Lean lemon tart with thyme. Fast Lemon Lemon Pie Lemon Lean Pie Recipe

Lenten lemon pie recipe for anyone who is fasting or losing weight. The cake turns out very tasty - with a pleasant light sourness and a delicate taste. Canned peaches can be used instead of lemons. The pie cooks very quickly!

Lemon Pie Ingredients:

Flour: wheat - 1.5st, rice - 1st.

Applesauce - 1 cup (you can make your own from 2 x apples and 0.5 cups of sugar),

Lemon zest and juice from 2 lemons

Sugar sand - 0.5 cups,

Baking powder - 1 sachet (can be replaced with a teaspoon of soda)

Vegetable oil - a quarter of a glass,

Salt on the tip of a knife

Powdered sugar.

Lemon Pie Recipe:

1. Combine flour and soda (or baking powder)

2. Mix sugar, applesauce, oil, lemon zest and juice.

3. Mix both mixtures thoroughly.

4. Put the mass into a mold and bake for about 40 minutes at 200 degrees Celsius.

5. The pie is ready. Sprinkle with powdered sugar or decorate as desired. Enjoy your meal!

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For those who fast but love sweet things, fasting is not easy. After all, basically, the recipes for your favorite desserts are far from lean ...

In fact, in fasting, you can not give up sweets and cook desserts or pastries without violating any rules. Here is an easy recipe for Lean Lemon Pie.

In this recipe, the lemon filling is immediately mixed into the dough. The cake is obtained with a pleasant taste and aroma of lemon.

Here are the ingredients needed to make Lemon Lenten Pie.

We wash the lemon well, pour over with boiling water and cut into pieces. Remove the seeds and grind the lemon with a meat grinder or blender.

Add sugar and vegetable oil to the lemon mass, mix well.

We add soda.

The mass will increase and turn white.

Add flour and quickly knead the dough. We divide into 2 equal parts.

We cover the form (24 cm by 24 cm) with baking paper. We spread one part of the dough and with our hands evenly distribute it in shape.

Grate the second part of the dough. Bake in an oven preheated to 180 degrees for about 20-25 minutes, until golden brown.

Lean lemon pie is ready.

Let the cake cool slightly and cut into pieces, sprinkle with powdered sugar and serve with tea or coffee.

suitable for vegans

Who asked me for a lemon pie? Fly in! True, the proposed recipe is far from the classic version with filling, and this is no accident ...

Firstly, many are now fasting and want to indulge in at least some yummy. Therefore, we have a lean lemon pie.

Secondly, some believe that our rubric is overgrown with cobwebs and covered with dust. Therefore, today's lemon pie is fantastically simple in every way.

Thirdly, some people unsuccessfully try to carve out at least one free hour from the earth's day. Therefore, the preparation of this pie does not require too much time.

In a word, the lean lemon pie is worthy of our attention, it seems to me ...

For Lean Lemon Pie, we need:

• 3 cups flour;
• 1 large or 2 small lemons;
• 1 cup of sugar;
• 0.5 cups of vegetable oil;
• 1 tsp soda.

Even a lean lemon pie predictably starts with... a lemon;) Cut the lemon together with the zest into pieces, select the seeds, and then chop (lemon, not seeds) in a blender. Or in a grinder.

If you have two small lemons, you can leave the skin on only one and peel the other.

Add sugar and butter to the resulting lemon mass and mix everything.

There we run a spoonful of soda. Before our eyes, the mass increases in volume and turns white. This soda reacts so violently to what is happening.

Let's add flour! And we interfere, we grind, we combine everything into a single whole. The result should be a sweet flour crumb.

Grease a baking dish with oil or lay out with baking paper. We distribute about a third of the crumbs along the bottom of the mold, directly compacting the dough in the process with our hands.

Pour the remaining crumb into the form and level it over the entire surface. This time, nothing needs to be compacted, the crumb should remain a crumb.

We send the form to the oven preheated to 180 ° C for 15-20 minutes. Finally, our lean, lemony, extremely simple pie is ready. This time I recommend skipping the painful “waiting to cool down” stage. This cake is best eaten warm! Enjoy your meal!

If during the days of Great Lent you decide to diversify your table with lenten pastries, then we offer you several recipes for pies, muffins and cookies that are baked in Greece during Lent.

If during the days of Great Lent you decide to diversify your table with lenten pastries, then we offer you several recipes for pies, muffins and cookies that are baked in Greece during Lent.

A bright and joyful taste of Greek pastries is given by additives from the juice and zest of citrus fruits (which are actively used in Greek cuisine, like our apples). And cognac, nuts and raisins greatly enrich the taste of pies and cookies. The alcohol evaporates during the cooking process, leaving the baked goods with only their complex and inviting aroma. So, do not worry, no alcohol will remain in the dishes. Just a delicious scent trail.

If it seems to you that something is missing in lean baking (after all, the dough tastes different, although it is also very tasty), you can pour slices of lean biscuit with syrup, jam or honey.

Lemon Lean Pie with Raisins and Greek Nuts

This delicious and simple Greek pie is made without eggs, but it has a lot of nuts, raisins and spices that infuse the dough with amazing flavors and add holiday flavor to the baked goods!

Raisins can be put inside a lean pie or served with a pie. For an even richer taste, you can put 1-3 tablespoons of cocoa in the dough.

Ingredients:

• 1 glass of vegetable oil (preferably olive);
• 1.5 cups of sugar (brown was taken in the recipe, but not essential);
• 1.5 cups chopped walnuts (finely chopped)
• 1 glass of raisins;
• 4 cups flour;
• 2 glasses of water;
• 0.5 glasses of cognac (or liquor, you can - dessert wine);
• 1 tablespoon ground cinnamon and ground cloves;
• zest of 1 lemon;
• 3 teaspoons of baking powder (bakpulver - baking powder).

For decoration (optional)

1 cup chopped walnuts (larger cut)

How to Make Lemon Pie (Lenten)

Mix flour, cinnamon and cloves and baking powder. Add oil. Mix well.

Add sugar, water, walnuts, cognac, lemon zest and raisins.

Raisins must first be washed, brewed with boiling water, after 10 minutes - put in a colander and poured into the dough.

At the same time, you can add cocoa.

Mix well.

Put the dough into a mold greased with oil.

Bake in the oven (temperature about 160-180 degrees C) for 1 hour.

Focus not on time, but on alluring aromas and a test for piercing with a wooden stick (if the stick comes out dry, without sticky lumps, it's ready).

Cool the finished cake in the form (15 minutes), covering with a towel or napkin. Then take out and cut into portions. Sprinkle slices of lemon pie with walnuts.

Enjoy your meal!

Lean chocolate cake (pie)

This is a very tasty lean cupcake with a pronounced chocolate and citrus flavor. It has a lot of zest (you can put both orange and lemon), there is orange juice.

And this gives our cupcake the aroma and taste of joy!

And it really lifts the mood. The Greeks know a lot about delicious food.

It will be very tasty to add fresh pitted cherries to a chocolate lean muffin or pie (you can put it after adding flour).

Ingredients:

• Orange or lemon juice - 1.5 cups;
• Zest - 2-4 oranges or lemons;
• Sugar - 1.5 cups;
• Cocoa - 6-7 tablespoons;
• Vegetable oil (lean: sunflower or olive) - 1 cup;
• Water - 1 glass;
• Flour - so much so that the consistency of the dough is viscous, thick, slowly flowing, like fat sour cream (2 cups or more);
• Soda - 1.5 teaspoons;
• Baking powder (baking powder, bakpulver) - 1 teaspoon.

How to bake a lean chocolate cupcake

Combine vegetable oil, orange (or lemon) juice and soda. Mix well. From the combination of soda and sour citrus juice, foam should form, do not be alarmed.

Add baking powder, cocoa, water, sugar and zest. To stir thoroughly. Add flour - slowly, stirring with a whisk.

Put the dough in a greased form and bake in a preheated oven at a temperature of 160-180 degrees C for about an hour. The sign of readiness is the same as in the previous Lean Lemon Pie recipe.

Remove the finished lean cupcake from the oven, cool under a towel (15 minutes) and then remove from the mold.

Enjoy your meal!

Nut lean pie with apples, orange and carrots

Another Greek pie that will delight you with its spring and summer taste and add vivacity and optimism during the days of Lent.

This fruit and nut cake, like the previous lean pastries, can be prepared in the form of a regular cake or in a cake pan (with a hole in the middle).

In this lean pie recipe, the ingredients are measured in coffee cups, but you can change the proportions by using a cup as the unit of change instead. Just remember that you need to take soda then, approximately, 1.5 times more. You can also increase the amount of zest and citrus juice.

The main thing is that the consistency of the lean dough for the pie should be very thick and viscous. Such a dough cannot quickly trickle into a mold, but slowly overflow (you can help yourself with a spoon).

Ingredients:

• Walnuts (finely chopped or minced) - 1 coffee cup;
• Flour - 2.5 coffee cups (approximately, focus on the consistency);
• Lean oil (olive or sunflower) - 3/4 coffee cup;
• Juice and zest from 1 orange;
• Zest of 1 lemon;
• Sugar - 0.5 coffee cup + 1 coffee cup;
• Grated carrots (large grater) - 1 coffee cup;
• Apple (small cubes) - coffee cup;
• Soda - 1 tablespoon.

How to Bake an Orange Lenten Pie with Apples, Nuts, and Carrots

Combine olive oil with sugar and beat (with a fork, rake or mixer).

Dissolve baking soda in orange juice and add to bowl with sugar. Add grated carrots and pieces (cubes) of apples, flour, zest, nuts. Mix well.

Grease a baking dish with oil. Put in it a lean nut-citrus dough with fruits. Bake at 160-180 degrees C for about 40-45 minutes. Readiness to check as previous recipes.

Also, take the cake out of the oven and let it cool down a bit. When cool, transfer to a platter. Can be sprinkled with powdered sugar.

Enjoy your meal!

Lenten chocolate cookies with nuts (shortbread lean dough)

These delicious lean chocolate nut cookies come out crunchy and many who have tried them do not believe that their dough is lean!

Lean chocolate is bitter (dark, black), there are no additives from milk or cream, but only cocoa, powdered sugar and cocoa butter.

Ingredients:

• Margarine - 125 g;
• Sugar - 1 glass;
• Vegetable oil (the Greeks take corn in the recipe) - 1 cup;
• Orange juice - 3/4 cup;
• Soda - 1/2 teaspoon;
• Cognac (liquor or dessert wine) - 3 tablespoons;
• Flour - 5 glasses;
• Baking powder (bakpulver) - 2 tablespoons;
• Cocoa - 2-3 tablespoons;
• Walnuts (chopped) or hazelnuts (or coconut) - 1/2 cup;
• Grated dark chocolate - 1/2 cup (this is 1 bar = 100 g);
• You can also take 1 chocolate bar for decoration.

How to make Lean Chocolate Hazelnut Cookies

Make lean chocolate shortbread dough

Beat margarine (lean at room temperature) with vegetable oil and sugar - it will be faster in a food processor. You should get a white, fluffy mixture.

Add soda mixed with orange juice to the oil mixture (at the time of mixing the juice and soda, a reaction will occur with the release of bubbles that will loosen the dough). Add cognac.

Gradually add flour mixed with cocoa and baking powder. While adding flour, continue to beat the dough slowly. Add the last glass of flour and knead the dough by hand, because the combine will already be hard, the dough is thick and dense.

Combine the dough with chopped nuts and chocolate and knead the dough well again.

Form lean shortbread cookies

Pinch off a piece of dough, roll into a ball (the size of a walnut) and flatten it, pressing down with your palm. If you decorate, use your finger to make a depression in the center of the cookie (after baking, pour chocolate there for decoration).

Bake Lenten Chocolate Cookies (shortbread)

Put the cookies on a baking sheet lined with parchment paper (baking paper). Bake in a preheated oven at 170-180 degrees C for about 25-30 minutes. Judge readiness by the smell of baking.

Decorate the finished nut-chocolate cookies with chocolate

Let the cooked cookies cool down. Melt the chocolate in a water bath or in the oven (break, put in a bowl and heat until it starts to melt, but do not boil). Place a teaspoon of melted chocolate into the hole in the center of the cookie. Let the chocolate harden.

How to store lean chocolate chip cookies (shortbread)

It is advisable to store shortbread in a tin box. Or in a sealed bag.

Enjoy your meal!

Lean orange cookies

In Great Lent, I want to eat cookies. The range of food choices at this time is limited and citrus fruits come to the rescue again, which add taste and character to lean pastries. If you have nuts, put them in too, it will be tastier. You can even add sunflower seeds (peeled, of course) to the dough.

Ingredients:

• 1 teaspoon baking soda dissolved in orange juice
• Baking powder - 2.5 teaspoons;
• Cognac (brandy) or liquor, sweet wine - 0.5 glasses;
• Flour - 850 g;
• Vegetable oil (olive or sunflower) - 1 cup;
• Orange juice - 1 glass + zest of 2 oranges;
• You can add pieces of nuts (0.5-1.5 cups, how much is).

How to make lean orange biscuits

In a mixer, combine all wet ingredients with sugar and beat for 2 minutes.

Then gradually add flour to the bowl with the liquid base of the dough, kneading with your hands so as to make a soft lean dough.

Cut out cookies with cookie cutters. It is convenient to spread the cookies not directly on the baking sheet, but on parchment (baking paper), so the cookies can be easily removed and there is no need to wash the baking sheet. Bake in an oven heated to 170 degrees for 12-15 minutes. As the smell of baking appeared - lean cookies are ready!

Cool under a towel, store the cooled cookies in a tin or in a plastic bag (hermetically sealed).

Enjoy your meal!

Lenten cookies with chocolate and nuts

These are very tasty and soft chocolate cookies for Lent, which the Greeks take out of the oven quite quickly (after 12-15 minutes from the start of baking), when they have not even reached the end, compared to ordinary cookies. And then it turns out to be soft, closer in structure to a gingerbread than to a shortbread cookie. Delicious.

Ingredients

• Vegetable oil - 3/4 cup;
• Sugar - 2 cups;
• Table vinegar (can be replaced with white sour wine or lemon juice) - 3 tablespoons;
• Salt - a small pinch;
• Vanilla sugar - 1 tablespoon (optional)
• Soda - 2 full teaspoons;
• Cocoa - 8 full tablespoons;
• Water - 1 glass;
• Flour - approximately 3.5 cups;
• Dark chocolate - 300 g (finely chopped or take chocolate cuvette in the form of chocolate dragees or chips);
• Hazelnuts (or walnuts) - 3/4 cup (optional, delicious without them)

How to make soft lean cookies with chocolate and nuts

Prepare lean cookie dough

Beat butter and sugar with a mixer for 3 minutes. Continuing to beat, add vinegar, soda, salt and vanilla sugar.

Add cocoa and water. Beat for 1 more minute. Sugar will not completely disperse, it's not scary.

Gradually, add flour. The amount of flour can be a little more or a little less. The main thing is to get the dough soft and sticky (slightly softer than for ordinary shortcrust cakes).

Add chocolate and nuts to the dough. Mix well.

How to lay out cookies for baking

Line a baking sheet with baking paper (you can just put it on a baking sheet, not greased, buttery cookies) and spread the dough in portions with 2 spoons (spoons can be dipped in hot water so that the dough does not stick and slip off). Future cookies should be at a distance from each other (about 3 cm), because they increase in volume during baking. My dough was quite plastic, I just rolled the balls, and then flattened them into cookies.

Bake lean chocolate chip cookies (soft)

Bake in a preheated oven at 180-200 degrees C for 12-15 minutes.

A sign of readiness is the first delicious smell of baking. The cookies may appear undercooked when removed from the oven.

However, if you leave the cookies until fully cooked (when they are evenly hard), then after cooling, they will become very hard. But even then it can be soaked in tea or coffee and eat. And it will be delicious too!

Immediately remove the cookies from the baking sheet (otherwise it will stick to the paper), immediately pry with a spatula and transfer to a flat, smooth surface.

The finished cookies should cool under a towel and then store them in a tin or tightly closed bag. Inside it is soft, as if stuffed.

Cook with love!