Lemon stuffing pie

8 servings
1 hour 30 min

How to make a cake with lemon filling? To begin with, knead the dough. Prepare the necessary ingredients. Be sure to sift the flour to saturate it with oxygen. Butter should be cold from the refrigerator. Scald the lemon with boiling water and use a fine grater to remove the zest from it, without affecting the white part, otherwise it will mustard.

Rub cold butter into the flour on a coarse grater. Quickly chop with a knife or rub into crumbs with your hands.

Squeeze the juice out of half the lemon and pour into the dough. Drive in one egg.

Knead the dough. Add a tablespoon of cold water if needed. The dough should be soft, a little sticky to the hands. Transfer the dough to the tin (there is no need to lubricate it). Use your hands to distribute along the bottom, forming the sides. Send the form with the base to the refrigerator for 15 minutes. Next, lay parchment in the base, pour a load, for example, peas or beans. Bake in the oven preheated to 200S for about 10-15 minutes. Remove the load and bake for a further 5 minutes.

While the sand basket is baking (check it so that it does not burn, focusing on your oven), prepare the filling. Prepare all the necessary ingredients. Wash the lemons as well and scald with boiling water. Remove the chicken eggs from the refrigerator in advance, they should be at room temperature.

Grate the zest on a fine grater from the lemons without affecting the white part.

In a container, mix the sugar and lemon zest. Leave for 15 minutes.

Squeeze the juice from the lemons (the amount of juice came out almost a full glass).

Add flour to the mixture of sugar and zest, mix. Pour in the lemon juice and stir again.

Drive in the eggs, whisk or fork until smooth.

Leave the lemon-egg filling for 15 minutes to dissolve the sugar.

Pour the lemon filling into the finished sand base. Bake at 160 degrees for about 30 minutes. Baking times may vary, as the ovens are baked differently by everyone.

Remove the finished cake from the oven and cool completely, and only then carefully remove from the tin onto a dish. Serve lemon pie for tea. It's delicious!