Lemon shortcrust pastry pie (master class)

Category: Culinary recipes
Lemon shortcrust pastry pie (master class)

Ingredients

Flour 450gr
Sugar 2 glasses
Eggs 2 pieces
Baking powder 1 tsp
Lemons 2 pieces
Butter / margarine 200 g

Cooking method

  • Take 2 lemons
  • Lemon shortcrust pastry pie (master class)
  • Three of them on a coarse grater
  • Lemon shortcrust pastry pie (master class)
  • 200gr. put butter in a bowl
  • Lemon shortcrust pastry pie (master class)
  • Add 1 glass of sugar
  • Lemon shortcrust pastry pie (master class)
  • Mix well
  • Lemon shortcrust pastry pie (master class)
  • Take 1 whole egg and the white of the second egg
  • Lemon shortcrust pastry pie (master class)
  • Add butter and sugar to the mixture
  • Lemon shortcrust pastry pie (master class)
  • We knead everything well
  • Lemon shortcrust pastry pie (master class)
  • Sift 450 gr. flour and add 1 spoonful of baking powder
  • Lemon shortcrust pastry pie (master class)
  • Sand the dough
  • Lemon shortcrust pastry pie (master class)
  • Roll the resulting dough into a ball and separate 1/3 of the dough and make a second ball
  • Lemon shortcrust pastry pie (master class)
  • We wrap the balls in a film. We send the large ball to the refrigerator, and the small one to the freezer for 2 hours
  • Lemon shortcrust pastry pie (master class)
  • We turn on the oven and heat it up to 180 gr.
  • Lemon shortcrust pastry pie (master class)
  • Lubricate the mold with oil
  • Lemon shortcrust pastry pie (master class)
  • We take a large ball and begin to shape it
  • Lemon shortcrust pastry pie (master class)
  • Lemon shortcrust pastry pie (master class)
  • Use a fork to make holes in the dough
  • Lemon shortcrust pastry pie (master class)
  • Add a glass of sugar to the grated lemon. Try it, maybe someone loves it more, then add more sugar
  • Lemon shortcrust pastry pie (master class)
  • Mix everything
  • Lemon shortcrust pastry pie (master class)
  • Pour the filling into the mold
  • Lemon shortcrust pastry pie (master class)
  • Crumple the edges of the cake with your fingers
  • Lemon shortcrust pastry pie (master class)
  • Lemon shortcrust pastry pie (master class)
  • We take out the second ball of dough from the freezer and prepare a grater
  • Lemon shortcrust pastry pie (master class)
  • Three dough directly on the filling, closing it evenly. Then we send the form to the oven for 35 minutes at temp. 180 g
  • Lemon shortcrust pastry pie (master class)
  • We take out the cake
  • Lemon shortcrust pastry pie (master class)
  • Let it cool completely to room temperature. You can't get hot out of the form !!!
  • Lemon shortcrust pastry pie (master class)
  • Lemon shortcrust pastry pie (master class)
  • These are such beautiful lands with us
  • Lemon shortcrust pastry pie (master class)
  • We cut and serve
  • Lemon shortcrust pastry pie (master class)
  • Lemon shortcrust pastry pie (master class)
  • Lemon shortcrust pastry pie (master class)
  • Lemon shortcrust pastry pie (master class)

The dish is designed for

6-8 people

Time for preparing:

3 hours

Note

Determine the amount of sugar and the amount of lemons yourself - who loves how
Form size 28 cm.

In order to pull out the cake and not break it, I use this form with a removable, rising bottom

Lemon shortcrust pastry pie (master class)

Lemon shortcrust pastry pie (master class)

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Lemon shortcrust pastry pie (master class)

TATbRHA
Please correct: "Take 1 whole egg and yolk second egg. "We love pies with lemon very, very much, I have not done this yet - I will do it tomorrow. Thank you.
Irina Dolars
Thanks for the recipe!
We love everything citrus very much!

Only there is a dubious number of eaters ... for two would be enough
irza
Quote: TATbRHA

Please correct: "Take 1 whole egg and yolk second egg. "

Seems in the photo, after all, 1 egg + white, and the yolk in a separate plate.
Cartoon
very nice. Bookmark thanks
Zhivchik
According to the description, it is similar to Grated Pie, but in such a pie there can be any filling.

Quote: irza

Seems in the photo, after all, 1 egg + white, and the yolk in a separate plate.

I think that the correct egg + yolk, because and in the photo. The fact is that it is better to put yolk in shortcrust pastry for crumbling.
vac`
"Implicit resonance effect!"
I just wanted something so lemon, and now the recipe is suitable. Thank you!
Just one question, how did you weed out the lemon seeds?
PapAnin
I would like to clarify the situation with yolk proteins.
What is the diameter of the mold?
August
Quote: TATbRHA

Please correct: "Take 1 whole egg and yolk second egg. "We love pies with lemon very, very much, I have not done this yet - I will do it tomorrow. Thank you.
Why fix it? We need 1 yolk and 2 whites per pie. The excess yolk can be fried, but it is not needed in any way in the dough. I specifically showed everything on the plates. One yolk and a lot of protein, and the other one extra yolk

Quote: irza

Seems in the photo, after all, 1 egg + white, and the yolk in a separate plate.

August
Quote: Irina Dolars

Thanks for the recipe!
We love everything citrus very much!

Only there is a dubious number of eaters ... for two would be enough
It turns out a lot. The pie was cut into 10 large pieces
Quote: vac`


Just one question, how did you weed out the lemon seeds?
Everything is very simple. I rubbed the lemon, and the grains fell out ... I took them and threw them away ...

Quote: PapAnin

I would like to clarify the situation with yolk proteins.
What is the diameter of the mold?
2 squirrels 1 yolk
Form 28 cm.I'm saying that a lot of cake turns out ...
PapAnin
Quote: August

2 squirrels 1 yolk
Form 28 cm.I'm saying that a lot of cake turns out ...
Thank you so much!
I'll have to try.
lillay
Thank you for clarifying the size of the form, this question also immediately arose. Maybe add this information to the recipe right away?
Thanks for the recipe! Let's bake!
Moskvichk @
Thank you. good recipe! I will definitely do it. Only inconveniently laid out - while it was printed - the stack of paper is gone ... .. it's better to give a description at the top, and step-by-step photos are already below. Just no offense - it's like a wish!
Grypana
Great idea with lemon filling. ... I will definitely do it.
Anka_DL
Quote: Moskvichk @

Only inconveniently laid out - while it was printed - the stack of paper is gone ... .. it's better to give a description at the top, and step-by-step photos are already below. Just no offense - it's like a wish!

Lemon shortcrust pastry pie (master class)Click on the button in the recipe you are interested in Lemon shortcrust pastry pie (master class) A window opens with a preview of the printed page, where by default there is a checkmark "Pictures enabled" on top
Lemon shortcrust pastry pie (master class) One click with the left mouse button, and we have a naked recipe
Creamy
Anka_DL, thank you very much for your work and clarification! Otherwise, due to our computer illiteracy, we print recipes in "stacks", offend authors in excessive detail, and just one button allows us to choose in what format the recipe should be printed - with step-by-step photos, or simply without photos in the form of a technological map. Thanks again!
KsSergeevna
Sumptuously! Out of laziness, I chopped a lemon in a blender, half a glass was enough sugar. Shortcrust pastry ... large pieces of zest ... sour lemon ... Perfect!
Merri
I have been baking such a cake for a long time, I confirm, it is very tasty!
Chef


And about your photos - they were quite fine in size, about 90 kb each, even a slow Internet can handle it.
As for the previews, we will correct the rules, we apologize for this incorrect paragraph.
lillay
So I baked this cake! Deliciously delicious! Thank you August!
I put sugar in lemons a little more than a glass. And chopped the lemons with a blender. And everything else is strictly according to the recipe. The household did not even realize that the filling was made from only two lemons, and not sour at all.
I will bake again!
Cartoon
The beauty)
I remembered that I only had 1 lemon hidden in my fridge. I think I'll replace the second with an orange) Let's see what happens) Or it won't work))
kolenko
August! once again with pleasure I looked at your photos!
What kind of oven do you have? In the sense of the brand, model. Straight spaceship
August
Built-in oven with microwave and pyrolytic self-cleaning activeClean® Siemens HB 86P572

🔗

Lemon shortcrust pastry pie (master class)
In the fish already asked https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=194033.0
Reason for editing: correcting the link.
kolenko
Quote: August

Built-in oven with microwave and pyrolytic self-cleaning activeClean® Siemens HB 86P572

I say, spaceship
True, and the price
But she's probably worth it
lillay
Oh, here are the wonderful photos returned to the recipe!
I've never photographed my culinary creations. But the lemon pie, from August, took off yesterday on an iPhone. Then I read how and how the author of the recipe filmed the process of preparing the cake and decided to limit herself to a verbal report and gratitude!
MariV
Seen enough of your recipe today and did it with minor changes in the pressure cooker

Lemon shortcrust pastry pie (master class).

Very tasty!
Merri
Thank you, August, You are an excellent cook and photographer!
Eusebius
August!
Thanks for the lemon pie recipe. Today I baked, reduced the amount of butter, adding cottage cheese. It turned out very tasty. The family enjoyed the evening tea and cake. There will be no photo, although the cake turned out to be smooth and moderately ruddy. In a whisper: the pictures are ugly
prada_3
Thank you very much for the recipe, I am very proud of myself that I succeeded! My whole family loved the cake! I am very happy, I ate 3 pieces! I don't know how to insert a photo, otherwise I would show
Merri
Quote: prada_3

I don't know how to insert a photo, otherwise I would show

Read here.
Cartoon
Well, here, and I got my hands on this cake. I prepared everything. The filling is ready, the dough is in the refrigerator. But I want to do it in cartoon. Probably, 1 hour will be enough for Brand.But, if anything, I will add time. I hope everything works out)
Cartoon
Bake my pie)) Filling: 2 small oranges + 1 lemon + 3 tbsp. tablespoons of sugar.
In a multicooker, of course, there will be no such beauty - the crust is white, and from moisture, condensate equalized into one uneven layer, so that you could just lay the top, and not rub it) Obzylpa than it is, okay)) But this did not affect the taste ) For guests, it is better to do it in the oven) And for us - went for a sweet soul))
Lemon shortcrust pastry pie (master class)

Baked for 1 hour 20 minutes. You could still hold it for 15-20 minutes, it seems to me. It was baked, but it turned out a little pale) I'm happy anyway)
PapAnin
Well, now we got our hands on this cake!
I have smaller forms, 20 and 22 cm.
First I tried to count the recipe down to a smaller size,
but it turned out that it would have to be reduced by almost half!
This somehow did not suit me and decided to do two at once.
The decision turned out to be correct. Baked for 40 minutes.
I took Uzbek lemons, the filling turned out to be less sour and slightly bitter, that's what you need!
You can leave not a third of the dough on the top dressing, but less.
Probably, it was necessary to hold it still, it turned out a little pale.
Lemon shortcrust pastry pie (master class)
Lemon shortcrust pastry pie (master class)

And yet, it would be necessary to amend the description of the author's recipe!
Well, this recipe is not designed for 6-8 people, maximum for 3-4!
It turns out so delicious. You have to control yourself.
August
It turns out beautifully when the cake is opened with DecorGel

Lemon shortcrust pastry pie (master class)
avgusta24
I baked this cake last night. The night was getting cold, we tried it in the morning, with coffee-tea (who with what). Liked Fresh, fragrant, not cloying. We will repeat. I also want to try the filling 1 lemon + 1 orange. Thanks for the recipe
PS Comment from my husband: "And how could it be tasteless, the MAN was spreading the recipe!"
Scops owl
August, thanks for the good recipe. Your master class feat my daughter to bake a cake. which I am very happy about. She decorated it with nuts on top.
Lemon shortcrust pastry pie (master class)
Charm
here I am with a piece of cake and gratitude! delicious!
the cake is incomparable /! though I didn't divide the dough and rub it on top ... but I didn't regret it! and another question - I'm a bit bitter because of the lemons, apparently, although I didn't put all the zest ... what kind of lemons do you take? maybe a certain grade?

Lemon shortcrust pastry pie (master class)
Lemon shortcrust pastry pie (master class)

lyudmia
The recipe is bookmarked unambiguously. I really wanted to taste the lemon flavor. You just need to decide on the amount of flour.
shurpanita
Thanks for the recipe!
I added 2 tablespoons of sour cream to the dough - I don't always get shortbread dough ... and sour cream gives the dough softness.
It turned out very tasty!
Lemon shortcrust pastry pie (master class)
Crochet
Quote: shurpanita
I added 2 tablespoons of sour cream to the dough

And I am the dough for lemongrass I do it with sour cream and absolutely no eggs ...

August, thank you very much for the recipe, took it to the piggy bank, I will definitely bake it !!!
dandelion
+ 100500 times I want to thank for the wonderful recipe. Everything is very accurate and detailed, weighed, calculated. Order in every detail, even baking times came together. The top of the pie looks beautiful with these bumpers and grated dough!
Kneading the dough and rubbing the lemon in the food processor. Fast.
Seberia
Please tell me who made the pie.
How easy is it to remove from the one-piece mold? Doesn't break when rolling over?

SanechkaA
Seberia, it is advisable to use a split form, of course, but if there is none, cool the cake well, gently pry it off with a wide spatula, and then you can try to get it out of the mold without loss, but how lucky.
Seberia
SanechkaA, yes, I fell for a beautiful shape this time
Usually I bake it in a split.
This is what I'm thinking about, if this pie is turned upside down on a dish, and then put back on its feet - will it stand? Prying it will not work, the shape is jagged at the edges

Lemon shortcrust pastry pie (master class)
SanechkaA
I baked similar - can try on cling film or foil? After final cooling. Because the filling there still does not harden to the state of "indestructibility". Look at the cake - it is quite possible that the dough will be quite well separated from the sides and you can get it out without much difficulty (with long knitting needles, pick it up on both sides or with sushi sticks).
Seberia
SanechkaA, Thank you
I also thought about foil
I'll leave it to cool until morning and try.
SanechkaA
Seberia, write later about the result please, the most interesting
Geranka
Quote: Seberia

Please tell me who made the pie.
How easy is it to remove from the one-piece mold? Doesn't break when rolling over?
Girls, I'll insert my "three kopecks")): I cut the pie into diamonds in an integral form and sprinkle the sah. powder. I put it on a beautiful dish and it looks no worse than in a beautiful shape (the main thing is not broken!;))
Another option is to cut into 4 parts, carefully remove each part, put the parts together on a platter and sprinkle with powder, or decorate with something else on top if you want a whole pie on the table.
Seberia
Geranka, thanks. I couldn't cut it in the mold, because it is Teflon coated. It was a pity to spoil it by accident.
SanechkaA, the pie jumped out without problems The filling turned out to be quite dense and the pie could be laid out even on the edge, even upside down

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