Description
I'm sure many familiar lemon meringue pie, in which the dough is frozen and then rubbed on a grater on the surface of the pie, and the lemons are passed through a meat grinder, backfilled with sugar, etc. for a Tasty pie, but, in my opinion, rude. Offer the recipe is amazingly tender and flavorful pie. Prepares quickly and easily. The filling is sweet, sour-sweet, the lower crust is more dense, juice-soaked, upper - crumbly, slightly crunchy. Amazing taste!
Ingredients
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Flour
240 g
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Sugar
1.25 cup
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Butter
150 g
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Leavening agent
1 tsp
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Lemon
2 piece
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Starch
1 Tbsp
Cooking
Lemons wash, place in a saucepan, pour hot water and put on fire. Bring to a boil and remove the pan from the heat and leave the lemons in boiling water for 10 minutes. Then remove and cool. This step helps remove the bitterness from lemon peel and receive a gentle stuffing.
Butter room temperature cut into cubes, place in a bowl, sprinkle them with sugar and flour.
A mixer to mix the butter, sugar and flour to fine crumbs.
Chilled lemons, which are much smoother, cut, select the bone and folded (together with peel) into the blender, cover with sugar (if you like sweeter, add 2/3 Cup sugar) and add a tablespoon with a slide of starch.
Chop the lemons into a homogeneous mass. Filling for the pie is ready.
A baking dish with a diameter of 20-22 cm lay a circle of baking paper. Spread 2/3 of the dough, spread evenly on the bottom, smooth the surface with spoon. Tamping is not necessary!
On the dough, pour the filling, spread on the surface.
Pour the remaining batter on top. Flatten with a spoon.
Put the form in preheated to 200-220 degrees. With the oven for 15 minutes. The surface of the pie should be well brown and become light brown.
Cool cake in the form. To take out on a dish, cut and eat. The cake is so delicate that it is better than using a teaspoon. Help yourself!
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