shuska
Girls, do you have such plump beautiful layers of filling made from one lemon? Well, I got very little filling. The lemon was big, I took the maximum amount of sugar and butter from the recipe. I tried to depict 2 layers of filling, but the layers turned out to be quite thin, I had to smear these crumbs over the dough (even in some places it was not enough) ((What is my mistake?
And. The filling, and in the end the finished pie, turned out to be with bitterness. Not all family members liked it. Is there any way to fix it next time?
And another question about the form. Baking in the Princess in the form of dia. 30 cm. The layers of the dough were normal, but I already wrote about the filling. I immediately thought, maybe I should have taken a smaller form? But then there would be a lot of dough compared to the layers of the filling.
What do you advise? I want to repeat the pie, because there are lemon baking lovers in the family. I hope for your help.
Myrtle
shuska, I took two lemons / as in the photo /, the filling was enough for us just right. And probably the lemon zest or the layer / white / under it is bitter.
win-tat
shuska, I also bake in the Princess in the form of 30 cm behold
I always take 2 lemons, and not small ones, and so that the cake does not taste bitter, I remove the zest with a grater, and the white layer under it necessarily I cut off (it is he who gives the bitterness).
Lera-7
Quote: shuska
The filling, and in the end the finished pie, turned out to be with bitterness. Not all family members liked it. Is this something you can fix next time?
shuska, when cutting a lemon, in no case should you cut / cut a pit, 100% - lemon (lemon filling) will taste bitter. Many years ago, this nuance was shared with me by an acquaintance, for which I am very grateful to her.
shuska
Girls, thanks to everyone who responded
Here, look how I did it. Fillings well, sooooo littleooo. Just one dough. Therefore, the cake turned out to be dry.
Lemon shortcrust pastry pie in Pizza Maker Princess 115000

Quote: win-tat

shuska, I also bake in the Princess in the form of 30 cm behold
I always take 2 lemons, and not small ones, and so that the cake does not taste bitter, I remove the zest with a grater, and the white layer under it necessarily I cut off (it is he who gives the bitterness).
The form was also 30 cm. Before baking, the cake was very thin. I was even nervous that it might be worth picking out the dough and taking a smaller form, but I was afraid to do it so as not to "kill" the dough. But after baking it, the pie, increased slightly. I will not say that it is straight thick, thick, but quite digestible.
The lemon was large, but one (as per the recipe). Now I will definitely take two next time. Cutting off the white portion of the lemon can actually reduce the bitterness significantly. I'll try again next time. True, if you cut off the white part, then again the amount of filling will decrease ((

Quote: Lera-7

shuska, when cutting a lemon, in no case should you cut / cut a pit, 100% - lemon (lemon filling) will taste bitter. Many years ago one friend shared this nuance with me, for which I am very grateful to her.
Interesting information. This time my bones were really cut. However, I do not quite understand how you can cut a lemon without "running into" a bone. But what if you did cut a bone? The filling can still be saved or is it a "bad deal"?
By the way, I read something somewhere that you can, like, pre-boil the lemon so that it doesn't taste bitter. Probably, this advice is not very appropriate here, since we cook the filling for 10 minutes. What do you think?

win-tat
Quote: shuska
you can, like, pre-boil the lemon so that it does not taste bitter.
Indeed, you can boil a lemon for 15 minutes, then cool it in cold water, I did this for another pie (there, the pie is soaked with this filling after baking), but the lemon becomes, as it were, watery and will not give such a strong aroma, and you will have to give more starch ..
I don't know, when cutting off the white part, the filling does not taste bitter, while of course, when cutting a lemon, bones sometimes get under the knife, but they do not give any bitterness, I immediately remove them, and it’s not bile, which immediately spreads ...
shuska, about the amount of filling, I always focus on my taste, if I see that there is not enough of it, I can easily add, because you do not need to strictly follow the recipe, we are all different and our tastes cannot be the same, we look according to the circumstances
Lera-7
Quote: win-tat
Of course, when cutting a lemon, sometimes the bones get under the knife, but they do not give any bitterness, I immediately remove them, and it’s not bile, which immediately spreads.
Tanya, I told you from personal experience. I can't explain what happens to the lemon when cutting the seed, but in this case, my lemon always tastes bitter, even if I quickly remove the cut seed
win-tat
Quote: Lera-7
Can't explain what's going on with the lemon
Light, straight fiction
Very often I bake closed shortbread pies with lemon filling, and I have never come across such a miracle
Lera-7
Quote: win-tat
but I have never encountered such a miracle
Tanya, honestly - I don't know. I came across it more than once: if I accidentally cut the bone, threw it out immediately, the rest of the lemon starts to taste bitter, even if you crack it.
leostrog
Very, very long ago (well, already 15 years ago, probably), on the website of Irina Kutova, I found a recipe for such a lemon pie, where lemons for the filling are boiled and cooled. Indeed, the bitterness goes away. But I add a little extra lemon zest to such a filling with boiled lemon.
Svetlana16
Yesterday I baked this lemon pie too! It's just wonderful, wonderful! Such a crumbly, tender dough!
I did everything according to the recipe, only 6g of baking powder remained, so I added another 3g of soda and 1g of citric acid (so that there was only 10g). Baked in PP on a Teflon rug. After the refrigerator, she rolled out most of the dough right on the rug, then laid out the entire filling (half a lemon + a large orange), wrapped the bottom edges of the dough on the filling, and rubbed a smaller part of the dough, put in the freezer for a short time, on top. At first it seemed that the cake was tall and it would rest against the lid and burn, but everything was straight into the tunic. Baked for 18 minutes, then turned it off and the cake stood in the switched off PP for about 7 minutes. Then she took it out by the rug.
Wonderful pie !!! Thanks so much for the recipe and baking tips !!!!
It was too late to eat the pies, but I decided to try a very small piece, ...... then another small piece, ...... then another ..... As a result, I ate a big bite for the night!





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Lemon shortcrust pastry pie in Pizza Maker Princess 115000

Lemon shortcrust pastry pie in Pizza Maker Princess 115000

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