Lemon ginger pie

Oily, plump, mouth-watering lemon pie - a recipe with candied ginger. This lemon ginger pie is very fragrant and tasty. An irreplaceable treat for tea!

Ingredients

• Butter at room temperature - 1 cup
• Flour - 3 cups (no slide)
• Lemon zest, grated on a fine grater - 2 tbsp. l.
• Juice of 2 lemons - 1/3 cup
• Crystallized ginger (sugar-dried ginger), minced - 1/3 cup
• Baking soda - 1 tsp
• Salt - 1 tsp
• Sugar - 2 ½ cups
• Eggs - 6 pcs.
• Sour cream - 1 cup
• Powdered sugar

Directions

1. Preheat oven to 175 degrees. Grease a pie dish with butter and sprinkle with flour.
2. Mix flour, lemon zest, ginger, baking soda and salt.
3. Beat butter with sugar with a mixer (for 4-5 minutes). Add eggs one at a time, beating well after each egg. Stir in lemon juice.
4. Reduce mixer speed and alternate between dry ingredients (three servings) and sour cream (two servings). Mix the dough just until smooth.
5. Pour the batter into the prepared pan and smooth the surface.
6. Bake 55-60 minutes. If the cake is browning too quickly, cover it with foil. Check the readiness of the pie with a wooden stick (it should be clean). Leave the cake in the mold for 30 minutes. Then, remove from the mold and cool on a wire rack. Sprinkle the lemon ginger pie with powdered sugar before serving.