Lemon pie

Category: Bakery products
Lemon pie

Ingredients

For dough: flour 3 glasses
margarine (butter) 100g
sour cream 0.5 cups
sugar 0.5 cups
soda 1/4 teaspoon
For the filling: lemon 1-2 pieces
sugar 1 glass

Cooking method

  • Lightly boil lemons in boiling water (1-2 minutes)
  • Lemon pie
  • and cool
  • Lemon pie
  • rub together with the crust on a coarse grater.
  • We mix all the ingredients for the dough. Margarine (butter) can be melted or softened. The dough should be plastic.
  • Lemon pie
  • Divide the dough into two parts
  • Lemon pie
  • Roll out one part of the dough and put it on a greased baking sheet. Put the grated lemon on the dough in an even layer and sprinkle it with sugar.
  • Lemon pie
  • Cover with a second layer, pierce in several places, grease with an egg
  • Lemon pie
  • and bake.
  • Lemon pie
  • Lemon pie

The dish is designed for

on one baking sheet 30 x 40 cm

Time for preparing:

50 minutes

Cooking program:

oven

Note

I have a glass of 250 ml, you can take even less, but with the correct proportions. Sour cream can be replaced with any fermented milk product, but flour may have to be added until the desired plasticity is obtained. The dough should be soft.
I like to bake this cake in winter, when there are a lot of lemons and few fresh fruits. It keeps well in the freezer. By the way, I remembered that I still have a piece there. I'll go and get it now.
The recipe is taken from here:
Lemon pie
and the original itself:
Lemon pie
The state of the cover and recipe page shows that they have been used a lot and regularly.

gala10
Lubasha, thanks for the recipe! I really love lemon pie and I bake it quite often, but according to a much more complex recipe. And this recipe captivates with its simplicity. I will definitely try to make this cake, but, really, in winter, when the seasonal fruits and fruits are gone.
Lubasha
You know, I wanted to share this recipe with bakers for a long time. I've actually been baking it since the 70s of the last century. The recipe is simple and straightforward. I bake it once a week in the winter and hide it from me in the freezer so that I don't end it all at once. I just finished the last 2 pieces! Delicious!
Ilmirushka
Lubasha, I love non-stained recipes!
Mirabel
Lubasha, A wonderful recipe! and such processing of lemon will relieve it of bitterness?
EUA
Lubasha, the recipe is good, but what can replace the lemon.
Ilmirushka
Elena, if you replace the lemon, the pie will no longer be lemon, well, maybe with citric acid?
Lubasha
Girls, I use this recipe "as is". I love lemon baked goods. Previously, the lack of sour cream stopped. And this winter I discovered for myself that sour cream can be replaced with any fermented milk product. And I don't want to replace lemon with anything. The dough is soft after baking and freezing.
Marusechka16
Thank you) delicious cake. Baked, eaten
Lubasha
I am very glad that the recipe came in handy. Now is the time to use it.
Jackdaw-Crow
Lubasha, and at what temperature and how long, approximately, in time, the oven?
Lubasha
Didn't answer right away, sorry. I bake at a temperature of 180 degrees. Minutes 15. The top will be reddened, and take out.
Svetta
Lubasha, thanks for the recipe, baked a pie yesterday. My dough turned out to be sooo dry, a lot of flour, I had to add both butter and sour cream to put the dough together at least in a heap. And I baked at 180 degrees not 15 minutes, but 40 minutes until golden brown.
But the result pleased me, very tasty, thanks!
Lemon pie
Lubasha
I am glad that in the end you succeeded. Next time, use less flour. The dough should be soft and pleasant to the touch. I love this pie
Svetta
Lubasha, the most interesting thing is that I have exactly such a book, now I have found it at my place. And I'm surprised that the flour used to be completely different, since now I had a lot of it.
liyashik
Quote: svetta
Lubasha, the most interesting thing is that I have exactly such a book, now I found it at my place
Oh, what an interesting book!
Lubasha, can you find some more interesting recipe for us? Thanks for the lemon pie, I'll bookmark it!

... What happened to the flour? Realistically, I have the same problem.
Rita
svetta, this is not the first time I notice that the dough with a similar ratio of liquid and flour turns out to be too steep. Apparently, you are right, modern flour has changed.
Lubasha
Girls, maybe the glasses have become different. I have the same ones with a rim on top for a long time. Now I have rimless
liyashik
Lubasha, her, it's definitely not the glasses. I have been baking for as long as I can remember, right from early childhood, and I also began to notice, for the last couple of years, it’s for sure that I began to use less flour. But there are, after all, recipes that I have not changed since then.
Svetta
Lubasha, I have a glass with a rim still Soviet, the shore, and I have it only for flour. Therefore, I measure the quantity correctly. But the flour has really changed, it goes much less now. Yet the quality has improved. Remember how before the flour floated, how much of it was a rash.
Lesya81
Bought 2 sorts of lemons and made a double pie yesterday. I gave half to my parents, and the second will soon be gone either. Very tasty pie, but you still need to hide it, otherwise it is eaten very quickly
Lubasha
Glad you liked. Bake for health

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