Shortbread pie with lemon filling

Sand cakes, and between them - lemons grated with sugar. Fragrant lemon pie is easy to bake - even a novice cook can easily cope with this recipe. And what a scent! And besides, this pie is vitamin.

Ingredients

• For the test (glass - 250 ml):
• Butter (soft) - 300 g
• Eggs (room temperature) - 3 pcs.
• Sugar - 2 cups (400 g)
• Flour - 600 g (3.75 cups)
• Baking powder - 1.5 tsp
• Salt - 1 pinch
• Vanillin - on the tip of a knife
• For filling:
• Lemons - 2-3 pcs. (200 g)
• Sugar - 1.5-2 cups (300-400 g)

Directions

1. Prepare products -
2. they should all be at room temperature.
3. Sift flour, mix with baking powder.
4. Pour sugar into another bowl. Add soft butter.
5. Grind sugar with butter until white. This can be done with a mixer, whisk or potato masher.
6. Add eggs to butter and sugar.
7. Mix everything well.
8. Add flour to butter-egg mixture.
9. To mix everything.
10. Knead soft dough with your hands.
11. Cover it with cling film and refrigerate for at least 2-3 hours (ideally - from evening to morning).
12. Wash the lemons, cut into pieces. Take out the bones. Skip the lemons through a meat grinder.
13. Preheat the oven to 230 degrees.
14. Divide the dough into 5 parts - 1 smaller (for sprinkling the pie), the rest are equal. Roll out all parts of the dough into round layers.
15. I roll out the cakes directly on the bottom of the detachable form.
16. Bake each cake in the oven for 5-7 minutes (until golden).
17. Make the filling: add vanilla and sugar to lemons to taste. I added 1.5 cups of sugar.
18. Mix stuffing.
19. Place the still hot cake on a flat plate. Lay out 1/4 of the filling. Distribute evenly. Cover with the next cake, etc.
20. So grease all four cakes.
21. Grind a small cake with a rolling pin into crumbs.
22. Sprinkle the shortbread cake, with lemon filling, crumbs.