Lemon pie

Description

This baking - cake-cake with triple shading, simple and delicate, with a lemony taste.

Ingredients

Flour

350 g
Margarine

100 g
Sugar

250 g
Sour cream

3 Tbsp
Soda

0.5 tsp
Chicken egg

3 piece
Lemon

0.5 piece
Vanilla

1 pack
Water

1.5 cup
Powdered sugar

1.5 cup

Cooking

Chop the flour with margarine or butter.

Add soda, vanilla and sour cream, knead the dough.

Put the dough in shape, slightly raising the edge (to do better in removable form, but I don't have it, had stove in easy), and put in the preheated oven for 20-25 minutes, bake at 180-200 degrees for 20-25 minutes.

Second make the cream filling: 3 egg yolks to grind with sugar, add 0,5 of lemon, twisted through a meat grinder, pour 0.5 cups of cold water, add the flour and whisk. Separately to boil a Cup of water and pour it, boiling hot, into the yolk mixture while stirring. Put on fire, cook until thick while stirring continuously.

To get the nearly finished cake and pour on a cream-filled.

Put back in the oven for 10 minutes.

After some time take out the cake from the mold on a baking sheet, I had to carefully remove, as the form is not split. Pour the protein coating so that spills and sides (if a little drain on a baking sheet - do not worry, after baking, the glaze is removed with a knife and eat). 3 protein to whisk, gradually adding the powdered sugar and 1 tsp of lemon juice.

Put in oven for Browning glaze for 5-7 minutes. Of course, it is better to include the upper fire (grill), if you have it.

Toasty lemon pie remove from the oven, trim off excess glaze, place neatly on a dish. Cool slightly and cut into pieces. Help yourself! Bon appétit!

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