Loose pie with lemon filling Recipe

Combine the dry ingredients in total: flour, salt (1/2 tsp), baking soda (1 tsp. not filled). Remove the protein from the egg yolks and place the egg yolks in a separate bowl. Add sugar (1 cup) to the egg yolks and beat until white. Add softened butter (180 g) to the beaten egg yolks and beat again.

Add the egg and butter mixture to the mixture of dry ingredients and knead the dough well. Divide the dough into two equal parts. Lay one part of the dough on baking paper, roll it out into a layer 0.5 - 0.7 cm thick. Transfer baking paper with the flattened dough to a baking sheet.

For the filling: Remove the lemon zest, remove the white, bitter part, and use a blender to grind the zest, lemon slices, and sugar. Place the lemon filling on the dough layer. Pass the second part of the dough in a meat grinder and distribute it evenly over the contents. Place in an oven preheated to 180 - 190°C and bake for about 25 - 30 minutes until tender. Remove the finished cake from the mold, fold the edges and cut into portions.