Pumpkin Lemon Pie
by Editorial Staff
Delicate, with a slight sourness and pleasant aroma, a pumpkin biscuit can be prepared by any housewife. Shredded pumpkin makes the pie juicy and vibrant, while lemon slices give baked goods a citrus aroma and special flavor.
Ingredients
- Chopped pumpkin – 1 glass
- Lemon – 1/2 pc.
- Eggs – 2 pcs.
- Vegetable oil (refined) – 1/2 cup + oil for lubricating the mold
- Sugar – 1 glass (to taste)
- Wheat flour – 1-1.5 cups
- Soda – 1/2 teaspoon
Directions
- We choose only fresh, juicy, and bright pumpkin fruit.
- Grind the pumpkin using a cooking grater.
- Pour the sweetener and raw eggs into a deep bowl.
- Beat the mass until fluffy and airy.
- Pour oil.
- Add the pumpkin blank to the egg mass.
- We mix all the ingredients.
- We peel the lime or lemon from the thin skin, chop it into small cubes, introduce the fruits into the pumpkin blank.
- We introduce wheat flour and soda into the mass.
- Bring the pumpkin dough until smooth.
- Pour the biscuit mass into a mold, having previously treated it with fat. We send it to the oven, preheated to 180 degrees, wait 27-30 minutes.
- Cut the finished pumpkin-lemon biscuit into portions. Serve with mate, cappuccino, or hot chocolate.
Enjoy your meal!
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