Lemon Pie
10 servings
105 minutes
Lemon pie is a delicate combination of tender dough and the bright, refreshing taste of lemon. In Russian cuisine, lemon pies emerged from the tradition of baking with sweet and sour fillings. The subtle citrus aroma makes it an ideal dessert for cozy evenings and festive gatherings. The lemon filling made from fresh fruits gives the pie a pleasant tartness balanced by sweetness. Beneath the crispy golden crust lies a soft texture that pairs wonderfully with hot tea or milk. This pie can be the centerpiece of a family dinner or a delightful addition to gatherings with friends.
1
Melt 300 grams of margarine in a pan and combine it in a separate bowl with 4 cups of flour.
- Margarine: 300 g
- Wheat flour: 4 glasss
2
Dissolve the yeast in warm milk, add 2 teaspoons of sugar and 0.5 teaspoon of salt. Let it sit for a bit (5-10 minutes) and pour it into the flour.
- Dry yeast: 11 g
- Milk: 1 glass
- Sugar: 2 teaspoons
- Salt: 0.5 teaspoon
3
Mix everything, roll into a ball, place in the refrigerator for 30 minutes, and cover with a thick towel.
4
Grind the lemons in a meat grinder or blender to make a puree, adding sugar to taste.
- Lemon: 4 pieces
- Sugar: 2 teaspoons
5
Preheat the oven and grease the baking tray with sunflower oil to prevent the pie from burning.
6
Divide the dough ball into 2 pieces - one larger, the other smaller. Roll out the larger piece into a not too thin, but not too thick layer. Place it on a baking sheet and cover with filling, leaving 3-4 centimeters from the edges.
7
Roll out the dough from the smaller piece and cover the filling. Pinch the edges of the top layer to the bottom. Then crimp the edges of the bottom layer on the pie.
8
Place in the oven and bake for 40 minutes at 160 degrees until the pie is golden brown and the edges are firm.