A lemon pie is a classic European dessert that has long managed to love in almost all countries of the world. The reason for this was not only an original invigorating taste, but also the simplicity of cooking. In this case, there simply cannot be difficult recipes, and today we will clearly demonstrate it to you. And if you have a slow cooker in the farm, it is even easier to make a lemon pie!

Classic lemon pie

The basis of all lemon pies is initially sandy dough and freshly squeezed lemon juice. Fresh he has a rather sharp taste and smell, but let it spend the night in the refrigerator, and the next morning it will become more fragrant and suitable for baking. The most pleasant thing is that you will need a minimum of ingredients, most of which are in any kitchen.

To prepare a lemon pie in a slow cooker, you need:

• butter - 100 g;
• lemon-1.5-2 pcs;
• sour cream 20% - 250 g;
• soda - 0.5 tsp;
• wheat flour - 2 tbsp.;
• sugar - 1 tbsp.;
• chicken egg (yolk) - 1 pc;
• sugar powder - to taste.

Tasty advice: so that the taste of the pie is not too sharp and sour, you can “dilute” it with oranges in a ratio of 50/50.

How to cook a lemon cake in a slow cooker:

1. In a deep plate, mix sour cream with soda.
2. Melt the butter, but do not bring it to a boil. It is better if it melts at room temperature. Add it to sour cream and mix until smooth.
3. Gradually sank flour into the sour cream mixture. When 1.5 glasses leave, check whether it is necessary to add more (different varieties of flour behave differently). So, if the dough no longer sticks to your hands, then the flour is enough, if it sticks, pour the remaining part of the glass. Knead the elastic dough and divide it into 2 identical parts.
   
4. Wash the lemons and oranges thoroughly, rubbing with a hard sponge to clean the wax plaque. Cut them with small slices without removing the peel. If the seeds come across, try to carefully remove them with the tip of the knife. Place lemons in a blender and beat at maximum power until smooth. If there is no blender, you can squeeze the juice manually, and twist the pulp in a meat grinder.
5. Mix the resulting lemon mess with a glass of sugar.
   
6. Put one part of the dough in the multicooker bowl and distribute it along the bottom, forming small sides about 5 cm high.
7. Put the filling on the dough and flatter with a spoon.
8. Map the second part of the dough into the pancake, and then carefully close the filling with it.
9. Pin the edges and grease the surface of the future pie with a beaten yolk. He will make a crust appetizingly rosy and crispy. Make a few holes for the output of the steam with a forks or toothpick.
10. Install the program "Baking" for 40 minutes. And lower the lid.
11. Before serving, sprinkle with sugar powder.

A lemon pie in a slow cooker can easily prepare “for company” with lunch or dinner. If a sweet tooth lives in the house, they will really like a slide of whipped cream on a golden crust.

Cream lemon pie

This dessert is more high -calorie compared to the previous dish, but it will bring incomparable pleasure to any sweet tooth. If you want to surprise your relatives with an unusual treat, we suggest that you make a sweet cream lemon pie in a slow cooker.

You will need the following ingredients:

• wheat flour - 1 tbsp.;
• brown sugar - 6 tbsp;
• white sugar - ½ tbsp.;
• butter - 100 g;
• salt - 1 pinch;
• cream cheese soft - 150 g;
• lemon juice - ½ tbsp.;
• chicken egg - 2 pcs;
• lemon zest - 1 tbsp. l.;
• cream 20% - 1 tbsp.

Brown sugar gives the dough and filling a unique aroma that cannot be achieved by replacing it with ordinary white sugar. As cream cheese, you can use Philadelphia or Mascarpone.

Lemon Pie preparation instructions:

1. Sut the flour in a deep bowl, mix it with 4 tbsp. l. brown sugar and a pinch of salt.
2. Melt the butter, but do not bring to a boil (can be put on the battery or left on the table). Add oil to flour and knead the elastic dough.
3. When the dough takes shape, put it in a multicooker bowl, distribute it with an even layer along the bottom and form the sides 5-7 cm high.
4. In several places, pierce the dough with a toothpick and send it to the freezer for 15 minutes.
5. After the specified time, put the bowl in the slow cooker and bake the basis for the pie on the Baking program for 20 minutes.
6. After the sound signal, take out the bowl of the multicooker and let the cake completely cool.
7. While the base cools down, prepare the filling. To do this, beat the cream cheese in a deep plate so that it acquires a homogeneous smooth consistency.
8. Gradually add white sugar to the cheese without stopping working with a mixer.
9. Pull the egg into the mixture, add the zest and pour in lemon juice. Mix the ingredients until smooth.
10. Pour the resulting mixture into the cooled base in the bowl and bake under a closed lid for 30 minutes.
11. After the sound signal, take the bowl from the multicooker again and let the contents cool completely first at room temperature, and then in the refrigerator for 40-60 minutes. Before sending the pie to the refrigerator, put it on a flat dish.
12. It remains to prepare a delicious upper layer. To do this, put the cream in the freezer for 15 minutes.
13. At this time, from the remaining 2 tbsp. l. Brown sugar make powdered sugar.
14. Beat the frozen cream with brown powdered sugar and quickly pour it onto a cooled cake. Distribute the cream evenly with a spoon and decorate at your discretion.

Serve such a lemon cake in a slow cooker cold. It can be decorated with slices of lemon or orange, putting them until the cream is frozen, twigs or fresh berries. This dessert will have to come in handy with a sultry summer day or will be a great snack during working hours.

Lemon cake with meringue

A very unusual and delicious dessert that will cause real excitement at the table, so immediately expect the guests will require additives! Such a lemon cake looks very impressive and can completely go down for the festive cake.

Merenga is an Italian dessert of bent whipped cream with eggs and sugar. To prepare such a lemon pie in a slow cooker, you need a model not only with lower, but also with the upper heating. If you have a slow cooker with a heater, you can make the base in the bowl, and then bother the pie in electric breathing with the upper heating.

What ingredients will be needed:

• wheat flour-5-6 tbsp. l.;
• white sugar - 3 tbsp.;
• salt - 1 pinch;
• butter - 100 g;
• ice water - 6 tsp;
• vanilin - 1.5 tsp;
• chicken egg - 5 pcs;
• corn starch-2-3 tbsp. l.;
• boiled water - 1 tbsp.

The preparation of this lemon pie in a slow cooker will require culinary skills and patience, but as a reward for the efforts you will receive a completely unusual and gentle taste:

1. First prepare the sand dough. To do this, suture flour in a deep bowl, mix it with a pinch of salt and 1 tbsp. l. Sahara.
2. Cut half the amount of butter in small cubes and melt. Get it with flour to make a crumb -shaped mass.
3. Slowly pour in 5-6 tsp. ice water and knead a homogeneous elastic dough.
4. Form a ball from the dough, pack it in a plastic bag and send it to the refrigerator for 30-50 minutes.
5. Separate the proteins from the yolks.
6. Pour 2 tbsp into the multicooker bowl. Sugars and corn starch, add lemon juice, water and zest. Install the “Extinguishing” or “Soup” program. Periodically stirring the ingredients, prepare a viscous syrup. When he starts to boil, turn off the slow cooker, let Varev cool a little.
7. Beat the yolks with a whisk and enter half the number of composed lemon syrup, stirring continuously. Pour the mixture with the egg back into the bowl to the rest of the syrup and again heat it on the Baking program, bringing it to a boil.
8. When the syrup boils, turn off the program, but do not stop stirring for another 2 minutes. Then enter the remaining butter, pour into a separate container with thick walls and cover with a lid so as not to allow the mass to cool.
9. Take care of the preparation of meringue. For her, you need to use egg proteins only at room temperature, so after separation do not clean them in the refrigerator. Beat the proteins with a mixer with a pinch of salt until white foam is formed. Add a little vanillin and begin to gradually introduce the remaining amount of sugar without turning off the mixer. As a result, you should get a fragrant vanilla foam mass.
10. While you were preparing the filling, the dough has long managed to reach the desired condition. Sprinkle the table with flour and roll out a pancake with a diameter of 25 cm.
11. Gently screw the dough on a rolling pin without tension, lift it and carefully put it in a clean and dry bowl of the multicooker.
12. Comers the dough along the bottom, form low sides and refrigerate for 15 minutes.
13. After the specified time, take out the bowl, cover the surface of the cake with foil for baking and pour beans, beans or peas on top to create a semblance of the press.
14. Put the bowl in the slow cooker and turn on the Baking program for 10 minutes.
15. After the sound signal, pour the beans, remove the foil and bake the cake again, putting the “baking” mode for 5 minutes. The dough should purchase a golden hue.
16. Let the cake cool, and then pour warm lemon syrup into it. On top of it, gently lay out the foam protein mass and smooth it with a spoon on the surface. Some prefer to leave low peaks or lay out proteins with a culinary syringe, so that after baking they create bizarre forms.
    
17. Set the "baking" mode and prepare a lemon cake in a slow cooker for 30 minutes. During this time, the protein mass should be covered with a fragrant blush. If you overexpose it a little longer, you get a meringue.
18. After the sound signal, take out the bowl of the slow cooker, carefully remove the pie and leave to cool on the grille at room temperature. After about an hour, rearrange the dish in the refrigerator and withstand it there at least 3 hours.

Such a lemon cake is very tasty with fresh fruits, berries, canned pineapples. Even if you serve it simply under coffee, the boundless delight of the tenderness of the meringue and juiciness of the filling is provided to you.

Revani lemon pie

A very sweet dessert, the recipe of which came to us from warm and passionate Turkey, where they know a lot about treats. At first glance at the ingredients and the preparation method, you can find distinct similarities with the Russian mannik, but the taste of the revenge is more saturated.

What ingredients do you need:

• chicken egg - 3 pcs;
• white sugar - 3.5 tbsp.;
• sunflower oil - 1 tbsp.;
• semolina - 1 tbsp.;
• natural yogurt - 1 tbsp.;
• baking powder for the dough - 1 pack;
• wheat flour - 3 tbsp. l.;
• water - 3 tbsp.;
• vanilin - a pinch;
• lemon juice - 1 tbsp.

Preparing a Turkish lemon cake in a slow cooker is very simple:

1. Pour cold water into the bowl, add 3 glasses of sugar and lemon juice. Bring the mixture to a boil at the "Soup" program and cook, stirring periodically, 20 minutes.
2. Beat the eggs with the remaining half a glass of sugar, add yogurt and sunflower oil, mix until smooth.
3. Sut the flour with baking powder into the egg mixture, add a pinch of vanillin and whip thoroughly everything with a submersible blender.
4. Pour the resulting mass into the bowl, greased with oil, and bake for 30 minutes on the Baking program. Check the readiness of the cake with a bamboo skewer.
5. After the sound signal, remove the pie from the bowl, transfer to a large flat dish, cut into small rhombuses or squares and pour warm syrup. In general, we have this syrup, and in Turkey such a sugar mixture is called Shcherbet.
6. Leave the pie to soak with sweet shherbet and cool at room temperature.

Submit such a treat should be cold. Revenues can be sprinkled with lemon zest, decorated with orange slices, mint leaves or fresh fruits. It turns out very sweet, so in order to “shade” this sweetness, it is better to serve it with green grapes, pineapples, citruses or other juicy berries and fruits.

Lemon cake in a slow cooker: video

Finally, we bring to your attention a video receptor of lemon biscuit, which can be served with coffee or made an excellent basis for a cake or pie.