As a lemon cake oven. Simple lemon cake home-friendly

Lemon pies are popular in both the restaurant and home menu. A thin citrus fragrance and a tasty base from different types of dough will leave the indifferent. The caloric content of sandy lemon cake with the addition of butter and sugar is approximately 309 kcal / 100 g.

The simplest cake with lemon filling - step-by-step photo Recipe

Delicious and simple dessert, which will easily prepare even an inexperienced mistress. On its basis, you can come up with other pies, replacing lemon filling on any other - apple, plum, pear, curd.

Your mark:

Time for preparing: 2 hours 0 minutes

Quantity: 1 portion

Ingredients

Butter:180 g
Sugar: 1.5 art.
Eggs: 2 pcs.
Flour: 1.5-2 art.
Lemons: 2 large

Preparation instructions

So, we need creamy oil, spread or margarine good quality. It should be softened or melt on low heat together with sugar (approximately 1 tbsp.).

In the sweet oil mixture add eggs and mix well. You can use a mixer or blender.

The next stage is flour. It must be taken so much that the dough gets cool, dense, pliable, but it's not sticking to the hands.

The finished shortbread dough is divided into two unequal parts - about ¾ and ¼. Most of the way to evenly put into the shape, making small sides, and less freeze.

In order for the dough faster frozen, it can be divided into small pieces. In the freezer, it should go about an hour or a little less.

For the filling of lemons wash, cut.

Grind together with the zest, add sugar to taste, usually half a cup.

On a rested test, distribute the lemon-sugar mixture. It will seem liquid, but in the process of baking it turns into the jelly mass and there will be no flow from the cake.

Get frozen dough and grate it on a large grater from above, distributing evenly throughout the surface.

It remains to bake in the oven (180-200 degrees and 35-40 minutes of time).

All, lemon cake ready. You can invite everyone to tea drinking.

Lemon tart with a meringue from sand dough

Sweet tart with light cream and meringue is a delicious dessert that can hardly harm the figure. This is an excellent alternative to ordinary cakes and cakes.

What is tart and meringue

Before you start cooking, let's figure it out with basic concepts. So, Tart is a traditional French outdoor sand-based cake. It can be sweet or not sweet. The most common type of Tarta - with lemon kouce and whipped proteins (meringue).

Merenga is squirrels whipped with sugar and baked in the oven. It can be an independent dessert (as in a meringue cake) or an additional component.

To prepare one cake for 8 servings, you will need such a product kit:

1 full cup of sugar for cream + 75 g for meringue;
2 tbsp. l. Wheat flour (with a small slide);
3 tbsp. l. corn flour;
slightly salts;
350 ml of water;
2 large lemon;
30 g of butter;
4 chicken eggs;
1 Basket made of sandy dough with a diameter of about 23 cm.

It can be prepared independently or buy in the store. By the way, you can make not one big tart, but small portion pastries, for this use small baskets from sand dough.

Step-by-step instruction:

Mix sugar, two types of flour and salt in a saucepan. Add water.
From lemons, remove the zest and squeeze juice from them. Add juice and zest into a saucepan. Put the mixture on the fire and boil up to boil with constant stirring.
Divide eggs on yolks and proteins. Beat yolks. Add 100 ml of the hot mixture from the pan, is actively whipping so that the yolks do not curl. Now carefully enter the yolk mixture back into a saucepan with a hot lemon cream. Play it again on a small fire and boil to thickening, stirring.
Lay out the cream in a sandy dough basket with a smooth layer.
In a separate container, we swell the proteins with a mixer to the state of the foam. Continuing to beat, gradually add sugar. Whip the mass until the formation of stable peaks. Put the resulting meringue on the cake in any convenient way, for example, with a confectionery bag.
Bake the tart in a hot oven for 10 minutes so that Meringagus become golden. Cool the cake to room temperature, and then send it for a couple of hours to the fridge so that the lemon cream is well frozen.

Not counting time to frozen, you will have no more than 40 minutes to prepare Tarta.

Another variation of a lemon cake from a sandy dough with a meringue

This amazingly delicious, at the same time satisfying and air lemon cake will become the wonderful completion of the exquisite dinner.

For the foundation it will be necessary:

150 g of flour;
about 75 g of good cream oil;
4 tbsp. l. Sugar powder.

For lemon filling:

3 large eggs;
a little more than a glass of sugar powder (if there is no powder, it is permissible to take ordinary fine sugar) and 2 tbsp. l. To decorate the finished baking;
3 tbsp. l. flour;
grated zing 1 lemon;
100 g of lemon juice.

Preparation course:

Preheat oven to 180 ° temperature.
Beat or charge the oil with a knife by adding sugar and flour to it, to the condition of small crumbs (it is better to use the kitchen process or blender).
Make the dough carefully.
Hands distribute it along the bottom and stern of the circular shape. Often, often cohesive for a fork (this is done so that the korzh does not swear during heating).
Bake the base of 12-15 minutes before getting a gentle golden color.
At this time, connect the eggs, sugar, lemon zest, lemon juice, flour and take all these ingredients to a homogeneous state.
Finished cream gently put on a hot foundation.
Return the cake in the oven is another 20 minutes, while the cream is not sucked and will not become solid.
Leave the finished tart in the form for baking so that it is completely cooled.
Put the finished baking with sugar powder and gently cut into pieces.

Lemon cake can be decorated not only with sugar sprinkle, but also whipped cream, mint twigs, strawberries. It can be carefully cut into several slices, not reaching the fruits and lay, pulling the beautiful fan. Fruit or berry cutting is not bad before use to sprinkle with lemon juice.

Important:

The better and fresh butter used to prepare the test, the tarts will be fragrant and tastier.
It is better to take flour with a lower gluten content, for example, wholegrain.
To enrich the flour with oxygen, you can sift it through a metallic sieve (the same can be done with sugarpus).
In the kneading test, the speed is of particular importance (ideally, the whole process should occupy no more than 30 seconds).
Before working with a sandy test, it is necessary to coolently cool your hands, for example, to dip them into the icy water.
Fucking finely added nuts (cashews, walnuts, peanuts, almonds, hazelnuts) will give baking a unique fragrance.
To avoid the deformation of the crude, it is possible to fill it with a cereal when baking it (do not forget to pre-set the surface with parchment).

Yeast pie.

For lemon yeast cake required:

flour - 750 g or how much will go;
margarine, better creamy - 180 g;
salt - 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 g;
starch potato - 20 g;
cinnamon is a pinch (optional).

What to do:

Lemons put half an hour in warm water. To wash To dry
Using a small grater to remove a layer of zest from citrus.
Heat milk to + 30 degrees.
Pour it into suitable dishes, pour 20 g of sugar and put yeast. Leave for 10 minutes.
Add remaining sugar, salt, vanillin, egg and stir well.
Disturb on moderate fire Margarine and pour into oparan.
Pour half flour and put a lemon zest. Stir.
Spending flour on portions, knead the dough. It must keep the form, but not to be stone-hard. Leave under a towel for 40 minutes.
Lemons skip through a meat grinder, if possible, choose seeds.
Sugar sugar, mix. Cinnamon can be added if desired.
Split the dough into two parts. One roll in the reservoir with a thickness of about 1 cm.
Lubricate the baking sheet or close the bakery paper sheet.
Put the dough, sprinkle with starch. Over decomposing a lemon filling, leaving 1.5-2 cm edges free from it.
From the second part to make another layer and close the filling from above. The edges are combined and hiding a pigtail or other way. Make symmetrical punctures on the cake.
Leave the prepared product on the table for 20 minutes.
Preheat oven. The temperature in it must be + 180 degrees.
Bake the lemon pie is about 45-50 minutes.
Remove the product, leave it on the table for an hour. Before serving, you can pour sugar powder.

Layered lemon pie

For puff cake with lemon stuffing you need:

puff prepaid dough - 2 reservoirs (total weighing about 600 g);
lemons - 3 pcs.;
sugar - 2 glasses.

Process description:

Lemons wash, clean and skip through a meat grinder or use blender to grind. Remove bones.
Sugar sugar and put a mass on moderate heating. Peel from the moment of boiling 8-10 minutes. Cool.
Roll over one dough layer slightly. Convenient to do this on a sheet of bakery paper. Taking the edge paper, shifting it with the dough on the baking sheet.
Lay out a flat layer lemon filling.
Roll out the second layer and lay on top. Edges to protect.
Heat the oven to + 180 degrees.
Bake the cake about 25 minutes as the top will become a pleasant ruddy color.
Remove the product out of the oven. Give a "rest" for about 20 minutes and can be served to the table.

Homemade curd cake with lemon

For curd cake with lemon, you will need:

cottage cheese (fat 5 or 9%) - 250 g;
egg - 3 pcs.;
lemon - 1 pc.;
flour - 100 g;
sugar - 120 g;
soda or baking powder;
powder sugar.

What to do:

Wash lemon, clean and chop it in any way.
Weching cottage cheese, lay out lemon, sugar and eggs. A mixture of beat or be confused to a homogeneous state.
Add 1/2 h. L. Soda or baking powder according to instructions on the bag. Pick up flour and beat everything again.
Shape the mixture. If it does not need silicone to lubricate it, if the metal is to be made with parchment paper and lubricate with oil.
Put the form in the hot oven (temperature + 180 degrees).
Bake the cake about half an hour.
Give a product a little cool, sprinkle the top of a powder and serve to tea.

With the addition of orange

Elegant homely cake can be baked from two types of citrus. For this you need:

lemon;
orange;
sour cream - 220 g;
egg;
baking powder;
sugar - 180 g;
flour - 160 g;
oil - 20 g;
powder sugar.

Step-by-step process:

Wash fruit, cut them in half, then cut every half with semicircles. Remove all bones.
In sour cream add sugar and egg. Beat
Push the baking powder or half of the teaspoon of soda in flour, energetically interfere with it in a common mass.
Form close paper, lubricate with oil and pour the dough.
From above beautifully on the helix lay out citrus slices.
Bake the product in hot (+ 180 degrees) oven about 35-40 minutes.

Remove the cake, give it to cool and sprinkle with sugar powder.

With an apple

For lemon cake with an apple, you need:

large lemon;
apples - 3-4 pieces;
margarine or oil - 200 g;
flour - 350 g;
egg;
sour cream - 200 g;
sugar - 250 g;
baking powder;
powder sugar.

How to cook:

Melt margarine and pour it into a bowl. Put the sour cream and add half a cup of sugar and egg. Stir.
Pick up flour and baking powder. (The number of the last ingredient can be defined according to the instructions on the bag.) To knead the dough. Cover the film and set aside.
Apples and lemon rub on a coarse grater and mix with the remaining sugar.
Dough split into two slightly unequal parts.
Great roll over and put on the bottom of the form. Share stuffing and close it with the second part of the test.
Bake in a hot oven with + 180 degrees about 40-45 minutes.

Getting ready to sprinkle with powder, give it to cool and serve on the table.

Recipe for Multivarka

For a magnificent lemon cake in a slow cooker:

large lemon;
flour - 1 cup;
margarine - 150 g;
egg;
baking powder;
sugar - 100 g

Algorithm of actions:

From a washed lemon with a grater to remove the zest.
From the fetal itself to squeeze the juice in any way.
Soft oil to combine with sugar, egg, lemon juice and zest. Beat the mixer to homogeneity.
Pick up flour with a bundle, beat again.
Multicooker's bowl lubricate with oil, lay out the dough, to dissolve the top and bake the pastry 50 minutes in the "Baking" mode.

Prepare delicious lemon cake will help useful tips:

So that the lemon is not only well washed, but also was more fragrant, it should be soaked in water with a temperature of + 50-60 degrees.
The dough and lemon filling will be tastier if they add a pinch of salt in them.
Adding cinnamon makes ready-made pie more fragrant and refined in taste.

We are waiting for your comments and ratings - it is very important for us!

Baked lemon cake - the nice, without exaggeration! It looks sufficiently modest, but no one even has time to discern it - because they are sweeping lightning. And the piddle is the magnitude of the baking sheet. My husband was sincerely surprised that the lemon cake ended so quickly. And I already put the dough on the second portion. Wonderful, rich lemon fragrance, crispy layered shortbread dough. Very pleasant in work, he was doing with pleasure. I hope you like it too. The filling is also quite simple - lemon scrolls through the meat grinder along with the peel and mixed with sugar. Surprisingly, the mustard in the finished cake is not felt absolutely. And the filling in the process of baking becomes thick as marmalade.

Ingredients:

For dough:

Flour - 2.5 glasses (volume 250 ml),
Water - ½ cup (125 ml),
Yeast dry fast-acting - 1 tablespoon,
Sugar - 1 teaspoon,
Creamy butter - 200 grams,
Salt - on the tip of the knife

For filling:

Limon large - 1 piece,
Sugar - 1 cup
Sugar powder for sprinkling finished cake

How to cook the nivest lemon pie

Dough in this lemongrass admired me with his simplicity and originality. It is a sandy, but put on yeast, thanks to which it becomes a layered structure. Yeast needs a lot of power to raise heavy dough, so before the kneading need to be able to activate them. To do this, pour yeast into a cup, pour warm water and add sugar. Mix and let stand for 20-25 minutes.

Yeast should foam.

While the process goes, flour with creamy oil. It is better that the oil was room temperature. But if you did not have time or forgot to lay it out of the refrigerator in advance, then you can grate oil on a large grater.

To get a crumb, you need to cry out the hands of flour from all sides and rub with butter until it turns out such a crumb as you see in the photo. No uniformity to achieve.

We pour yeast into the crumb, mix first with a spoon, and then wash the dough with your hands. It turns out a completely neat smooth bun. Close it with a lid and put in a warm place. The dough for an hour rises about twice (personally I was surprised by this fact).

Filling For lemon cake is very simple. Lemon need to scream with boiling water. This will significantly reduce the bitterness of the peel.

Scroll through the meat grinder. Sugar in the filling is pouring only when the bottom layer of the test is already rolled. Why? So that sugar completely did not have time to dissolve and the filling did not floast.

Raising dough divide into two parts. One more somewhere on one fifth, the second smaller.

We lay out most of the bakery paper. I do not advise you to roll the dough on the table - it will be difficult to transfer it to the tray. Roll over in the reservoir with a baking sheet.

Put the stuffing so that the dough remains a 1-1.5 centimeter width.

I also rolled the second layer on the bakery paper. Then he moved to a bastard, turned over, laid out clearly on the shape of a cake and removed the paper. Then the cake looked rather rude. The main thing is that the edges of the lower reservoir are raised and put on the top (otherwise the filling can leak).

Glow the top of a lemon cake for a fork or knife.

We put in the oven, which you need to preheat to a temperature of 180 degrees, to the average level and half an hour's oven - 40 minutes. I like more so that the dough becomes a little bit dark. The taste then turns out simply awesome.

Ready pie sprinkled with sugar powder. I was not ready, and I am a grinding sugar in a coffee grinder. We cut into pieces of squares. This is how it turns out beautiful. The smell and taste is simply amazing. Even those who calmly refers to lemon baking (and my husband from their number) cannot break away from the cake until it end.

Bon Appetit!

Lemon pies are popular in both the restaurant and home menu.

A thin citrus fragrance and a tasty base from different types of dough will leave the indifferent.

Delicious and simple dessert, which will easily prepare even an inexperienced mistress.

On its basis, you can come up with other pies, replacing lemon filling on any other - apple, plum, pear, curd.

The caloric content of sandy lemon cake with the addition of butter and sugar is approximately 309 kcal / 100 g.

1. A simple simple cake with lemon filling

Products:

Creamy butter: 180 gr.
Sugar: 1.5 art.
Eggs: 2 pcs.
Flour: 1.5-2 Art.
Lemons: 2 large

How to cook:

So, we need creamy oil, spread or margarine good quality. It should be softened or melt on low heat together with sugar (approximately 1 tbsp.).

In the sweet oil mixture add eggs and mix well. You can use a mixer or blender.

The next stage is flour. It must be taken so much that the dough gets cool, dense, pliable, but it's not sticking to the hands.

The finished shortbread dough is divided into two unequal parts - about ¾ and ¼.

Most of the way to evenly put into the shape, making small sides, and less freeze.

In order for the dough faster frozen, it can be divided into small pieces. In the freezer, it should go about an hour or a little less.

For the filling of lemons wash, cut. Grind together with the zest, add sugar to taste, usually half a cup.

On a rested test, distribute the lemon-sugar mixture. It will seem liquid, but in the process of baking it turns into the jelly mass and there will be no flow from the cake.

Get frozen dough and grate it on a large grater from above, distributing evenly throughout the surface.

It remains to bake in the oven (180-200 degrees and 35-40 minutes of time).

All, lemon cake ready. You can invite everyone to tea drinking.

2.Limon tart with a meringue from sand dough

Sweet tart with light cream and meringue is a delicious dessert that can hardly harm the figure. This is an excellent alternative to ordinary cakes and cakes.

What is tart and meringue. Before you start cooking, let's figure it out with basic concepts. So, Tart is a traditional French outdoor sand-based cake. It can be sweet or not sweet. The most common type of Tarta - with lemon kouce and whipped proteins (meringue).

Merenga is squirrels whipped with sugar and baked in the oven. It can be an independent dessert (as in a meringue cake) or an additional component.

To prepare one cake for 8 servings, you will need such a product kit:

Products:

1 full cup of sugar for cream + 75 g for meringue;
2 tbsp. Wheat flour spoons (with a small slide);
3 tbsp. spoons of corn flour;
slightly salts;
350 ml of water;
2 large lemon;
30 gr. butter;
4 chicken eggs;
1 sand dough basket with a diameter of about 23 cm. It can be prepared independently or buy in the store.

By the way, you can make not one big tart, but small portion pastries, for this use small baskets from sand dough.

How to cook:

Mix sugar, two types of flour and salt in a saucepan. Add water.

From lemons, remove the zest and squeeze juice from them. Add juice and zest into a saucepan.

Put the mixture on the fire and boil up to boil with constant stirring.

Divide eggs on yolks and proteins. Beat yolks. Add 100 ml of the hot mixture from the pan, is actively whipping so that the yolks do not curl.

Now carefully enter the yolk mixture back into a saucepan with a hot lemon cream.

Play it again on a small fire and boil to thickening, stirring.

Lay out the cream in a sandy dough basket with a smooth layer.

In a separate container, we swell the proteins with a mixer to the state of the foam. Continuing to beat, gradually add sugar. Whip the mass until the formation of stable peaks.

Put the resulting meringue on the cake in any convenient way, for example, with a confectionery bag.

Bake the tart in a hot oven for 10 minutes so that Meringagus become golden.

Cool the cake to room temperature, and then send it for a couple of hours to the fridge so that the lemon cream is well frozen.

Not counting time to frozen, you will have no more than 40 minutes to prepare Tarta.

3. Another variation of a lemon cake from a sandy dough with a meringue

This amazingly delicious, at the same time satisfying and air lemon cake will become the wonderful completion of the exquisite dinner.

Products:

For the foundation it will be necessary:

150 gr. flour;
about 75 gr. good butter;
4 tbsp. spoons of sugar powder.

For lemon filling:

3 large eggs;
a little more than a glass of sugar powder (if there is no powder, it is permissible to take ordinary fine sugar) and 2 tbsp. l. To decorate the finished baking;
3 tbsp. spoons of flour;
grated zing 1 lemon;
100 gr. Lemon juice.

How to cook:

Preheat oven to 180 ° temperature.

Beat or charge the oil with a knife by adding sugar and flour to it, to the condition of small crumbs (it is better to use the kitchen process or blender).

Make the dough carefully. Hands distribute it along the bottom and stern of the circular shape.

Often, often cohesive for a fork (this is done so that the korzh does not swear during heating).

Bake the base of 12-15 minutes before getting a gentle golden color.

At this time, connect the eggs, sugar, lemon zest, lemon juice, flour and take all these ingredients to a homogeneous state. Finished cream gently put on a hot foundation.

Return the cake in the oven is another 20 minutes, while the cream is not sucked and will not become solid.

Leave the finished tart in the form for baking so that it is completely cooled.

Put the finished baking with sugar powder and gently cut into pieces.

Lemon cake can be decorated not only with sugar sprinkle, but also whipped cream, mint twigs, strawberries.

It can be carefully cut into several slices, not reaching the fruits and lay, pulling the beautiful fan.

Fruit or berry cutting is not bad before use to sprinkle with lemon juice.

IMPORTANT: The better and fresh oil used to prepare the test, the tarts will be fragrant and tastier.

It is better to take flour with a lower gluten content, for example, wholegrain.

To enrich the flour with oxygen, you can sift it through a metallic sieve (the same can be done with sugarpus).

In the kneading test, the speed is of particular importance (ideally, the whole process should occupy no more than 30 seconds).

Before working with a sandy test, it is necessary to coolently cool your hands, for example, to dip them into the icy water.

Fucking finely added nuts (cashews, walnuts, peanuts, almonds, hazelnuts) will give baking a unique fragrance.

To avoid the deformation of the crude, it is possible to fill it with a cereal when baking it (do not forget to pre-set the surface with parchment).

4.Zhozheva Pie

For lemon yeast cake required:

Products:

flour - 750 gr or how much will go;
margarine, better creamy - 180 grams;
salt - pinch;
egg;
milk - 240 ml;
living yeast - 30 gr or 10 grams dry;
sugar - 110 gr;
vanillin - to taste.

For filling:

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

How to cook:

Lemons put half an hour in warm water. To wash To dry

Using a small grater to remove a layer of zest from citrus.

Heat milk to + 30 degrees. Pour it into suitable dishes, pour 20 g of sugar and put yeast.

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

Disturb on moderate fire Margarine and pour into oparan. Pour half flour and put a lemon zest.

Stir. Spending flour on portions, knead the dough. It must keep the form, but not to be stone-hard.

Leave under a towel for 40 minutes.

Lemons skip through a meat grinder, if possible, choose seeds.

Sugar sugar, mix. Cinnamon can be added if desired. Split the dough into two parts.

One roll in a layer with a thickness of about 1 cm. Lubricate the baking sheet or close the bakery sheet.

Put the dough, sprinkle with starch.

Over decomposing a lemon filling, leaving 1.5-2 cm edges free from it.

From the second part to make another layer and close the filling from above.

The edges are combined and hiding a pigtail or other way. Make symmetrical punctures on the cake.

Leave the prepared product on the table for 20 minutes.

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

Remove the product, leave it on the table for an hour. Before serving, you can pour sugar powder.

5. Sloated lemon cake

For puff cake with lemon stuffing you need:

Products:

puff ready-made dough - 2 reservoirs (total weighing about 600 g);
lemons - 3 pcs.;
sugar - 2 glasses.

How to cook:

Lemons wash, clean and skip through a meat grinder or use blender to grind.

Remove bones. Sugar sugar and put a mass on moderate heating.

Peel from the moment of boiling 8-10 minutes. Cool.

Roll over one dough layer slightly. Convenient to do this on a sheet of bakery paper. Taking the edge paper, shifting it with the dough on the baking sheet.

Lay out a flat layer lemon filling. Roll out the second layer and lay on top. Edges to protect.

Heat the oven to + 180 degrees. Bake the cake about 25 minutes as the top will become a pleasant ruddy color. Remove the product out of the oven.

Give a "rest" for about 20 minutes and can be served to the table.

6.Many curd cake with lemon

For curd cake with lemon, you will need:

Products:

cottage cheese (fat 5 or 9%) - 250 grams;
egg - 3 pcs.;
lemon - 1 pc.;
flour - 100 gr;
sugar - 120 gr;
soda or baking powder;
powder sugar.

How to cook:

Wash lemon, clean and chop it in any way.

Weching cottage cheese, lay out lemon, sugar and eggs.

A mixture of beat or be confused to a homogeneous state.

Add 1/2 h. L. Soda or baking powder according to instructions on the bag.

Pick up flour and beat everything again. Shape the mixture.

If it does not need silicone to lubricate it, if the metal is to be made with parchment paper and lubricate with oil.

Put the form in the hot oven (temperature + 180 degrees).

Bake the cake about half an hour. Give a product a little cool, sprinkle the top of a powder and serve to tea.

7. With the addition of orange

Elegant homely cake can be baked from two types of citrus.

For this you need:

Products:

lemon;
orange;
sour cream - 220 gr;
egg;
baking powder;
sugar - 180 gr;
flour - 160 gr;
oil - 20 grams;
powder sugar.

How to cook:

Wash fruit, cut them in half, then cut every half with semicircles. Remove all bones.

In sour cream add sugar and egg. Beat Push the baking powder or half of the teaspoon of soda in flour, energetically interfere with it in a common mass.

Form close paper, lubricate with oil and pour the dough.

From above beautifully on the helix lay out citrus slices.

Bake the product in hot (+ 180 degrees) oven about 35-40 minutes.

Remove the cake, give it to cool and sprinkle with sugar powder.

8.s apple

For lemon cake with an apple, you need:

Products:

large lemon; Apples - 3-4 pieces;
margarine or oil - 200 grams;
flour - 350 gr;
egg;
sour cream - 200 gr;
sugar - 250 gr;
baking powder;
powder sugar.

How to cook:

Melt margarine and pour it into a bowl.

Put the sour cream and add half a cup of sugar and egg. Stir.

Pick up flour and baking powder. (The amount of the last ingredient can be determined by instructions on the bag.)

Knead the dough. Cover the film and set aside.

Apples and lemon rub on a coarse grater and mix with the remaining sugar.

Dough split into two slightly unequal parts. Great roll over and put on the bottom of the form.

Share stuffing and close it with the second part of the test.

Bake in a hot oven with + 180 degrees about 40-45 minutes.

Getting ready to sprinkle with powder, give it to cool and serve on the table.

9.Replay for Multivarka

For a magnificent lemon cake in a slow cooker:

Products:

large lemon;
flour - 1 cup;
margarine - 150 grams;
egg;
baking powder;
sugar - 100 gr.

How to cook:

From a washed lemon with a grater to remove the zest. From the fetal itself to squeeze the juice in any way.

Soft oil to combine with sugar, egg, lemon juice and zest. Beat the mixer to homogeneity.

Pick up flour with a bundle, beat again.

Multicooker's bowl lubricate with oil, lay out the dough, to dissolve the top and bake the pastry 50 minutes in the "Baking" mode.

Prepare delicious lemon cake will help useful tips:

So that the lemon is not only well washed, but also was more fragrant, it should be soaked in water with a temperature of + 50-60 degrees.

The dough and lemon filling will be tastier if they add a pinch of salt in them.

Adding cinnamon makes ready-made pie more fragrant and refined in taste.

Bon Appetit!

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I love the dough, from which this cake is made. In structure, it is a sandy, but mixed on yeast - quickly and simple. Prost and available stuffing - lemon with sugar. And as a result, it turns out very beautiful, tasty and vitamin accompaniment to tea, and without tea tea, as you know, it is impossible in winter, and in the summer too.

Ingredients:

creamy oil 200 gr
water 125 ml (3/4 cup)
dry yeast 1 tbsp.
sugar 1 tsp.
salt chipotch

Filling:

lemon 1 piece

The amount of dough is designed for the correspondence of 27 x 37 cm. I do not advise "stretching" the dough on the baking sheet of larger size, because The pie will turn out thin and dry in the oven. You can also use a round shape with a diameter of 24-26 cm.

Step-by-step photo recipe:

Heat Water (125 ml) so that there is a pleasant warm. Dissolve in Ne. sugar (1 tsp) and add dry yeast. Stir and leave the yeast to come to life.

In this form, they will wait for their turn, and you do the preparation of the dough.

In the sifted flour Put pieces soft oil And pinch sololi..

Hand over the oil with flour so that it is formed chit.

Meanwhile, the yeast came to life and foamed. It usually goes no more than 10-15 minutes.

Make a well in the oil-flour crumb and pour yeast into it.

Carefully, slugging flour with butter from the edge to the middle, knead the dough. If necessary, plunge the flour.

It is not necessary to knead for a long time, the sandy dough loves a quick embarrassment. As soon as the mass becomes homogeneous, Form the ball from it.

Put the dough in a bowl, cover Food film and leave for the lifting on 30-40 minutes. Do not forget to make a hole in the film with a knife to breathe dough. If there are no films, cover the bowl by a towel.

Tip: this dough is well suited in the refrigerator, you can leave for the night. It is also better to clean in the refrigerator in the summer, when it is very hot in the room.

While yeast perform their invisible work - loose dough, take a stuffing.
Put the lemon into the pan, pour boiling water and boil 1 minute. It is necessary in order to remove bitterness from the peel.

Throw cold water, cut to slices, be sure to remove the bones(they also give bitterness) and skip through the meat grinder. You can cut a lemon into smaller pieces and grind with a blender.

Add K. Lemon Sugar. And mix - the stuff is ready.
Tip: it is better to connect a lemon with sugar immediately before putting the stuffing on the dough so that sugar does not have time to melt and the filling was more dense.

The dough approached, increased in the volume twice and ready to cut down.

Put the dough on the board, grapped the flour, do and divide on two parts: One part - she will go down the cake, make a little more, roll out and, with the help of a rill, transfer to the baking sheet, covered with baking paper.

Tip: In summer or, if it is hot in the room, you will remove the dough in the fridge for 20-30 minutes before cutting.

This is the lower layer should turn out - with your hands, pressing with your fingers, make small sides.

Put the stuffing on the dough and distribute evenly over the entire surface. You can pre-sprinkle with starch dough (1 tbsp.) Through the siter.

Roll the remaining dough and with the help of a rolling pin with a pie from above.

Make small scissors or knife Nurses On the entire surface of the cake. A couple of them will leave them.

Bake the pie in a preheated oven T 180 ° C 30 minutes. The cake will not be strongly ruddy, in this feature of the test with a small content of sugar.

Cooled lemongrass Cut on rhombus and sprinkle sugar powder.

This is such a lemongrass in a circular form.

Ingredients:

creamy oil 200 gr
wheat flour in / s 3 cups (grade 200 ml)
water 125 ml (3/4 cup)
dry yeast 1 tbsp.
sugar 1 tsp.
salt chipotch
flour for underfilling when kneading dough

Filling:

lemon 1 piece
sugar 1 cup (grade 200 ml)
sugar powder - sprinkle ready-made pie

Heat water (125 ml) so that there is a pleasant warm. Dissolve sugar in it (1 tsp) and add dry yeast. In the sifted flour, put pieces of soft oil and a pinch of salt. Cut your hands to form a crumb. Make a hole in the crumbling and pour yeast to it. Check the dough, form a ball from it, put in a bowl, cover the food film and leave for 30-40 minutes.
Put the lemon in the pan, pour boiling water and cook 1 minute, hide with cold water, cut down on slices, remove bones And skip through the meat grinder . Add sugar to the lemon and mix - the stuff is ready.
Obtained dough and divide into two parts: one slightly more. Roll most of the dough and put on a baking sheet on a baking paper. Put the stuffing on the dough and distribute evenly over the entire surface.
Roll the second dough layer and cover the cake. Crerate the edges of the cake and make cuts from above.
Bake in a preheated oven T 180 ° C 30 minutes. Cutting the cake to cut on the rhombus and sprinkle with sugar powder.

Lemon occupies a special place in cooking. Where it just does not add! With its aroma and acid, he brings new notes to taste soups, salads, marinades, various desserts, meat and fish dishes. And why not bake with this citrus miracle fragrant sour sweet cake?! Moreover, the options for cooking lemon baking is invented by a great set! Today we are preparing a cake with lemon and lemon pie.

This article contains the 9 most popular recipes of lemon pies. Everything is described in detail, step-by-step, the photo correspond. Choose the cake you like and embody it in reality!

Yes, if you have not yet decided quite defined, and maybe you are thinking about to prepare something else, you can get acquainted with interesting recipes on these pages:

Lemon Pie Recipes

Lemon Cake from yeast dough

Gentle yeast cake with lemon. It is called a yeast "lemongrass".

What is he good? Yes, what requires very little ingredients, and therefore it can be prepared at least when, the main thing is that the houses are fresh lemon somewhere.

Ingredients:

Dry yeast - 11 g
Milk (or kefir) - 250 ml.
Creamy oil (or margarine) - 210 g.
Wheat flour - 650 g.
Sugar - 350 g
Lemon - 2 pcs.

How to cook

First, lemons pour boiling water and cook for about 5 minutes. Then let him be cooled.
Still knead the dough. In warm milk, pour yeast and 1-2 h. Sugar spoons. Pretty mix and wait 10-15 minutes before the appearance of the foam.
Melted oil pour into milk, then it is necessary to gradually add flour and knead-knear before receiving a homogeneous and elastic test.
It should lie 30-40 minutes.
Lemons cut in half and pull out bones. Then they need to grind them in a blender or meat grinder. Mix with the remaining sugar. Lemon filling is ready!
Live bait with oil. Dough divide into 2 pieces (one is a little more than the other).
Take a larger piece, slightly roll into the layer and lay in a baking sheet. Cress the bottom and sides.
Now lay out the stuffing.
Cover the second dough layer and take off the edges. On top you need to make a few punctures for a fork.
Heat the oven to 180 degrees, bake the pie for 35 minutes.

Sand Dough Lemon Pie

Naiven sandy cake with lemon! He is "grated" cake with lemon. Crisp and very fragrant. Be sure to try it!

Ingredients:

Flour - 320
Creamy oil (or margarine) - 240 g.
Egg yolks - 4 pcs.
Sugar - 150 g
Bustyer - 0.5 h. Spoons;

Lemon - 2 pcs.
Sugar - 160 g

Cooking

Let's start with the test. Mix the flour with a baking powder. Separate yolks from proteins, beat them with sugar and melted oil. Add this egg mass in flour and mix well.
Remove the dough in the freezer for 15 minutes.
Rinse lemons, get rid of the bones and directly scroll through the meat grinders or grind in a blender. There and sugar add.
Heat the oven to 200 degrees. Shape lubricate with oil.
Get the dough and grate on the grater about half, these crumbs put on the bottom of the form. Then lay out a lemon filling.
Pleep the residues of crumbs from above and send to the oven for 30 minutes.
Ready pie can be decorated with sugar powder.

Open lemon pie

Slim and gentle sand dough and lemon cake (caramel, cream).

Ingredients:

Creamy oil - 500 g.
Sugar - 130 g
Flour - 410
Eggs - 5 pcs.
Sugar powder - 250 g.
Lemon juice - 170 ml.
Lemon zest - 2 h. Spoons;

How to bake pie.

Imagine that you already have lemon juice and zest.
Making the dough for the corris. Mix 250 g. Butter with 1 egg, sugar and zest. In this mass, pour flour and knead the tight dough.
A shape lubricate with oil, put the dough into it. Do not forget to blind sides.
Go to the lemon fill. It is called "Kurd". This is caramel.
Limonic juice mix with melted oil (250 g) and whipped with powdered eggs (4 pcs.).
Now tomorrow on low heat until the mass becomes more dense and homogeneous.
Sandy korzh needs to be sent to the oven preheated to 200 degrees for 20 minutes.
Then it should be pledged with lemon Kurd and leave cool (preferably in the refrigerator).
When it thumps everything from above, you can cut and try.

Filling lemon cake

Delicious and easy to prepare lemon pie on kefir. It is called a mannicon with lemon, since besides flour into the dough there is a semolina cereal.

Ingredients:

Kefir - 200 ml.
Manka - 160 g.
Sugar - 200 g.
Wheat flour - 160 g
Eggs - 3 pcs.
Creamy oil - 60 g.
Soda - 1 h. Spoon;
Juice of one lemon;
The zest of one lemon;

Step-by-step cooking

In a cup, mix the semolina, sugar and kefir. This mass must be broken - 30 minutes. The manka should wake up and become softer.
In a separate cup, beat eggs with butter. Pour them into a semolina.
Sick the lemon juice and his zest.
It remains to stir in the dough soda. I added a 0.5 teaspoon, but you can and more, as in the test, in addition to kefir, lemon juice.
Forms to lubricate with any oil. Heat the oven to 180 degrees.
Pour the dough into the form and immediately send it into the oven for 30 minutes. When the dough is completely paste and it will become outside the ruddy, you can pull out and try to immediately.

Pie with lemon and cottage cheese

Amazing cake based on sand dough with filling from lemon and cottage cheese.

Ingredients:

On the dough:

Creamy oil or margarine - 210 g.
Sugar - 100 g
Wheat flour - 350 g.
Sour cream - 3 tbsp. spoons;
Basin - 1 h. Spoon;

Cottage cheese - 410
Sugar - 100 g
Egg - 1 pc.
Lemon zest (fresh) - 3-5 h. Spoons;

Cooking

We start with the test. Soft butter can be confused with sugar and sour cream. Flour to connect with a baking powder and mix with oil. Mix well before getting a dense dough.
From this test you need to take a small piece (50 g) and put in the freezer. He will go to the crumb.
The remaining dough roll out and put it, tightly pressed, in a lubricated oil mold with high sides.
We mix the curd weight for the filling. Drink into the cottage cheese eggs, pour both types of sugar and lemon zest. Pretty to smoke up to a homogeneous state.
We turn on the oven to warm up to 180 degrees.
Starting to put on the sandy basis, take a frozen piece of dough from above.
We bake in the oven about 1 hour.

Pie with lemon and apples

Fast biscuit cake with cinnamon, pieces of apples and lemon. Tasty and easy!

Ingredients:

Eggs - 3 pcs.
Sugar - 160 g
Cream or vegetable oil - 100 g
Sour cream - 1-2 art. Spoons
Vanilla sugar - 1 h. Spoon
Hammer cinnamon - 1 h. Spoon
Half of fresh lemon
Flour - 170 g.
Apples - 2 pcs.

Preparing

We mix in a homogeneous mass, cinnamon, sugar, vanilla sugar, baking powder and flour.
Apples finely cut and sprinkled with lemon juice. Then this afternoon of lemon is grated on the grater to separate the zest. Zestra lemon and apples mix in the test.
Heat the oven in advance to 180 degrees.
Lubricate with oil, pour the dough into it and send it all to be baked about 40 minutes.

Lemon Pie Merelega

Very gentle, aircraft with lemon and meringue (meringue). That is, we will cover it with a layer of whipped egg whites, which form this air hat.

Ingredients:

On the dough:

Flour - 210
Creamy oil - 120 g
Sugar - 1 tbsp. the spoon;
Milk - 2 tbsp. spoons;
Salt is a small pinch;

Egg yolks - 4 pcs.
Sugar - 290 g.
Starch - 100 g
Water - 320 ml.
Lemon juice - 120 ml.
Lemon zest - 2 tbsp. spoons;
Creamy oil - 80 g.

Merenga (meringue):

Egg proteins - 4 pcs.
Vanilla sugar - 1 tbsp. the spoon;
Normal sugar - 150 g.

Cooking

Mix flour with sugar, salt and pieces of cooled butter. Before receiving a crumbling mass. Add milk and knead the tight dough. It should then roll in com and remove in the refrigerator for 20 minutes. While it is cooled, we will take a lemon filling.

Pour water, lemon juice in the saucepan, stir sugar and starch and zest there. Put on the stove and bring to a boil, then drop fire and tomorrow 5. While thoroughly whip the yolks. We add them to lemon syrup, stir well and cook on low heat for another 10 minutes. The weight should be thick, creamy.

Return to the test

Heat the oven to 180 degrees.

Get the dough from the refrigerator, it is finely rolled and put it in a lubricated oil form. From above, you must press a big sheet of foil. On foil you need to pour the beans or something like that in order to in the process of baking the crude did not swell.

Close in the oven 10 minutes before readiness.

Meringue for lemon cake

Beat to dense foam egg squirrels with sugar. All is ready!

Formation and pastries

Ready korzh filled with lemon mass, and top to be covered with whipped proteins. We ship into the oven for 7-10 minutes, until the proteins become a pleasant ruddy (caramel) shade.

Limona puff pastry

And this is generally the simplest pie, as it is prepared from a puff pastry. Crisp and refreshing!

We will need only 3 components!

Ingredients:

Lemon - 2-3 pcs.
Sugar - 320
Ready puff pastry - 500 g.

Cooking

Dough to defrost, roll out and divided into 2 layers under the dimensions of the form in which you will bake.
Preparing lemon filling. Lemons get rid of the bones and grind to the state of the Cashitz in a blender or a meat grinder.
Add sugar to them, pour it into a saucepan and cook on low heat for about 15-20 minutes until the mass becomes more dense. As a result, lemon Kurd must turn out, jam, jam - call it as you want, but the point is clear.
Litten with oil with oil. We put the first layer of the test, tightly pressed and forming the sides so that the filling does not run away.
The remaining dough cut into strips, which should be put on the stuffing in the form of a lattice. At the edges, you will hide the cake. In the photo, by the way, simply covered with a solid sheet of dough. You can, and so, the main thing is not to forget to make several cuts from above, so that nothing swollen.
We put in hot (200 degrees) oven for 25 minutes to crispy crust.

Lemon Cake in Multicooker

Something all recipes for the oven yes for the oven ... Let's bake a cake with lemon and in a slow cooker!

In fact, it is a filling cake without a filling, but with a very tasty test.

Ingredients:

Chicken eggs - 4 pcs.
Creamy oil (margarine) - 110 g
Sugar - 120 g
Wheat flour - 170 g.
Dough breakdler - 1 h. Spoon
Lemon - 1 pc.

Cooking

In a blender, crushed with lemons with skin. Do not forget from lemons to pull the bones in advance! Mix them later with sugar, melted oil, eggs, flour and baking powder.

Pour lemon dough into a multicooker bowl, turn on the "Baking" mode and close for about 60 minutes.

What can and need to add to lemon pie? Of course oranges! Oranges will make a stuffing not only sweeter, but also give their brand a new fragrance.
Decorate ready-made pie can sugar powder, whipped cream.
The taste of the test can be diversified by adding to it: cocoa powder, milk chocolate, ground cinnamon, nutmeg and much more.
Add raisins ,.
What about berries and other fruits? Strawberry, bananas, raspberries, pineapple - all this has the full right to be in a lemon filling. Try!
See video how to cook lemon pie