Ruddy pies are the decoration of every table. Russian cuisine knows dozens and even hundreds of variations of pies, both sweet and rich, for example, lemon pie filling, and savory, with meat, mushroom, fish and vegetable fillings. Filled pies were a must at any meal.

Fish pie

Ingredients:

For the test:

• 3 cups flour (about 500 g)
• 1 glass of milk
• 0.5 cups vegetable oil or
• 100 g butter or margarine
• 1 tbsp Sahara
• 1 tsp salt
• Fresh yeast - 20 g

For filling:

• Boiled rice until half cooked - 1 glass
• Boiled fish - 300-400 g
• Boiled egg -2-3 pcs.
• Onions - 1 pc.

Preparation:

Boil the products for the filling in advance. Finely chop the eggs. Disassemble the fish, carefully remove all bones. Boil rice until half cooked. Chop the onion and fry in vegetable oil until golden brown. The second option is to chop finely, scald with boiling water and marinate in vinegar or lemon juice for 5-10 minutes.

Knead the dough. To do this, heat the milk to 35-40C. Mash the yeast with a spoon, add sugar, pour in milk and stir. Give them a few minutes to activate. During this time, sift the flour into a deep bowl, and if you use margarine or butter- melt it and cool it down. Pour active yeast into flour and start kneading the dough. Add oil. The dough should come out firm enough but elastic. A little flour can be added if necessary. The kneading process should take at least 15 minutes. It is thanks to this that the initially sticky dough will become smooth, elastic, slightly damp. Ready dough put in a warm place for 30-40 minutes. When it doubles in volume, knead and let it come up again.

Divide the matched dough into two unequal parts. Roll out the larger piece into a rectangle and place in a baking dish with sides. Put the filling on the dough: first rice, then fish, onions, eggs. Roll out the second part of the dough and cover the pie on top.

Preheat the oven to 180C. Bake the pie until tender, about 40 minutes. To receive golden brown you can grease the top of the pie with milk or whipped yolk (before sending to the oven).

Meat Pie

You can cook several pies with filling at a time - take as a basis universal dough, and prepare different fillings.

Ingredients:

• Minced meat (a mixture of pork + beef is better) - 300 g
• Bulb onions - 1 pc.
• Champignon mushrooms - 200 g
• Breadcrumbs - 5 tablespoons
• Milk or kefir - 2 tablespoons
• Yeast dough - 700 g

Preparation:

Knead the dough according to the recipe above.

Prepare the filling. Chop the onion finely and fry in oil, add the minced meat to the onion and stir it thoroughly so that there are no lumps. Simmer until tender. Rinse the champignons and cut into slices. Fry for a few minutes in a separate bowl.

Roll out an oblong flat cake 2 cm thick from the dough. bread crumbs... Put in the middle ready-made minced meat, pre-mixed with kefir (it will help to keep the meat juice), distribute almost over the entire length of the cake. Put a layer of mushrooms on the minced meat. Sprinkle with breadcrumbs. Raise the long edges of the cake and connect on top, pinch. Lift and pinch both ends of the resulting loaf to completely hide the filling. Cover the finished cake with a towel and leave to prove for about 20 minutes. Preheat the oven to 180C. bake the cake for about 35-40 minutes, until golden brown.

Apple pie

Ingredients:

• 300 g wheat flour
• 2 tbsp Sahara
• 1 egg
• 100 g butter
• A pinch of salt
• 4-5 large sweet and sour apples, or apple jam(jam)
• 2-3 tbsp Sahara
• 1 tsp cinnamon
• 0.5 tsp ground cardamom

Preparation:

To cook shortbread dough... Grind cold butter with sugar, salt and flour until finely crumbled. Beat in an egg, mix everything. If the dough is too steep, add a few spoons cold water... Roll a ball out of the dough and place it in the refrigerator for half an hour.

During this time, prepare the filling. Wash the apples, cut in half and core. Cut into thin slices. Sprinkle with lemon juice to avoid darkening. Mix sugar with cinnamon and cardamom.

Grease a mold with a diameter of 22-23 cm, sprinkle with flour, semolina or breadcrumbs, put ¾ of the whole dough into it. Align, form bumpers. Put the apple slices on the dough in an even layer. Sprinkle with sugar mixture. Grate the rest of the dough on a coarse grater over the filling. You need to rub directly over the cake tin.

Preheat the oven to 180C. Bake the cake for about 30 minutes, until the filling is done and the top layer is golden. Serve with hot tea on a cloudy evening. Have a nice evening!

Lemon pie

You can make lemon pie with the same dough. The lemon filling sounds a bit unexpected too, right? However, this is a very successful combination: sweet dough and sweet and sour spicy filling.

How to make lemon filling

Ingredients:

• 3 lemons
• 200 g sugar

Preparation:

Wash the lemons in hot water. Cut into slices (you can with the peel) and remove the seeds. Mix with sugar. Next, the lemons need to be chopped (with a blender or through a meat grinder). Pour the finished filling onto the dough, spread over a greased form with sides. Bake in a hot oven until tender.

Baking filled pies is a vast field for experimentation. Do not hold back your imagination: berries, fruits, cheese, cottage cheese, mushrooms ... Everything that is in the refrigerator can be, on reflection, used as a filling. Even yesterday's buckwheat porridge if you add a boiled egg to it. It is only important to choose the right dough. Happy experiments!

I think many people will remember the Sicilian village pies - modest, unassuming in appearance, but with a surprisingly rich scent of lemons. In fact, sand basket is filled with a liquid mixture based on eggs, citrus juice, often with the addition of milk cream and / or butter. That is, gentle, agile and thrice lemon-lemon filling covers a fragile sandy layer.

List necessary products for shortcrust cake with lemon filling: premium wheat flour, granulated sugar, eggs, lemons, salt, butter.

Knead shortbread dough from soft butter, flour, 50 g sugar, 1 egg, a pinch of salt.

Add the zest from one or two lemons.

Roll the plastic shortcrust pastry for lemon pie into a ball, wrap it with foil, put it in the freezer for 10 minutes.

In the meantime, we wring out lemon juice- the required volume is 200 ml. Next we combine the remaining 2 eggs and 100 g of sugar.

Beat the mixture for the filling - eggs, sugar and lemon juice. Often the bowl is kept in a water bath to dissolve the sugar crystals, and for delicate texture add melted butter, egg yolks, cream. Then the composition resembles lemon Kurd thickening cream. Trying different variants, I will say, in my recipe there are fewer calories, but not aroma, acidity and citrus richness. When baking, sugar in any case completely dissolves, so there is no strict need to build a bath, beat with a mixer.

Roll out cold shortcrust pastry with a thickness of 4-5 mm, transfer the layer to a mold O 22-24 cm, leave punctures with a fork.

Cut off the excess around the circumference, pour in the filling. From the leftovers, you can make sweet tartlets. We put the semi-finished product in the oven preheated by that time, bake shortbread cake stuffed with lemons at a temperature of 180 degrees for 30-40 minutes.

Cool the pie in a container so as not to damage the fragile top layer.

Cut into portions with triangles and serve homemade shortcrust cake with lemon filling to the table.

Bon Appetit!

Lemon baked goods are ideal for those who like more fine cuisine... We offer you several simple recipes making lemon pies. If you follow the instructions carefully, prepare delicious pastries for tea.

Shortcrust Lemon Pie Recipe

The slight acidity and citrus aroma of this dessert, as well as a beautiful presentation, allow this homemade shortbread lemon pie to be on a par with the most delicious restaurant tarts.

Light

Ingredients

• Butter - 50 g;
• Wheat flour - 150-170 g;
• Egg - 1 pc.;
• Sugar - 50 g
• For filling:
• Lemons - 2 pcs.;
• Egg - 2 pcs.;
• Sugar - 180 g;
• Butter - 50 g;
• Starch - 30 g.

Cooking time: 10 minutes + 20 minutes for freezing + 30 minutes for baking.

Preparation

Prepare all the ingredients for the shortbread base. Wheat flour must be sieved before use, so the dough will be looser, and you will remove unnecessary inclusions that often get into the flour. It is better to take the butter out of the refrigerator a little earlier to keep it soft.

Let's prepare shortbread dough. Mash soft butter with sugar. It is most convenient to do this with a whisk of the combine, but it is quite possible to do with an ordinary table fork.

Add egg, stir. The mass will become homogeneous, liquid.

At the end, add a little sifted wheat flour and knead the dough.

The dough turns out to be pliable, lags well behind the hands, so you can knead even in a bowl without putting it on the table. Form a bun with your hands. If the dough is dry and does not form well, add 1 tbsp. water or lemon juice.

Spread the dough along the bottom of the mold with your hands (I have a mold with a diameter of 20 cm), from a part of the dough, lay out the sides with a height of 2 cm. The mold does not need to be greased, since the shortcrust pastry lags well behind it after baking due to the oil content.

Put the batter in the refrigerator for 10-15 minutes and start making lemon cream.

Remove the zest from one lemon in any way (on a fine grater, or with a special device). Squeeze the juice from two lemons into the same container (I got about 120 ml of juice).

Beat the chicken eggs with sugar with a whisk or hand blender for 4-5 minutes until dense, thick mass.

Add lemon zest, lemon juice, starch and melted or soft butter, whisk all ingredients together.

Get out the form with shortbread from the refrigerator, pour the cream into the batter mold. Shake it lightly to smooth the surface.

Bake in an oven preheated to 180 degrees for 35-40 minutes. The edges of the cake should be browned and the filling should thicken.

Cool the finished shortcrust cake with lemon completely, otherwise the filling may leak out when cut into portions. Dessert can be decorated icing sugar... Serve with coffee.

Quick Lean Lemon Pie

Lean baked goods can be delicious too. If some holiday is planned, and you strictly observe the fast, you can safely cook lean pie with lemon. Rest assured guests will appreciate it.

Ingredients:

• Flour - 3 cups;
• A glass of sugar;
• Unscented sunflower oil - 125 ml;
• Medium sized lemon;
• 10 grams of baking powder;
• Optionally - 1 gram of crystalline vanillin.

Preparation

1. Turn on the oven first. The temperature is 200 degrees. While everything is ready, it will already heat up. Only bake in a well preheated oven!
2. Wash the lemon thoroughly, wipe it off.
3. Remove the zest with a grater, cut in half. Cut the pulp with a knife, immediately removing the films and seeds.
4. Use a blender to mash the pulp and zest. Add sugar and butter.
5. Whisk, add baking powder. Now you can mix the dough blank with flour, we do it with a spoon. The dough is crumbly. Take half and knead.
6. Take the form in which you will bake, grease vegetable oil, distribute the kneaded dough, and sprinkle with the remaining crumb on top.
7. Baking will take 20 minutes. Cut right away while the lean lemongrass is hot. There will be a lot of crumbs, but hot it tastes much better.

Grated lemon pie

The recipe is very economical, for sure you have come across recipes for pies, the dough of which is rubbed onto a grater. Very often, such pastries are prepared with jam, but such a cake with a lemon filling will turn out to be very tasty. It is easy to prepare, but not very fast. In total, it will take about three hours, because the dough needs to be frozen.

Ingredients:

• Flour top grade- 300 grams;
• Butter (only natural 82.5%) - 100 grams;
• 200 grams of granulated sugar;
• 50 ml of water;
• A pinch of fine salt;
• Corn starch - 2 tablespoons (can be replaced with potato starch);
• Egg 1C - 1 piece;
• Medium lemons - 2 pcs.;
• 10 grams of baking powder (can be replaced with half a teaspoon of slaked vinegar).

Preparation

1. Chop the butter with a knife or grate.
2. Sift wheat flour, add 100 grams of sugar, a pinch of salt, break an egg, add baking powder and pour in water.
3. Knead the dough, preferably with a food processor. Divide the dough, put the third part in a separate bag. This third must be put into the freezer, the rest of the dough must be put into the refrigerator for 2 hours.
4. 40 minutes before the dough is completely frozen, prepare the filling. Wash the lemons, remove the zest with a grater and cut each in half. Take out the pulp and remove the seeds.
5. Use a blender to mash the lemon pulp with rind and sugar. Add starch, vanillin if desired (1 gram is sufficient), stir and pour into a heavy-bottomed saucepan.
6. Cook, stirring constantly, on the very small fire, about five minutes, so that the citrus filling becomes thick. If lumps appear even with constant stirring, pour the lemon filling back into the blender glass and whisk. Cool, stirring, so that a film does not form, and then you can take out the dough.
7. Grease a baking dish with butter or vegetable oil, line the dough so that high sides are formed. Pour the prepared filling. Grate a third of the dough from the freezer. It is better to grate in a separate plate and then sprinkle on the dessert.
8. Bake for 40 minutes at 180 degrees. Preheat the oven beforehand. I used a 26 centimeter diameter baking pan to bake the cake.

Homemade lemon and orange pie

An excellent recipe for making a pie with lemon, shortcrust pastry stuffed with cottage cheese, orange and lemon. Very simple and fast.

Ingredients for the dough:

• 200 grams of butter
• 3 cups flour
• Half a glass of sugar.

For filling:

• 400 grams of cottage cheese with a fat content of 10%;
• 3 eggs of the 1st category;
• Half a glass of sugar;
• Small orange;
• Half a lemon.

Glass = 250 ml.

Preparation

1. Leave the butter on the table for about an hour to soften. Rub it with flour and sugar into crumbs with your hands.
2. Wash the orange and lemon thoroughly and remove all the seeds. Remove the zest and remove the pulp, mash with a blender. Add sugar and continue whisking until all the grains are dissolved. To save time, you can grind half a cup of sugar into a powder.
3. Scroll the cottage cheese through a fine sieve in a meat grinder. You don't need to beat it with a blender, ruin the cake. Best for cooking homemade cottage cheese... Fat content, in fact, does not matter, but, experimentally, we found out that with 10% cottage cheese, the most delicious option is obtained.
4. Combine curd, eggs and juice. This is the filling for our crumb pie.
5. Take a springform pan and place about 2/3 of the butter crumbs, lift the sides to pour out the filling.
6. Put in an oven preheated to 180 degrees for 5 minutes and take out the base. Pour the filling and sprinkle with the remaining crumbs on top. Bake in the preheated oven for another 40 minutes.
7. Before serving, the lemon pie must be completely cooled and only then open the split form and cut into pieces. Otherwise, everything will fall apart.

Airy lemon meringue pie

Bake in a 20 cm diameter pan for baking times and temperatures as indicated in the recipe.

Ingredients for the dough:

• A teaspoon of granulated sugar;
• Baking wheat flour of the highest grade - 120 grams;
• 60 grams of natural butter (82.5% fat);
• A pinch of salt.

Filling:

• 2 lemons;
• 2 eggs;
• 50 grams of sugar;
• 55 grams of natural butter.

Meringue:

• 2 squirrels;
• 160 grams of sugar.

Preparation

1. First you need to prepare the dough. Use a food processor if possible. If there is no food processor, grate cold butter, add flour, a teaspoon of sugar, a pinch of salt and 2 tablespoons of water to it.
2. Knead the dough quickly to keep the butter from melting from the warmth of your hands. Roll into a ball and wrap in plastic wrap. Put in the refrigerator for 35 minutes.
3. This will be enough time to cook and cool the lemon filling. Rinse and wipe the lemons. Grate the zest on the finest grater, put in a saucepan with a thick bottom, add sugar and eggs.
4. Stir until the filling is smooth and place over low heat. Stir constantly until the mixture thickens. Add soft butter to the thick mass and stir thoroughly. remove from heat. If suddenly during cooking, despite constant stirring, lumps form, beat the filling with an immersion blender.
5. Immediately after cooking, place a piece of cling film directly on top of the lemon filling. This is necessary so that a hard crust does not appear during cooling. Place the pot in the refrigerator and let it cool.
6. Remove the dough from the refrigerator, roll it out and place in a greased baking dish. Make bumpers high. To prevent the sides from falling off during baking, roll the baking foil into a ring and place so that it supports the sides. My side height was 5 centimeters.
7. Place the dish in the oven, heated to 200 degrees, bake for 8 minutes, so that the crust becomes golden brown.
8. During this time, prepare the meringue itself. Place a bowl of proteins and sugar on water bath... Cook, stirring occasionally, until the sugar is completely dissolved and cloudy. As soon as you see that the proteins have begun to brew, turn on the mixer and beat until the proteins begin to thicken. Remove thickened whites from the water bath, whisking until firm, glossy and firm peaks.
9. Pour the cooled lemon filling onto the crust, flatten with a spoon. Spread the meringue on top in an even layer over the entire surface. You can use a pastry syringe, or you can just flatten it with a spoon. Will not affect the taste.
10. In the oven, set the temperature to the maximum, or turn on the "Grill" mode. Put lemon cake with the meringue in the oven and make sure that the meringue turns golden. Remove the cake immediately from the oven and place in the refrigerator. After cooling completely, you can cut.

Lemon pie with semolina in a slow cooker

Manniks are very popular and are prepared in a wide variety of variations. Try making the tastiest lemon semolina pie according to our recipe.

Ingredients for the dough:

• semolina - 200 ml
• kefir - 200 ml.
• chicken egg - 3 pcs.
• sugar - 1 glass.
• vanillin - a pinch.
• butter - 100 gr.
• wheat flour - 200 ml
• baking powder - 1.5 tsp

Impregnation:

• Half a glass of granulated sugar;
• 100 ml of purified water;
• 1 lemon (juice).

Preparation

1. Mix semolina with sugar and cover with kefir. It is better to take regular kefir, with a fat content of 3.2%. The main thing is that it is fresh and tasty. Stir the semolina in kefir thoroughly so that no lumps form. Cover the bowl with the semolina with cling film, otherwise it will wind up. Let it stand on the table for half an hour. The semolina will swell and will not grind on your teeth. If you like squeaky manna, just skip this step.
2. Melt the butter in a water bath. To do this faster, you can chop the butter with a knife, or leave it on the table beforehand to soften.
3. Wash and dry the lemon, remove the zest with a grater. Add the zest, eggs and melted butter to the semolina and stir. Stir and pour immediately into the multicooker bowl. Place on baking mode for 60 minutes.
4. While the manna is baking, you need to prepare the impregnation. In a heavy-bottomed skillet, combine the water and sugar and bring to a boil. Reduce heat to very low and simmer until the syrup is clear. Stir until all the sugar is dissolved. Squeeze the juice out of the citrus and add to sugar syrup... Remove the pot from the stove immediately.
5. When the manna with lemon is ready, take it out of the mold, pour the prepared syrup evenly. Let stand for about 15 minutes, and then cut into pieces.

In the winter season, when vitamin deficiency begins, lemons are life-saving fruits. That is why, today, we invite you to prepare an amazingly tasty and fragrant lemon pie! Such pastries will certainly appeal to all lovers of bright taste and rich aroma.

with lemon filling

Ingredients:

For the test:

• butter - 200 g;
• flour - 350 g;
• sugar - 2 tbsp. spoons;
• salt - a pinch;
• soda - a pinch.

For filling:

• lemon - 2 pcs.;
• sugar - 1 tbsp.;
• starch - 1 tbsp. spoon.

Preparation

The recipe for a pie with lemon filling is quite simple: we take out the butter in advance from the refrigerator, leave it to defrost at room temperature, and then cut it into small pieces. Next, prepare the filling: rinse the lemons, grind in a blender and add starch and granulated sugar to the resulting mass. Mix everything thoroughly. Pour sugar to the butter, throw in salt, soda and gradually introduce sifted flour. Divide the kneaded dough into 2 parts: large and slightly smaller. Put a small piece in the freezer for 15 minutes, and roll the first part of the dough and put it on a baking sheet. Pour the lemon filling on top and distribute it evenly. Then we rub a small piece of dough on a grater and send the baking sheet to the oven for 45 minutes. Serve the ready-made grated pie with lemon filling cooled down.

Yeast cake with lemon filling

Ingredients:

• instant yeast - 1 tbsp. spoon;
• filtered water - 125 ml;
• butter - 200 g;
• lemon - 1 pc.;
• wheat flour - 450 g;
• sugar - 1 tbsp.

Preparation

Sift wheat flour into a bowl, throw in salt, put melted butter and grind everything into crumbs. Dilute yeast in warm water, add a spoonful of sugar and leave to rise for 15 minutes. Then, pour the yeast mass into the flour crumbs, knead the dough, cover it and leave to rise for 40 minutes. After that, carefully knead it and divide it into 2 unequal parts. We roll out the large one into a rectangle on parchment, put it in a mold and cut it so that we get the sides. Rinse the lemon thoroughly, fill it with boiling water and leave it for exactly 5 minutes, and then cut it into 4 parts and take out all the seeds. We twist it through a meat grinder, add sugar and mix. Immediately spread the lemon filling on top of the dough, cover with the second layer and pinch the pie tightly. We make cuts on top with scissors and send the cake to the oven. Bake for 30 minutes, then cool and sprinkle with powdered sugar.

with lemon filling

Ingredients:

• puff ready-made dough - 500 g;
• lemon - 3 pcs.;
• butter - 50 g;
• sugar - 300 g;
• cow's milk - 2 tbsp. spoons.

Preparation

My lemons hot water, grind in a blender, add sugar, mix and put the mass on a hot pan with melted butter. Cook the filling for 10 minutes, stirring with a spoon to avoid burning. Roll out the dough in two layers, spread the lemon mixture and pinch the edges. Coat the top with a mixture of milk and egg, and bake for 30 minutes.

Lemon curd pie

Lemon pie is a delicious and healthy tea treat that you can't buy in pastry shops... Knowing the recipe, you can bake it as often as you want to smell the lemon in delicious baked goods.

For the filling of such baked goods, only fresh lemon is used. It is grated or ground in a blender and mixed with sugar. In the pie, this filling turns into lemon jelly, and the whole dough is saturated with the rich lemon aroma. A very appetizing tea cake especially on cold autumn or winter evenings.

1. The dough recipe is very simple. To prepare it, combine an egg, one glass of sugar, a pinch of salt and softened butter. Sift the flour and mix it with vanilla and baking powder. Add flour to butter and sugar and knead the shortbread dough.
2. The finished dough is divided into 2 parts, one of which is smaller than the other, wrapped in cling film and put in the refrigerator for half an hour. The smaller part is put in the freezer.
3. At this time, the filling is prepared. Lemons should be thin-skinned. They are washed, poured over with boiling water and ground in a meat grinder along with the peel. Lemons are mixed with sugar (you can optionally take not a glass of sugar, but one and a half glasses).
4. The dough is taken out of the refrigerator. Most of them are rolled out to the size of the mold (split, 24 cm in diameter). Top with a filling of lemons and sugar. The dough that was in the freezer is rubbed on a coarse grater over the filling.
5. Put the pie in a preheated oven for half an hour. They are baked at a temperature of 220 degrees. The finished ruddy cake is taken out of the refrigerator and cut after it has cooled down.

Puff yeast dough pie

Prescription products

• dough sugar 74 g;
• cottage cheese 205 g;
• milk 245 ml;
• flour 610 g;
• lemon 2 pcs.;
• filling sugar 205 g;
• vanilla sugar 1 package;
• yeast 8 g;
• salt 5 g;
• egg 2 pcs.;
• butter 205 g.

For lubrication:

• egg 1pc .;
• milk 40 mg.

Recipe

1. To make lemon puff pie yeast dough butter is taken out of the refrigerator beforehand to warm to room temperature.
2. Dry yeast is poured into 100 ml of warm water. After about ten minutes, when the yeast "wakes up", foam appears on the surface, you can start kneading the dough.
3. Fatty cottage cheese is rubbed through a sieve or with a blender so that there are no lumps in it. Pour sugar, salt into the curd, pour in warm milk (about 38 degrees).
4. In eggs, the yolks are separated from the whites. The whites are placed in the refrigerator to prepare other dishes, and the yolks are added to the dough. Having poured activated yeast to the rest of the ingredients, they begin to add the sifted flour. About half a glass of flour is left to roll out the dough.
5. Start forming layers in the dough. Divide the oil into 5 parts. The yeast dough is rolled into a layer about 1 cm thick. One part of the oil (40 g) is lubricated with a silicone brush. Roll the dough in several layers and roll it out, grease it with some oil again and roll it up. This is repeated until you run out of oil. Then set aside the dough to "rest".
6. You can start preparing the lemon filling. It is advisable to take thin lemons for her so that the bitterness in the finished pie is not felt. Lemons are put in the filling along with the peel. They can be chopped in any convenient way: grate, twist in a meat grinder or in a blender. Before preparing the filling, lemons need to be washed and poured over with boiling water, cut into slices and remove the seeds from them.
7. Chopped lemons are mixed with sugar and vanilla. Start shaping the cake. The dough is divided into two parts, one of which should be twice as large as the other. From most of the dough, a layer is rolled out to the size of the mold. The oven is turned on at 200 degrees. The dough layer is placed in a greased form, raising the sides so that the filling does not leak out. Spread lemon puree with sugar on it. Cover the top with a second roll of dough.
8. Grease the top of the pie with an egg, beaten with two tablespoons of milk (only the yolk can be used). Carefully pinch the edges. In the upper layer of the cake, cuts are made with a knife so that steam escapes. The pie is placed in a hot oven for 35 or 40 minutes.
9. After taking the cake out of the oven, let it cool so that the filling does not leak out during cutting. Served with tea.

Lemon flaky pie can be made from yeast dough. The dough for such a cake should be divided not into two, but into three parts. The filling is also divided into two parts. Spread half of the filling on the first rolled out layer of dough, cover it with the second rolled layer of dough on top, put the remaining filling on top and close the cake on top with the third layer. Pinch the edges tightly, grease, prick, and bake in the oven until tender.

Enjoy your meal!