- lemon - 2 pieces
- sugar - 2 cups
- salt - 1/4 teaspoons
- eggs - 4 pieces
- melted butter - 4 items. spoons
- flour - 3 Art. spoons
- crust for pie - 1 piece
- egg white - 1 piece
- sugar for sprinkling - - To taste
1. Thoroughly wash the lemon, then dry it with a paper towel. Finely grate the lemon zest in a bowl. Using a sharp knife, cut the lemon into very thin slices and remove the seeds. 2. Add the pieces of zest and mix with sugar and salt. Cover and let stand at room temperature for 24 hours. 3. Preheat the oven to 220 degrees. Roll out half the dough on a lightly floured surface in a circle with a diameter of 25 cm and a thickness of 3 mm. Lay out the tests form, trim the edges and leave the canopy 1 cm. 4. Mix the lemon mixture with eggs, melted butter and flour. Pour the filling over the dough. 5. Roll out the remaining dough on a lightly floured surface in a circle with a diameter of 30 cm and lay it on top of the filling, leaving a canopy of 2.5 cm. Secure both layers of the dough by attaching them to each other with pincers or creases. Lubricate the surface with whipped egg whites, and then sprinkle with sugar. Using a knife, make slits on the top of the cake so that steam will escape from it during baking. Bake the cake in the middle of the oven for 25 minutes. Reduce the temperature to 175 degrees and bake the cake for 20-25 minutes, until the crust is golden in color. 6. Allow to cool on a rack and serve the cake at room temperature.
Servings: 8