Lemons in baking are a classic. Both the zest and the juice or whole fruits are used. We have prepared a large selection of lemon pie recipes – very different, but invariably delicious, aromatic, and beautiful!
1. Lemon Meringue Pie
Let's start with the most popular recipe!
You will need: 250 g flour, 225 g butter, 75 ml milk, 1 tsp baking powder, 350 g sugar, 100 g cornstarch, 4 eggs, 330 ml water, 125 ml lemon juice, 2 tbsp lemon zest, a pinch of citric acid, a pinch of salt, a pinch of vanilla sugar.
Preparation: Sift the flour with baking powder and rub in 125 g of butter until crumbly. Add a pinch of sugar and salt, milk, quickly knead the dough, and refrigerate. Roll out the dough into a pie dish, form edges, prick with a fork, and bake for 15 minutes at 170 degrees Celsius under a press of dried beans.
Mix 4 egg yolks, 200 g sugar, zest, and cornstarch. Add water and lemon juice, stir the mixture, and, stirring constantly, heat over low heat until thickened. Add 100 g of butter to the cream and spread it over the pastry base. Beat the egg whites with a pinch of citric acid until foamy and slowly fold in the remaining sugar. Cover the pie with meringue and bake for about 10 minutes at 180 degrees Celsius.
2. Lemon Pie with Sour Cream
The tanginess of sour cream perfectly complements lemon.
You will need: 500 g flour, 200 g butter, 300 g sour cream, a pinch of baking soda, vinegar, 300 g lemons, 200 g sugar, 10 g cornstarch, 1 egg yolk.
Preparation: Mix flour with sour cream and add baking soda quenched with vinegar. Grate the butter on a coarse grater and combine with the flour mixture. Divide the dough into three parts and roll into equal layers.
Finely chop the lemon on a grater or in a blender and mix with sugar and cornstarch. Spread the filling on the first layer, cover with the second, and pinch the edges. From the remaining dough, make decorative edges. Brush the pie with beaten egg yolk and bake for 20 minutes at 180 degrees Celsius.
3. Quick and Easy Lemon Pie
The quickest and easiest lemon cake.
You will need: 4 eggs, 200 g butter, 200 g sugar, 240 g flour, 15 g baking powder, 1 lemon.
Preparation: Beat eggs with sugar and slowly add melted butter. Then add lemon juice and zest, mix, and gradually add sifted flour with baking powder. Pour the batter into a baking pan and bake the pie for about 40 minutes at 180 degrees Celsius. Check for doneness with a toothpick.
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4. Lemon Pie with Glaze
It's elegant and impressive, yet quite simple.
You will need: 250 g sugar, 130 g butter, 1 tsp baking powder, 4 eggs, 175 g flour, 2-3 lemons, 50 g powdered sugar.
Preparation: Beat 2 eggs, 180 g sugar, 180 g butter, baking powder, flour, 3 tsp lemon juice, and zest of 1 lemon with a mixer until smooth. Divide the dough into two layers and bake them separately for 35-40 minutes at 170 degrees Celsius.
Beat two eggs, juice and zest of 1 lemon, and sugar, place over a double boiler, and add 50 g of butter. Once the cake layers have cooled, cut them in half and spread each with cream. Assemble the pie and pour glaze made from warmed lemon juice with powdered sugar over it.
5. Pie with Lemon and Cream Filling
The very tender filling melts in your mouth.
You will need: 100 g butter, 6 eggs, 1 egg yolk, 250 g sugar, 175 g flour, salt, 5 lemons, 150 ml 35% cream.
Preparation: Cut butter into cubes, rub with flour, add a spoonful of sugar, egg yolk, a pinch of salt, and a spoonful of ice water. Knead the dough and refrigerate.
Zest 3 lemons and squeeze juice from all 5. Beat eggs with sugar, add lemons to them, and let stand for 10 minutes. Spread the dough into a pie dish, prick with a fork, and bake for 15 minutes under a press at 190 degrees Celsius. Then bake for another 10 minutes without the press, pour in the filling, reduce the temperature to 150 degrees Celsius, and bake the pie for 35-45 minutes.
6. Lemon and Strawberry Pie
When you want to return to summer for a moment!
You will need: 200 g sugar, 4 eggs, 1 lemon, a pinch of salt, 100 g butter, 100 g vegetable oil, 220 g flour, 2 tsp baking powder, 100 g strawberries.
Preparation: Rub the zest with sugar and beat it with eggs until fluffy. Add salt and lemon juice, vegetable oil, and melted butter. Mix and gradually add sifted flour with baking powder. Pour part of the batter into a pan, layer with strawberries, and pour the remaining batter over it. Bake for 50 minutes at 180 degrees Celsius.
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7. Lemon-Honey Matzo Pie
Instead of matzo, any unleavened flatbreads made from flour and water will work.
You will need: 330 g honey, 0.5 cup water, 2 cups sugar, 1/4 cup lemon juice, 320 g nuts, 1 cup flour, 1 tsp cinnamon, 6 eggs, a pinch of pepper, 3 tbsp zest, 0.5 cup vegetable oil, 200 g matzo.
Preparation: Mix honey, 1/3 cup sugar, water, and lemon juice, cook over low heat until sugar dissolves, heat for a minute over high heat, and remove from stove.
Chop nuts and 0.5 cup sugar in a blender, mix with crushed matzo, flour, cinnamon, and pepper. Beat eggs with remaining sugar for about 10 minutes, add zest and vegetable oil. Combine both mixtures and pour into a pan. Bake the pie for 45 minutes at 180 degrees Celsius and then drizzle with cooled syrup.
8. Lenten Lemon Pie without Butter
For flavor, you can substitute one lemon with an orange.
You will need: 350 g flour, 1 cup sugar, 120 ml vegetable oil, 100 ml water, 2 lemons, 2 tbsp cornstarch.
Preparation: Mix sifted flour, 50 g sugar, vegetable oil, and water, divide the dough into parts, and send the smaller part to the freezer. Blend lemons in a blender, add sugar with cornstarch, and mix. Place the dough base in a pan, spread the filling, and grate the dough from the freezer over the top. Bake for an hour at 180 degrees Celsius.
9. Layered Lemon Pie
Thin, not too sweet, juicy, and very tender.
You will need: 450 g flour, 120 ml milk, 8 g yeast, 1.5 cups sugar, 200 g butter, 3 lemons, 1 tbsp semolina.
Preparation: Add yeast and 4 tbsp sugar to warm milk, let the starter stand, and in the meantime, rub softened butter with flour until crumbly. Combine both mixtures, knead the dough, and refrigerate for 40 minutes.
Pour boiling water over lemons for 10 minutes and chop them in a blender or meat grinder. Mix them with sugar and semolina. Divide the dough into three parts and roll into equal layers. Stack the layers one on top of the other, spreading with filling. Bake for about 40 minutes at 170 degrees Celsius.
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10. Lemon Pie with Cream
Use thick pastry cream with 35-40% fat content.
You will need: 175 g flour, 75 g butter, 6 lemons, 175 g sugar, 7 eggs, 200 ml cream.
Preparation: Knead dough from flour, butter, 1 egg yolk, and 1 tbsp water and refrigerate. Beat the egg white separately. Roll out the dough into a pan, prick the bottom, brush with beaten egg white, and bake for 20 minutes at 200 degrees Celsius.
Zest the lemons and squeeze the juice. Beat eggs with sugar until thick, add lemons and cream, and beat again. Pour the filling over the base and bake for another 20-30 minutes at 180 degrees Celsius.
11. Pie with Lemons and Lemon Jam
The proportions are specially selected so that it is not too sweet or greasy.
You will need: 140 g flour, 1 egg white, 2 eggs, 50 g butter, a pinch of salt, 1 tsp sugar, 3 tbsp ice water, 3 tbsp lemon jam, 3 lemons, 70 g brown sugar.
Preparation: Sift flour, add salt and 1 tsp sugar, and rub with butter until crumbly. Add egg white and water, knead the dough, roll it into a pan, and bake under weights for about 10-15 minutes at 180 degrees Celsius.
Beat the juice of 2 lemons with eggs and sugar, add zest to taste. Spread lemon jam and filling over the pie base, and bake all together for 35 minutes at 180 degrees Celsius. Place lemon slices on a dry baking sheet, sprinkle with brown sugar, and bake for 25 minutes, flipping once halfway through. Arrange the slices on top of the pie.
12. Old-fashioned Lemon Pie with Filling
A beautiful enclosed pie with a yeast starter.
You will need: 1/4 cup milk or water, 25 g yeast, 1.5-2 cups flour, 1 egg, 200 g butter, 1 cup sugar, 2 lemons.
Preparation: Dissolve yeast in warm milk or water, stir in 1 tbsp flour, and let stand for an hour. Add 1 tbsp sugar, egg, melted butter, and flour to the starter, knead the dough, and let stand for another hour. Grate the lemon on a fine grater and rub it with sugar.
Place the main part of the dough in a pan and form edges, spread the filling, and cover with the remaining dough. Pinch the edges, let the pie stand for 20 minutes, and bake for 25 minutes at 220 degrees Celsius.
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13. Cottage Cheese Lemon Pie
A healthy and not too caloric lemon pie recipe.
You will need: 100 g butter, 1 kg cottage cheese, 6 eggs, 2 lemons, 100 g semolina, 1 tbsp flour, 0.5 tsp baking soda, a pinch of salt.
Preparation: Rub butter with egg yolks and sugar, then add lemon juice and zest from 1 lemon. Beat the mixture, combine it with cottage cheese, add baking soda, flour, and semolina. Beat egg whites separately and slowly fold into the batter. Bake the pie for about an hour at 160 degrees Celsius.
14. Lemon Coconut Pie
This recipe will give you a very aromatic baked good!
You will need: 4 eggs, 1 cup sugar, 100 g butter, 1 cup flour, 1 cup shredded coconut, 2 lemons, 1 cup milk, 0.5 tsp baking soda.
Preparation: Mix eggs with sugar and baking soda, add shredded coconut, lemon juice, and zest. Pour in milk and melted butter, mix everything, and add sifted flour. Pour the batter into a pan and bake for about 45 minutes at 180 degrees Celsius.
15. Open Lemon Pie without Eggs
Besides lemons, you only need butter, milk, flour, and a pinch of dry yeast.
You will need: 500 g flour, 200 g butter, 100 ml milk, 1 tsp yeast, 200 g sugar, 2 lemons.
Preparation: Dissolve yeast in warm milk and let stand for ten minutes. Add melted butter and sifted flour, and let the dough stand for an hour. Blend the lemon with sugar in a blender. Roll out almost all the dough into a pan, spread the filling, and make a lattice from dough scraps on top. Bake at 200 degrees Celsius until beautifully golden brown.