Lemon pie in a slow cooker

I have already shared with you various recipes for baking with lemon, and now I am offering another option - we are preparing a lemon pie in a slow cooker. Delicate, porous, shaggy sponge cake with lemon zest, soaked in homemade sweet and sour syrup. This pie can be served with tea or simply used as a base for a cake, cut into several layers.

I offer this usual recipe for fragrant baked goods for a multicooker: I have one of the most common models - Scarlett SC-411. The power of the electrical appliance is 700 W, and the bowl size is 4 liters. But the time for making lemon pie in a slow cooker may vary from that indicated in the recipe, depending on the power of your assistant.

Ingredients:

Lemon sponge cake:

Chicken eggs (5 pieces)
Premium wheat flour (200 grams)
Sugar(150 grams)
Sunflower oil (5 tablespoons)
Baking powder (10 grams)
Lemon zest (2 tablespoons)

Lemon soak:

Water(150 ml)
Sugar(150 grams)
Lemon juice (80 ml)

Making a dish step by step with photos:

To make a lemon sponge cake in a slow cooker, we will need the following ingredients: premium wheat flour, chicken eggs, granulated sugar, baking powder, water, unflavoured vegetable oil, and a couple of large lemons.

First, prepare the dry mixture for the biscuit: mix 200 grams of wheat flour with 10 grams (less than a tablespoon) of baking powder, sift through a sieve. I wrote in this recipe how to create baking powder at home.

After this, wash and dry the lemons well (2-3 pieces may come in handy - depending on the size of the fruit). Using a small grater, carefully remove the zest - the outermost yellowish layer of the skin. Just do not touch the snow-white layer - it gives bitterness. We cut the lemons themselves crosswise into two parts and squeeze out the juice using any convenient method, which we strain from the pulp and seeds.

Pour 150 grams of sugar into a bowl for kneading dough and add crushed lemon zest to it.

Grind everything with a spoon, fork or whisk so that the lemon zest better gives its own flavor to the finished pie.

Next, break 5 chicken eggs into a bowl. I use medium-sized eggs (closer to large ones) - 50-55 grams each.

Beat chicken eggs with lemon sugar using a mixer at high speed until thick, light foam, about 5-7 minutes. Depending on the type and power of the mixer (manual or stationary, like mine), it may take a different amount of time, but in the end you should end up with a very airy mass, which increases in volume a couple of times, and the mixture resembles condensed milk. The height and porosity of the finished lemon sponge cake depends on the whipping properties.

Then add refined vegetable oil (I use sunflower oil) (we leave 1 teaspoon for greasing the multicooker bowl or baking dish). Gently stir the butter into the egg mixture.

Finally, sift the flour mixed with baking powder.

You need to stir this dough carefully, but at the same time quite quickly - scoop it up with a spatula from bottom to top, as if folding it. Never, under any circumstances, prepare biscuit dough in a food processor - nothing good will come of it! The correct dough for lemon sponge cake comes out tender, fluffy, and airy. It holds its shape and lazily flows off the shoulder blade like a wide ribbon.

Grease the multicooker bowl or baking dish with vegetable oil (we left a teaspoon) and pour our dough into it. You need to bake the lemon sponge cake on the Baking mode (in my slow cooker for 50 minutes). If you have the most powerful device, 35-40 minutes may be enough, so at the end, check readiness by quickly opening the valve (not the lid!).

The finished sponge cake comes out light, shaggy, airy and unusually fragrant.

Let it sit in the pan for a few minutes, then remove it while still hot using the steam insert.

This is the tallest and most delicious handsome man that comes out of this recipe. But, in fact, this is a lemon sponge cake, and we need a pie, so we generously soak the still warm pastry with lemon syrup.

To make lemon syrup, we need regular drinking water, sweet sand and lemon juice, which we have already squeezed out. I managed to get 80 ml of juice from 2 large lemons.

Heat the water (you can pour it from a kettle), dissolve the sugar in it, add lemon juice and mix everything well until the sweet crystals dissolve. In total, a little less than 400 ml of syrup comes out, but other times I will make it even more so that the pie comes out not juicy, but downright wet.

Before soaking, it is not necessary to cool either the syrup or the biscuit - the baked goods will not become soggy and will not turn into porridge. You can pour it from a spoon (this is exactly what I did at first), but it’s most convenient to pour the lemon syrup into a small jug and pour directly from it. There is no need to pierce the biscuit with a toothpick for better absorption of water - it already absorbs everything instantly.

Well, the fragrant, tender, juicy lemon pie, cooked in a slow cooker, is ready. You can sprinkle it with sweet powder or decorate it with lemon slices - invite your family to drink tea!

Lemon pie in a slow cooker

Tuesday, January 30, 2018

For lovers of citrus baked goods, I recommend checking out the rest of the recipes, where lemon, its taste and smell, dominate. Be sure to try:

lemon cake - juicy and warm baked goods,
lemon pie - just an explosion of lemon flavor,
lemon cake with zucchini - soft and fragrant,
lemon roll - for those who love a very rich taste.

Ingredients:

Lemon sponge cake:

Lemon soak:

Making a dish step by step:

Pour 150 grams of sugar into a bowl for kneading dough and add crushed lemon zest to it.

Grind everything with a spoon, fork or whisk so that the lemon zest better gives its own flavor to the finished pie.

Next, break 5 chicken eggs into a bowl. I use medium-sized eggs (closer to large ones) - 50-55 grams each.

Then add refined vegetable oil (I use sunflower oil) (we leave 1 teaspoon for greasing the multicooker bowl or baking dish). Gently stir the butter into the egg mixture.

Finally, sift the flour mixed with baking powder.

The finished sponge cake comes out light, shaggy, airy and unusually fragrant.

Let it sit in the pan for a few minutes, then remove it while still hot using the steam insert.

To make lemon syrup, we need regular drinking water, sweet sand and lemon juice, which we have already squeezed out. I managed to get 80 ml of juice from 2 large lemons.

Well, the fragrant, tender, juicy lemon pie, cooked in a slow cooker, is ready. You can sprinkle it with sweet powder or decorate it with lemon slices - invite your family to drink tea!

Lemongrass pie in a slow cooker

Lemongrass pie in a slow cooker is a savory pie that consists of a sponge base and an interior made from lemons and sugar. Preparing lemon cake is unusually simple and quick, and you will need few ingredients.

Ingredients:

1 cup flour
1 cup of sugar
3 testicles
2 tablespoons sour cream
50 g butter
1 tablespoon baking powder
vanillin - optional

two lemons
one glass of sugar

In the recipe I used a 200 ml glass.

How to cook lemongrass pie in a slow cooker.

Melt the butter in the microwave or in a multicooker bowl.

Beat the eggs with sugar with a mixer into a fluffy snow-white mass. I beat with a mixer at the highest speed - 5 minutes.

Pour oil into the beaten egg mass and add two tablespoons of sour cream. Mix with a spoon, whisk or mixer at low speed.

Then add flour, baking powder and vanillin evenly.

Knead a thin dough.

Grease the bowl with butter; I didn’t grease it because I had previously melted butter in it. Pour out the dough. Insert the bowl with dough into the multicooker, close the lid, set the “baking” mode

Bake the pie in a Panasonic multicooker for 65 minutes.

While the pie is baking in the slow cooker, prepare the impregnation for the lemongrass.

To prevent the lemon cake from becoming bitter, you need to remove the zest and the snow-white bitter part from the lemons, remove the seeds, and beat the lemon with sugar in a blender. When I was preparing the impregnation for the pie, I thought that 2 lemons would be a lot, but in the end all the lemon syrup was gone))

After the signal, take out the pie, cool slightly and cut into two cakes.

The lemongrass sponge cake came out very tasty and tender. You can safely use this recipe as a base for any cake.

Soak any shortbread with lemon soaking and leave to soak for half an hour - an hour.

The Lemongrass pie in the slow cooker came out very tasty, tender and juicy due to the lemon impregnation.

Lemon pie in a slow cooker

✅1. Traditional British lemon cake in the slow cooker.

To prepare lemon cake in a slow cooker you need:

1 cup (230 g) unsalted butter, room temperature;
1 cup of snow-white sweet sand;
2 bags of vanilla sugar (10 g each) or 1 teaspoon of vanilla extract;
4 huge eggs at room temperature;
zest of 1 huge lemon;
2 cups (260 g) premium white flour;
2 teaspoons baking powder (baking powder);
1/4 teaspoon salt;
1/4 cup (60 ml) fresh lemon juice.

For the lemon glaze:

1 cup sweet powder (sifted);
2-4 tbsp.
tablespoons of freshly squeezed lemon juice with pulp (or zest); a little crushed lemon or candied orange peel (optional).

Prepare a multi-pan for baking the cake: grease it with butter and line the bottom with a circle of baking paper.

In a bowl with a mixer (or by hand), beat the butter and sugar until lightly fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition (the dough will look like thick sour cream).

Sift and mix together the flour, baking powder, vanilla sugar and salt. Add approximately 1/3 of the flour to the dough.

Add lemon juice alternately with the remaining flour, mixing until you have a smooth dough.

Use a spatula to scrape down the mixture from the sides of the bowl if necessary. Finally add the lemon zest, stir and pour the batter into the prepared pan.

Smooth the surface of the dough with the back of a spoon or spatula. Bake for approximately 50-60 minutes on the Bake program, or until a toothpick inserted into the center of the cake comes out clean.

Do not overcook, otherwise the cake will turn out dry.

Leave the finished cake in the switched off pan for 15 minutes, then tip it onto a wire rack and let it cool completely.

Place the powdered sugar in a small bowl. Add 2 tablespoons lemon juice with the pulp and stir until the glaze is thick and smooth.

Add more lemon juice or powdered sugar if necessary.
Pour the frosting over the top of the lemon cake, allowing it to drip down the sides of the cake. Sprinkle candied lemon or orange peel on top (optional). Allow the glaze to dry completely before storing the cake in the refrigerator.

Read also: Puree cheese soup

If desired, you can cut the lemon cake in half lengthwise and layer it with lemon cream. This way, you will get a lemon cake in a slow cooker.

You can also make an orange cake using this lemon cake recipe by simply replacing the lemon juice and zest with orange juice.

✅2. Lemon sponge cake in a slow cooker.

Ingredients:
Lemon - 1 pc
. Butter - 200 g.
Flour - 400 g
. Sugar - 150-200 g
. Egg - 8 pcs.

Production:
1. First you need to grind the butter and sugar until smooth.
2. Carefully separate the whites from the yolks.
Add the last ones to the sugar and butter and continue grinding. 3. Add a pinch of salt to the whites and beat into a very thick foam. 4. Wash the lemon, dry it, remove the zest from it.
You can squeeze out a little extra lemon juice. Add it to the oil and stir. 5. Next, add the sifted flour evenly (in small portions).
6. The dough should turn out very smooth, homogeneous and without any lumps.
7. When it has reached a suitable mixture, add the whites.
Gently mix them in, gently stirring the dough with a spatula. 8. Grease the bowl well with oil and place the dough into it.
9. Using the “Baking” mode, cook the lemon sponge cake for about 1 hour.
It should rise perfectly and be airy. Carefully remove it from the bowl and, if desired, sprinkle with sweet powder before serving.
You can cut it in half and soak it in syrup based on lemon juice, it will also be very tasty.

✅3. Lemon pie in a slow cooker.

Ingredients:
160 g flour
110 g sugar
100 g butter
4 eggs
1/2 teaspoon soda
1 lemon

Making lemon pie in a slow cooker:
Beat the butter and sugar with a mixer until white, add one egg at a time evenly, then mix with the lemon, passed through a meat grinder together with the skin, without seeds. Add flour and baking soda to the resulting mixture and knead the dough. Place the dough in a greased and floured multicooker bowl. Set the “Baking” mode for 1 hour.

✅4. MANNIK “LEMONIK” IN A MULTICOOKER!

Dough:
1 tbsp.
semolina, 0.5 tbsp.
flour, 1 cup kefir,
75 g melted butter,
1 tbsp.
sugar, 4 eggs,
salt and
1 tsp. baking powder

Inside:
2 huge lemons,
sugar to taste

Pour kefir over the semolina, stir and leave for 2 hours.

Pour boiling water over the lemons and cook for 15 minutes in the “Steam” mode.

Drain the water, pour cool water over the lemons and dry.
Grind the lemons (I do it in a grinder) together with sugar (half a glass here and there by eye, but more is possible). Beat the eggs and sugar well until the mass triples, pour in the oil, kefir-semolina mixture, add flour, a pinch of salt, and baking powder. The dough comes out watery.

Add half of the rolled lemons to the dough.
Grease the multicooker bowl with oil and pour out more than half of the dough.

Next, take the lemon mixture with a spoon and spread it over the dough. The inside will sink a little, but it is visible. Smear it carefully. Pour in the 2nd half.

Set the “Baking” mode for 90 minutes (depending on the power of the multicooker - maybe add another 10-15 minutes on “Heating”). Remove, let cool and sprinkle with sweet powder.

TIP: Lemons should not be bitter. Place a slice of lemon into the tea and leave. If the tea is bitter, use bitter lemons. It is best to remove the skin and white film from such lemons. If the lemons are not bitter, then rinse them with the skin.

✅5. LEMON PIE IN A MULTICOOKER!

wheat flour – 2.5 tbsp.
butter – 200 g
sugar – 100 g
milk – ½ tbsp.
eggs – 4 pcs.
baking powder – 1 sachet
lemon – 1 pc.
raisins (optional)
sweet powder for sprinkling

1. Wash the lemon thoroughly under running water, rinse with boiling water and dry.
Using a small grater, carefully, without touching the snow-white subcortical layer, remove the zest from the lemon. Grind half the peeled fruit in a blender or pass through a meat grinder. 2. Grind the softened butter well with sugar and eggs.

3. Sift the wheat flour through a sieve into a bowl with a butter-egg consistency. Pour in milk (you can replace it with kefir), add zest and crushed lemon pulp, and previously washed raisins (optional). Mix all ingredients well.

4. Grease the multicooker bowl with butter.

5. Pour the dough into the prepared multicooker bowl.

6. Turn on the “Baking” mode and cook the pie for 80 minutes.

7. After the sound signal, open the lid of the multicooker, let the cake cool slightly, then carefully remove it from the mold and place it on a wire rack.

8. Turn the completely cooled pie onto a plate, sprinkle with sweet powder and serve.

To make the lemon pie even more delicious, during the manufacturing process you can add dried apricots (washed and cut into small pieces), fresh or frozen berries (reddish currants, raspberries), fried in a dry frying pan and chopped nuts (walnuts, almonds) to the dough. , peanuts and others). For flavoring, you can use vanillin (vanilla sugar) or cinnamon.

The finished lemon pie can be sprinkled with sweet powder, nuts, and chocolate chips. The freshest berries and mint leaves are also excellent as decoration.