Simple Lemon Semolina Pie
8 servings
60 minutes
A simple lemon semolina pie is a delicate treat infused with citrus freshness and light sweetness. The recipe's origins delve deep into Russian cuisine, where simple ingredients transform into cozy homemade masterpieces. Semolina gives the pie a special airiness, while kefir adds softness and a slight tanginess. Lemon syrup makes the baked good juicy and aromatic, creating a harmonious balance of sweet and sour. This pie is perfect for family tea gatherings, especially on cool evenings when something cozy is desired. It can be served warm or chilled, complemented by favorite tea or coffee. Due to its simplicity in preparation and accessible ingredients, this lemon pie will be an excellent choice for those who appreciate traditional flavors with a modern twist.
1
Preheat the oven to 180 degrees. Melt the butter until liquid in a saucepan. Meanwhile, grate the lemon zest (it's better to take a large fruit, but if the lemons are small - take two lemons). You can control the lemon flavor of the pie by increasing/decreasing the amount of zest and lemon juice.
- Butter: 150 g
- Lemon: 1 piece
2
Add all other ingredients to the pie mixture except for baking soda - zest, sugar, vanilla. Mix well. Prepare a baking tray by greasing it with cold butter (this makes it easier to grease) and lightly dusting it with semolina. Before pouring the pie batter into the tray, add the baking soda to the batter and mix well. Immediately pour the batter into the tray and place it in the oven (it is important to add the baking soda just before baking so that the reaction with sour milk kefir does not occur too early).
- Lemon: 1 piece
- Sugar: 1.5 glass
- Vanilla sugar: 15 g
- Semolina: 2.5 glasss
- Butter: 150 g
- Soda: 1 teaspoon
3
Bake until golden at 180 degrees for 40-50 minutes. While the lemon pie is baking, prepare the soaking syrup - this will give the pie a unique tartness and juiciness. For the syrup, combine sugar and water in a small saucepan and bring to a boil, cooking for a few minutes. The liquid will first turn white and then become clear.
- Sugar: 1.5 glass
- Water: 100 ml
4
While the sugar and water are boiling, squeeze lemon juice from the lemon that has been zested. Before turning off the syrup, add the lemon juice. The soaking is ready. Remove the baked pie from the oven, turn it out onto any form, and evenly pour syrup on top. Let it cool and serve.
- Lemon: 1 piece