Lemon pie.

Lemon pie .

Lemon pie.

Lemon pie with thick cream filling.

Delicate dough and a layer of delicious lemon cream, this is exactly what you need for tea gatherings in February)


1 cup flour;
1 tsp salt;
6 tbsp. softened butter;
2 tsp. water;
1 tsp honey;

For filling:

2 eggs +5 yolks;
1/2 glass of honey;
zest of 4 lemons and their juice;
1 tsp salt;
4 tbsp. softened butter;
3 tablespoons of cream 30%.


Dough for foundation.
Mix flour and salt, then add a little butter. Stir - you will get a crumbling mass, to which you need to add water, honey and re-knead.
Put the dough into a baking dish made with baking paper.
(The paper should stick up a centimeter and a half above the edge of the rim, so that when everything is ready, you can remove the pastries from the mold for these protruding ends.)

Smooth the dough first with your hands and then using the bottom of the glass to make a dense and even layer so that the dough thickness is the same over the whole area of ​​the mold. Bake the dough at 180 ° C for 20–-25 minutes.

Cooking lemon cream:

Eggs and yolks slightly beat with a blender, add honey, salt, lemon zest and juice, mix until smooth.
Put it in a saucepan, put it on a small fire.
Heat constantly stirring for about 5 minutes.
During this time, the mixture should thicken a little. Turn off the heat, add the butter, stir until the butter is completely melted. Then add the cream and mix again. Pour the lemon mixture over the hot dough.

Bake for 10-12 minutes until the filling is shiny and opaque. (When shaken, it will be slightly mobile, especially in the center, so it should be, it will freeze, cooling.)
Allow the baking to cool completely.
Cut into small squares, or diamonds, sprinkle with powdered sugar directly in the form.
Delicious, tender, bright, fragrant and vitamin pastries ready for your table!
Enjoy your meal !

Lemon pie .

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