Yeast Lemon Pie
12 servings
105 minutes
Yeast lemon pie is a delicate, fragrant dessert with a light tang that evokes cozy family tea times. This pie draws inspiration from Russian home baking, where the combination of sour lemon and sweet dough creates a harmonious balance of flavors. The airy yeast dough soaked in soft citrus filling offers unique sensations of freshness and tenderness. The lemon aroma unfolds with every bite, while the sweet crust adds special charm to the pie. This pie is perfect for cozy evenings and festive gatherings, complementing a cup of hot tea or coffee. Due to its simplicity in preparation and the availability of ingredients, it remains a beloved treat for many generations, preserving the warm traditions of home cooking.
1
Finely chop the margarine with half of the flour. Dissolve the yeast in half a glass of warm water. Make a mound with the margarine and flour, break in 1 egg, knead the dough, add the yeast and the remaining flour. Roll into a ball and refrigerate for an hour.
- Margarine: 200 g
- Wheat flour: 2.5 glasss
- Dry yeast: 2 teaspoons
- Chicken egg: 1 piece
- Wheat flour: 2.5 glasss
2
Boil the lemon for 5 minutes in boiling water, cool it down, cut it into large pieces, and remove the seeds. Pass it through a meat grinder with the peel, or use a blender. Mix with a cup of sugar, and add a tablespoon of starch if it’s too runny — the filling is ready.
- Lemon: 1 piece
- Sugar: 1 glass
3
Preheat the oven to 200 degrees. Roll out 3/4 of the dough thinly, leaving 3-4 cm on each side for the edges. Roll out the remaining part - it will be the top - thinly and make decorative cuts. Its size should be slightly smaller than the baking tray. Place the filling on the rolled-out dough, cover it with the decorative part, fold the edges, and ensure they fit well.
- Wheat flour: 2.5 glasss
4
Bake for 7–10 minutes at 200 degrees, then for another 20–25 minutes at 120 degrees.
- Wheat flour: 2.5 glasss