Traditional tea party is always accompanied by fragrant fresh pastries, and as a rule - homemade pastries. Recipes for cakes, pastries and cakes for tea table, there are many, especially popular baked with lemon. Pie "Lemongrass" its refreshing sweet-sour taste perfectly emphasizes the taste and aroma of tea, turning the usual tea drinking into a small holiday.

A piece of the sun

Citrus fruits extremely attractive appearance - bright, elegant, bright, they are not in vain are often used to decorate the house. Lemons have long been used as a preventive means of avoiding beriberi C, and to promote health. Beauticians appreciate lemon for its bleaching properties. And in cooking lemon and even more indispensable: it is used in soups and sauces, marinades and salads, main dishes and drinks, pastries and desserts. Everywhere is the use of this incredibly fragrant bright yellow fruit with an intense sour taste.

In conjunction with sugar or honey The benefits of honey: tasty recovery   Lemon is especially tasty and enjoyable, so it is popular recipes lemon cakes, cookies, pies, mousses, jellies and other desserts. As a rule, it is used as a dessert of lemon juice and its zest, grated. Such a process allows the use of lemon extract from it the maximum aroma and flavor. In some cases, grated or chopped by a mincer lemon used entirely - in this case, the taste of lemon filling is spicy bitterness that so many fans love to bake with citrus.

Types of "Lemongrass"

Under the same name "Lemongrass" can hide a variety of cakes. So, lemon tarts can be prepared from sand, biscuit, puff, yeast, sour cream, cottage cheese, honey dough, and in each case the cake will have the original taste. How to choose the dough - a decision hostess. Someone prefers soft baking, someone like the combination of sweet and crisp pastry stuffed with sour and someone chooses an air layer sponge cake with lemon. Despite the fact that the filling of all these cakes made from lemons, taste baking may vary significantly.

"Lemongrass" often make discoveries: on the formation of the test laid a thick layer of the filling, and then the cake is baked in the oven. Several less closeout "lemongrass", which is covered by a layer of filling on top of the dough. For closed pie filling is required is usually less than for open, but open look attractive and are more juicy.

If the normal "Lemongrass" easy to cook for tea on a weekday, for the holidays, there are the recipes. Generally, holiday lemon pie is somewhat more complicated to manufacture than daily. For example, they may be made of several kinds of tests. So, very tasty "Lemongrass" whose base is prepared from dough, followed by a layer of filling, and top - air biscuit. And in France are very fond of the lemon pie pastry, topped with fluffy meringue cap. The sweetness of the meringue wonderfully contrasts with sour stuffing. Very tasty and lemon tarts with custard or whipped cream. Of course, the preparation of such a complex "Lemongrass" time will take more than a simple Manica cakes with lemon, but the result will be spectacular.

Preparation of stuffing

The most important thing in the lemon pie - this, of course, stuffing. It should have an intense aroma and balanced sweet-sour taste. The amount of sugar in the filling is dependent on what kind of dough is to be used. So, for sweet cakes or sand pies with meringue toppings better to sour and yeast for baking a suitable sweet lemon. Some prefer to cook stuffing is not sugar and honey - are the pies out very fragrant.

The easiest way to cook stuffing lemon - chop citrus entirely using a grater, food processor or meat grinder. Pre lemon should be washed thoroughly, preferably using a brush, and to release from the bones, which can make the stuffing too bitter. To enhance the flavor of lemon, you can pour boiling water lemon or soak in hot water for a few minutes.

Since in this case the whole lemon milled together with white peel portion, the stuffing will have slight bitterness. And thanks to the high content of pectin in the skins of lemon filling, thus prepared, in the baking process will become jelly-like consistency.

Without bitterness

Bitter stuffing like not all. If the cake is baked for children, it is better to give preference to stuffing, prepared on the basis of juice and lemon peel. Recipes such fillings, there are several, but the preparation of lemon is always done the same way. At first, the fruit should be washed thoroughly and then use a fine grater carefully remove the zest - the yellow part of the skin, then squeeze the juice from a lemon. To give greater lemon juice can be warmed in a microwave oven Microwave - irreplaceable assistant modern housewife   for one minute. You can also scalded with boiling water citrus to enhance its flavor.

Lemon zest is usually mixed with sugar and add to the juice. To thicken the filling, thus prepared, it can be used starch, egg or natural pectin. Starch is mixed with sugar and peel and then added to the lemon juice. Under the influence of high temperature such filling thickens. Similarly it is possible to use pectin. It is important in any case not to add it directly to the juice, and a pre-mix with sugar - the only way of pectin powder is completely dissolved.

From lemon juice, sugar, and eggs can be cooked lemon cream - the classic English treat. Lemon Kurdish way of preparation resembles custard, only instead of milk used sour juice, so you can not be afraid that the eggs rolled. This cream is in harmony with all kinds of dough.

Maria Bykov

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