Lemon shortcrust pastry pie - 5 delicious pastry recipes

For me, homemade baking is always a priority: budget-friendly, extremely tasty, comfortable. Do you understand which baked goods are more popular on the planet? Chocolate holds the palm, followed by the introduction of citrus fruits. Including lemon shortbread pies, the recipes of which we will now get acquainted with. Pleasant sourness, clear taste of the inside, crumbly dough - all this gave the delicacy a respectable place in our hearts.

I always remember the famous saying about life that has given you a couple of sour lemons. And the fundamental advice that follows from this is: “make lemonade out of them.” Well, we'll bake some pies. If you are in a bad mood, you have the power to turn it towards the positive, you just have to grab a couple of lemons and roll up your sleeves. Ordinary pies, with insides, covered with meringue, lean, without eggs and butter - there are not many options, but they are all unique.

1 Lemon pie - a regular shortcrust pastry recipe
2 Shortbread pie with lemon entrails - delicious recipe with photo
3 Delicious lemon shortcrust pastry pie with meringue (meringue)
4 Lenten lemongrass recipe
5 Video recipe: open-faced pie with lemon entrails

Lemon pie - a regular shortcrust pastry recipe

The crumbly, fragrant pastries will appeal to everyone without exception. Usually, lemons are not added to the dough; the fruit is used to make the filling. I offer the most common option.

Flour – 300 gr.
Oil – 200 gr.
Baking powder – 2 small spoons.
Sour cream – 250 ml.

Lemon.
Sugar – 7 huge spoons.

Mix flour with baking powder. Cut the cooled butter into small pieces and sprinkle with flour. Chop carefully with a knife.
Add sour cream, knead the dough that does not stick to your hands. Roll into a ball and wrap in film. Place in the refrigerator for a quarter of an hour.
At the same time, prepare the filling. Remove seeds from citrus fruits. Place in a blender bowl and grind. It is not necessary to punch the lemon into the puree; you can create a larger “grind”, with chunks.
Grease the pan with oil and sprinkle with a little flour. Divide the test ball into 2 halves. Place one of them on the bottom of the mold. Make sides according to the height of the mold.
Add the crushed lemon into the puree. Sprinkle generously with sugar.
Roll out the remaining dough into a flat cake proportional to the diameter of the mold. Cover the filling and seal the edges.
Baking time – 45 minutes. Oven temperature 180 o C.

If you like the sweetest dough, then add some of the sugar from the list of ingredients not to the filling, but to the dough, pouring it along with sour cream.

Shortbread pie with lemon entrails - delicious recipe with photo

Keep the option called grated. I consider it more successful among my own recipes. Regular shortbread dough, inside with a delicate lemon cream.

Flour – 300 gr.
Sweet sand – 100 gr.
Butter, butter – 200 gr.
Testicles – 3 pcs.
Baking powder - small spoon.

Lemon (for zest and 110 ml juice) – 2 pcs.
A couple of eggs.
Oil – 30 gr.
Sugar – 100 gr.

Combine flour with baking powder and sift.

Grate the butter on a large grater, or simply chop it extremely finely with a knife. To make the piece easier to grate, freeze it by keeping it in the freezer for a short time. If you are going to work with a knife, on the contrary, soften it at room temperature. Lightly crush the grated butter into crumbs with your hands (it may stick together).

Beat the eggs and sugar with a mixer. The mass will begin to foam a little and turn white.

Add flour and butter to the bowl. Mix the mixture first with a spoon, then work with your hands. The dough will come out extremely soft and pliable, as in the photo.

Hide it under film and place it on the refrigerator shelf to “set” for half an hour. I forgot to say, separate a quarter from a huge piece of dough. Place this piece in the freezer for 15 minutes.

At the same time, take care of the insides. Grate the zest from the lemons and squeeze out the juice. Place everything in a bowl. Add butter, sugar, cut into pieces, beat in eggs. Beat with a mixer until smooth.

Place on the stove. Bring to a boil, but do not let it boil. Remove the cream from the burner and cool.

Place the main part of the dough in the mold, form small sides.

Pour over the cooled cream.

Grate a small piece of dough from the freezer. Scatter the crumbs over the cream. You can lay out a grid, but with crumbs it’s faster.

Place on the middle rack of the oven for 25 minutes, preheating it to 180°C.

[ok] Into the recipe box?

Delicious lemon shortcrust pastry pie with meringue (meringue)

The meringue will cover the pie with a beautiful cap. The baked goods will turn out dressed up, tender, extremely fragrant, and superbly delicious.

Butter – 120 gr.
Flour – 210 gr.
Sugar - a large spoon.
Milk – 2 spoons.
Salt – a pinch.

Yolks – 4 pcs.
Water – 320 ml.
Sugar – 300 gr.
Starch – 100 gr.
Oil – 80 gr.
Lemon zest - 2 large spoons.
Lemon juice – 120 ml.

For the meringue (meringue):

Proteins – 4 pcs.
Sweet sand – 150 gr.
Vanilla sugar - a large spoon.

Place sifted flour, sugar, and salt into a container. Add chilled butter, crushed into small pieces. Stir the mixture.
Pour in some milk and knead into a fairly thick dough.
Form a ball, wrap in film, hide in the cold for 20-30 minutes.
To make the inside, pour water into a saucepan, stir sugar and starch in it.
Remove the zest from the lemon and grate it (you can grate it directly from the fruit). Squeeze out the juice. Add to syrup. Place on the burner. After boiling, reduce the heat to low. cook for 5 minutes.
Immediately whisk the yolks. Pour them into syrup. Stir the mixture intensively and simmer for 10 minutes. Soon the mixture will begin to thicken and will become similar in consistency to a soft cream. This is a signal that the inside is ready.
While working on the insides, turn on the oven. The required temperature is 180 o C.
Roll out the finished dough into a narrow layer. Place it in an oiled pan. Bake the pie base for approximately 10 minutes. If the cake starts to rise in the center, press it down with something.
Beat the meringue: mix the whites with sugar and beat with a mixer until stiff foam.
Let the finished crust cool slightly and place the filling on it. Place meringue on top.
Return the pan to the oven. Bake the pie for another 7-10 minutes until a lovely caramel color.

Lenten lemongrass recipe

On fasting days, I also crave sweets, and I don’t see any reason to deny myself the pleasure. Keep a good option for dessert, without violating the canons of nutrition during Lent.

Wheat flour - 1.5 cups.
Rice flour - glass.
Applesauce - a glass (from 2 apples + ½ glass of sugar and a little water).
Lemons – 2 pcs.
Sugar – ½ cup.
Sunflower oil – ¼ cup.
Baking powder is a regular sachet.
Salt – a pinch.

Squeeze the juice out of the lemon and remove the zest. Add vegetable oil, applesauce, sugar to them. Stir the mixture well.
Mix flour and baking powder separately.
Combine the contents of both bowls and knead the dough.
Pour the dough into the mold, bake the cake at 200 o C, setting the timer for 30-40 minutes, depending on the capabilities of your oven.

Video recipe: open-faced pie with lemon entrails

Looks great, tastes great! If you haven’t baked it yet, I recommend doing so as soon as possible. The creator will carefully explain and show all the manufacturing steps. Bon appetit!

Recipe: Lemon Shortbread Pie

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As is clear, lemon contains substances that relieve stress (a nonspecific (general) reaction of the body to an impact (physical or psychological) that disrupts its homeostasis) . It’s not for nothing that almost all new-fangled diets recommend drinking water with lemon - not only to strengthen the immune system, but also, mainly, to raise your mood and morale. Therefore, lemon pie is the most common and affordable antidepressant, especially for the fair half of the world’s population. After all, for a lady, eating a piece of pie is an indescribable pleasure, and if it is also a pie with lemon, then a good mood is guaranteed.

Add to this the ease of making shortcrust pastry (it can be prepared in advance and stored in the freezer), minimum time costs, availability of goods, fragrant citrus notes and your choice will definitely be made in favor of lemon shortcrust pastry pie.

Lemon shortcrust pastry pie

Lemon – 2 pcs. (zest of 2 lemons and lemon juice - 0.5 cups)
Chicken egg – 2 pcs.
Butter – 1 tablespoon
Sugar – 100 g

Sugar – 120 g
Butter 100 g
Chicken egg – 2 pcs. (one whole egg and one yolk)
Baking powder – 7 g
Flour – 300 g
Butter or margarine for greasing the pan

Mix flour with baking powder, add sugar and butter. Grind everything with a fork, beat one egg and 1 yolk from the second egg into the resulting mass, knead the dough by hand. Another method: combine all ingredients, knead the dough using a mixer.

The dough should be elastic and resemble a soft mass for modeling. Therefore, you may have to add a little flour. Form the dough into a ball or flatbread, wrap in cling film, and place in the refrigerator to cool for 20 minutes.

While the dough is chilling, prepare the lemon curd. To do this, remove the zest from the lemons, without capturing the snow-white layer between the zest and the lemon. Grind the zest. You can use a knife or blender. But, if you remove the zest with a grater, you no longer have to grind it. Squeeze the lemons to obtain the required amount of juice.

Place 2 eggs and sugar in a small saucepan. Mix everything. Add butter, lemon juice and zest. Cook over medium heat, stirring continuously. You can use a water bath. It is important that the cream does not have time to boil and the eggs do not curl. It should just thicken. After this, let the cream cool, but not in the refrigerator.

Grease a baking dish with butter or margarine. Sprinkle lightly with flour to help the cake release from the pan better after baking. Roll out 2/3 of the dough into a layer 0.5 - 0.8 mm wide and place in the mold. To make it easier to move the dough layer, you can roll it out on cling film or baking paper. Place the cooled cream on the dough and smooth it out with a spatula. Roll out the remaining dough and place it on top of the cream. The dough must hide the cream one hundred percent. Seal the edges of the pie. If the dough sticks out of the mold, cut off the excess with a knife.

Preheat the oven to 180⁰C. Bake the pie for 30-35 minutes until the crust is golden brown. Decorate the cooled pie with lemon slices, mint leaves or sweet powder.

Lemon shortcrust pastry pie

Butter – 200 g
Flour – 2-3 tbsp.
Chicken yolks – 4 pcs.
Sugar – 1 tbsp.
Salt – 0.5 tsp.
Soda – 0.5 tsp.

Lemon – 2 pcs.
Sugar – 1 tbsp.

Separate the yolks from the whites and grind with sugar. Add softened butter (do not heat), stir until smooth. Place in the refrigerator to cool.

Sift the flour, mix with soda and salt. Combine the flour mixture with the cooled butter mixture and chop with a knife until crumbs form.

Prepare the filling: scald the lemons with boiling water to avoid bitterness. Cut, remove seeds, grind in a meat grinder with the skin. Add sugar, mix.

Cover the form with parchment. Pour ½ of the dough into the pan and level it out. Place the filling and smooth it out. Sprinkle the remaining crumbled dough on top. Preheat the oven to 180-200⁰С. Bake for 35-45 minutes until the top layer is golden. Cool. Cooled shortbread dough can crumble very much, so you can immediately cut it into portioned pieces. The juicy, fragrant pie is ready.

Open Lemon Cinnamon Shortcrust Pie

Chicken egg – 1 pc.
Flour – 300 g
Butter – 150 g
Sweet powder – 100 g
Baking powder – 8 g

Sweet powder – 130 g
Butter – 30 g
Chicken egg – 2 pcs.
Lemon – 1 pc.
Cinnamon – 1 tsp.

Mix flour, sweet powder and baking powder. Add butter, rub with hands until crumbs form. Knead the dough with your hands until you obtain an elastic, soft mass. Wrap the dough in cling film and chill in the refrigerator for 20 minutes.

Prepare the cream. Squeeze lemon juice and strain. Melt the butter in a water bath, add lemon juice. Add sweet powder. Lightly beat the eggs, pour into lemon juice and oil. Stirring continuously, cook over medium heat until thickened, 5-7 minutes. Add cinnamon at the end. Cool. Line a baking pan with parchment. Place 2/3 of the dough on parchment, spread it over the entire area of the mold with your hands, and create sides. Spread lemon and cinnamon cream onto the dough. Create stripes from the remaining dough and decorate the pie with a mesh of them. Preheat the oven to 180-200⁰C, bake for 30 minutes until golden brown, cool.

Lemon shortcrust pastry pie with almond flakes

Chicken egg – 1 pc.
Flour – 2.5-3 tbsp.
Butter – 200 g
Sugar – 1 tbsp.
Salt – 0.5 tsp.
Soda 2/3 tsp.

Lemon – 2 pcs.
Sugar – 1 tbsp.
Starch – 1 tbsp. l.
Almond petals - 1/3 tbsp.

Mix the egg with sugar, add butter. To make the butter flexible, it must be softened before making, leaving it for 30 minutes at room temperature. Mix flour with salt and soda. Combine everything and knead until smooth. Knead the dough with your hands. It should become elastic and soft, like modeling mass. Separate 2/3 of the dough, wrap in cling film, and put in the refrigerator. Wrap the remaining portion in cling film and place in the freezer for 20-30 minutes.

Prepare the cream. Pour boiling water over the lemons, cut them, remove seeds, grind them through a meat grinder along with the skin, or grind them in a blender. Add sugar, mix. Add starch and stir until smooth.

Line a baking pan with parchment. Place 2/3 of the dough from the refrigerator into the mold and spread over the entire area. Grate the dough from the freezer and mix with almond petals. Place the lemon filling on top of the dough and top with grated dough and almond flakes. Preheat the oven to 180-200⁰C, bake for 30-40 minutes until golden brown, cool.

Lemon pie on shortcrust pastry cream with pickled lemon

Chicken egg – 1 pc.
Flour – 2-3 tbsp.
Butter – 200 g
Sugar – 1 tbsp.
Salt – 0.5 tsp.
Soda 2/3 tsp.
Peas or beans for pressing.

Lemon zest of 2 lemons
Lemon juice – 250 ml.
Sugar – 350 g
Cream – 300 g
Chicken egg – 9 pcs.
Chicken egg white – 1 pc.

Lemon – 3 pcs.
Sugar – 175 g
Water – 100 ml
Cinnamon – 1 stick or 1 tsp. ground cinnamon
Bay leaf – 1 pc.
Vanilla beans – 0.5 tsp.
Cloves - to taste and optional

Marinate the lemon ahead of time. Cut 1 lemon into thin slices - the thinner the better. Squeeze juice from 2 lemons. You should get approximately 100 g. Mix the juice with sugar, water and bring to a boil. Remove from heat and add bay leaf, cinnamon, vanilla, cloves. Pour the syrup over the lemon slices, close and marinate for 12 hours.

Mix the dough. Mix eggs with sugar, add butter. Mix flour with salt and soda. Combine everything and knead until smooth. Knead the dough with your hands. It should become elastic, soft, and resemble softened plasticine. Keep in the refrigerator for 20 minutes. Roll out into a thin layer and transfer to a baking dish lined with parchment paper. Create several punctures with a fork. Preheat the oven to 180⁰C. Place parchment paper on top with peas or beans to form the base of the pie. Bake for 15-20 minutes. Quit cooling down.

Prepare the filling. To do this, mix eggs, whites, sugar. Grind the zest in a blender or grate it. Squeeze and strain the lemon juice. Pour cream, lemon juice and zest into the egg mixture. Mix everything, heat in a water bath to approximately 60⁰C. Remove parchment with peas. Pour the lemon filling into the baked shortcrust pastry layer. Preheat the oven to 120⁰C. Bake for 50 minutes. With all this, the temperature of the cream reaches 70⁰C. Remove and cool at room temperature. Garnish any piece of pie with a couple of slices of pickled lemon. Pour the marinade over a serving plate and sprinkle with sweet powder.

Magic lemon pie made from shortcrust pastry and a little about the New Year's mood

The New Year is coming soon, there is a slight frost in the air and the unobtrusive smell of pine needles and tangerines is in the air.

People are already planning where, how and with whom to celebrate the holiday. Some will choose a trip to warm countries, some will choose a noisy party, and others, like me, will welcome them at home with their family.

To be honest, I would also go to warm countries or go to a noisy party, but small children do not yet provide such an ability.

Yes, I don’t regret it, because it’s so nice to arrange a small miracle for your loved ones!

Decorate the Christmas tree together, decorate the house for the holiday and make wishes to Santa Claus .

Do you understand that Santa Clauses are everywhere, but their appearance, names and habits are completely different. Here, for example:

Australia, USA (United States of America - a state in North America) - Santa Claus. The South American grandfather wears a cap and a reddish jacket, smokes a pipe, travels through the air on reindeer and enters the house through a pipe. Australian Santa is the same, only in swimming trunks and on a scooter (you see, the first of January is hot in the country of kangaroos :-).

Belgium, Poland – St. Nicholas. As the legend says, he left golden apples in a shoe in front of the fireplace for the family who sheltered him. It was a very long time ago, because Saint

Nikolai is considered the very first Santa Claus. He rides a stallion, wearing a miter and a snow-white bishop's robe. He is constantly accompanied by his Moor servant Dark Peter, who carries a bag of gifts for obedient children on his back, and in his hands - rods for naughty children.

Italy - Babo Nattale. Apart from him, the good fairy Befana (La Befana) comes to obedient children and gives gifts. The mischievous ones get a coal from the evil sorceress Befana.

Mongolia - Uvlin Uvgun, accompanied by Zazan Okhin (Snow Maiden) and Shina Zhila (New Year boy). The new year in Mongolia coincides with the cattle breeding holiday, which is why Uvlin Uvgun wears the clothes of a cattle breeder.

Norway - Nisse (small brownies). Nisse wear knitted caps and love delicious food.)

Our homeland is Father Frost, Father Treskun, Morozko and Karachun rolled into one. He looks a little cruel. He wears a fur coat down to the ground and a tall hat, and in his hands he holds an ice staff and a bag of gifts.

Uzbekistan - Korbobo and Korgyz (Snow Maiden). On New Year's Eve (that is, the dark time of day), a “snow grandfather” in a striped robe rides into Uzbek villages on a donkey. This is Corbobo.

Finland - Joulupukki. This name was not given to him in vain: “Youlu” means Christmas, and “pukki” means goat. Many years ago, Joulupukki wore a goat skin and carried gifts on a goat.

France - Grandfather January, Père Noel. The French "Father January" walks with a staff and wears a wide-brimmed hat.

All Santa Clauses bring gifts, but each one does it in his own way:

Russian Father Frost puts a gift under the Christmas tree.

The British and Irish find gifts in a sock, and Mexicans find gifts in a shoe.

New Year's gifts are dumped down the chimney in France, and onto the balcony in Spain.

The Swedish Krise Kringl puts gifts on the stove, and the German St. Nicholas leaves them on the windowsill.

In the meantime, while the kids are waiting for their gifts, I’m already thinking through the New Year’s menu , which, of course, will not be complete without dessert.

And since all the energy goes into countless salads and appetizers, it must be easy to make and taste .

Now I will create a lemon pie from shortcrust pastry. In fact, this is practically a cake, but, unlike other cakes, even a beginner can handle it. I would even say - the laziest beginner.

The lemon pie comes out extremely large, filling the entire baking sheet. So, there will be more than enough for the guests.

For lemon pie we will need:

For shortbread dough:

flour - 600 gr.
butter - 300 gr.
granulated sugar - 2 cups (I have a 250 ml cup)
chicken egg - 3 pcs.
baking powder - 1.5 tsp.
salt - 1 pinch

*I also added a teaspoon of vanilla extract, which you can replace with vanilla sugar, for example.

The portion given to us is enough for three huge shortcakes (approximately 35x20 cm) and one small one for topping.

Accordingly, the portion can be reduced and increased as desired (one shortbread requires 1 egg, 100 grams of butter, a little less than a glass of sugar and 200 grams of flour)

For the inside:

lemons - 3 pcs. (larger than medium in size and preferably thin-crusted and juicy). If you don’t find any, you can use lime or mix it with lemon.
granulated sugar - 1.5-2 cups (depending on the acidity of the lemons)

Let's start cooking

We take out the butter in advance, when it reaches room temperature, grind it with sugar until white.
Add the eggs to the butter with sugar, salt and knead until smooth.
Mix flour with baking powder. Add it to the butter-egg mixture and knead the shortbread dough.
The resulting dough must be cooled in the refrigerator for at least 2 hours; you can prepare the dough in the evening and leave it overnight (that is, in the dark) .
We take out the chilled dough, cover the rolling board with parchment of a suitable size, divide it into 4 parts: 3 equal and one very small piece for sprinkling, and from all the pieces we roll out layers approximately 4-8 mm wide. To roll out the dough to the desired thickness, use an adjustable rolling pin .

The edges may be jagged and can be trimmed and crushed later for topping. But try not to make them very thin, so that they don’t burn later.

If you have a couple of minutes left between baking the cakes, let's take care of the lemon insides.

It is important to mix the lemon with sugar just before applying it to the cake, not in advance. Otherwise the inside will become liquid.

Practically, half an hour and a beautiful juicy, soft, savory lemon shortbread pie and a light New Year's treat are ready!

And if suddenly there is someone among you who is not as lazy as me, he can layer the pie with real lemon curd.

By the way, this shortbread dough can also be used for shaped cookies, which will amuse children at the New Year's table.

Home cooking

Recipes by Inna Zhugastrova

Lemon shortcrust pastry pie

When, if not in winter, should you bake pies with citrus innards? In my family, everyone loves their incomparable festive smell, and this shortbread pie is the most beloved! The dough comes out creamy, slightly flaky and slightly crispy. The insides of lemons with their skins have a bold and rich flavor. In terms of richness of taste, the entrails are in second place after lemon pies, pies with cranberry entrails. From the indicated quantity of goods comes a low, large lemon pie with a diameter of 32-34 cm. During the holidays, sweet pastries disappear from the table especially quickly. I congratulate everyone on the holiday and wish you a happy and joyful Christmas! Follow this link for a pie with the same lemon insides made from frisky yeast dough/

Compound:

Flour - 500 gr
Baking powder - 1 teaspoon
Butter from the freezer - 250 g
Sour cream 15-20% – 300 gr
Lemons - 2 pieces
Sugar - 230-250 gr
Starch (preferably corn) - 4 tablespoons
Vegetable oil for greasing the baking dish
Sweet powder for sprinkling - optional

How to make Shortbread Lemongrass - lemon pie with shortcrust pastry skin

For the shortbread dough, sift the flour and baking powder into a deep bowl and grate the frozen butter into the flour. All recipes for baking from shortcrust pastry can be found at this link.

Grate cool butter, mix with flour

Mix with your hands until it becomes crumbly. Create a depression in this butter-flour crumb and add sour cream.

Add sour cream

Knead the shortbread dough and form into a ball. Wrap in cling film and leave in the refrigerator for half an hour.

Shortcrust pastry for pie

Pour boiling water over whole lemons for 5 minutes. Then cut into slices, hold each slice up to the light, remove all the seeds and prepare for grinding in a blender.

Cooked lemons

Add sugar (I add 250 grams) and puree in a blender with a knife attachment or grind in a meat grinder. The lemon inside with skin is ready. Turn on the oven at 180 degrees.

Pie Inner

Divide the shortbread dough into two unequal parts. Grease a baking pan with vegetable oil (or line it with oiled parchment). The form must be taken with low sides. ( I have an extremely comfortable clay tart mold with a diameter of 32 cm. I couldn’t be happier with it, I recommend it to everyone, I cook everything in it, I even bake meat in French ). Roll out a large portion of the dough from the middle to the edges with a diameter slightly larger than the shape - this will be the bottom of the pie. Transfer and place in a baking dish, level and gently press along the circumference at the sides. Roll the rolling pin along the side to remove excess dough.

Form the bottom of the pie

Create frequent punctures with a fork across the entire area of the bottom of the pie.

Create frequent punctures with a fork

Sprinkle with half the starch.

Sprinkle with starch

Pour in and spread the lemon filling sparingly. Sprinkle with the second half of starch.

Pour the filling and sprinkle with starch

Add the trimmings to the smallest part of the shortcrust pastry, roll out and cover the pie. Use a fork to create a border connecting the top and bottom layers of lemongrass.

Form the top of the pie, join the edges

Create frequent punctures along the top of the lemon shortbread pie with a fork or slits using scissors, as in the photo.

Create slits in the top of the pie

Bake lemon pie from shortcrust pastry for 40-50 minutes at 180 degrees until golden brown. I bake longer - I dry it a little, lowering the heat - my husband absolutely loves crispy edges. The smell is just great!

Shortcake with lemon innards

The lemongrass shortbread pie is ready. Sprinkle the roast with sweet powder (or cool, cut, and later roll any piece in sweet powder).

Sprinkle with sweet powder

Clay and glass molds are great because you can cut the lemon pie right into them. To prevent the inside from leaking out, you must definitely wait until the pie has cooled one hundred percent. Then cut the shortbread lemongrass into small diamonds.

Lemongrass shortcake with lemon innards

A shortcrust pastry pie with a flaky effect, with insides of peeled lemons, crispy edges and an indescribable smell is ready.

Shortbread pie with lemon innards

The cake goes perfectly with a cup of unsweetened coffee. Bon appetit! Happy holiday!

I will be extremely pleased if you share my recipes with your friends!

The whole family loves baking with and
This recipe is great, the smell is simply divine The pie is unsurpassed
Special thanks for the ordinary and unusual idea with notches

It’s great that little things like the notches turn out to be useful, I also love the citrus filling, thank you!

What a beautiful pie it turned out to be, I’m not a super cook, but it turned out just great. And even the IKEA mold I have is the same, literally like yours and extremely delicious Thank you

Yulechka, thank you! Be careful with this mold, I cooked chicken wings in it, apparently they didn’t cover the bottom tightly enough and the mold burst. I literally had to take a second one like this