Lemongrass pie. Classic recipe of shortbread, yeast, puff pastry with cottage cheese, meringue, condensed milk, sour cream

Posting in group: Baking

Lemon has been mentioned in cooking since ancient times. One famous dish is lemon curd, which originated in Great Britain in the 19th century. Cream made from lemon, eggs and butter was added to the table, replacing jam, and used as a dressing for pies. Today, classic lemongrass pie is a popular dish, so there are a sufficient number of recipes for making a juicy and not very sweet dessert. In addition to the fact that the eaten pie lifts your mood and saturates you with energy, it contains useful substances found in lemon cream.

Lemon Shortbread Pie Recipe

Schisandra, a classic pie, the recipe for which is offered below, is prepared from easy-to-work shortcrust pastry. Thanks to the lemon filling, the dish melts and crumbles in your mouth.

Energy table per serving:

Composition of ingredients

Scroll:

• 400 g wheat flour;
• 200 g butter;
• 2 eggs;
• 10 g baking powder;
• 2 lemons;
• 250 g sugar;
• 30 g corn starch.

You can use margarine instead of butter.

To remove the bitterness from lemons, you need to wash the fruits well, put them in a pan of water and bring them to a boil. After 1 min. Citrus fruits should be removed from the stove and the water should be poured out. Before preparing the lemon filling, the peel must be peeled and the seeds removed.

Step-by-step cooking process

Recipe:

1. To make the dough, you need to sift the flour, then add baking powder into it.

2. Butter (soft in consistency) should be ground with 100 g of granulated sugar, add one whole egg, and take only the white from the other (leave the yolk to grease the top of the pie), mix the mass well.
3. Next, you need to combine the flour with the egg-butter mixture and knead into a soft, homogeneous dough, rolling it into a ball.
4. Afterwards, you need to divide the base into 2 parts, separating a third from the dough, form into balls, wrap in cellophane and put the larger ball in the refrigerator and the smaller one in the freezer for 2 hours.
5. Lemons must be washed, and using a meat grinder or large-mesh grater, grind the citrus, then add the remaining granulated sugar and starch and mix.
6. Remove the larger ball from the refrigerator, place it in a greased pan and straighten it, forming a bottom 1 cm in size and the sides of the future pie. Prick the base over the entire surface with a fork, then pour the lemon filling onto it.
7. Remove the small ball from the freezer and grate it, spreading it over the filling, and then brush the entire dough with yolk.
8. Next, you need to heat the oven to 180 °C, place a baking sheet with the pie and cook for about 40 minutes. until lightly browned.
9. The finished dish must be removed from the oven, cooled, and only then can it be removed from the mold (it is forbidden to remove a hot cake).

What to add

Lemongrass, a classic pie, the recipe of which can be supplemented with lemon syrup, zest, is also prepared with:

• cottage cheese;
• condensed milk;
• cardamom;
• raisins;
• candied fruits;
• nuts.

To give the dish a brighter shade, add a few drops of gel food coloring to the lemon mixture.

How to serve

Serve the dish sprinkled with powdered sugar and cut into portions. Meringue and glaze are used to decorate the dessert.

Schisandra on yeast dough

The dough from which this lemongrass is prepared has a sandy structure, but is kneaded using yeast.

The dish is complemented by a simple and affordable filling of lemon and sugar.

Composition of ingredients

Compound:

• 200 g butter;
• 480 g flour;
• 5 g salt;
• 10 g dry yeast;
• 100 g water;
• 1.5 lemons;
• 200 g sugar.

Step-by-step preparation

Recipe:

1. Initially, you need to dissolve the yeast in water, add soft butter and salt.
2. Then you need to add flour, knead the dough, which should come out dense.
3. The base must be divided into 3 parts and placed in the refrigerator for 20 minutes.
4. Next, you should prepare the filling for lemongrass - twist 1.5 citrus fruits together with the peel using a meat grinder or food processor, then add sugar and mix.

5. The baking dish must be sprinkled with flour, remove the base from the refrigerator, and roll out one of the parts into a thin layer that should fill the entire surface of the baking sheet. Then you need to lay out half of the filling, cover it with the rolled out 2nd layer (do not press), the rest of the lemon mass on it (leaving 1 tbsp), and place the 3rd layer on top.
6. The smooth, even surface of the lemongrass should be pierced through and close to each other, forming a perforated plane.
7. The oven needs to be preheated to 180 degrees and you can bake the cake until it turns golden brown. Cook dessert for 20 minutes.
8. When the prepared pie has cooled slightly, grease it with the reserved 1 tbsp. filling, which will give the lemongrass shine.

Before use, the pie must be cooled; during cooling, the filling will be absorbed, and the lemongrass will have a clearer appearance when cut. Schisandra, a classic pie, the recipes of which are known to chefs, can be baked in closed, open form, and also in the form of cupcakes. What all lemon pies have in common is a sweet and sour taste and a pleasant citrus aroma.

Delicious dessert with apples

Lemon curd is a cream common in England and North America. Let's try the Irish version of lemongrass with Kurd.

Ingredients - dough:

• flour - 3 tbsp;
• sugar - ¾ tbsp.;
• milk - ¾ cup;
• eggs - 2 pcs.;
• cream margarine - 1 pack (chilled);
• apples - 3 pcs. (large, sour);
• lemon juice - from 1 fruit;
• baking powder - sachet;
• salt, ground cloves and nutmeg - optional and to taste.

Ingredients - Kurd:

• lemon - 1 large;
• apples - 2 pcs. (for 220 g applesauce);
• eggs - 2 pcs.;
• butter - ¼ pack;
• granulated sugar - 100 g.

How to make the dough:

1. Grind the flour mixed with baking powder, spices and margarine into crumbs with your hands.
2. Add sugar and peeled apple slices mixed with lemon juice.
3. Mix eggs beaten with milk with flour crumbs and apples.
4. Grease the mold with oil. Pour the dough into it.
5. Bake at 200 degrees until golden brown.

How to make Kurd:

1. Peel, chop, stew and mash the apples.
2. Scald the lemon with boiling water, grate the zest, squeeze out the juice (50 ml);
3. Add the peeled zest, juice, oil to the apples and heat over low heat until completely dissolved.
4. Separately break the eggs, add half of the apple-lemon mixture and stir.
5. Combine both parts of the mixture again and cook over low heat for about 20 minutes until the cream thickens.

Dessert formation:

1. Place the warm pie on a plate.
2. Pour the cream generously and let the product soak.
3. Additionally, serve the Kurd in a bowl.

Lemon puff pastry pie with cottage cheese

To prepare the dessert, you can use homemade puff pastry or buy it at the store. The dish uses a purchased yeast-free puff pastry base.

Composition of ingredients

Compound:

• 250 g puff base;
• 50-70 g butter
• 50-100 g granulated sugar;
• 3 eggs;
• lemon;
• 360 g cottage cheese;
• 30 g flour;
• 1 g vanillin.

Step-by-step preparation

Recipe:

1. First you need to prepare the curd mass by mixing melted butter, sugar, vanillin, 2 eggs and cottage cheese. Then you need to squeeze the citrus juice into the mixture and add the zest, mix everything well. For the glaze, leave a couple of tablespoons of melted butter.
2. From store-bought dough you will only need 1 layer for the pie. It needs to be rolled out and placed on a baking sheet, having previously greased the bottom with oil.

3. Next, you need to lay the curd mass on top of the cake (if it has a liquid consistency, you should add a little flour).
4. To make the glaze, take 2 tbsp. butter, 1 tbsp. sugar, egg and 1 tbsp. flour and beat the products into a homogeneous mass (you don’t need to add flour).
5. Afterwards, pour the prepared mixture on top of the curd base.
6. The oven needs to be preheated to 180 degrees and a baking sheet with curd lemongrass should be placed for about an hour.
7. The finished dish should be cooled and sprinkled with powdered sugar when serving.

Lemongrass with meringue

To prepare this lemongrass, you need a minimum amount of simple ingredients. The classic pie is very refreshing and has a sour aftertaste.

Schisandra pie, recipe using meringue.

Thanks to the presence of airy meringue, sweet and sour lemon dressing and a thin base in the recipe, the dish acquires incredible taste.

Composition of ingredients

Compound:

Step by step process

Recipe:

1. To make the base tender, you need to sift the flour using a fine sieve.
2. You need to add powdered sugar into the sifted dough (it instantly dissolves and combines with other products, compared to sugar, and the base comes out more homogeneous), chopped soft butter, and stir the mixture until smooth - fine crumbs come out.
3. Then you need to add the egg, sour cream and knead the dough. Initially, it is mixed with a spoon, and then with your hand. The recipe specifies the exact volume of flour, but if necessary, the amount is increased, it all depends on the product itself (but do not add flour in large quantities, since lemongrass will turn out dry and tasteless).
4. The container you are using must be greased with a piece of butter, sprinkled with flour, spread the dough on top and level it on a baking sheet, forming sides 5 cm high. The spread out base should be pierced with a skewer to prevent it from bursting during baking, and then placed in the freezer for 20 minutes. for cooling.
5. Wash the lemon, use a fine-mesh grater to remove the zest and squeeze out the juice. In a bowl, combine 200 ml of water, 50 ml of juice, add zest, butter and put on low heat, stirring all the time, the mixture should boil.
6. In a separate container, combine starch with 50 ml of water. The starch should be corn starch because potatoes set very hard. After the lemon mixture boils, add starch diluted with water and mix. After 1 min. the filling can be removed from the heat.
7. In a bowl, beat 3 yolks, then, without ceasing to stir, add ½ of the cream. It is important to combine products slowly to prevent the yolks from curdling. After combining the yolks with the filling, the mixture should be poured back into the bowl and put on gas. While stirring, the mixture must be brought to a consistency and removed from the stove.
8. The cooled base needs to be taken out of the freezer, distributed into the mold, then covered with foil, sprinkled with peas on top (this will prevent the dough from rising) and set for 10 minutes. bake in an oven preheated to 220°C.
9. After that, you need to remove the foil and put the dough back for 10 minutes. bake (during this period of time the base of the pie will acquire a beautiful golden color).
10. To prepare the bizet, add salt to the chilled egg whites and beat them with a mixer. After the proteins increase in volume, you need to add sugar. The egg whites should be beaten until stiff peaks form; properly prepared bizet will not leak out if the bowl is turned over.

11. Now you need to form the pie - put lemon filling on the hot base, meringue on top, leveling it using a silicone spatula.
12. The lemongrass should be placed in the oven for 15 minutes, reducing the temperature to 160 degrees. This time is enough for the whites to brown and acquire a delicate coffee shade.
13. The finished dessert should cool at room temperature. There is no need to cover the pie.

Serve the lemon pie in portions, garnished with a slice of lemon.

Lemon sour cream pie

Lemongrass with sour cream is presented in the form of a fluffy sponge cake with butter, which is very simple to prepare. The dessert comes out tall, tender, soft, with a rich lemon aroma and a bright creamy flavor.

Composition of ingredients

Compound:

• 2 eggs;
• 250 g sugar for dough and 100 g for filling;
• 200 g butter or margarine;
• 250 g sour cream;
• flour (the required volume is determined when kneading the dough);
• 10 g soda;
• 2 lemons.

Step-by-step preparation

Recipe:

1. First, beat the eggs and sugar, then add the baking soda and mix.

2. Melt the butter over low heat and set aside to cool.
3. Add sour cream to the mixture of eggs and sugar and beat well.
4. The cooled oil must be poured into the prepared products and mixed thoroughly until smooth.
5. Next, you need to gradually add flour and knead a not very stiff dough.
6. To make the filling, grind the lemons in a meat grinder or use a blender, along with the peel, then add sugar to the resulting mass and mix.
7. The bottom of the mold should be greased with vegetable oil, lay out ½ of the base, and pour out the filling.
8. Then you should roll out the 2nd layer, use a glass to make circles and place them on the filling.
9. You should heat the oven to 200 degrees and place the pie in it, bake for half an hour, covering the top of the dessert with foil or parchment paper so that the pie is better baked.
10. When the cake is browned, it needs to be removed from the oven.
11. The cooled dessert should be placed on a plate and sprinkled with powdered sugar.

Schisandra, a classic pie, recipes for which are used in cooking, may include a shortbread, puff pastry, or yeast base.

How to bake homemade Lenten pie?

Lenten baking can be relevant not only during Lent, but also at any other time of the year. After all, such baked goods are not only very tasty, but also do not load the body with unnecessary substances.

Ingredients

1. Lemon (1 pc.), cut into small pieces (no need to remove the skin)
2. Remove the seeds and grind with a blender
3. In a cup, mix sugar (1 cup), sunflower oil (1/2 cup) and lemon
4. Add soda (1 teaspoon) and wait until the mass doubles
5. Add flour (3 cups) and mix until crumbly
6. Place some of the dough into the mold and level it out
7. Sprinkle the second part of the dough onto the cake and bake the pie at 180 degrees for about 15 minutes.

In this recipe, the lemon filling is immediately mixed into the dough. But, it can also be used in the form of jam. It must be applied to the first layer of dough and sprinkled with crumbs.

Lemon pie with condensed milk

This dessert is inspired by key lime pie, which is flavorful, refreshing and will appeal to those who love baking with lemons.

Composition of ingredients

Compound:

Step by step process

Recipe:

1. You need to sift it into flour and send it into cold butter, then add salt and the zest of one lemon.
2. The resulting mass must be chopped using a special chopper or 2 knives to obtain crumbs.
3. Make a hole in the dough, pour cold water into it, and knead the dough.
4. The base needs to be rolled out and sprinkled with flour on top.
5. Using a rolling pin, carefully transfer the dough to a baking sheet, then put it in the refrigerator for half an hour or 10 minutes. in the freezer.
6. Then prick the dough around the perimeter with a fork, cover with parchment, sprinkle peas and beans on top and bake for 15 minutes. into the oven at 180 degrees. After the time has passed, the load should be removed and put back into the oven so that the dough dries (if the cake bubbles, it needs to be pierced in this place with a fork).
7. Next, prepare the filling - squeeze out the lemon juice and strain it.
8. Beat the eggs together with vanilla sugar, then pour in lemon juice, add condensed milk and stir until smooth.
9. The base should be removed from the oven, pour out the filling and bake for 20 minutes. at a temperature of 160 degrees.
10. The finished dessert needs to be cooled and then put in the refrigerator for 2 hours.

The dessert is served sprinkled with powdered sugar, lemon zest, and chocolate chips.

With the addition of apples

Apple-lemon pie is very popular among housewives due to its juicy filling. When heated, fruit puree produces a sweet and fragrant juice that instantly caramelizes, and lemon adds pleasant citrus notes to the taste.

Ingredients for the dough:

• sour cream - 200 g;
• flour - 350 g;
• sugar - 125 g;
• sl. butter - 200 g;
• baking powder - 1 tsp;
• egg.

Ingredients for filling:

• granulated sugar - 200 g;
• apples - 3 pcs.;
• lemon.

Cooking method:

1. In a deep bowl, mix flour and baking powder, add sour cream, soft butter and sugar to the mixture, then knead the dough.
2. Cut apples and lemon into small slices, place in a blender and grind until smooth. Add sugar to the filling and mix again.
3. Place 2/3 of the dough on the bottom of the mold, after greasing it with butter. Place the filling on this layer and cover the pie with the remaining dough.
4. Cover the top layer with beaten egg and form edges around the dough around the perimeter of the pan.
5. Bake the cake for 40 minutes at 180 degrees.

Recipe for lemon yeast cream pie

The fragrant and delicate yeast base harmonizes well with the creamy curd dough filling. The thin base is soaked in lemon and orange zest, which adds an excellent smell and taste to the dessert.

This formation of sweetness is usually called an accordion.

Composition of ingredients

Compound:

Step-by-step preparation

Recipe:

1. In a bowl you need to combine the eggs with sugar and salt, beat the products with a whisk, add warm milk and beat a little more.
2. Then you need to combine the sifted flour with yeast, vanillin, soft butter and knead the base, covering it afterwards to increase in volume.
3. Next, you should prepare the filling - using a grater, grate the zest of lemons and oranges, add sugar, mix the ingredients and set aside to infuse.
4. To prepare the pie, use an 11x30 rectangular pan, which must be lined with parchment paper and greased with butter.
5. The finished dough increases 2-3 times, so you need to knead it a little.
6. Afterwards, roll out the base into a rectangle shape of approximately 50x30, brush the dough with melted butter, top with a mixture of zest and sugar, and leave to stand for a while until the butter cools.
7. Then the dough must be cut into 5 identical strips measuring 30x10 cm, stacking them, and then cutting again, but into 6 pieces measuring 10x5 cm.
8. The resulting stacks of dough should be placed in the mold with an even cut up, cover the dough and let it stand for a while to expand (it should double in size).
9. The oven must be preheated to 180 degrees and bake the cake for about 45 minutes. The finished dessert must be removed from the oven and left in the pan for 10 minutes.

10. To prepare the cream, combine cream cheese with powdered sugar, milk and lemon juice and mix. You need to cover the top of the dessert with the finished cream, cool it a little more and you can serve it.

How to bake homemade apple-lemon pie?

The main advantage of this pie, besides its wonderful taste, of course, is the speed of production. Below is the basic recipe for this pastry. But, when making such an apple-lemon pie, you can improvise.

Ingredients

Before starting to make the cake, turn on the oven so that it has time to warm up to the desired temperature.

1. Mix softened butter, sugar (1 cup), eggs (2 pcs.), lemon zest (1 lemon) and salt (1 pinch)
2. In a separate cup, mix the juice of half a lemon and soda (1 teaspoon)
3. Stir until foam forms and pour into a container with the oil mixture.
4. Add flour (2 cups) stirring constantly and prepare the dough
5. Place the finished dough in a mold or baking tray
6. The layer thickness should be no more than 1 cm
7. Apples (3-4 pcs.), cut into cubes (1x1 cm) or into pieces
8. Place them evenly on the dough and sprinkle sugar on top.
9. Place the pie in the oven and bake for about half an hour.

You can add fresh or frozen berries to the apples for the filling in this pie.

Useful tips

To properly prepare classic lemongrass, it is important to follow the recommendations, as well as know what products and in what quantities can be added to the recipe to ensure that the resulting dish is delicious.

Adviсe:

1. The lemon pulp should be combined with sugar at the moment of direct placement on the dough (this way it will remain thicker).
2. To get a golden brown crust on the pie, you need to brush the top of the dessert with beaten egg before putting it in the oven.
3. If you pour glaze over lemongrass, it will become even sweeter. To prepare the glaze, squeeze out the juice of ½ part lemon and mix with 6 tbsp. powdered sugar.
4. The sweetness of the classic pie is given by the correctly selected variety of lemon; the Uzbek variety with a thin skin is less bitter for the recipe.