This fruit, rich in vitamin C, boosts the immune system, fights off viruses, bacteria, and inflammation, and possesses antioxidant properties that protect cells from damage. Lemons aid in the absorption of iron from plant-based foods, improve digestion, promote collagen production for healthy skin, prevent kidney stones, and positively impact the cardiovascular system. The healing properties of lemons extend beyond the flesh; the zest is also beneficial, which is why all parts of this nutritious fruit are used in the lemon pie recipe.
Ingredients for the dough: flour – 420 g; eggs – 2; butter – 200 g; sugar – 150 g; salt – ½ tsp; baking powder – 1 tsp.
Ingredients for the filling: lemons – 2; sugar – 200 g; cornstarch – 1 tbsp.
Preparation
To prepare the filling for the lemon pie, start by grating the zest of the washed and scalded , and then chop the lemons in a blender.
Next, let’s make the dough for the lemon pie. Sift the flour and mix it with the baking powder, salt, and the grated zest of two lemons. Cream the softened butter with the sugar, then add the eggs one at a time, reserving a bit of yolk for brushing the top of the pie.
Gradually add the flour mixture. Quickly knead the soft dough and form it into a ball. Wrap the ball in plastic wrap and refrigerate for 20 minutes.
Add the cornstarch and sugar to the lemon mixture and stir to combine.
Now, return to the dough – divide it in half (the pieces should be equal). Place half of the dough into a baking dish, flattening it into a layer about 1 cm thick. Form the edges and pour in the filling.
Roll out the second half of the dough using a rolling pin between two layers of plastic wrap and place it over the pie. Press the edges of the pie together. Brush the surface of the pie with egg and bake for 40 minutes at 160°C.
Life Hack
In the lemon pie recipe, you can substitute baking powder with a combination of baking soda and lemon juice, or use sparkling water or kefir. You can also make a homemade leavening agent by mixing baking soda with citric acid and cornstarch. Another alternative is to use whipped eggs or cream if they are included in the recipe.
To avoid bitterness in the lemon filling for the pie, scald the lemons with boiling water or simmer them before preparing the filling. Another way to eliminate bitterness is to remove the inner white part of the peel, using only the lemon flesh. It’s also crucial to thoroughly remove the seeds from the lemon mixture, as they contribute to the bitterness of the filling.
