Lemongrass pie with walnuts

Category: Bakery products

Ingredients
walnuts	150g
Flour	300g
Sugar	250g
Eggs	2 pcs
Butter	150g
lemon	2 pcs
sour cream	150g
baking powder	2 teaspoons

Cooking method

if you are going to visit, take this pie with you instead of a bowl of salad!
1.Use a grater to remove the zest from the lemons. we do not remove the white layer, it gives bitterness
2. Finely chop one lemon and add 2-3 tablespoons of sugar. set aside.
3. Grind butter with sugar, eggs and lemon zest.
4. Add sour cream, a little salt and stir.
5. Combine flour and baking powder and add to the mixture. Knead the dough.
6. Squeeze the lemon, add the juice to the dough and mix.
7. Put the dough into a mold, level the surface and sprinkle with nuts.
8. Bake for 40-45 minutes at 190 degrees.

Note

This cake should be eaten slowly as it has a pleasant lemon aftertaste.

Lemon drizzle cake by Jamie Oliver (Sonadora)

Lemon pie (Okssi)

AJlEHA

Now, when going to visit, I will take a bowl of pie with me
Thank you for the recipe for a delicious cake)

PapAnin

Not quite clear.
At some point, we have, among other things, one lemon finely chopped with sugar and one whole lemon without zest.
Then

6.lemons squeeze, add juice to the dough and mix

that is, we squeeze both out? And cut and whole? Why cut then? Or am I missing something?

nonna4ka

sorry, this is my mistake. one was cut and one was pressed. We fill it with sugar so that the lemon starts up the juice, but I manage to quickly knead the dough and there is very little juice, just a couple of ml, this is not enough. so you have to squeeze it slightly.

lillay

it did not become clearer - where to put the sliced lemon? ........
let's do it - squeeze lemon with crushed zest into dough
the second lemon was cut, covered with sugar .... what's next ???

PapAnin

nonna4ka

Quote: lillay

it did not become clearer - where to put the sliced lemon? ........
let's do it - squeeze lemon with crushed zest into dough
the second lemon was cut, covered with sugar .... what's next ???

you all misunderstood. remove the zest from TWO LEMONS. Cut ONE of them and sprinkle with sugar to get juice. BUT, since little juice is released, we squeeze THE SAME LEMON (sprinkled with sugar) and add its juice to the dough. we perform all these manipulations with ONE AND THE SAME LEMON. the second lemon (without the zest) is sent to the refrigerator, it is perfectly stored there for a long time even without it (zest).

lillay

uh! well, we figured it out ...