Grated lemon pie - this melting crumbly shortcrust pastry without eggs ideally complements the sweet and sour taste and marmalade texture of the filling. The boiled filling is thick, due to this, the layer is much larger, and the bottom cake is perfectly baked. It is easy to prepare and can be stored for up to 4 days at room temperature in a closed container.

Instructions for recalculating ingredients for a different form size https://priatnogoappetitaev.blogspot....

If you like a light bitterness in the filling, then grate the whole lemons or chop with a blender
Orange can be replaced with grated apple, and the proportion can be changed to your liking. For example, 2 lemons and 2 oranges.

The filling can be used raw, but then the bottom cake may not bake.

The butter can be replaced with margarine.

Citrus Baking Recipes

Grated pies:
- Granny's Grated Apple Pie    • Бабушкин тёртый пирог с яблоками  
- Simple Grated Jam Pie    • Простой тёртый пирог с джемом/повидлом  
- Grated Bear Pie    • Тёртый пирог "Мишка" Самый удачный и ...  
- Peat Pie    • "Торфяной" пирог /Toorbakook. Простой...  
- Plum Curd Pie    • Простой пирог со сливами и творогом /...  

100 g - 306 kcal.

Ingredients:
Form 20 * 20 cm
Dough:
Flour - 280 g
Baking powder - 2 g
Salt - 0.5 g
Sugar - 60 g
Vanilla sugar - 10 g
Sour cream 20-25% - 50 g
Butter 82% - 150 g

Filling:
Peeled lemons - 300 g
Orange without peel - 150 g
Any starch - 30 g
Sugar - 150 g

Preparation
1. Line the baking dish with non-stick baking paper.
2. Combine sifted flour with baking powder and salt.
3. Combine sour cream with vanilla sugar and sugar, mix.
4. Add cold diced butter to the flour mixture and grind into a homogeneous fine crumb. Pour in the sour cream mixture and quickly knead the dough.
5. Divide the dough into two parts. Put most of it in a mold, spread it evenly over the bottom and form a small side 1.5 cm high. Send the mold to the refrigerator for 1 hour. Wrap the smaller part of the dough in plastic wrap, flatten it and put it in the freezer for 1 hour.
6. Remove the zest from the lemons, being careful not to touch the white part. Separate the flesh from the rind, remove the seeds.
7. Cut the peeled orange and remove the seeds.
8. Combine the pulp with the zest and grind with a blender to the desired consistency.
9. Pour into a saucepan, add any starch and sugar to taste.
10. Put the pan on the fire and cook, stirring until thickened.
11. Cool completely. Put the filling on the frozen crust, flatten. Grate the frozen part of the dough on top.
12. Bake in an oven preheated to 200 ° C on a medium level without convention for 25-30 minutes until golden brown.
13. Cool the cake completely. Sprinkle with powdered sugar before serving.

*Note!
The baking time may differ from the one stated in the video, be guided by your oven, and also take into account the material from which the form is made.

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