Lemon filling for open pie, roll, pies with starch, sugar, egg, orange, cinnamon. Recipe with photo

Publication in the group: Desserts

Lemon pie is no less popular among lovers of home baking than, for example, croissants. A fragrant filling of juicy citruses is an ideal pairing for shortbread, biscuit and puff pastry. Thanks to the minimal amount of ingredients in the composition, you can prepare a layer of lemons for a roll or tart in a few minutes. And its calorie content is 120-145 kcal per 100 g.

Pie with lemon filling

Any simple pie with such a filling will turn into an exquisite dessert, so its recipe is worthy of every housewife’s cookbook.

Classic recipe

The classic lemon pie filling recipe is considered the simplest. This option is suitable for filling sponge cakes, meringue products and bulk pies.

What ingredients will you need?

To prepare the filling for a pie for 6-8 servings, you should prepare:

Fresh lemon – 3-4 pcs.
Granulated sugar – 150 g.
Vanillin or vanilla sugar, optional.

Step-by-step cooking process

Anyone can prepare a delicious classic lemon pie filling. To grind lemons, use a meat grinder with a 2-4 mm grid.

Lemons must be thoroughly washed with hot water and dried.
Next, you need to cut each fruit into several parts and remove all seeds, if any.
Prepared citrus fruits need to be crushed in a meat grinder along with the peel.
Add granulated sugar and vanillin to the lemon puree and stir quickly.
Carefully place the finished filling onto the pie and bake immediately.

When cutting a pie with filling prepared according to this recipe, it must be completely cooled. The absence of additional spices and additives ensures the most natural taste.

Delicious lemon pie with sour cream and butter - recipe from Irina Allegrova

This pie is also called cake. It turns out very juicy and aromatic. And it is prepared on shortcrust pastry. As a filling, Irina used not only lemons, but also green sour apples. Oddly enough, they only emphasize the citrus taste.

In the dough we will take:

a stick of butter (190 g),
400 g sugar,
2 eggs,
0.5 tsp. baking powder,
a pinch of vanillin,
a large spoon of lemon zest,
3 tbsp. l. sour cream,
420 g flour.

The filling will include:

3 lemons,
3 green apples,
200 g sugar,
15 g instant gelatin,
5 tbsp. l. potato starch.

The dough is made quite quickly. But still, a blender or mixer will help speed up the cooking process.

I advise you to get the butter in advance, let it melt a little, it will be easier to work with.

Let me also remind you that you should not save on your health. Therefore, buy a good product with a fat content of 82.5%. I decided a long time ago to give up spreads and margarine. These are artificially created products that only harm our body. And the good thing about homemade baking is that it allows you to use only fresh and high-quality ingredients.

Place the softened butter into a deep bowl. Add sugar to it and beat with a mixer. Ideally, we want the sugar crystals to dissolve and not be felt at all on the tongue. But I limit myself to two minutes of beating so that the mass becomes more airy and homogeneous.

Then add eggs to this fatty base, add baking powder, lemon zest and sour cream. Mix all these additives with a mixer.

At this point you can add vanilla, this is optional. But it makes baked goods much more flavorful.

Sift the flour and add it to the liquid ingredients.

Knead the dough with a spoon or hands. You may think that there is not enough flour. The dough is very tender to the touch, not clogged with flour and soft.

Now sprinkle the surface of the table with a handful of flour and spread the dough mixture out of the container.

They are approximately the same size.

We place one part in the freezer, and roll the second into a layer 0.5 -0.8 mm thick and transfer it to a mold with sides. First grease the mold itself with oil.

Next you need to fix this layer. Therefore, put the mold with part of the dough in the oven for 10 minutes at 180 degrees. This is necessary for the bottom crust to set.

During this time we will have time to prepare the filling. Take the fruits and wash them thoroughly.

Cut the lemons into slices and remove the seeds. Then we twist them in a meat grinder.

Pour the resulting aromatic mass into a separate bowl. Add 200 g of sugar and instant gelatin, mix and set aside for now.

Let's take care of the apples. It's better to buy the green variety. This is important because it affects the taste of the entire pie. We take the fruits and cut them into small cubes along with the peel.

Take the cake out of the oven and sprinkle it with starch. This is important, because our filling is very liquid, and the apples will give a lot of juice when baked.

Place all the apple cubes on the starch. Spread the lemon mixture over it.

Then we take the second part of the dough out of the freezer and grate it on top of the filling.

We send the dessert to bake in the oven. Set the temperature to 170 degrees and look at the pie. The top crust should be golden. And this means that he is ready. Look, it's approximately 20-30 minutes.

Lemon and egg filling for shortbread tart

Lemon tart can be found in almost every French coffee shop and bakery. The secret to the popularity of this exquisite dessert lies in the delicate creamy filling, which is not at all difficult to prepare at home.

What ingredients will you need?

The delicious lemon filling for this pie is prepared from the following products:

Granulated sugar – 270 g.
Chicken egg – 7 pcs.
Fresh lemons – 5 pcs.
Butter – 300 g.

Step-by-step cooking process

The lemon filling for the pie, which is called “cremu” in cooking, requires following the sequence of preparation steps:

Lemons must be washed with a brush, and then carefully remove the zest from the fruit with a fine grater.
Granulated sugar should be mixed with zest and rubbed thoroughly with your hands.
The eggs need to be combined with the sugar mixture and beaten with a mixer until the contents double.
You need to squeeze the juice out of the lemons and pour it into the whipped mixture.
The container with the future filling must be placed in a steam bath and cooked until thickened, without stopping stirring.
Next, the resulting cream should be slightly cooled at room temperature and whipped, adding softened butter in parts.
Fill the pie with the finished lemon filling and refrigerate for about 5-6 hours to stabilize.

Cooking with cottage cheese

The aroma of lemon combines pleasantly with the delicate notes of cottage cheese. In this recipe, the filling and base become one. This is delicious!

Dough:

cream margarine - 1 pack;
flour - 2 tbsp. and 1 tbsp. l.;
cottage cheese - 1 pack;
eggs - 3 pcs. (yolks);
sugar 100 g.

Filling:

lemon - 1 medium fruit;
soda - 1 incomplete tsp;
sugar - 100 g;
eggs - 3 pcs. (proteins).

Process - dough:

Separate the whites and yolks. Place the first ones in the refrigerator. They are intended for filling.
Grind the softened margarine thoroughly with sugar (100 g). Stir the yolks into the mixture.
Beat the cottage cheese in a blender. Add to the yolks.

Process - filling:

Peel the lemon, leaving only pieces of pulp, and mix them with soda.
Add this to the total mass, add flour, whipped egg whites and sugar (100 g).

Forming the cake:

Mix the dough and filling.
Bake in a pan lined with parchment until done at 180 degrees for 50 to 60 minutes.

The most delicious lemon filling for rolls

The lemon and cream filling is ideal for a sponge roll. Juicy lemons eliminate the need for cake soaking, and whipped cream balances the brightness of the citrus flavor.

What ingredients will you need?

To prepare the filling for the roll according to the proposed recipe you will need:

2 large lemons.
220 g granulated sugar.
250 ml cream 33-35% fat.

Step-by-step cooking process

Preparing the lemon filling for this recipe will take approximately 10 minutes.

Immediately after cooking, you can begin assembling the dessert.

Fruits should be washed with hot water and dried with a towel.
Lemons should be de-seeded and cut into small pieces.
It is necessary to combine the prepared slices with granulated sugar and thoroughly beat with a blender until a homogeneous mass is obtained.
Read also: 4 ways to measure 100 grams of sugar at home without scales
Separately, you need to whip the heavy cream, after cooling it in the refrigerator for at least 6-8 hours. Beat for about 2 minutes until stable peaks form, gradually increasing the speed of the mixer.
Next, you need to carefully combine both masses, mixing with a silicone spatula using folding movements.

Lemon filling for open-faced almond pie

The combination of the sweet and sour taste of the lemon filling and the zesty almond note is interesting and delicious. An open pie with such a filling will decorate a home tea party or become the highlight of a holiday table.

What ingredients will you need?

The lemon pie filling according to the proposed recipe includes the following ingredients:

Ripe lemons – 2 pcs.
Granulated sugar – 1 tbsp. (250 g).
Almonds – 200 g.

Step-by-step cooking process

Preparing this filling is not difficult.

Just follow these simple instructions:

The fruits must be washed well with running water, cut into four parts and the seeds removed.
Next, you need to put the prepared citruses in the freezer for about 40-50 minutes.
Almonds should be fried in a dry frying pan and then chopped with a knife or crushed with a rolling pin.
Frozen lemons should be grated on a coarse grater, prepared almonds and granulated sugar should be added to the citrus mass.
After this, you need to quickly mix the filling and place it on the prepared dough.

Step-by-step preparation from Yulia Vysotskaya

We cannot do without a lemon pie recipe from the guru of amateur cooking - Yulia Vysotskaya. This cooking option is in many ways similar to previous recipes, but has its own flavor “zest”.

Ingredients:

corn flour - 100 g;
sl. butter - 200 g;
rice flour - 60 g;
granulated sugar - 180 g;
ground almonds - 200 g;
eggs - 2 pcs.;
lemons - 2 pcs.;
baking powder according to instructions.

Cooking method:

First, let's prepare the dough. To do this, pour sugar into a deep bowl, add soft butter and mix the ingredients until “sand” forms.
Add eggs to the mixture and mix again.
Now let’s give the dough some sourness by adding the zest from two lemons and citrus juice to the dough.
Place almonds, rice and corn flour in a bowl. Knead the dough until smooth.
Place the resulting dough into the greased pan, smoothing the surface of the pie.
Bake until done (check with a toothpick).

This delicious pie does not contain lemon jam, but due to the fragrant zest and juice, it is not inferior in taste to traditional desserts with citrus filling.

A simple recipe for lemon filling with sugar

The proposed recipe will come in handy when you don’t have enough time to prepare complex creams and fillings.

What ingredients will you need?

The peculiarity of this recipe is the minimum set of products required to prepare a delicious, aromatic filling.

Lemon – 3 pcs.
Granulated sugar – 250 g.

Step-by-step cooking process

You can make a simple lemon-sugar filling in minutes in just three steps:

Lemons should be scalded with boiling water and left for about 3 - 5 minutes.
Prepared fruits need to be grated.
The entire volume of granulated sugar must be poured onto the lemon mass and stir quickly.
After this, the filling should be immediately used to fill the pie.

Lemon starch filling

The starch will not affect the taste, but the consistency will become thicker and the filling will not leak out during baking.

What ingredients will you need?

You can prepare lemon starch filling from the available ingredients:

1 large lemon.
100 g granulated sugar.
1 tbsp. l. corn starch.

Step-by-step cooking process

Following the step-by-step description, preparing a fragrant filling for baking will not be difficult:

A well-washed lemon should be placed in a bowl and doused with boiling water.
The fruit must be dried and cut into arbitrary pieces.
Next, you need to remove all the seeds and place the chopped lemon in a blender bowl.
Add sugar to the lemon and grind with a blender until an almost homogeneous mixture is obtained.

Lemon pie filling can be made using cornstarch or potato starch.
The resulting lemon puree should be transferred to a prepared container and add starch.
Next, you need to thoroughly mix the mass with a whisk, avoiding the formation of lumps of starch, and use the filling for its intended purpose.

Preparation

Prepare all the ingredients for the shortbread pie base. Wheat flour must be sifted before use, so the dough will be looser and you will remove unnecessary inclusions that often get into the flour. It is better to remove the butter from the refrigerator a little earlier so that it is soft.

Let's prepare shortbread dough. Grind soft butter with sugar. The most convenient way to do this is with the whisk of a food processor, but you can get by with a regular table fork.

Add chicken egg, mix. The mass will become homogeneous and liquid.

At the end, add sifted wheat flour little by little and knead the dough.

The dough turns out pliable and comes off well from your hands, so you can knead it even in a bowl without putting it on the table. Form a bun with your hands. If the dough is dry and difficult to form, add 1 tbsp. water or lemon juice.

Spread the dough over the bottom of the mold with your hands (I have a mold with a diameter of 20 cm), make 2 cm high sides from some of the dough. The mold does not need to be greased, since the shortbread dough leaves it perfectly after baking due to the oil content.

Place the mold with the dough in the refrigerator for 10-15 minutes and start preparing the lemon cream.

Remove the zest from one lemon in any way (using a fine grater or a special device). Squeeze the juice from two lemons into the same container (I got about 120 ml of juice).

Beat chicken eggs with sugar with a whisk or immersion blender for 4-5 minutes until thick and thick.

Add lemon zest, lemon juice, cornstarch and melted or soft butter and whisk all ingredients together.

Remove the pan with shortbread from the refrigerator, pour the cream into the pan with the dough. Shake it lightly to smooth the surface.

Bake in an oven preheated to 180 degrees for 35-40 minutes. The edges of the pie should brown and the filling should thicken.

Cool the finished lemon shortbread pie completely, otherwise the filling may leak out when cutting into portions. The dessert can be decorated with powdered sugar. Serve with coffee.

Lemon filling with pear and honey

A light and very juicy fruit filling is made from lemon with the addition of ripe pears. The most suitable filling for this option is a pie base made from shortbread or sour cream dough.

What ingredients will you need?

Pies filled with lemon and pear are best baked in the summer, when it is easy to buy ripe seasonal fruit.

To complete the recipe you will need a small set of products:

Lemon – 2 pcs.
Large sweet pear – 1 pc.
Vanillin – 1 g.
Granulated sugar – 200 g.
Liquid honey – 1 tsp.

Step-by-step cooking process

Following the step-by-step description, preparing the aromatic lemon filling is simple and convenient:

The pear and lemon should be washed well and dried with a napkin.
The lemon must be cut into 4 parts and the seeds removed.
The pear needs to be cut in half, freed from the seed pod, peeled and cut into small random pieces.
Place the lemon in a blender bowl and grind until pureed.
The citrus mass should be mixed with pear pieces and granulated sugar.
Next, you need to add vanillin to the mixture and stir well.
Immediately after this, the filling must be used to bake the pie, after pouring it with honey.

From puff pastry

When you don’t have much time, but you want to prepare a dessert quickly, you can make a pie with lemon filling from puff pastry, buying a ready-made semi-finished product in the store.

This dessert requires only three ingredients:

pack of puff base;
several lemons;
sugar.

How to make puff pastry:

Defrost the dough, divide into 2 parts and roll out to the desired size.
We cut the lemons, remove the seeds and grind them in a meat grinder or in a blender bowl.
Add sugar to the citrus pulp and put the mixture on the fire.
Heat the filling, stirring constantly, for a quarter of an hour, until it thickens a little.
Place one layer of dough on a baking sheet, raise the sides and lay out the filling.
We cut the other part of the base into strips and cover the pie with them to form a lattice.
Bake the delicacy in the oven until done.

Advice. To prevent the layer cake from crumbling when slicing, it is better to divide it into portions immediately after it is removed from the oven and has cooled slightly.

Lemon filling for closed pie

A closed lemon pie with a filling prepared according to this recipe turns out juicy, with a rich citrus taste.

What ingredients will you need?

A combination of products that you always have on hand allows you to prepare a delicious lemon jelly filling:

Ingredient in the composition	Required amount
Lemon zest	1 tsp.
Premium wheat flour	2 tsp.
Table salt	¼ tsp.
Lemon juice	80-100 ml
Granulated sugar	200-250 g
Chicken egg	2 pcs.

Step-by-step cooking process

The aromatic filling for home baking according to a proven recipe is easy to prepare; just follow the step-by-step description of the process:

The zest of a thoroughly washed lemon must be grated and mixed with granulated sugar.
Next, add the sifted flour and salt and mix with a whisk.
In a separate bowl, beat 2 eggs, and then add the mixture of dry ingredients in portions, without stopping beating.
Then you need to pour in the required amount of lemon juice and stir the finished filling for the closed pie well.

4.Yeast pie

For lemon yeast pie you need:

Products:

flour - 750 g or as much as it takes;
margarine, preferably creamy – 180 g;
salt - a pinch;
egg;
milk – 240 ml;
live yeast - 30 g or 10 g dry;
sugar – 110 g;
vanillin - to taste.

For filling:

medium-sized lemons – 2 pcs.;
sugar – 350 gr;
potato starch – 20 g;
cinnamon - a pinch (optional).

How to cook:

Place lemons in warm water for half an hour. Wash. Dry.

Using a fine grater, remove a layer of zest from the citrus fruits.

Heat milk to + 30 degrees. Pour it into a suitable container, add 20 g of sugar and add yeast.

Leave for 10 minutes. Add the remaining sugar, salt, vanillin, egg and stir well.

Dissolve the margarine over moderate heat and pour into the dough. Add half the flour and lemon zest.

Stir. Add flour in portions and knead the dough. It should hold its shape, but not be rock hard.

Leave under the towel for 40 minutes.

Pass the lemons through a meat grinder, selecting the seeds if possible.

Add sugar and mix. Cinnamon can be added as desired. Divide the dough into two parts.

Roll one into a layer about 1 cm thick. Grease the baking sheet with oil or cover with a sheet of baking paper.

Lay out the dough, sprinkle it with starch.

Spread the lemon filling on top, leaving 1.5-2 cm of the edges free of it.

Make another layer from the second part and close the filling on top.

Connect the edges and pinch with a braid or other method. Make symmetrical punctures on the cake.

Leave the prepared product on the table for 20 minutes.

Preheat the oven. The temperature in it should be + 180 degrees. Bake the lemon pie for about 45-50 minutes.

Remove the product and leave it on the table for an hour. Before serving, the top can be sprinkled with powdered sugar.

Lemon filling for orange pies

The aromatic filling of a mixture of lemon and orange is suitable for pies made from butter, puff pastry and yeast dough.

What ingredients will you need?

Products for making lemon-orange filling can always be bought in the supermarket:

Orange – 1 pc.
Lemon – 1 pc.
Granulated sugar – 0.3 kg.

Step-by-step cooking process

The filling for the orange and lemon pie should be prepared in several stages:

Citruses need to be washed, put in boiling water and left for 3 minutes.
After this, you need to cut them into small pieces and grind them through a meat grinder with a fine grid or grind them using a blender.
Next, you need to pour the mixture into a colander or sieve and let the juice drain.
Granulated sugar should be combined with the fruit mixture and stir well until it dissolves.

Delicious lemon and dried apricot pie filling

The non-trivial combination of aromatic citrus and the rich taste of dried apricots complements fluffy pies made from yeast dough especially well. Lemon juice infuses dried fruits, creating an interesting, smooth taste. Due to its dense structure, dried apricots make the filling thicker.

What ingredients will you need?

The following ingredients need to be prepared to prepare the lemon filling in this way:

Ripe dried apricots – 0.25 kg.
Large lemons – 2 pcs.
Granulated sugar – 0.2 kg.

Step-by-step cooking process

You can get a very tasty and aromatic filling for pies and rolls in just 10 minutes, just follow a few simple steps:

Dried apricots must be poured with boiling water and left in this form for about 5 minutes, then drain the water and rinse the dried fruits to remove any debris.
Remove the zest from washed lemons using a sharp knife or vegetable peeler.
Next, you should cut the fruits into several parts and free them from seeds and white partitions.
Dried apricots, lemon pulp and reserved zest must be passed through a meat grinder.
The resulting mixture should be mixed with granulated sugar and immediately filled with the pie.

The best lemon filling recipe for pies

A successful recipe for a zesty lemon filling for pies. The filling prepared this way does not leak out during baking, has a dense structure, and a bright lemon taste and aroma.

What ingredients will you need?

In order to make lemon filling according to the proposed recipe, you need to prepare the following set of products:

Large lemon – 2 pcs.
Semolina – 1/3 tbsp.
Sugar – 1 tbsp. (250 g).

Step-by-step cooking process

While the dough for the planned pies is resting, you should prepare the filling.

Preparation includes several steps:

You need to carefully remove a thin layer of zest from the fruit.
Next, you need to pour boiling water over the fruits, and then grate them on a coarse grater, freeing them from the seeds.
The resulting mass must be strained, removing excess juice.
After this, add granulated sugar and semolina to the lemon puree.
The filling must be allowed to brew for about 15-20 minutes so that the cereal has time to swell a little, and then you can begin to form the pies.

Spicy baking filling made from lemons, cinnamon and ginger

The lemon pie filling, seasoned with cinnamon and ginger, evokes a holiday atmosphere with its aroma.

What ingredients will you need?

For a pie for 8-10 servings, you need to prepare the filling from the following products:

2 lemons.
50 g fresh ginger root.
0.2 kg sugar.
½ tsp. ground cinnamon.

Step-by-step cooking process

To quickly and correctly prepare a delicious savory filling for any baked goods, you need to follow the indicated sequence of steps:

Thoroughly washed lemons should be crushed through a meat grinder, before removing all the seeds.
Ginger root must be peeled and also ground in a meat grinder. The most convenient way to peel ginger is with a teaspoon.
Add granulated sugar and ground cinnamon to the crushed ingredients and mix. After this, the tasty and savory filling is ready to use.

Final part:

Remove the dough from the refrigerator.
Grease a round springform baking dish with butter.
Roll out one piece of dough so that it fits on the bottom of the pan, and there are still small sides to hold the filling. Place the dough in the mold (did you forget about the sides?).
Place the lemon filling on the first layer of dough and distribute evenly.
Roll out the other half of the dough to size and cover with the lemon filling. Using a fork, you need to make punctures in the top layer of the pie so that it can “breathe.” Can be brushed with egg yolk.
Place the mold in a preheated oven at 180 degrees. oven, bake for 20, 30 minutes.

When the pie has browned with a golden crust, this is a signal of readiness: take it out of the oven, let it cool, sprinkle with powdered sugar for aesthetics. Well, the pie with lemon filling is ready! Freshly prepared lemongrass pie simply captivates with its intoxicating lemon aroma and the tenderness of the filling.

To make the picture complete, you need very little - brew some good tea and enjoy this delicious dessert in friendly company. Bon appetit!

Baking with lemon is an ideal option for those who like more sophisticated cuisine. We offer you several simple recipes for making lemon pies. If you strictly follow the instructions, prepare delicious pastries for tea.

Lemon and coconut filling

Summer-like light and fresh filling with a tropical lemon-coconut flavor. Prepared according to this recipe, the filling is ideal for pies and meringue.

What ingredients will you need?

The set of products for the lemon filling with coconut flakes should be prepared as follows:

2-3 lemons.
150 g coconut flakes.
1 tbsp. Sahara.
2 egg whites.

Step-by-step cooking process

The original fruit filling is easy to prepare, following the step-by-step description:

Thoroughly washed lemons should be cut into large slices and the seeds removed.
Coconut flakes should be poured into a dry, hot frying pan and heated for about 1 minute, stirring continuously. This way the aroma of coconut in the filling will be more expressive.
Lemon slices must be crushed using a blender or meat grinder, add half the norm of granulated sugar and coconut flakes.
Beat the whites with a mixer with the remaining sugar until soft peaks form.
The fruit mixture should be carefully mixed with the beaten egg whites and filled into the pie.

Useful tips and tricks

Lemon filling is one of the most aromatic and delicious fillings for various pies, cakes and pastries.

In order for lemon baked goods to always please you with a good result, you need to take into account some of the nuances of preparing the citrus filling:

When choosing lemons, you should give preference to large fruits with a more round shape - such fruits are less sour.
Before you start chopping the lemon, you need to pour boiling water over them or pour them over for a few minutes. This will make the fruit even more aromatic and slightly muffle the characteristic bitterness of the lemon zest.
Particular attention should be paid to removing the seeds, otherwise the taste of the filling and the entire pie will be spoiled. Crushed together with citrus, the seeds will add a strong bitterness to the filling.
Crushed lemons for filling without the use of thickeners should be used immediately after mixing with sugar, since as the sugar dissolves, the lemons will give even more juice.
Another way to eliminate bitterness is to completely remove the zest from the fruit and use lemons without it. Grind the zest with granulated sugar and put it into the dough.
To increase the thickness of the lemon filling, you can collect the juice of grated lemons and boil it with sugar, the amount indicated in the recipe, approximately 2 times. After this, let the syrup cool slightly and add it to the crushed lemons.
You can add spices and herbs to the lemon filling at your discretion. Vanilla, cinnamon, and ginger go well with sour citrus. Cardamom and star anise. And as a drink for such baked goods, herbal teas based on thyme or mint are ideal.

Lemon filling, prepared according to one of the proposed recipes, is sure to be a success for every housewife and will be a delicious addition to any homemade pie.