Lemon Pie
6 servings
60 minutes
Lemon pie is a refined combination of citrus freshness and the tenderness of airy dough, becoming a classic of European cuisine. Its origins trace back to traditional French and English desserts, where lemon filling added a special zest to the pastry. The taste of this pie is unique: the light tartness of lemon perfectly complements the sweetness of the dough, creating a harmonious and refreshing sensation. The thin lemon filling makes it especially juicy, while powdered sugar adds a delicate touch to its appearance. This pie is suitable for both cozy home tea parties and elegant receptions. After soaking, its texture becomes even softer, allowing each piece to melt in your mouth.
1
To prepare the dough: mix sugar (2 cups) + butter (200 g) in a container, add eggs. Mix kefir with baking powder in a separate bowl, add the mixed kefir to the container, add flour, and mix everything. Important: do not mix the dough for too long.
- Sugar: 3 glasss
- Butter: 200 g
- Chicken egg: 2 pieces
- Kefir: 4 tablespoons
- Baking powder (raising agent): 0.5 teaspoon
- Wheat flour: 2 glasss
2
Prepare a baking dish. Preheat the oven to 160 degrees. Bake for 25-30 minutes at a temperature of 140-150 degrees.
3
Wash the lemon thoroughly and dry it. Then, grate it with the zest on a medium grater, making sure to remove the seeds from the lemon mass. Set the plate with the grated lemon aside for a while.
- Lemon: 2 pieces
4
Let the pie cool. Cut it horizontally into 2 layers.
5
Add the remaining sugar (one cup) to the grated lemon, mix, and spread the lemon filling on one layer. Cover the layer with filling with another layer. Sugar should be added to the grated lemon 10 minutes before use, as the lemon will immediately start releasing juice, which should be avoided.
- Sugar: 3 glasss
6
After the pie is ready, it should be sprinkled with powdered sugar. It is important to let the pie soak for 2-3 hours, covering it with foil or a large lid.
- Icing sugar: 50 g
