Quick lemongrass
10 servings
50 minutes
Lemon pie 'on the go' is a simple and fragrant pie that is perfect for tea time or cozy family evenings. This recipe, popular in Russian cuisine, is valued for its quick preparation and rich flavor. The combination of tender dough with sour cream and margarine creates a soft, slightly crumbly texture, while the lemon filling adds a refreshing tartness with a hint of sweetness. It's important to pre-treat the lemon with boiling water to remove excess bitterness, making the filling more balanced. Lemon pie is served in both everyday and festive menus, and its versatility allows for experimentation with additions like nuts or cinnamon. This pie requires no complex ingredients and is accessible even for culinary beginners.
1
For the test: Melt the margarine. Mix it with sour cream and baking soda. Add flour and knead the dough. It should come off well from the hands.
- Margarine: 250 g
- Sour cream 20% fat: 250 g
- Baking soda reacted with acid: 0.5 teaspoon
- Wheat flour: 2.5 glasss
2
For the filling: Place the lemon in boiling water for 10-15 minutes (to remove bitterness and acidity). Grate the lemon on a medium grater. Add sugar and 2 tablespoons of flour. Mix well.
- Lemon: 1 piece
- Sugar: 250 g
- Wheat flour: 2.5 glasss
3
Place half of the dough on a dry baking sheet (pan), making edges. Then add the filling and cover it with the remaining dough.
4
Bake the pie in a preheated oven at 180-200°C for 30-35 minutes.
