Limon pie

  • Time 1 hour
  • Servings 6 People
  • 1 Prepare a testo from: sugar (2 glass) + oil (200 g) to wipe in the packaging, add eggs. Kefir to smash with a slitter in a separate mice, add a different kefier in the packaging, add a flour, mix it up. It's important that we don't need to mix the testo for long.
  • 2 Preparing a form for fiction. Heated the oven to 160 degrees. Drink 25 to 30 minutes at 140 to 150 degrees.
  • 3 Prepare a lemon fix. Lemon washed carefully and wiped out. Then, along with the cedrod, strip it on the mid-size terrace, don't forget to pick it out of the lemon mass of the seed. Put the terrace lemon plate aside for a while.
  • 4 Let the pie chill. Cut him across two skins.
  • 5 Add to the lost lemon the remaining sugar (one glass), cross and put a lemon on one crust. The other skin needs to be covered with a fix. Sugar is added to the thermal lemon 10 minutes before use. The point is, the lemon will start giving juice, and it can't be allowed.
  • 6 After the pie's ready, it's necessary to get his sugar cane. It's important to let the pie swallow 2 to 3 hours by covering it with a folgo or a big cover.
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