Recipes for a delicious lemon pie made from shortbread, yeast, puff pastry. How to bake homemade curd-lemon, apple-lemon, lean, carrot, quick pie with lemon filling? Lean Lemon Yeast Dough Pie

A wonderful pie for anyone who loves yeast-leavened pastries, which, unlike shortcrust pastries, do not crumble. To be honest, I love both. In this pie, the dough is soft, tender, airy, absolutely amazing in taste. I give the proportions of lemon filling for a not very sweet lemon pie, sour in taste. If you like it sweeter, just double the amount of sugar.

Products:

For test:

1. egg - 1 pc.
2. sugar - 1 tbsp.
3. margarine - 200 gr
4. milk - 200 ml
5. flour - 3 cups
6. dry yeast - 1 tsp with a slide
7. a pinch of salt

For filling:

1. lemon - 3 pcs
2. sugar - 5 tablespoons

1 egg for brushing the pie

Cooking:

The egg must be rubbed with sugar.

In a separate bowl, mix the sifted flour with a pinch of salt and yeast. Add an egg mashed with sugar.

Mix well. Then add softened margarine, mix.

At this stage, we begin to slowly pour in warm milk. Warm it in the microwave directly in a glass for 30 seconds, this will be enough. Pour milk in small portions and stir thoroughly each time. Do not miss the moment when there will be enough milk, and the dough will already begin to stick together. Start kneading.

I got a very soft dough in structure, like softened plasticine.

Now we will remove the dough for 1 hour in a warm place so that it comes up and rises.

Admire how the dough became after an hour.

Knead it well, divide it into 2 parts. We roll one part into a circle or simply spread it with our hands along the bottom of the mold. Detachable is better! Break the egg, which is for greasing the pie. Use part of the egg to coat the edges of the dough laid out in the form. This is done in order to prevent the juice from flowing out during baking.

Now sprinkle the dough with sugar in an even layer.

Wash the lemons, peel and remove the pits. Finely chop the pulp. Place on the bottom of the pie on top of the sugar.

Now roll out the second part of the dough, cover the filling on top and carefully pinch the joints. Then you need to coat the whole pie with an egg and prick on top with a fork in several places.

The cake is baked quickly, 25-30 minutes in an oven heated to 180 °. After baking, it is better to wait until the cake has cooled, anyway, hot lemon syrup will not let you enjoy the taste to the fullest. But chilled, it will be just excellent!

Combine water with milk and heat slightly. Add yeast to a mixture of milk and water, mix and leave the dough for 15 minutes in a warm place. During this time, a fluffy "cap" will appear on the surface of the dough.

Then add flour and salt, set the bread machine mode "Dough kneading" (in this mode, the dough is kneaded for 1.5 hours).

If you are kneading by hand, then you need to pour the approached dough, melted and cooled butter into a deep bowl, add eggs, sugar and vanilla sugar, mix slightly, then add salt and flour, knead a soft and tender dough. The dough, covered with a towel, put in a warm place for 1.5-2 hours. The dough will rise well.

The finished dough, kneaded with a bread machine or by hand, lightly knead and let rise a second time. As a result, we get a very tender, airy yeast dough.

On a silicone mat or on a table sprinkled with flour, roll out the dough into a rectangular layer, not thin.

Now let's prepare the lemon filling for our yeast pie. Remove the butter from the refrigerator and soften at room temperature. Rinse the lemon well, dry it, and then remove the zest from the lemon. Combine oil, lemon zest and sugar, mix everything thoroughly. Lubricate the dough layer with the resulting filling.

Cut the dough into 12 rectangles.

For the accordion pie, you need to use a rectangular mold for baking a cake or bread. Lubricate the form with vegetable oil, put the dough into the form. Stretch each rectangle of dough slightly and fold it in half, stuffing inside. Lay out the rectangles in the form one by one (as in the photo).

Leave the dough in the form for 30-40 minutes for proofing. Then put the mold in a preheated oven and bake the accordion yeast pie with lemon filling for about 40 minutes at a temperature of 180 degrees. The cake will be covered with a beautiful golden crust.

Let the pie cool slightly in the pan, then take it out and sprinkle generously with powdered sugar. Delicate yeast dough is amazingly combined with a fragrant lemon filling, you just lick your fingers!

Happy tea!

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.

Cooking offers a wide variety of recipes for making lemon pies. Today I have prepared a yeast dough lemon pie for you, the recipe is lean and very simple. I like to bake this pastry in the winter. You can experiment, cook, and then drink a lot of hot tea with lemon pastries, warm up on winter evenings.

In the cold season, it draws directly on lemon vitamins. In our family, citrus fruits are always waiting for us both on the table and in the refrigerator. You can throw a circle of lemon into a cup of tea, you can eat it with sugar, or you can work a little and offer the family a delicious lemon cake made from yeast dough. Let's do it!

This cake is bright, but it is not enough when it is frosty and colorless outside the window. It is piercing, slightly bitter (if you do not cut the peel, and I like just such a rough, slightly rustic taste with tart bitterness) and a slight sweetness of lemon caramel. It is fragrant, healthy, tasty. It is lemony, so I highly recommend making it this winter.

Speaking of kids… Not all kids may like the bitterness of the filling, so for kids, you will need to try harder and peel the lemons. They are not yet as big connoisseurs of bright and varied tastes as adults, so they will like the cake without the peel more. By the way, my child loves it extremely much, although there is not even any filling there. But he is waiting for Christmas, helps to bake kalachi and then eats it with jam with pleasure.

Lemon pie has an unusual taste and smell. And the look of the cake is very pretty, so you can safely treat your guests to it. But before you cook it, you should know that it improves human health. Citrus contains vitamin C, so this cake can be offered to a person who has a cold so that he recovers faster. Delicious utility.

So, the easiest way to make lemon pie is to take a simple lean yeast dough, make a sweet and sour layer of lemon and bake it in the oven. So far, it sounds simple. Is it true? The way it is. You can use the recipe of which I shared with you, but this time I will not complicate my life.

Ingredients

To prepare yeast dough for lenten lemon pie, you need the following products:

• 160 ml water
• 2-2.5 cups whole wheat flour
• 1 tsp dry yeast
• 3 tbsp granulated sugar
• a pinch of salt
• 2 tbsp vegetable oil

For lemon filling, you need the following products:

• 1 lemon for stuffing
• incomplete glass of granulated sugar

Also needed:

• half a lemon for garnish
• 1 tbsp lean margarine or vegetable oil
• 1 tbsp sprinkle sugar on top of cake
• a little baking seasoning (optional for flavor)

How to make a simple lemon tart. Recipe with photo

1. First, knead the yeast dough. For warm water, pour a spoonful of sugar and active dry yeast and leave for 10 minutes. Next, add the remaining sugar, vegetable oil, flour and a pinch of salt. Knead soft dough. which we leave for 1-1.5 hours in a warm place.
2. In the meantime, you can work on the filling. To do this, wash the lemon, and even better, pour boiling water over it. This will wash off everything that the fruit was sprayed with during transportation, and the bitterness in the peel will go away a little.
   
3. Cut one lemon into small pieces.
   
4. We cut half a lemon into thin circles - this is the decoration of our pie.
   
5. Put the lemon slices on a plate.
   
6. We fall asleep with sugar.
   
7. Using a blender, we turn the lemon cubes with sugar into a full-fledged lemon filling. It is not necessary to interrupt into a homogeneous puree. If small pieces come across, then this is even good.
   
8. During this time, I already managed to grease the form with lean margarine, although you can also take vegetable oil.
   
9. The dough is now ready.
   
10. We cut it into 3 equal parts.
    
11. Roll out one of the pieces of dough into a thin layer.
    
12. We send a layer of dough into the form. Align so that everything is beautiful and smooth.
    
13. Now a layer of lemon filling. Also evenly distributed over the surface.
    
14. Roll out the layer again from another piece of dough. And again grease it evenly with lemon filling.
    
15. Now the last third layer of yeast dough, and on top we lay lemon circles in a row.
    
16. Sprinkle with a spoonful of sugar to caramelize while cooking.
    
17. You can also sprinkle with seasoning for pastries with cinnamon, brown sugar, cardamom, mint, lemon zest and cloves.
    
18. That's how much you can put in. It will be fragrant!
    
19. We send the lean pie with lemon to the oven and bake it there until cooked for about 30 minutes at a temperature of 180 degrees.
    
20. Cool the finished lemon pie and cut into portions. We serve to the table. Do not forget to brew hot fragrant tea for the cake. This is a wonderful combination.
    

Here it is, already slightly cooled, very fragrant and tasty cake with lemon from yeast dough, and the recipe, as you can see, is simple and affordable. It is also a lean pastry that should please all those who fast during this winter time.

To make a delicious lean lemon tart, you need a recipe - now you have it. It remains only to cook it and treat your family with this pastry. Bon appetit!

How to make delicious lemon pie. Video