Schisandra has several recipes. Lemon can be used as a filling or added directly to the dough. Lemon pie has an alluring citrus aroma and bright yellow color, while it has absolutely no sour taste. Such pastries will become a healthy and tasty addition to tea drinking.
Ingredients:
- Lemon - 1.5 pcs.
- Flour - 180 gr.
- Butter - 100 gr.
- Egg - 3 pcs.
- Sugar - 100 gr.
- Salt - a pinch
- Baking soda - 0.5 tsp
How to cook:
Prepare the ingredients before kneading the dough.
Pour hot water over the lemon a couple of times to make the skin less bitter. Cut the whole citrus with the peel into pieces, place in a blender container. In this case, be sure to remove the seeds, otherwise the dough will taste bitter.
Whisk the contents of the blender at maximum power. You should have a thick lemon gruel.
Melt the butter until liquid. Combine it with sugar and salt, slightly dissolve the grains by stirring.
Drive the eggs into a deep container, pour the oil composition into them, chop with a fork.
Then add the crushed lemon.
Add wheat flour and baking soda at the end. The latter does not need to be extinguished, since citric acid is present.
Beat the dough a little with an immersion blender to make it more homogeneous, while leaving the lemon particles. The consistency should be like thick sour cream.
Cover the detachable form with parchment paper, pour in the prepared dough. Next, load into the oven, set the temperature to 180 degrees. Bake lemongrass for 30-35 minutes.
When the cake is browned on top, pierce it with a wooden stick, if there is no dough left on it, then it is ready.
Cool the finished lemongrass and sprinkle with ground cinnamon and powdered sugar, this will hide all its uneven areas. Garnish with lemon wedges.
Slice lemon pie into small pieces, serve with tea.
Bon Appetit!
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