Lemon pie

Fragrant and delicious homemade cakes with rich sweet and sour filling and crispy chopped dough. According to this recipe, the lemon pie turns out to be truly lemon: it contains a lot of juice and plenty of citrus zest. If you like such tarts, feel free to buy lemons and cook this cake for your family.

There are really a lot of lemons in this fragrant pastry - it took me 4 large fruits. We remove the zest with a fine grater, but we must first pour over the lemons with boiling water to remove the wax. We take butter for chopped dough with a high fat content (at least 72%) - I don’t use margarine and spreads in my recipes in principle.

Ingredients

• Chopped dough:
• Wheat flour of the highest grade (200 grams)
• Butter (100 grams)
• Sugar (50 grams)
• Chicken eggs (1 piece)
• Lemon juice (2 tablespoons)
• Lemon zest (1 teaspoon)
• Lemon filling:
• Lemon juice (180 milliliters)
• Sugar (180 grams)
• Chicken eggs (4 pieces)
• Wheat flour of the highest grade (40 grams)
• Lemon zest (1 tablespoon)

Directions

1. The recipe for a fragrant lemon pie includes wheat flour (I have the highest grade), cold butter, medium-sized chicken eggs (45-50 grams each), lemon juice and lemon zest, and granulated sugar.
2. The first step is to make chopped dough, which can be prepared either by hand or using a food processor. The second option is much more convenient and faster, so decide for yourself what to do. First, sift 200 grams of wheat flour. Combine it with 50 grams of sugar, a teaspoon of grated lemon zest and add 100 grams of cold butter, which we cut into smaller pieces or rub on a coarse grater. It is advisable to put the oil in the freezer in advance for a couple of hours.
3. If you prepare chopped dough using a food processor, simply punch everything with a metal knife into fine butter crumbs. Use your hands to rub the food quickly and carefully with the same crumb. Now add the chicken egg (straight from the fridge) and 1-2 tablespoons of cold lemon juice (can be substituted with ice water). Mix everything quickly and quickly to get a large crumb.
4. In the combine, chopped dough is made literally in seconds - all the ingredients will be gathered into a single lump. If for some reason this did not happen (dough or liquid or, conversely, crumbles), add a little flour or cold liquid (juice or water). But in general, the recipe is proven, everything should work out right away.
5. We transfer the dough into a baking dish (I have a diameter of 20 centimeters, but it is possible also 22-24 centimeters). It is advisable to use a split form so that you can easily get ready-made lemon pie later.
6. With our hands we distribute the chopped dough evenly along the bottom, make high sides. We put the form with the dough in the refrigerator (for 20 minutes) or in the freezer (for 10 minutes) so that it cools.
7. In the meantime, turn on the oven to warm up at 200 degrees and make the lemon filling. For the filling, combine 180 grams of sugar with a tablespoon of chopped lemon zest in a separate bowl.
8. Grind the sugar with a zest with a spoon or fork - this way the essential oils will stand out better. Add 40 grams of sifted wheat flour and mix everything.
9. Then gradually add 180 milliliters of lemon juice (room temperature) to the dry mixture.
10. After all the juice is mixed with the free-flowing mass, we introduce 4 chicken eggs (also at room temperature) into the filling one at a time, each carefully mixing into the mixture.
11. Stir until the sugar is completely dissolved - about 5 minutes. Just do not beat the filling, but mix everything with a whisk or fork. We leave the mass on the table.
12. When the dough has cooled, it's time to bake it. Be sure to prick the dough at the bottom with a fork so that it does not swell during the baking process. In addition, we additionally put a load so that the dough does not rise. I have these lentils (1 kilogram), which I once bought and forgot about it. Now it is used for this purpose - as a load. Put baking paper between the dough and cereals (peas, beans, pearl barley). We put the form with the dough in a hot oven and bake at 200 degrees for about 15 minutes.
13. Then we remove the load and bake the dough for another 5-7 minutes.
14. The chopped lemon pie dough is almost done - it will need to bake a little more along with the filling.
15. Gently pour the lemon filling (it is liquid) into the mold with the dough.
16. Reduce the temperature in the oven to 165-170 degrees and bake a fragrant lemon pie for about 35-50 minutes (I baked for 40 minutes). Cooking time directly depends on the diameter and height of the mold, as well as the characteristics of your oven. The baked goods are ready when the lemon filling is completely set.
17. We cool the cake in the form, then carefully take it out (as I said above, a split form is best suited).
18. You can only cut the lemon pie when it is completely cooled down, when the filling has completely cooled down and set. This homemade pastry turns out to be unusually aromatic and rich - it is lemon-lemon. Crispy chopped dough and lots of tender, soft and at the same time firm citrus filling. For lovers of very aromatic sweet and sour pastries, this is the most suitable option. Polinochka, thank you very much for your order - I hope the recipe will come in handy, and the result will not disappoint.