Grated Lemon Pie
by Editorial Staff
Even if you’ve cooked grated pie many times, this variation will definitely grab your attention. Grated lemon pie turns out to be incredibly tender, with delicious filling and crispy edges. Despite the fact that the pie turns out to be quite large, it simply disappears from the table instantly.
Servings: 8
Cook: 1 hor 40 minutes
Ingredients
For the dough:
- Wheat flour – 450 g
- Butter (frozen) – 250 g
- Sugar – 150 g
- Sour cream 20% – 60 g
- Eggs – 2 pcs.
- Vanillin – 0.5 teaspoon
- Salt – 1 pinch
- Baking dough – 10 g
For filling:
- Lemon – 2 pcs. (300-400 g)
- Sugar – 150 g
- Starch – 15 g
For decoration (optional):
- Powdered sugar – 15-20 g
- Almonds – 20 g
Directions
- We prepare all the necessary products.
The butter should be frozen, so put it in the freezer long before you start making the pie.
We also need parchment paper and cling film. - Drive eggs into a bowl.
- Add sugar, salt, vanillin and sour cream to the eggs.
- Beat with a whisk.
- Sift flour and baking powder into another bowl. We mix.
- Rub frozen butter to flour on a coarse grater.
- Use our hands to grind the flour and butter into crumbs.
- Pour the egg mixture into the crumb.
- Knead a soft, tender, non-sticky dough.
- Divide the dough into two parts of different sizes – 1/3 and 2/3.Wrap each part of the dough in plastic wrap. We send most of the dough to the refrigerator, the smaller part to the freezer (for 30-40 minutes).
- At this time, let’s start preparing the filling.
Using a fine grater, remove the zest from the lemons (only the yellow part). - Then cut off the white skin from the lemons, leaving only the pulp.
Cut the pulp into small pieces, removing the seeds. - Grind the lemon pulp in a blender to a pulp.
- Put chopped lemon pulp, grated zest, sugar and starch in a saucepan.
- We put the saucepan on heating, bring the contents to a boil and cook for 1 minute, until thickened. Let the lemon filling cool completely.
- We turn on the oven to heat up to 190 degrees.
Cut out two sheets of baking sheet size from parchment paper.
We put one sheet of parchment on the table. Lay out most of the dough on top. - Cover the dough with a second sheet of parchment. Using a rolling pin, roll out the dough into a layer 1-1.5 cm thick, 30×35 cm in size
- Use our hands to level the base for the cake.
- Spread the filling evenly on the dough base.
- We take out the second part of the dough from the freezer and rub it on a coarse grater over the filling.
- If desired, for decoration, cut the almonds into thin petals.
- We transfer the cake blank along with the parchment to a baking sheet. Sprinkle with almond petals.
We bake grated lemon pie in the oven at 190 degrees for 25-30 minutes. - Sprinkle the finished lemon pie with powdered sugar if desired.
- Cut the grated pie into portions and serve.
Enjoy your tea!
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