Lemon filling

Fragrant and bright, for pies, rolls, cookies and cake! Lemon filling is prepared simply, in a hurry. The effect it produces is amazing! Pies or desserts with the addition of such create a festive atmosphere, turn out to be enchantingly delicious and original! Lemon pastries for tea - the very thing!

Vera

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 0 % 0 g

Carbohydrates 97 % 35 g

143 kcal

GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to make lemon filling for pies? Prepare the necessary ingredients specified in the recipe. Choose lemons without damage, fully ripe and fragrant. Rinse them well under running water with a stiff brush. Pour boiling water over them, hold them in hot water for about 1 minute. Thanks to this, the lemon peel will lose its bitterness, will be more fragrant and lemons will be easier to wash. Dry them with paper towels from excess moisture.
Step 2:
Cut the lemons into arbitrary pieces. The shape and size of the slicing do not matter, since they will be further crushed into puree. Carefully remove every single bone! Since lemons are very finely ground, even one small stone can spoil the entire portion of the filling. Therefore, treat this important stage with all responsibility.
Step 3:
Transfer the sliced lemons to the blender bowl. If you don't have a blender, you can twist the fruit in a meat grinder. Add granulated sugar and grind everything into a homogeneous puree. Add the corn starch and mix so that the starch is well "dispersed". Instead of corn starch, it is permissible to use the usual potato starch. Starch is needed so that the filling does not spread and does not burn. Leave the filling for 30 minutes to allow all the sugar to dissolve.
Step 4:
Then use the finished lemon filling according to your culinary ideas.
Step 5:
I baked such a wonderful grated pie. Also, the lemon filling according to this recipe is ideal for making rolls, cookies and other pastries.
Step 6:
And if you don't add starch to a grated lemon with sugar, then you can just drink tea with it in a bite). Bon appetit!

If desired, you can add vanilla sugar or ground cinnamon to the lemon filling on the tip of a teaspoon.

Thanks to sugar, which acts as a preservative, such a filling can be transferred to a glass jar and stored in the refrigerator for about 2-3 weeks. Therefore, such a filling can be made in advance, or it is possible on the day of baking.

If the filling with some lemons is too sour for you, take one lemon and one orange. Grind in a blender. Orange-lemon filling will be sweeter.

Instead of sugar, you can use a sweetener that is not afraid of heat treatment.