Recipe: Lemongrass Raechka step by step with pictures | Handy.Recipes

Lemongrass Raechka

Cooked lemongrass

Time to cook: 90 minutes

Total Servings: 20

Nutritional Value

Like many young housewives, getting married, I did not know how to cook anything sensible. But always, without hesitation, asked for recipes for dishes and baked goods from wives, as they say, with experience. The recipe for this one of my first lemongrass pies belongs to my sister-in-law, Raetschka, so it's called that in my book. Quick, uncomplicated, and very tasty lemon tart, I hope to add to your collection. There are a lot of lemon bars and derivatives on the site, but I found only one with such a composition and with the differences, so with a pure heart I treat you to my version!

Author of the recipe

Ingredients for lemongrass :


  • Yeast (fresh ) - 50 g
  • Milk - 125 ml
  • Chicken egg - 2 pcs
  • Margarine (soft) - 200 g
  • Wheat flour / Flour (250 ml glass) - 3 glass
  • Lemon (medium) - 2 pcs
  • Sugar (250 ml glass) - 2 glass
  • Walnuts - 150 g
  • Starch - 2 tablespoon
  • Egg yolk (for grease) - 1 pc

How to cook lemongrass step by step with photos


Products we need.

First things first, let's get down to the filling of our pie. Since the dough cooks quickly, the filling should be ready. Peel the lemons and grate them with a brush, pat dry and then. Add 2 cups of sugar and mix well. Now find the bones - you can see them very well now - and remove them.

Nuts, roasted in the oven in advance, chop and add to the filling. I have indicated the weight of nuts in the shell, here, in principle, the weight does not play a special role - take the nuts to your taste. Here we introduce 2 tablespoon of starch (I have corn starch), mix it. The stuffing is ready.

Now we proceed to the dough. Dilute 50g (my pack is 42g) of fresh yeast in a half a glass of milk. Add 2 eggs and mix. Then add 200 grams of soft margarine and 2 cups of sifted flour.

Gradually add another cup or half a cup of flour and knead into a smooth, soft dough.

In this recipe, we do not wait for the dough to rise, but immediately divide the dough into two unequal parts and roll out separately. I roll out this dough directly on a baking tray lined with baking paper. Like this. Roll out thinner sheets in advance too, to make sure they fit together, t. к. Then if you cover with a smaller or larger sheet of dough, it will be a problem to seal the edges nicely.

Spread out the filling on a thick layer, leaving about 1 cm from the edge.

Now we transfer the second layer of dough, covering the filling. Carefully pinch the edges. I forked the edges first, binding and then sealed them well. This procedure is done so that the stuffing does not leak out, or it is so, it can... )))

Now all you have to do is to whisk the egg yolk with a little milk, grease the cake and prick it all over with a fork. Preheat oven to 190°. Bake the pie for about 30 minutes.

Here it is! The pie comes almost to the size of a standard baking tray.

You don't have to wait till it's completely cooled - you can also cut it warm!

Now enjoying a very tasty, very lemony, very flavorful pie "Raechka"!

Bon appetit!!!

Nutritional Value:

Whole Dish:
Calories
6191 Calories
Protein
114.9 g
Fat
242.9 g
Carbohydrates
917.3 g
Per Serving:
Calories
309.6 Calories
Protein
5.7 g
Fat
12.1 g
Carbohydrates
45.9 g
100g:
Calories
314.3 Calories
Protein
5.8 g
Fat
12.3 g
Carbohydrates
46.6 g

Lemon, Flour, Wheat Flour, Sugar, Walnuts, Starch, Milk, Margarine, Nutella, Egg Yolk, Cakes, Chickpea Egg, Pastry

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