Lemon pie from
Description
It goes perfectly with tea and coffee. The lemon pie from Bakhetle is very interesting. The dough is similar in composition to shortcrust, but it is yeast-based as well, which gives it a very delicate texture. The filling is tart and piquant at the same time. Making this pie is easy if you follow my step-by-step recipe.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add the yeast and 1 teaspoon of the total sugar to warm milk, mix, and let the yeast activate for 20 minutes.
- 3
Step 3
Add the softened butter and 2 tablespoons of sugar to the sponge, and mix.
- 4
Step 4
Add the flour and knead the dough.
- 5
Step 5
Knead the dough using a mixer.
- 6
Step 6
Cover the dough with plastic wrap and leave it in a warm place to rise for 1 hour.
- 7
Step 7
While the dough is rising, prepare the filling. First, wash the lemons thoroughly and scald them with boiling water.
- 8
Step 8
Remove the seeds from the lemons, cut them up as you like, put them in the blender jar, and blend until smooth and pasty.
- 9
Step 9
Add sugar, honey, cinnamon, and cardamom to the lemon purée. You may increase the amount of sugar slightly to taste.
- 10
Step 10
Lightly flour your work surface, place the dough on it, and divide it into 4 pieces: one large piece for the bottom layer, and 3 equal pieces for the inner layers.
- 11
Step 11
Roll out the largest sheet of dough, place it in the baking pan, leaving the edges free. Spread one third of the filling over the dough.
- 12
Step 12
Spread a layer of dough over the filling.
- 13
Step 13
Lay out again: a layer of filling, a layer of dough, and a layer of filling.
- 14
Step 14
Lay out the last, fourth sheet of dough, pinch the edges firmly, and shape the crimp neatly. Prick the surface with a fork so the dough does not burst during baking.
- 15
Step 15
Recommendations for the baking temperature vary. You can first bake for 30 minutes at 70 degrees, then raise the temperature to 180 degrees and bake for another 25–30 minutes. Alternatively, you can bake at 170–180 degrees for 35–40 minutes from the start. Because there are many layers, the filling needs to cook through completely.
- 16
Step 16
Serve the Lemonnik chilled. Before serving, you can lightly dust it with powdered sugar. The Lemonnik turned out very tasty, with a mild tang and a pleasant sharp bitterness, and an interesting bouquet of flavours from the cinnamon and cardamom.