Lemon strawberry pie

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   One medium-sized lemon, well washed to remove dust. Then I carefully removed the zest from it with a fine grater without touching the white layer, because... it gives bitterness, and rubbed it with sugar. Then I added medium-sized chicken eggs to the sugar and lemon zest and beat them into a fluffy light mass. Beat the eggs for about 5 minutes until the granulated sugar dissolves.

2. STEP 2

   

   I cut the lemon in half and squeezed the juice out of the lemon through a citrus juicer. I removed the seeds if I found them. Then I melted the butter in the microwave. To the well-beaten eggs, I added a pinch of salt, freshly squeezed lemon juice, odorless sunflower oil, melted butter and mixed all the ingredients into a homogeneous mass.

3. STEP 3

   

   Sifted the wheat flour. Then I added baking powder to the sifted flour and mixed the flour and baking powder well together. For better interaction with each other, it is advised to additionally sift the flour and baking powder for the dough, but I didn’t do that. Then carefully, step by step, I combined the flour mixture with the egg mixture. Read the articles about the properties of flour and baking powder. Links at the end of this recipe.

4. STEP 4

   

   Fresh strawberries were washed well under running water to remove sand and dirt and the “tails” were torn off. I poured most of the dough into a 22 cm mold, placed strawberries cut into slices on the dough and covered with the remaining dough. Bake in a preheated oven at 180° until done. pie, the time was approximately 50 minutes. But it is important to remember that everyone’s oven is different, so the baking time may also differ.

5. STEP 5

   

   I checked the readiness of the pie with a wooden skewer. While the pie was still hot, the top was generously sprinkled with powdered sugar; upon contact with the hot pie, it became moist, and when the pie cooled down, it took on a small crispy crust.

Comments on the recipe

Anastasia

18.10.2023

4.5

The cake turned out airy, fluffy, tender and moist, not heavy☝️I will bake it again, for my taste there could be a little more sugar, and the zest for me personally turned out to be bitter in places, next time I’ll try it without the zest, with lemon juice. My berries are fresh from my garden; I chose not large ones and did not cut them. I really liked the recipe, thank you 🌷Oh yes, I made a double portion for a 26-centimeter mold, it also took about 50 minutes to bake, a little more.