Baking with lemon

Lemon PieLemon Pie Photo: Shutterstock.comBaking is unthinkable without lemon. First, lemon juice is used instead of vinegar to extinguish the baking soda. The usual dose for a pie is half a teaspoon of baking soda, into which lemon juice is squeezed. Secondly, lemon juice and zest are added to the dough and filling for flavoring (in the same). And, thirdly, lemon perfectly soloes as a filling for pies, or lemongrass. To do this, grind a couple of lemons with peels in a blender, put on a layer of dough and cover with two glasses of sugar. The subtlety of handling lemons lies in the fact that the filling for lemongrass is prepared at the very last moment (when the dough has already been leveled in the mold) so that the lemon does not have time to release a lot of juice from the presence of sugar. And the second point: the dough for lemongrass should be quite dense: lemon juice flowing onto a baking sheet turns rancid, and the taste of future baking suffers from this.

Comments

comments