Step 1

Wash the lemon with a brush. With a fine grater, remove the zest from the lemon, cut it in half and squeeze out the juice, you can along with part of the pulp, most importantly - pitted.

Step 2

Take a rectangular shape 30x20 cm. Lubricate the form with oil, cover with baking paper so that the edges hang down a little, also grease the paper with oil. Preheat oven to 180°C.

Step 3

Soften the butter slightly at room temperature. Mix 280 g flour with powdered sugar and half the zest in a flat bowl. Add the butter and use a fork to mix with the flour mixture to make crumbs.

Step 4

Spread these crumbs into the pan in an even layer, pressing lightly. Place in oven and bake until golden brown, 20-25 minutes.

Step 5

While the base is baking, beat the eggs and sugar until fluffy, add the remaining lemon peel and juice, as well as a mixture of baking powder and the remaining flour. Whisk until smooth.

Step 6

Pour the mixture over the hot base. Return to the oven and bake until the center of the top layer is cooked through, about 25 minutes. Cool on a wire rack in the pan, then carefully remove from the edges of the paper, cool completely on a wire rack. Cut into squares, sprinkle with icing and serve.

This recipe for delicious lemon tarts is so easy you won't be able to resist making them for a cup of tea with your friends! And lemon cakes are also ideal for takeaway sweets - this is when you go to visit and you need to surprise and treat your friends with something (as they say to envy and surprise, J and the cakes are really delicious !!!), while preparing everything should be easy, fast and certainly beautiful - leaving more free time for yourself! So, we mark the time and proceed to test the recipe for quick and delicious lemon cakes on hastily or :

- for the test: 125 grams of butter (this is a little more than ½ a pack weighing 200 grams, but you can take less, reducing the fat content of the product to 100 grams of butter per recipe), rub with ½ cup sugar, a pinch of salt, ½ tsp. soda and 5 tablespoons (150 gr.) flour with a slide (1 tbsp = 30 gr.). Add the zest of one lemon and knead a homogeneous, elastic dough (lemon shortbread dough). !!!

Lubricate the form with oil, sprinkle with a little flour or just use parchment baking paper, and evenly distribute the dough, preparing it for baking. Be sure to prick the cake with a fork thickly and often
for better baking and no bubbling! We bake the cake in the oven at 180 ° for about 10-15 minutes.

- stuffing: while the cake is baking, make the filling of two lemons (or one, but large). We need to grind the lemon! grind And here the question arises - How ??? Either pass through a meat grinder, or squeeze out the juice, and rub the zest on a grater. Personally, I do it a little differently, I cut the lemons very finely and interrupt them with a mixer or blender at high speed, at the same time adding eggs (2 pcs.) And sugar there! Thus, I get a lush lemon mass, without pieces (the skin of a lemon is quite a bit visible, but it’s even beautiful) and lumps into which I add a mixture of flour and starch (1 tbsp flour + 1 tsp with a hill of starch) and everything is fine knead.

Pour the lemon filling over the slightly cooled cake.
(if you wish, you can add a little of any berries) and send it back to the oven for 15-20 minutes for complete baking. The edges may burn a little and you will have to trim them a little to give a neat look.
Find out the recipe. Cut the cooled cake into pieces, sprinkle with powdered sugar. Serve on the table only in a cooled form - so the taste of lemon cakes will feel much brighter! Bon appetit, and enjoy the delicious!

For test:

• Butter 120 gr. - 100 gr.
• Sugar ½ cup
• Flour 150 gr.

For the lemon filling:

• Lemon 2 pcs.
• Eggs 2 pcs.
• Sugar 100 gr.
• flour/starch

Despite the fact that at one time the USSR was famous for the indisputable qualities of its own food products, the choice of treats remained rather modest. Today, on the shelves of stores you can find the richest selection of sweet delicacies, but no modern manufacturer has been able to replace the amazing taste of simple Soviet desserts. Delicate lemon cakes have been and remain one of the favorite sweet treats.

The recipe for a delicious lemon dessert at first glance may seem quite complicated. However, with a detailed study of it, it becomes clear that any attentive housewife can cook soft tender cakes from the USSR with her own hands in her own kitchen. Another indisputable advantage of this sweet treat is the need to use the simplest and most available products, which can be found at any local grocery store.

Thus, a simple recipe from the USSR today may well take its rightful place in the cookbook of a modern hostess. Sweet lemon cakes from childhood will surely delight children and will not leave adults indifferent. So, below is a recipe for a wonderful dessert with a photo and detailed description each stage of preparation.

The recipe for making a biscuit involves the use of the following products:

• eggs - 6 pieces;
• sugar - 2/3 cup;
• vanillin - a teaspoon;
• flour - 2/3 cup flour;
• starch - ¼ cup;
• chocolate - 100 g.

The recipe for lemon mousse will require the use of the following ingredients:

• eggs - 2 pieces;
• sugar - 4 tablespoons;
• starch - 4 tablespoons;
• milk - 350 ml;
• Lemon zest - one tablespoon
• gelatin - 2.5 teaspoon;
• cream (33-35%) - 500 ml.

For cakes from the USSR, you will need to cook a Kurd, so you need to stock up in advance:

• lemon juice - ½ cup;
• lemon zest - one tablespoon;
• sugar - 2/3 cup;
• eggs - 3 pieces.

Cooking cakes

Recipe culinary masterpiece from the Soviet Union can be divided into four main stages: the preparation of biscuit, mousse, curd, as well as the assembly of all components into a single confectionery ensemble. Below is detailed instructions creating sweet treats and photos.

1. So, the recipe for a biscuit: first, thoroughly beat the whites at low speed until foam forms. At this time, gradually add half the indicated amount of sugar to the eggs. Slightly increase the speed and beat the substance to stable peaks.
2. In a separate bowl, beat the yolks with the remaining sugar. The result should be a mass of light yellow, almost white. Add vanilla to it.
3. After that, sift the starch and flour into the yolks. Add 1/3 of the beaten proteins, gently mix the contents of the container.
4. Pour the remaining proteins into the resulting mass, then mix everything with rotational movements.
5. Heat the oven to 170 degrees. Cover the baking tray parchment paper on which to put ready dough trying to achieve the most even surface, as shown in the photo.
6. The recipe provides for a baking time of 10-15 minutes, however, it is better to periodically check the dough for readiness.

Now let's move on to making the mousse.

1. The lemon mousse recipe starts by mixing starch, sugar and eggs. Thoroughly rub the mixture until a homogeneous consistency is formed.
2. Bring the milk to a boil, then pour it in a thin stream into the egg-starch mass, stirring constantly.
3. Pour everything into a small saucepan and simmer for a few minutes, but do not bring to a boil. The cream should thicken.
4. Remove the saucepan from the heat, pour its contents into a deep bowl and cover with cling film. To prevent a crust from forming, the film must touch the surface of the cream. Place the container in a cool place so that the filling has time to cool.
5. Meanwhile, dissolve the gelatin in the chilled lemon juice and leave to swell for one minute. After that, slightly heat the prepared mass until the gelatin is completely dissolved.
6. Using a mixer, start whipping the cooled cream, at the same time gradually pouring into it lemon juice with gelatin.
7. Separately, whip the cream, then add them to the total mixture in three steps.

Traditional lemon cakes involve the use of kurd (cream), so next we move on to the preparation of this particular component.

1. First you need to mix lemon juice, sugar, zest. Bring the resulting mixture to a boil.
2. Separately, lightly beat the eggs, then add the hot juice to them in a thin stream. Put the ingredients in a saucepan, which then put on small fire. Bring the contents of the pot to a boil, stirring constantly.
3. Cook the curd for another five minutes, remembering to stir continuously. The cream should thicken.
4. After that, pour the mass into a clean container, cover it with a film and leave to cool. The Kurd recipe suggests that during cooling, the film covering the container should touch the cream. This will help prevent crusting.

Here we come to final stage cooking delicious treats, namely to the assembly of all the components of the dessert.

1. To make soft tender cakes with lemon filling, cut the chilled biscuit into three equal layers. After that, cover one layer with melted chocolate and let the icing harden.
2. Flip one large brownie so far, "chocolate" side down, and gently spread the first layer of mousse over its surface, about 1/3 of the total. Cover the cream with the next biscuit, apply half of the curd and another layer of mousse. Cover the cake with the last biscuit, apply the remaining mousse and place the dessert in the freezer for about one hour.
3. After the specified time, cover the delicacy with the remaining curd and send it back to the freezer.
4. Cut the blank into neat rectangular cakes.

A wonderful treat for the whole family is ready.

When Thomas Keller opened his Bouchon Bistro in Napa Valley, he told his pastry chef, "This dessert is going to be the hardest thing you'll ever have." Until now, the aforementioned confectioner worked at the equally famous California institution French Laundry and believed that if she could cope with the most complex desserts there, then she would somehow cope with such American classics as lemon pie.

Keller was of the exact opposite opinion: “When you fantasized with your french desserts, no one knew what they should look like. But absolutely everyone knows what a lemon pie is.”

For an American, lemon pie is like charlotte for us. It is served in every roadside establishment in the vastness of America. home option lemon pie - lemon bars, lemon cakes, as I call them for lack of a more accurate translation.

Someone compared lemon bars to sushi in the sense that if the point of the former is to present the taste of fresh fish to the maximum advantage, then the point of lemon cakes is to represent the natural taste of lemon in the most advantageous way.

There is one French lemon pie in my repertoire (), but I made lemon bars for the first time, with the active assistance of my grandchildren. They also photographed the cakes. The photo that opens the post was taken by the elder, Philip.

Danya presented his own view on lemon bars:

Lemon Cakes: Dani's Look

Ingredients:

• For the base:
• 240 gr. flour;
• 225 gr. butter, chilled;
• 50 gr. coconut flakes;
• 30 gr. Sahara;
• a pinch of salt.

For filling:

• 400 gr. Sahara;
• 4 eggs;
• 120 ml lemon juice;
• lemon zest, very finely chopped
• 30 gr. flour;
• 1 tsp baking powder;
• a pinch of salt.

Preheat oven to 175C.

Grease a 22x22 cm mold with butter.

Using a food processor, blend the ingredients for the base until you get homogeneous mass. Put in a baking dish. Bake for 20-25 minutes or until lightly browned.