In winter, when the cold begins, you often want to return into the warm summer. And if in reality, you need to wait for some time, then on an associative level you can be there right now.
The subject of our today’s recipe is lemon pie. It is gentle and mild inside. When you’re holding it, it seems that it is about to fall apart or will melt right in the palm of your hand, leaving only a sticky trace of sugar on your hands.
That’s all thanks to butter, it moistens already wet biscuit itself and makes it to melt in your mouth. There’s a crusty sugar frosting on top with a lemon flavor. This icing makes a pleasant contrast between super gentle pie texture and crust on top.
This pie served with tea is a perfect finish of your dinner. Also, you can try to serve it with vanilla ice cream or just to add your favorite berry jam on top.
What You Need to Cook Lemon Pie with Frosting
INGREDIENTS:
- 225 g (8 oz) of unsalted butter
- 275 g (10 oz) of first-grade wheat flour
- 5,5 tsp of baking powder
- 2,5 lemons
- 450 g (16 oz) of sugar
- 4 eggs
- 60 ml (4,1 tbsp) of milk
- A pinch of salt
EQUIPMENT:
- Nothing, that you wouldn’t have
How to Make Lemon Pie with Frosting: Step-by-Step Instructions🔪
In 1,5 – 2 hours before cooking, take 225 g (8 oz) of unsalted butter off the fridge and leave it at room temperature to become mild.
In half an hour before cooking, turn on the oven on 180 degrees, top-bottom regime.
Grease a 22×30 baking form with butter and cover with parchment, so that a paper is beyond the edges of the form. Thanks to it, it would be easier to take the pie off the form later.
Sift 275 g (10 oz) of flour to the bowl, add a pinch of salt, 5,5 tsp of baking powder, and a zest of 2 lemons. Mix ingredients with a whisk.
In the other bowl mix 225 g (8 oz) of unsalted butter and 225 g (8 oz) of sugar, whip with a mixer until puffy for 3 minutes. Continue mixing and add 4 eggs one by one, then add 60 ml (4,1 tbsp) of milk.
Now add a dry mix to butter, sugar, and milk. If the mixer has enough capacity, mix until smooth. If no – do it using a spatula.
Put the dough to the prepared form and put it to the oven for 35-40 minutes. Check if ready with a toothpick, stick it in the middle, and if it’s dry, take off the oven.
While the pie is baking, make an icing.
Mix the rest 225 g (8 oz) of sugar and juice from 2,5 lemons. Mix and put aside.
When the pie is ready, take it off the oven and let to cool down for 5-10 minutes inside the baking form. Then take it off it and put on the baking grate to cool down. While it is warm (but not hot) add a sugar icing on top.
Let it cool down completely and then cut into squares.
Lemon Pie with Frosting
Equipment
- nothing, that you wouldn’t have
Ingredients
- 225 g unsalted butter
- 275 g wheat flour first-grade
- 5 ½ tsp baking powder
- 2 ½ lemons
- 450 g sugar
- 4 eggs
- 60 ml milk
- salt
Instructions
- In 1,5 – 2 hours before cooking, take 225 g of unsalted butter off the fridge and leave it at room temperature to become mild.
- In half an hour before cooking, turn on the oven on 180 degrees, top-bottom regime.
- Grease a 22×30 baking form with butter and cover with parchment, so that a paper is beyond the edges of the form.
- Sift 275 g of flour to the bowl, add a pinch of salt, 5,5 tsp of baking powder, and a zest of 2 lemons. Mix ingredients with a whisk.
- In the other bowl mix 225 g of unsalted butter and 225 g of sugar, whip with a mixer until puffy for 3 minutes. Continue mixing and add 4 eggs one by one, then add 60 ml of milk.
- Now add a dry mix to butter, sugar, and milk. Mix until smooth.
- Put the dough to the prepared form and put it to the oven for 35-40 minutes. Check if ready with a toothpick, stick it in the middle, and if it’s dry, take off the oven.
- Mix the rest 225 g of sugar and juice from 2,5 lemons. Mix.
- When the pie is ready, take it off the oven and let to cool down for 5-10 minutes inside the baking form. Then take it off it and put on the baking grate to cool down. While it is warm (but not hot) add a sugar icing on top.
