Shortcrust lemon tart is a very delicate and delicious dessert with an unusual citrus flavor. It is prepared quickly and simply, and the pleasant aftertaste from baking will remain for a long time.

Classic lemon pastry shortcake in the oven

Pastries with aromatic citrus filling.

For the test you will need:

  • granulated sugar - 0.5 tbsp .;
  • margarine - 145 g;
  • flour - 190 g.

To prepare lemon filling, you need to take:

  • yeast - 0.5 tsp;
  • flour - 3.5 tbsp. l .;
  • a small lemon;
  • icing sugar - 190 g;
  • 2 eggs.

Test preparation steps:

  1. For baking, it is better to take a detachable form (preferably with a diameter of not more than 22 cm).
  2. In a separate bowl, place the finely chopped butter and chop into the crumb with the blunt side of the knife, and then form the dough with your hand. The process is not complicated.
  3. Pour sugar and knead it again.
  4. Flatten the dough on the deco and put in the oven so that it is slightly browned (about 25 minutes).
  5. Make a citrus filling. To do this, combine sugar, yeast, flour and mix this dry mixture well.
  6. Drive eggs into it and mix again.
  7. Twist the lemon through a meat grinder or beat in a blender with a peel and add to the egg mixture. You can add a few slices of orange. It is desirable to remove the bones in advance.
  8. After the cake is browned, stretch it and pour the cooked filling to the top and bake for about 25 minutes.

Pie out of the mold only after it has completely cooled down. Sprinkle with powder on top.

Step-by-step recipe from Julia Vysotskaya

To bake a lemon pie from Vysotskaya, you need to prepare the following components:

  • chicken eggs - 3 pcs.;
  • almonds - 120 g;
  • zest of 2 citrus fruits;
  • juice from 0.5 citrus;
  • granulated sugar - 200 g;
  • oil - 240 g;
  • soda - 1 tsp;
  • cornmeal - 110 g;
  • 1/3 tsp salt.

How to cook:

  1. As sugar and butter are beaten to a creamy mass, beat eggs.
  2. Bring the almonds to a state of powder or small crumbs and pour into the mass.
  3. Knead the dough, add flour, lemon zest and juice, salt and soda.
  4. To lay the homogeneous mass in a form, which should be lubricated in advance with oil. The average baking time is 40 minutes.

These pastries are the perfect complement to your morning coffee.

Original meringue dessert

To test an unusual pie you will need:

  • oil - 120 g;
  • flour - 190 g;
  • chilled water - 2 tbsp. l .;
  • 1/5 tsp salt.

For lemon cream:

  • granulated sugar - 280 g;
  • yolks of 4 eggs;
  • corn starch - 125 g;
  • water - 340 ml;
  • zest, juice of 1 lemon.

Composition to prepare a meringue:

  • sugar - 160 g;
  • vanillin;
  • squirrels of 4 eggs.

Step by step cooking:

  1. Mix sugar, wheat flour, salt and pieces of butter until fatty grains form (you need to mix everything well).
  2. Knead the dough before adding a little water. This must be done promptly so that the dough does not become stiff. After it is well kneaded, form a ball and lay in a cool place for 35 minutes.
  3. After it has been pulled out, make a cake no more than 4 mm and lay in a mold. Make sides, and pierce the dough with a needle.
  4. After covering the dough with foil, put a load on it (you can peas or beans, something metal), bake for 15 minutes at 170 ° C.
  5. How to cook the filling? Grind the lemon zest separately and froth the yolks. Put a well-mixed mixture of sugar, starch, water, zest and lemon juice in a pot of boiling water. It must be constantly stirred until thickened.
  6. Pour ½ part of the yolks into the hot mass and mix quickly. Pour the lemon mass, mix again and put on a slow fire, stir constantly until it boils.
  7. Pour in oil, shake and place in baked shortcrust pastry.
  8. Meringue is prepared as follows: bring to medium density a mixture of proteins and sugar. Put the finished mass on the lemon filling with beautiful figures. It must necessarily touch the sides of the form.
  9. Bake at 180 ° until a light golden crust is formed (usually no more than 12 minutes).

Lemon pie from shortcrust pastry with meringue should be completely cooled before use.

Slow Cooking Lemon Pie

For a fragrant, unpretentious lemon pie, take:

  • 4 chicken eggs;
  • 110 g of sugar sand;
  • 110 g of oil;
  • 1 lemon;
  • 1 tbsp. wheat flour;
  • vanillin - a pinch;
  • baking powder.

Stages of preparation:

  1. Rinse citrus well, grind the zest. A white lemon should remain, half of which you need to squeeze the juice. Bones must be removed.
  2. Add softened butter to sugar. After the mass is well mixed, pour beaten eggs, vanillin, lemon juice, chopped zest.
  3. Mix and then beat with a mixer all the components until a homogeneous mass is formed.
  4. Pour baking powder, wheat flour and beat everything again until a smooth mass is formed.
  5. Pie the cake in the multicooker bowl for 50 minutes by pressing the "Baking" button.

Two-layer treat with lemon

Necessary components for baking:

  • oil - 190 g;
  • milk –140 ml;
  • flour - 0.4 kg;
  • 1 egg
  • dry yeast - 1 tsp;
  • ground sugar - 2 tbsp. l .;
  • vanillin, salt - a pinch.

Essential ingredients for cream:

  • sugar –280 g;
  • semolina - 1 tbsp. l .;
  • 2 citrus fruits.

Stages of pie formation:

  1. Put for 1/3 hours a mixture of granulated sugar, yeast and milk powder. Foam should form.
  2. Hand grind a mixture of wheat flour, vanilla sugar, salt and finely chopped chilled oil.
  3. As soon as the mixture is ground, add the egg and the mass of yeast. Knead the dough, cover the dishes with a towel and leave in the refrigerator for 35 minutes.
  4. Meanwhile, prepare the filling. Divided washed and dried lemon into 4-6 parts and remove the seeds. To kill in a blender with a peel.
  5. Add chopped lemons to sugar and semolina. Mix all. It is advisable to do the filling right before the tab so that a lot of excess liquid does not form from the lemon.
  6. Divide the resulting dough into 3 pieces. It is desirable that one be larger, and the other two are equivalent, but slightly smaller than the first.
  7. Roll out the largest part and put into shape, be sure to form the sides. Lay ½ part of the filler.
  8. Put the rolled second part of the dough on the filling and lay the rest of the filling on it. Close the cake with a third cake, and close up the edges. Pierce the top dough with a fork several times.

Oven for half an hour at 180 °.

Cooking option with meringues

Pie Dough Components:

  • 1 yolk;
  • granulated sugar - 1 tbsp. l .;
  • oil - 45 g;
  • flour - 80 g.

For souffle:

  • corn starch - 1 tbsp. l .;
  • milk - 65 ml;
  • lemon - 1 large or 2 small;
  • 1 egg
  • condensed milk - 0.5 cans.

For meringues:

  • icing sugar - 75 g;
  • egg whites - 2 pcs.

Stages of cooking:

  1. From such components as: butter (crushed into cubes), sugar, flour and yolks make dough. If it is very tight, then dilute with a small amount of cool water.
  2. Lay the rolled dough and mold the sides about 2 cm. Make punctures and send the mold for a quarter of an hour to the freezer.
  3. After the freezer, leave the oven to bake for the same time.
  4. How to cook souffle? Mix the zest of lemon with condensed milk, add the egg (whipped), citrus juice, starch and milk. Beat the whole mixture in a blender.
  5. Pull the slightly baked shortcrust pastry and add the souffle, bake again for 12-15 minutes.
  6. Beat the meringues in the form of a strong foam, mixing powdered sugar and proteins, put on a souffle and bake for about a quarter of an hour.

You will get a breathtaking dessert with an unusual aroma.

Open lemon shortcake tart

For a mouth-watering, healthy and beautiful open pie you need the components:

  • oil - 170 g;
  • flour - 320 g;
  • medium lemon - 1 pc.;
  • icing sugar - 240 g;
  • baking powder - 9 g;
  • eggs - 3 pcs.

Step by step cooking:

  1. Mix baking powder, half powdered sugar and flour.
  2. Cut 150 g of oil, cut into small pieces and mix in a dry mixture, grind until a powder forms.
  3. Beat 1 egg and knead the dough quickly. It will be tender and plastic. The mass must be wrapped in film and left in the refrigerator for 30 minutes.
  4. Knead the cream during this period. Remove the juice from the lemon and strain.
  5. Mix melted butter and citrus juice. Pour the rest of the powdered sugar and 2 eggs. Mix everything and put in a water bath. Stir constantly to make the cream a little thicker. On average, it will take 4-5 minutes.
  6. Take out the dough. 2/3 flatten it in the form lined with baking paper. Be sure to form small sides. Lemon filling is poured up.
  7. Roll out the rest of the dough with thin cake and cut into strips about 1 cm wide and put on a cream net.
  8. The oven needs about 30 minutes at 180 ° C. The cake is served to the table completely chilled.

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