Yeast Lemon Pie

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Yeast Lemon Pie

Ingredients

Wheat Flour - 2½ cups
Sugar - 1 cup
Lemon - 1 piece
Margarine - 7.1 oz
Dry yeast - 2 teaspoons
Chicken Egg - 1 piece

Step by Step guide

Step 1

Finely chop the margarine with half of the flour. Dissolve the yeast in half a cup of warm water. Make a mound with the margarine and flour, crack 1 egg into it, knead the dough, add the yeast and the remaining flour. Roll into a ball and refrigerate for 1 hour.

Step 2

Boil the lemon for 5 minutes in boiling water, cool, cut into large pieces, and remove the seeds. Pass it through a meat grinder along with the zest, or use a blender. Mix with 1 cup of sugar, and if it’s too runny, you can add a tablespoon of starch — the filling is ready.

Step 3

Preheat the oven to 392°F. Roll out ¾ of the dough thinly, leaving 3-4 cm on each side for the edges. Roll out the remaining part — this will be the top — thinly and make decorative cuts. Its size should be slightly smaller than the baking tray. Spread the filling on the rolled-out dough, cover with the decorative part, fold the edges, and ensure they sit well.