Lemon pie

Lemon pie

25 g fresh or 12 g dry yeast
200 g butter
150 ml milk
470 g flour
a pinch of salt
For filling:
2 large lemons
2 cups sugar

Step 1
Mix the yeast with flour and salt (rub fresh with your fingers, dry just mix). Cut the cold butter into small pieces, then sprinkle with flour with yeast and chop into crumbs with a knife.
Step 2
Pour in milk and quickly knead the dough — it should gather into a lump. Wrap the dough in plastic wrap and refrigerate for 2-12 hours.
Step 3
For the filling, brush the lemons and grate, or cut into slices and chop into a not too smooth puree in a food processor or blender. Mix the lemon and sugar mixture.
Step 4
Divide the dough into 3 parts: one larger and two equal. Roll out the first largest piece and line it over a baking pan with the edges hanging down. Place half of the filling on top of the dough.
Step 5
Cover the filling with a second layer of dough, rolled out thinly. Lay out the remaining filling and cover it with the last layer of dough. Carefully pinch the edges of the third and first layers of dough (the ones that are hanging down) so that the filling does not run out.
Step 6
Pierce the top layer of the dough with a fork in several places. Bake in an oven preheated to 180 ° C until golden brown on top and the dough is ready, about 40 minutes. Serve the lemon pie chilled, cut into pretty rhombuses

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