Lemon pies

Lemon pies

Lemon Pie Recipes

A total of 16 recipes posted

Lemongrass under a candied crust

A pie for lovers of lemon pastries. I would say, for lovers of REAL lemon baked goods! ;)) Because this pie is GREAT.

Ingredients

• Orange - 1 pc.
• Lemon - 3 pcs.
• Butter – 150 g
• Almond petals – 30 g
• Wheat flour - 160 g
• Baking powder - 1 tsp.
• Sugar - 50 g
• Sugar - 375 g
• Vanilla sugar - 7 g
• Salt - 0.5 tsp.

Grated pie with lemon filling

Tart pies are a savory classic that are simple and easy to make. Especially in order to prepare such a pie.

Ingredients

• Lemon – 200 g
• Butter – 250 g
• Wheat flour - 450 g
• Sugar - 180 g
• Sugar - 300 g
• Salt - 1 pinch
• Chicken eggs - 1 pc.

Lemon pie with shortbread yeast dough

For those who love lemon baked goods, I suggest baking a delicious lemon pie. This pie intrigued me before anything else.

Ingredients

• Water – 125 ml
• Dry yeast - 1 tbsp. l.
• Lemon - 1 pc.
• Butter - 200 g
• Wheat flour - 450 g
• Sugar - 1 tbsp.
• Salt - 1 pinch

French lemon pie

I found the recipe for this pie in the magazine “Unique Baking”. The first time I prepared it was about a year ago. Bottom line.

Ingredients

• Lemon - 3 pcs.
• Butter – 150 g
• Wheat flour - 225 g
• Sugar - 175 g
• Sweet powder - 50 g
• Cream 33% – 150 ml
• Lemon zest - 1 tbsp. l.
• Chicken eggs - 1 pc.
• Chicken eggs - 3 pcs.

Revani

Revani is a very tasty, juicy semolina cake, generously drizzled with sweet syrup. This pie, like baklava, is tulumba.

Ingredients

• Water – 250 ml
• Coconut flakes - 5 tbsp. l.
• Semolina - 0.75 tbsp.
• Refined sunflower oil – 125 ml
• Butter - 15 g
• Milk – 125 ml
• Wheat flour - 0.75 tbsp.
• Baking powder - 1.5 tsp.
• Sugar - 100 g
• Sugar - 0.75 tbsp.
• Lemon juice - 2 tbsp. l.
• Chicken eggs - 2 pcs.

Lemon-orange pie

Homemade pies are always very tasty. Any experienced cook has many fascinating recipes in his own cookbook.

Ingredients

• Orange - 1 pc.
• Lemon - 1 pc.
• Refined sunflower oil – 125 ml
• Milk – 200 ml
• Wheat flour - 320 g
• Baking powder - 18 g
• Sugar - 300 g
• Chicken eggs - 3 pcs.

Ricotta tart

If you want something savory for dinner, make a tart like this. The pie comes out with a delicate cheese filling in a soft base.

Ingredients

• Dry yeast - 4 g
• Lemon - 1 pc.
• Butter - 50 g
• Butter - 40 g
• Milk – 35 ml
• Wheat flour - 200 g
• Wheat flour - 60 g
• Wheat flour - 10 g
• Vanilla pudding (powder) – 10 g
• Sugar - 50 g
• Sugar - 30 g
• Cream - 30 ml
• Sour cream – 50 g
• Salt - 1 pinch
• Ricotta cheese – 250 g
• Chicken eggs - 1 pc.

Lemon-orange sour cream pie

Essentially this is Schisandra, with a very interesting dough. But the family doesn’t like sour baked goods, that’s why lemongrass.

Ingredients

• Orange - 1 pc.
• Lemon - 0.5 pcs.
• Butter - 100 g
• Wheat flour - 150 g
• Baking powder - 1 tsp.
• Sugar - 6 tbsp. l.
• Sour cream – 125 g
• Salt - 1 pinch

Schisandra

A savory and fragrant pie made from the most delicate shortcrust pastry with a fragrant lemon filling will probably please your family. So that.

Ingredients

• Cardamom - 2 pcs.
• Corn starch - 1 tbsp. l.
• Lemon - 2 pcs.
• Butter - 200 g
• Wheat flour - 2.5 tbsp.
• Sugar - 1 tbsp.
• Sugar - 6 tbsp. l.
• Salt - 1 pinch
• Chicken eggs - 2 pcs.

Orange Pie

Orange pie consists of shortcrust pastry and the most delicious creamy interior, made from freshly squeezed.

Ingredients

• Orange - 1 pc.
• Orange - 2 pcs.
• Water – 40 ml
• Water - 3 tbsp. l.
• Lemon - 1 pc.
• Butter - 60 g
• Butter – 150 g
• Wheat flour - 2 tbsp.
• Vanilla pudding (powder) – 1 pack
• Sugar - 80 g
• Sugar - 80 g
• Sugar - 150 g
• Chicken eggs - 1 pc.
• Chicken eggs - 3 pcs.

Curd pie with pumpkin-lemon layer

Let's prepare a fantastically delicious pie with a crispy shortbread base, cooked with oatmeal, and the most tender.

Ingredients

• Ground cinnamon - 1 tsp.
• Semolina - 2 tbsp. l.
• Lemon - 1 pc.
• Butter – 150 g
• Wheat flour - 120 g
• Oatmeal - 1.5 tbsp.
• Baking powder - 1 tsp.
• Sugar - 50 g
• Sugar - 50 g
• Sugar - 100 g
• Sour cream – 100 g
• Salt - 1.4 tsp.
• Cottage cheese – 500 g
• Fresh pumpkin – 400 g
• Chicken eggs - 2 pcs.

Lemon shortbread pie

An excellent lemon pie made from the softest shortcrust pastry that melts right in your mouth. The recipe is tried and true and irresistibly delicious.

Ingredients

• Potato starch - 20 g
• Lemon - 2 pcs.
• Butter - 200 g
• Wheat flour - 400 g
• Sugar - 250 g
• Lemon zest - 15 g
• Chicken eggs - 2 pcs.

Steam noodles-gugelhopf

Steamed noodles are truly a Swiss favorite for dessert. Yeast sweet buns placed next to each other.

Ingredients

• Fresh yeast - 20 g
• Butter – 25 g
• Butter - 40 g
• Milk – 150 ml
• Premium wheat flour 00 - 350 g
• Sugar - 40 g
• Sugar - 3 tbsp. l.
• Vanilla sugar - 15 g
• Sweet powder with vanilla – 10 g
• Cream 33% – 150 ml
• Salt - 0.75 tsp.
• Lemon zest - 1 tsp.
• Chicken eggs - 1 pc.

Lemon Pie

This was the first time they served this pie to the menu at work, I really liked it, but I baked it three years later. Bakery.

Ingredients

• Lemon - 2 pcs.
• Butter - 210 g
• Wheat flour - 480 g
• Baking powder - 1.5 tsp.
• Sugar - 2 tbsp.
• Chicken eggs - 2 pcs.

Lemon Raisin Pie

How true, someone here has already seen that it’s great when you share recipes that are not just successful, but time-tested.

Ingredients

• Dark raisins – 180 g
• Lemon - 1 pc.
• Butter - 50 g
• Wheat flour - 1 tbsp.
• Baking powder - 1 tsp.
• Sugar - 1.5 tbsp.
• Chicken eggs - 3 pcs.

Orange Pie

Oranges by their very appearance bestow satisfaction and lift your spirits. The usefulness of oranges is determined by the vitamins they contain.

Lemon pie - 100% perfect. Superbly savory interior and completely flawless dough

I spotted this lemongrass quite recently on a website. I prepared it more out of curiosity than out of love for lemons. But it turned out that the pie is magical! I just fell in love with him once and for all! The taste of lemon in the pie is not pronounced, but velvety and tender. I liked both the inside and the dough (by the way, the leftover dough makes such bomb cookies that I advise everyone to try making cookies separately!). There are a few comments about the recipe, which I will certainly address thoroughly. But the main thing is that I really liked the recipe! The most delicious pastries with a superbly savory filling and a completely flawless dough!

Ingredients:

• Lemons – 2 pcs.;
• Testicles – 2 pcs.;
• Butter – 200g;
• Sugar – 1 tbsp. into the filling, +4-6 tbsp. into the dough;
• Flour – 2.5-3 tbsp;
• Vanilla sugar - a bag;
• Starch – 1 tbsp;
• Baking powder – 1 tsp;
• Salt – a pinch.

Step-by-step recipe with photos

We previously keep the oil at room temperature for half an hour. And later we mix it into the sifted flour with baking powder. The easiest way to create this is with your hands: just rub the flour and butter between your palms until a small crumb comes out.

Dip lemons in boiling water for 10 minutes. So, in fact, all bitterness must come out of them.

BUT! This is not a guarantee that the bitterness will come out. As practice has shown, the bitterness is not in the zest, and not in the snow-white skin that lies between the zest and the pulp. All the bitterness is concentrated in the membranes of the lemon. I will show you later what to do to get rid of this bitterness.

And again “but”! To calm my soul, I personally still need to keep lemons in boiling water. It seems that I feel calmer this way. You decide for yourself what is more convenient for you.

Remove the zest from 1 lemon. And only the zest!

Add sugar and zest to the flour crumbs. Mix.

Attention! To more correctly combine the dough with the eggs, the eggs must be beaten in a separate container in advance.

And another moment. I add eggs to the dough one at a time. This makes it easier to find out how many eggs to add to the dough in order to achieve the appropriate dough density.

Add eggs and knead the dough.

Knead the dough with your hands, vigorously, until you feel that it has become elastic and flexible from dense. Then roll the dough into a ball.

Oh, I almost forgot an important point! Place the dough in a bag (or wrap it in film) and return it to the bowl. And after that we put it in the refrigerator. Let it stand for 30-40 minutes (my dough stood for 4 hours, this is what happened; but its properties were not affected by this).

While the dough is cooling, prepare the filling.

Feel free to grate the zest from the second lemon. And don’t forget to rub the snow-white film under the skin. In a word, we remove everything from the lemons, right down to the soft part.

Cut the inside of the lemon into small pieces.

BUT it is better to divide the lemons into slices, remove the transparent membranes between the slices. And after that, cut the lemon into small pieces.

Place the lemon pieces in a blender and carefully grind to a wet puree.

Combine lemon puree with grated zest and a glass of sugar. Mix.

Add starch to the filling and mix again.

By the way, starch is not an indispensable element of the interior of this pie. It is added so that the inside stabilizes and does not leak. In fact, the lemon inside itself gels after baking (more precisely, its mixture becomes denser)

Yes, and there is underwater granite!) The pie with lemon filling must be COMPLETELY cooled! Firstly, it will add taste and smell to the baked goods. And secondly, at this particular moment we allow the lemon to harden and not spread across the plate.

Let the filling sit for 5 minutes.

After the inside has stood for a little while, it already looks denser.

Take the chilled dough out of the refrigerator and divide it into 2 parts. One of the parts must be larger (2/3). Return the smallest part (1/3) to the refrigerator.

Roll out the dough and cut out a circle.

I just press the bottom of the mold into a circle and then cut it out later.

By the way, the shape of the pie can be anything, in principle, as well as its height.

We crumple the rest of the dough again, and then roll it out. We cut out strips from the remains according to the height of the mold (or the height that you want to create for the pie).

Place the bottom and sides on the bottom and along the edges of the mold (we will cover the mold with parchment beforehand.

We press down the joints so that a single system emerges.

By the way, if the height of your pie is small, you can not cut out the sides separately, but cover the mold with a layer of dough and straighten it with your fingers so that there are no folds.

Constantly! The dough under the filling must be constantly pierced with a fork so that it is moderately baked and does not bubble.

Now we take out the rest of the dough and grate the top layer. The “cap” can be made narrow or thick if desired.

Bake the pie for 25-35 minutes at 180⁰.

By the way, unexpectedly for me the walls of the pie came down. I was expecting to get something like a quiche (in terms of molding), but what came out was almost a “cheesecake”. I really liked it)))

Do not leave the finished pie in the oven. We take it out and cool it. If you have little syrup left in the plate where the inside was, you can grease the top of the pie with it.

Only when the cake has cooled do we take it out of the mold.

I admit, I was in a hurry to cut the pie, which is why the middle sank slightly. But I couldn’t resist... that lemon smell... and what a taste. the dough is tender, and the inside... you have to try it!

Home cooking

Recipes by Inna Zhugastrova

Lemon pie made from regular yeast dough

From time to time I bake similar pies from yeast and non-yeast dough one after another. The beloved shortcrust pastry pie with lemon filling has just finished, the family is asking for a second edition, and baking the same thing over and over again is boring. That's why now - yeast Lemongrass, a pie with the same lemon filling made from frisky yeast dough. In both cases, unsweetened dough, fragrant interior made of lemon with peel. And the pies turn out completely different. Which one is tastier, I honestly don’t understand! All homemade baked goods with citrus fruits can be found at this link . Yeast homemade baking - follow this link.

Compound:

• Milk with whey in any proportion - 250 g
• Pressed yeast - 30 g (2.5 level teaspoons of dry yeast)
• Butter - 150 gr
• Flour - 400 gr
• Lemons - 1 large piece
• Starch - 2 tablespoons
• Salt - 1 pinch
• Sugar - 130-180 gr
• Vegetable oil for greasing the baking dish
• Half a tablespoon of any jam or marmalade (optional)

How to make a fragrant lemongrass pie - a lemon pie filled with lemons with a skin of frisky, straight yeast dough

For lemon pie dough, mix milk with whey in any proportion (you can use just whey or just milk), heat it to a little 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 into it.

Rub frozen butter into flour

Mix with your hands until it becomes crumbly.

Mix into crumbs

The yeast has been activated and is ready to use.

Yeast is ready to use

Pour the yeast into the butter-flour crumbs.

Combine yeast with butter and flour crumbs

Knead the dough, cover and leave in a warm place for half an hour. The dough for yeast lemon pie with peel is ready. The inside will have a very rich taste, so the dough for lemon pie is sugar-free. The dough 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, hold each slice up to the light, and remove all the seeds. If desired, throw one slice from the middle for decoration.

Cooked lemon

Add sugar to the lemon (I use 180 g) and grind in a blender with a knife attachment or grind in a meat grinder. The inside with the skin for the lemon pie is ready. Preheat the oven to 180 degrees.

Lemon Pie Inner

Divide the yeast dough into two unequal parts. Grease a baking pan with vegetable oil (or line it with oiled parchment). Roll out a large portion of the dough, adding little flour.

Roll out the dough for the bottom of the pie

Transfer to form. Flatten the dough and gently press it around the edges. Roll the rolling pin along the side to remove excess dough. Create frequent punctures with a fork across the entire area of ​​the bottom of the pie.

Form the sides, pierce the bottom

Sprinkle with half the starch.

Sprinkle with starch

Pour and moderately distribute the lemon filling, then sprinkle with the other half of the starch.

Pour the filling and sprinkle with starch

Add scraps to the smallest part of the dough and roll out. Cut a circle in the center the size of the remaining lemon wedge.

Roll out the dough for the top of the pie

Cover the Yeast Lemongrass with the top, remove excess dough from the sides using a rolling pin.

Cover the pie with the top layer

Decorate the edges and decorate the yeast pie with lemon filling to your own taste. You see, I have a simple pattern of excess dough sprinkled with sugar. Spread the top side of the lemon with any kind of jam or preserves, I used quince. In free places, create frequent punctures with a fork or tuck slits using scissors.

Decorate the pie

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

Yeast lemongrass

The smell is amazing! Lemonberry yeast pie is ready. Simply remove it and transfer it to a plate.

Pie with lemon filling made from yeast dough

The yeast dough is light and airy, the lemon interior has a rich, rich taste and a fabulous aroma.

Yeast pie with lemon filling

But cutting the lemongrass right away is not allowed; you must definitely wait for the pie to cool completely.

Fragrant pie with lemon filling made from yeast dough

Pie with lemon filling

Pancake cake “Bouquet of roses”

Rich sweet brioche bread for breakfast

Chicken with lemon and lavender

Tart “Country” with almonds and apricots

Cake “Lika” with lemon and strawberries

With a very soft dough and a fragrant interior made from fresh lemons and honey , this savory pie is one of my favorites. In addition, it is prepared simply and quickly - all the ingredients for the dough are simply mixed with a mixer in a minute!
And to make our cake even more beautiful, I offer two design options - using glaze or sweet powder.

Ingredients

general information

Complexity

Easy

Step-by-step recipe with photos

Dough: Mix
all ingredients for the dough, except lemon zest and juice, in one bowl and knead the dough with a mixer.
Add juice and zest and mix again with a mixer. Place the dough in a greased pan and bake in a preheated oven at 180 degrees for 30 minutes. Cool the finished pie.

Interior:
Cut the lemons into small pieces and puree them in a blender.

In a thick-bottomed saucepan, mix water and honey, bring to a boil, boil for about 3 minutes, add lemon puree and cook over medium heat, stirring, for about 30-35 minutes. You can add more water during the cooking process as needed (if it boils away) and more honey to taste. The finished interior should become thick and transparent in color. Allow the insides to cool slightly.

Cut the pie into 2 crusts, brush the bottom crust with the still warm filling and cover with the top one. Let the cake sit for some time so that the inside cools completely.

All that remains is to decorate our lemon pie.

Glaze:
Mix lemon juice with boiling water and honey, add sifted sweet powder evenly (it must be free of lumps) until the glaze has a suitable thickness.
Drizzle the glaze over the surface of the cake, allowing it to drip down the edges of the cake as it pleases. Let the glaze harden.

For design, take another 1 tsp. or a little less lemon juice, mix with a small amount of yellow dye or saffron powder until intense yellow. Then add sweet powder until you get a thick yellow glaze. Using this glaze, using an ordinary narrow brush, paint “lemon slices” on the surface of the cake.

And if you don’t have the time or desire to mess around with the icing, then you can simply cut out “lemon slices” from thick paper, place them on the surface of the cake and sprinkle it with sweet powder. Carefully remove the paper parts to reveal a sketch on the cake.

A few more tips:

1. There is not a lot of sugar in the dough , because the pie is prepared with a rather sweet filling and sweet glaze. For a cake with frosting, I put 100 g of sugar in the dough, and for a cake with sweet powder, a little more - 130 g. Adjust the amount of sugar in the dough to your taste.

2. The pie can be prepared without the inside , just like a lemon cake, then you can also increase the amount of sugar and use the juice and zest of a whole lemon in the dough, not half.

3. If there is no mixer , the ingredients for the dough are mixed manually in this order: carefully grind the eggs with sugar, then with soft butter. Add half the flour evenly. Then yogurt, vanilla, juice and lemon zest. Mix the remaining flour with baking powder, add to the dough and mix quickly.

4. If you don’t have a blender , then whole lemons for the inside can be grated on a small grater.
5. Instead of honey, you can use sugar ; adjust the amount to your taste.
6. Using the same method, you can create not a lemon, but an orange pie .

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