Lemon Strawberry pie

Step-by-step cooking

1. Step 1:

   

   One medium-sized lemon, well washed from dust. Then she carefully removed the peel from it without a white layer, because the white layer gives bitterness, and rubbed it with sugar. Then I added medium-sized chicken eggs to the sugar with lemon zest and whipped them into a fluffy light mass. Beat the eggs for about 5 minutes, until the granulated sugar dissolved.

2. Step 2:

   

   Cut the lemon in half and squeezed the juice from the lemon through a citrus juicer. Removed the bones, if they came across. Then the butter was melted in the microwave. To the well-beaten eggs, I added a pinch of salt, freshly squeezed lemon juice, odorless sunflower oil, melted butter and mixed all the ingredients into a homogeneous mass.

3. Step 3:

   

   Sifted wheat flour. Then I added baking powder to the sifted flour for the dough, mixed the flour and baking powder well together. For better interaction with each other, it is advised to additionally sift flour and baking powder for the dough, but I did not do that. Then carefully, step by step, I combined the flour mixture with the egg mixture.

5. Step 4:

   

   I washed fresh strawberries well under running water from sand and dirt and cut off the "tails". I poured most of the dough into a 22 cm mold, put strawberries cut into slices on the dough and closed with the remaining dough. Baked in a preheated oven at a temperature of 180 ° until the cake is ready, the time turned out to be about 50 minutes. But it is important to remember that everyone's ovens are different, respectively, and the baking time may also differ.

6. Step 5:

   

   I checked the readiness of the pie with a wooden skewer. Another hot pie was generously covered with powdered sugar on top, upon contact with the hot pie, it became moist, and when the pie cooled down, it took on a small crispy crust.