vegetable oil (90 ml) and vanillin to the eggs
8. Then add grated carrots and mix
9. Then we add raisins and bring the mass to uniformity.
10. We extinguish soda (2/3 tsp) with lemon juice and add it to the dough
11. We add flour in parts, preventing the formation of lumps
12. Knead the dough and grease the form with vegetable oil
13. We move the dough into a mold and bake in an oven preheated to 190 degrees for 45 minutes
14. When the cake is baked, leave it in the form for another quarter of an hour, then put it out of it and let it cool
15. Squeeze the juice from half a lemon and remove the zest
16. Beat sour cream (120 g) and condensed milk (170 g) and after 5 minutes add juice and half the zest in a thin stream
17. Stir the cream until a thick mass is formed.
18. Spread it on the cake and smooth it out
19. Decorate on top with the remaining lemon zest, candied fruits or other products

Carrot cake with lemon cream will not only be very tasty, but also look very nice.

Three-layer lemongrass Tatar pie: recipe

Tatar "Schimonnik" is a very tasty cake, which is best eaten warm. Then you can feel how the pieces of such pastries will melt in your mouth.

1. Dissolve sugar (1 teaspoon), flour (1 teaspoon) and yeast (1 sachet) in warm milk (150 ml)
2. We put the bowl with these ingredients in a warm place and wait until the foamy “cap” rises.
3. Pour milk into melted butter (200 g) and mix
4. Then add flour (2 cups) and prepare shortcrust pastry
5. Divide the dough into three parts (The first part should be larger than the other two)
6. We roll out a large piece of dough into a layer 5 mm thick
7. Lemon (1 pc.) Grind on a grater (bones need to be removed) and add sugar (1 cup)
8. Half of the resulting filling, stepping back from the edges of 2 cm, lay out on the first layer
9. The second piece needs to be rolled out 2-3 mm thick and laid out on top
10. Spread the lemon mass on top and close it with a layer from the third layer
11. We fasten the edges of the pie and put in the oven (70 degrees)
12. When the cake doubles in size, increase the temperature to 200 degrees

The pie is removed from the oven when it turns golden. Let it cool down and cut into small pieces.

Lemon pie in a slow cooker: recipe

Everyone knows that in a slow cooker you can cook almost everything. From delicious cereals to mouth-watering desserts. Lemon Pie is no exception. It can also be cooked in a slow cooker. Moreover, the process of preparing such a dessert is even easier than all of the above.

1. Using a grater, remove the zest from the lemon and cut it into two halves.
2. Squeeze out the juice from one part of the lemon, avoiding the seeds getting into it.
3. Butter (150 g) is removed from the refrigerator and let it warm up
4. Transfer soft butter to a bowl and mix with sugar (1/2 cup)
5. Add eggs (4 pcs.), Lemon zest and juice
6. Sift flour (1 cup), mix with baking powder (1 teaspoon) and add to the previously prepared mass
7. Using a mixer, make the mixture homogeneous
8. Lubricate the bottom of the multicooker with oil and pour the dough into it
9. Close the lid and set the "Baking" mode
10. Usually such a pie is cooked in a slow cooker for about 50 minutes.

This cake should be served slightly warm. It can be sprinkled with powdered sugar, sprinkled with jam and garnished with mint leaves.

Lemon puff pastry pie

A puff pastry pie will delight you with a delicious crispy crust and a sweetish taste with spicy sourness. Puff pastry can be prepared at home, but it is better to buy it in any supermarket.

1. Lemons (3 pcs.) Rinse thoroughly under running water and pour boiling water over
2. Pass whole lemons through a meat grinder and extract seeds from the resulting mass
3. Mix the mass with sugar (300 g) and put it on a preheated pan with melted butter (50 g)
4. Boil the filling to the consistency of honey
5. Roll out the dough (500 g) in two layers
6. Put the stuffing on one layer and cover with the second
7. We pinch the edges, and grease the top of the pie with a mixture of eggs and milk.
8. We bake such a cake in the oven at a temperature of 180 degrees for half an hour

Puff pastry should be in the arsenal of every housewife. With it, you can quickly prepare delicious pastries for relatives and friends who accidentally appeared.

How to bake a quick lemon kefir pie?

If you need to cook sweet pastries very quickly, then use the recipe for lemon kefir pie. Simply mix the ingredients and put the cake in the oven. In a few minutes it will be ready.

1. On a coarse grater we rub cold margarine (200 g)
2. Sift flour (500 g) and mix it with chopped margarine
3. You should get a fine sand crumb
4. We shift it into a bowl, add kefir (250 g) and baking powder
5. Mix the ingredients and put the finished dough in the refrigerator
6. Lemons (2 pcs.) Pass through a meat grinder and combine with sugar (300 g)
7. Mix and leave for 10 minutes
8. Turn on the oven and preheat it to 190 degrees
9. Grease a baking sheet with oil and spread half of the dough
10. Spread the filling on top and cover with the second part of the dough.
11. We pinch the edges and prick the cake with a fork in several places.
12. Bake for about 40 minutes

You can decorate such a cake in any of the above ways.

lemon meringue pie recipe

Lemon meringue pie is a very tasty and light treat. A properly prepared dessert melts in your mouth, and citrus sourness should appear only as an aftertaste.

1. Using a blender or mixer, mix flour (120 g), butter (60 g), sugar (1 teaspoon) and salt (1 pinch)
2. In the formed crumbs, you need to add cold water (2-3 tablespoons)
3. It needs to be added in a tablespoon and mixed
4. Wrap the dough in cling film and refrigerate for 20 minutes
5. On a fine grater we rub the zest of lemons (2 pcs.)
6. Add sugar (50 g), eggs (2 pcs.) And freshly squeezed lemon juice to it.
7. We put the ingredients for the meringue on a small fire and stir with a whisk until thickened.
8. We add butter (55 g) and make the mixture homogeneous
9. Pour the mixture into a small bowl and cover with plastic wrap to prevent crusting.
10. Put the plate in the fridge
11. Sprinkle the table with flour and roll out the chilled dough on it.
12. We put it in the form, we support the sides with foil
13. We bake the cake at a temperature of 200 degrees until golden brown.
14. Mix proteins (2 pcs.) And sugar (160 g) and put them in a water bath
15. Beat the meringue to medium peaks
16. Put the lemon filling on the finished cake
17. Top with a layer of meringue and put the pie under the grill for 3 minutes

This recipe just seems complicated. In fact, making such a dessert with meringue is very simple. After making such a cake, be sure to send it to the refrigerator for 3-4 hours. There, the filling will soak the cake and the taste of the cake will become even more saturated.

Lemon Ginger Pie: Recipe

Lemon Ginger Pie is the best way to start your Saturday or Sunday. On the weekend, when you don’t have to think about work, you can start enjoying your free time with such a dessert. This cake pairs perfectly with strong coffee. And if you do not want to share the joy of eating such a pie yourself, you can invite your friends.

1. Lemon cut into slices and put on foil
2. Let them dry a bit in the oven.
3. Separate the yolks from the proteins and mix the flour (100 g) and soft butter (50 g)
4. Add water, yolk and sugar (70 g) to the crumbs
5. Mix and add the rest of the flour
6. Grind it into a sandy state and put in the refrigerator for 15 minutes
7. Sprinkle lemon slices with icing sugar on both sides.
8. Finely grate ginger and mix with lemon zest
9. Add lemon juice and flour to the mixture (1 tablespoon)
10. We also add an egg, butter (3 tablespoons) and sugar (50 g) to the mass
11. Take the dough out of the fridge and put it into a mold.
12. We put the filling on top and bake the cake for 20 minutes at a temperature of 200 degrees
13. Whip chilled cream (50 g) and sugar (50 g)
14. Decorate the cake with the resulting cream

Also, lingonberries or blueberries are suitable as a decoration for such a pie. The taste of ginger-lemon pie will only benefit from this.

Lemon pies are loved for their refreshing, slightly tangy and unique taste. The main ingredient in these pies is lemons, which can be easily replaced with limes, oranges and even grapefruit. Of course, it will not be quite lemon pies. However, they will still be delicious.

On a yeast dough - a wonderful homemade pastry, loved by everyone. The cake is soft, fluffy, tender, ruddy, fragrant. It's easy to prepare and doesn't take too long.

Note that lemon pie can be made on different types of dough: yeast, sand, puff - and in all cases it will be delicious. Today we offer you a recipe for lemongrass on a sweet yeast dough, but you can try other options, for example, put lemon filling in instead of jam or in instead of cottage cheese. And anyway, if you like lemon pies in general, you will love the result.

Needed for the test:

• Margarine (preferably "Creamy") - 250 grams + another 20-25 grams to grease the baking sheet if you do not use baking paper
• Wheat flour - 4.5-5 cups (about 800 grams)
• Milk - 1 cup (240 ml)
• Yeast (live, not powder or granules) - 50 grams
• Sugar - 0.5 cups (about 110 grams) + 2 teaspoons
• Vanillin - 3-5 grams (from a third to a half teaspoon)

Required for the filling:

• Lemons - 2 pieces small or 1.5 large
• Sugar - 1.5-2 cups (350-460 grams)
• Potato starch - 1 heaping tablespoon
• Ground cinnamon (optional) - about 0.5 teaspoon

Cooking:

We already wrote about how to prepare yeast dough for sweet pies (you can see it), so we will assume that you are already familiar with this process and have already prepared the dough. Let's go further.

While your ready-made already kneaded dough is “waiting in the wings” and reaches the desired state (and this is about 30 minutes), we prepare the filling. Lemons need to be washed, wiped, cut into several large pieces, if possible, remove the seeds. Next, the lemons, along with the peel, need to be ground in a meat grinder or grated on a fine grater.

Add sugar to the resulting lemon mass, begin to mix. As you stir, the lemon juice will wet the sugar.

As a result, you should get a homogeneous, not very thick lemon-sugar mass.

We divide the dough into two unequal parts, roll out most of it into a thin layer larger than your baking sheet. We transfer the rolled out layer of dough (wound on a rolling pin or folded 4 times towards the middle) onto a baking sheet greased with butter or margarine or covered, and carefully unfold our pie base over the entire baking sheet. Pour a tablespoon of starch onto the dough and “smear” it with your hand over the entire area of ​​\u200b\u200bthe future pie (this is necessary so that the filling does not flow and so that the dough under it does not become raw).

We spread the lemon-sugar mass and distribute it evenly over the entire area of ​​\u200b\u200bthe baking sheet. If desired, sprinkle lightly with cinnamon for extra flavor.

We roll out the remaining smaller part of the dough into a layer the size of a baking sheet, cover the filling with it, wrap the edges of the bottom layer of dough onto the top one - close the pie.

In the top layer of the dough we make cuts with scissors or punctures with a fork to release steam ( check out our video recipe!). We let the cake stand for 15-20 minutes, do not forget to cut off the protruding edges of the baking paper so that it does not touch the walls of the oven. During this time, heat up in the oven.

In a preheated oven (temperature 180 degrees) put our cake on the upper level and bake at the indicated temperature for 25-30 minutes. We do not open the oven for the first 15 minutes, even if you really want to see what is happening there. The readiness of the cake is determined by the color: lemongrass should become ruddy, golden brown.

Pie with lemon filling is a tasty and healthy treat for tea, which you can’t buy in pastry shops. Knowing the recipe, you can bake it as often as you want to feel the aroma of lemon in delicious pastries.

For the filling of such pastries, only fresh lemon is used. It is grated or ground in a blender and mixed with sugar. In the pie, this filling turns into lemon jelly, and the whole dough is saturated with a rich lemon flavor. A very appetizing cake for tea, especially on cold autumn or winter evenings.

Prescription Products

• sugar 440 g;
• flour 590 g;
• vanilla sugar 1 pack;
• salt;
• egg 1 pc.;
• butter 205 g;
• lemon 2 pcs.;
• baking powder 15 g.

Recipe

1. The test recipe is very simple. To prepare it, combine an egg, one glass of sugar, a pinch of salt and softened butter. Sift the flour and mix it with vanilla and baking powder. Add flour to butter and sugar and knead shortbread dough.
2. The finished dough is divided into 2 parts, one of which is smaller than the other, wrapped in cling film and put in the refrigerator for half an hour. The part that is smaller is placed in the freezer.
3. At this time, prepare the filling. Lemons should be thin-skinned. They are washed, doused with boiling water and ground in a meat grinder along with the peel. Lemons are mixed with sugar (you can optionally take not a glass of sugar, but one and a half glasses).
4. The dough is taken out of the refrigerator. Most of them are rolled out according to the size of the form (detachable, with a diameter of 24 cm). Spread the filling of lemons and sugar on top. The dough, which was in the freezer, is rubbed on a coarse grater over the filling.
5. Put the cake in a preheated oven for half an hour. Baked at a temperature of 220 degrees. The finished ruddy cake is taken out of the refrigerator and cut after it has cooled.

Puff pastry pie

Prescription Products

• sugar for dough 74 g;
• cottage cheese 205 g;
• milk 245 ml;
• flour 610 g;
• lemon 2 pcs.;
• sugar for the filling 205 g;
• vanilla sugar 1 package;
• yeast 8 g;
• salt 5 g;
• egg 2 pcs.;
• butter 205 g.

For lubrication:

• egg 1 pc.;
• milk 40 mg.

Recipe

1. To make lemon pie from puff pastry, butter is taken out of the refrigerator in advance to warm to room temperature.
2. Dry yeast is poured into 100 ml of warm water. After about ten minutes, when the yeast “wakes up”, foam appears on the surface, you can start kneading the dough.
3. Fatty cottage cheese is ground through a sieve or with a blender so that there are no lumps in it. Pour sugar, salt into the cottage cheese, pour in warm milk (about 38 degrees).
4. In eggs, the yolks are separated from the whites. Proteins are put in the refrigerator for cooking other dishes, and the yolks are added to the dough. Having poured activated yeast into the rest of the ingredients, they begin to add the sifted flour. About half a glass of flour is left to roll out the dough.
5. Start forming layers in the dough. Divide the oil into 5 parts. The yeast dough is rolled out into a layer about 1 cm thick. One part of the oil (40 g) is lubricated with a layer using a silicone brush. The dough is folded into several layers and rolled out, again lubricated with a part of the butter and rolled up. This is repeated until the oil runs out. After that, the dough is set aside to “rest”.
6. You can start preparing the lemon filling. Lemons for her, it is desirable to take thin-skinned, so that bitterness is not felt in the finished pie. Lemons are placed in the filling along with the peel. They can be chopped in any convenient way: grate, twist in a meat grinder or in a blender. Before preparing the filling, lemons need to be washed and poured over with boiling water, cut into slices and the bones removed from them.
7. Crushed lemons are mixed with sugar and vanilla. Proceed to the formation of the pie. The dough is divided into two parts, one of which should be twice as large as the other. From most of the dough, a layer is rolled out according to the size of the mold. The oven is turned on at 200 degrees. A layer of dough is placed in a greased form, raising the sides so that the filling does not leak out. Spread lemon puree with sugar on it. Top with the second rolled out layer of dough.
8. Lubricate the top of the pie with an egg beaten with two tablespoons of milk (only the yolk can be used). Carefully pinch the edges. In the upper layer of the pie, cuts are made with a knife so that steam comes out. The pie is placed in a hot oven for 35 or 40 minutes.
9. After taking the cake out of the oven, let it cool down so that the filling does not leak out when cutting. Served with tea.

Yeast dough can be used to make a layered lemon pie. The dough for such a pie should be divided not into two, but into three parts. The filling is also divided into two parts. Spread half of the filling on the first rolled out layer of dough, cover with the second rolled dough layer on top, spread the remaining filling on top and close the pie on top with the third layer. Tightly pinch the edges, grease, prick, and bake in the oven until cooked.

Enjoy your meal!

I sometimes bake similar pies from yeast and yeast-free dough one after the other. A favorite has just ended, the family is demanding a second edition, and baking the same thing in a row is boring. Therefore, today there is still a variation - Yeast Schisandra, a pie with the same lemon filling made from quick yeast dough. And in fact, and in another case, unsweetened dough, fragrant lemon peel filling. And the pies are completely different. Which one tastes better, honestly, I don’t know! All homemade yeast bread By .

Compound:

• Milk with whey in any proportion - 250 grams
• Pressed yeast - 30 grams (about 2 teaspoons of dry yeast)
• Butter - 150 grams
• Flour - 400 grams
• - 1 piece of large size
• Starch - 2 tablespoons
• Salt - 1 pinch
• Sugar - 130 -180 grams
• Vegetable oil for greasing the baking dish
• An incomplete tablespoon of any jam or jam (optional)

How to make Lemongrass Yeast Lemon Peel Pie with Quick Yeast Dough

For the lemon pie test, mix milk with whey in any proportion (you can use only whey or only milk), heat to a temperature slightly warmer than room temperature, add a teaspoon of sugar and yeast, stir and leave in a warm place for half an hour. Sift the flour with a pinch of salt into a deep bowl and grate the frozen butter there.

Grate frozen butter into flour

Mix with your hands until crumbly.

Mix into crumbs

Yeast activated and ready to use.

Yeast ready to use

Pour the yeast into the butter-flour crumbs.

Knead the dough, cover and leave in a warm place for half an hour. The dough for the yeasted lemon peel cake is ready. It is soft, not sticky and very pleasant to work with.

Yeast Pie Dough

Pour boiling water over a large lemon for 5 minutes. Then cut into slices, view each slice in the light, remove all seeds. Leave one slice from the middle, if desired, for decoration.

prepared lemon

Add sugar to the lemon (I put 180 grams) and chop in a blender with a knife attachment or scroll in a meat grinder. Lemon pie filling with peel is ready. Preheat oven to 180 degrees.

Lemon Pie Recipe

Divide the yeast dough into two unequal parts. Grease a baking dish with vegetable oil (or cover with oiled parchment). Roll out most of the dough, adding minimal flour.

Roll out the dough for the bottom of the pie

Transfer to form. Flatten the dough and gently press around the circumference at the sides. Roll the rolling pin along the side to remove excess dough. Make frequent punctures with a fork over the entire area of ​​​​the bottom of the pie.

Form the sides, pierce the bottom

Sprinkle with half the starch.

Pour and evenly spread the lemon filling, then sprinkle with the other half of the starch.

Pour the filling and sprinkle with starch

Add trimmings to the smaller part of the dough, roll out. Cut a circle in the middle according to the size of the remaining lemon slice.

Roll out the pastry for the top of the pie

Cover the Yeast Lemongrass with the top, remove excess dough around the edges with a rolling pin.

Finish the edges and decorate the yeast cake with lemon filling to your liking. As you can see, I have a simple pattern of excess dough, sprinkled with sugar. Spread the top side of the lemon with any jam or jam, I have. In free places, make frequent punctures with a fork or cut-tucks with scissors.

decorate the cake

Bake lemon yeast dough pie for 40-50 minutes at 180 degrees until golden brown. Pie with lemon filling is high, check its readiness - pierce to the bottom with a wooden skewer, it should remain dry.