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We melt the margarine. I am often asked: "Can I take butter instead of margarine?" Can. I know that many are wary of margarine and may be right. But this recipe was born at a time when people did not live very well, and in the original this recipe was with margarine. Therefore, I usually bake this cake with him. Still, when replacing with butter, the dough turns out to be a little different, more rich and crumbly. I think the main role is vegetable oil contained in margarine. So I left everything as it was in the original. I just try to take quality margarine.

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Let's do the stuffing. Depending on what kind of lemons you have, the cooking technology changes slightly. I usually use the thinnest-skinned lemons. I think this time I got some kind of hybrid, because when cut they smell like lime, but look like a regular yellow lemon. The photo shows how thin the skin is. I put the lemons in very hot water for five minutes, then cut them to be sure to remove the stones, and puree them with the peel in a blender. When there were no blenders, they scrolled in a meat grinder. If the lemons are thick-skinned, that's fine too, they're sweeter. But here you will first have to thinly cut the yellow zest, then peel off the white skin and discard it, then everything is as described above. And lemons will need not three, but four. Mix lemon puree with sugar and starch. Adjust the amount of sugar according to your taste. Lemon juice, which is formed when peeling and slicing lemons, carefully collect, we will extinguish the soda with it.

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The test is very simple. Pour the egg with water into the cooled melted margarine. Then there is soda, quench with lemon juice and begin to gradually add flour and knead the dough. Mix first with a spoon, then with your hands. IMPORTANT! Do not add all the flour at once. You may need a little more or less flour, focus on the "tightness" of the dough, approximately like an earlobe. Of the five hundred grams of flour, it took me about 480-490 for the dough, the rest it gets from the board during the rolling process. The dough should lag behind the hands, but should not be too tight. The main thing is to knead it well.

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In its structure, it is close to the exhaust test. And it rolls just as well. Dust the rolling board well with flour. Sheet thickness is about 3-4 mm. I usually roll it out on a regular board dusted with flour, then transfer it on a rolling pin to a baking sheet. You can also roll out on baking paper and transfer with it. Who is comfortable. You can bake without baking paper, without greasing the baking sheet. The bottom sheet should be slightly larger than the top. We spread the filling, close the top sheet and pinch the edges well. I usually fold the bottom sheet up along the edge and pass over the top with a fork for a better connection.

Lemon gives baked goods a pleasant taste and aroma. The zest, pulp and juice of citrus fruits are added to the dough, as well as to the cream or filling. Sometimes these ingredients are used separately, and in some cases, the fruits are simply scrolled through a meat grinder.

Top 5 Lemon Pie Recipes:

Lemon pie fillings include apples, oranges, quince, pineapple and other fruits. For taste, nuts, vanillin, cinnamon are added to it. Jellied pies are made from cottage cheese, cream, yogurt and sour cream.

The basis for baking is baked from shortcrust, yeast or puff pastry. Thanks to the lemon, the dessert has a pleasant amber color, and a slight sourness is added to the sweet taste.

How to make lemon pie

Sweet pastries can be given any look and shape. Lazy and jellied pies are especially popular with busy housewives. For a special occasion, cold American desserts, meringue pies, air creams and meringue.

Top 5 low calorie lemon pie recipes:

1. Lemon zest is rubbed on a fine grater or removed with a vegetable cutter, and then chopped.
2. Cooking process lazy pies quite simple: the ingredients are whipped with a mixer, the dough is poured into a mold or a multicooker bowl, and then baked.
3. Cream for pies can be made from eggs or yolks, lemon juice, cream and sugar. The products are mixed, the resulting mass is poured onto the dough and baked in the oven.
4. The filling for baking is prepared from the juice and zest of citrus fruits. Starch, yolks are added to it, butter.
5. To give the dough a special taste, put almond flour or cocoa in it.
6. Shortbread dough is baked separately from the filling. To do this, it is laid out in a form covered with parchment, and pierced with a fork in several places. Sometimes the base is covered with dry peas or beans. The dough is baked for 10-15 minutes, and then cooled.
7. In the oven, the dessert is baked at a temperature of 170-190 ° C for 30-40 minutes. In a slow cooker, a treat is cooked in the “Baking” mode for 60-90 minutes.

The dessert is decorated with grated chocolate, cream cheese and powdered sugar.

A beautiful treat can be prepared to meet guests, on a holiday or for a family tea party.

Lemon may not be the sweetest fruit, but thanks to its fresh and invigorating aroma, it is very popular among home and professional confectioners. In support of this, there are countless different baking recipes called lemon pie. It can be from sand, yeast, puff and biscuit dough, open and closed, with different lemon fillings and creams.

American housewives have a classic lemon pie - a tart with lemon curd and meringue, English women bake a lemon cake from biscuit dough with butter.

Lemon pie is made with simple ingredients found in every kitchen.

Our hostesses have an easier-to-prepare, but tastiest recipe:

• 2 eggs;
• 180 g of sugar;
• 200 ml of kefir;
• 160 g of semolina;
• 14 g baking powder;
• 260 g flour;
• 1-2 lemons;
• vanilla sugar to taste.

Baking step by step:

1. Combine kefir with semolina and leave to swell for 20-30 minutes. Beat eggs well with sugar. Washed in hot water, grate the lemon on a coarse grater.
2. Combine eggs, kefir with semolina, grated lemon and a mixture of flour and baking powder. You should get a dough like homemade sour cream.
3. Sprinkle a greased form with flour or semolina, transfer the dough into it. Bake the cake for about half an hour until toothpick dry.

Cooking from sand dough

Shortcrust pastry lemon pie is prepared from the following set of products:

• 200 g butter;
• 360 g of sugar (half for the dough and half for the filling);
• 4 yolks;
• 4 g of soda;
• 4 g salt;
• 320-480 g flour;
• 2 medium sized lemons

Bakery:

1. Grind the yolks with a whisk or fork, having previously combined with sugar, until more light color mass and complete dissolution of all sugar crystals.
2. In this mass, shift slightly melted butter, cut into small cubes. Continue to grind the butter and yolks until fluffy and smooth.
3. Mix 2/3 of the amount of flour indicated in the recipe with salt and soda, then sift onto the work surface of the table. Put the butter mixture on top of the flour and chop everything into crumbs, adding flour as needed. To make the cake more crumbly and less clogged with flour, the mixture of butter and yolks should be pre-cooled.
4. For the filling, put lemons in boiling water for 5-10 minutes. This will help eliminate bitterness. Then, cutting the fruits into small slices, select the bones and grind them into a meat grinder. Mix the resulting lemon gruel with sugar. The filling is ready.
5. In a detachable form lined with parchment with hermetically closing sides, shift half of the sand crumb, lemon filling on it, cover everything with the remaining crumb on top.
6. Bake the cake at 190-200 degrees for 35-55 minutes, focusing on the color of the crust. After cooling, transfer to a serving dish and serve with hot tea.

On kefir

This cake has a refreshing taste.

The composition of the fragrant lemon pie on kefir includes:

• 250 g sugar;
• 4 eggs;
• 250 ml of kefir;
• 100 ml of vegetable oil;
• 1 lemon;
• 100 g raisins;
• 5 g baking powder;
• 3 g vanilla powder;
• 320 g flour.

Cooking algorithm:

1. Beat eggs and sugar on medium speed for 5 minutes. The result should be a lush and light mass.
2. Pour warm (but not hot!) kefir and vegetable oil into sweet egg foam, mix.
3. After that, sift the loose mixture of baking powder, vanilla and flour. Thoroughly mix everything with a spatula.
4. Remove the zest from a lemon washed in hot water with a fine grater or a special knife, and smash everything else with a blender into a homogeneous gruel. Add zest and lemon to batter. If the whole lemon is sent to the dough, then the bones must be removed from it, otherwise they will give the baking an unpleasant bitterness.
5. The last thing to put in the dough is washed and aged 10 minutes in boiling water raisins. Ready dough should be transferred to the prepared form and baked in a preheated (180 degrees) oven and bake for 40-50 minutes.
6. You can also cook this pie in a slow cooker. Then you should use the "Baking / Cupcake" function and cook for 60 minutes. If the power of the gadget is low, then you may need to increase the cooking time by 10 minutes.

From puff pastry

Very quickly, you can cook a delicious citrus puff pastry pie, if you take a purchased frozen semi-finished product as a basis.

In this case, the list of products used will be as follows:

• 400-500 g frozen puff pastry;
• 300-400 g of sugar;
• 2 medium lemons;
• 1 orange;
• 1 egg;
• 30 ml milk.

Bakery:

1. Leave the dough to defrost at room temperature and start preparing the filling. For her, you should first wash citrus fruits well in hot water.
2. Thinly remove the zest from the orange, and beat the slices without films and stones with a blender. Grind lemons in the same way, only whole.
3. Combine orange and lemon pulp together. Pour sugar and boil on fire for five minutes after the start of boiling. You can add more sugar if needed.
4. Roll out half of the dough into a patty and place on a baking sheet lined with baking paper. Put the filling on top of the dough, which is then covered with a second layer of dough. Scraps can be used to decorate a cake or simply cut out a lattice.
5. Lubricate the top of the pie with a mixture of raw eggs and milk, sprinkle with sugar. Bake twenty minutes at 180 degrees.

Delicate lemon meringue pie

If you want to please your loved ones delicious dessert, then the recipe for this baking will come in handy.

For this version of lemon baking, you need to take for the test:

• 125 g margarine or butter;
• 1 yolk;
• 45 ml of ice water;
• 220 g flour;
• 3 g salt.

List of ingredients for lemon cream and meringue:

• 300 g sugar, including 120 g for meringue;
• 40 g flour;
• 60 g starch;
• 3 g salt;
• 300 ml of water;
• 50 g butter;
• 4 yolks;
• 5 proteins;
• juice and zest of two lemons.

Baking steps:

1. Chop the butter into crumbs with flour and salt. Collect crumbs in a ball shortcrust pastry, adding to it the yolk and a little ice water. With the resulting dough, line a detachable form and bake the base of the tart in the oven until golden brown.
2. Combine together the yolks, 180 g of sugar, zest, flour and starch, pour in water and lemon juice. Boil the mixture with constant stirring until thick, put the butter, mix, remove from heat and cool.
3. For the meringue, turn the proteins and sugar with a mixer into a stable foam. Put on the baked lemon cream, on it - the meringue. Then cook the cake in the oven until caramelized on the meringue.

Lemongrass - open pie

To make an open lemon meringue pie for the sand base, lemon layer and meringue, you will need:

• 125 g butter;
• 100 g of sugar (of which 50 g - in the dough);
• 3 g salt;
• 150 g flour;
• 50 g of starch;
• 2 eggs;
• 400 g of condensed milk;
• 10 g lemon zest;
• 125 ml lemon juice;
• 75 g almond flakes.

How to prepare the Lemon Filled Pie:

1. For the sand base, on which the lemon layer and meringue will be located, beat soft butter with sugar, and then mix with a mixture of flour, salt and starch.
2. Distribute the resulting dough in an even layer in a baking dish and send for 10-15 minutes in a preheated oven, where it is baked until golden brown.
3. For the lemon layer, mix the condensed milk, egg yolks, juice and lemon zest. Pour the resulting mixture onto the baked cake and put it again for 10 minutes, slightly reducing the temperature to 170 degrees.
4. For the meringue, beat the whites with sugar into a stable foam, transfer the resulting mass to a lemon layer, smooth with a spatula and sprinkle with almond petals. Next, cook the cake at 150 degrees for 20-25 minutes.

From yeast dough

The cake will turn out just amazing - fragrant and tasty.

To bake a cake with lemon filling from yeast dough, you need to take:

• 160 ml of milk;
• 25 g fresh pressed yeast;
• 200 g butter or margarine;
• 1 egg;
• 180 g of sugar, including 60 g in the dough;
• 4 g salt;
• 390 g flour;
• 1 large or 2 small lemons

Progress:

1. Pour 10 g of sugar into warm milk and knead the yeast. Mix everything until all ingredients are completely combined and leave for 10 minutes.
2. Grind in a large container a raw egg with 50 g of sugar, then pour melted butter at room temperature into it, yeast with milk, salt and sift the flour.
3. Carefully knead all the ingredients until a soft, slightly sticky dough is obtained, which is divided into two halves.
4. For the filling, grind the whole lemon scalded with boiling water in a meat grinder or blender, then combine it with sugar.
5. Roll out two cakes from pieces of dough. Line the bottom and sides of a detachable form with one, put the filling on top. From the second cake, make a lattice, squeezing holes in a checkerboard pattern with a glass.
6. Cover the pie with a lattice of dough, pinch the edges, cutting off the excess. From scraps, make a pigtail around the perimeter of the pie. Cooking time in the oven at 195 degrees will be 45 minutes.

For fragrant lemon curd baking, you should prepare:

• 200 g of creamy margarine or butter;
• 200 g of cottage cheese;
• 3 eggs;
• 180 g of sugar;
• 1 medium lemon;
• 5 g of baking soda;
• 320 g flour.

How to bake a lemon pie on cottage cheese dough:

1. Grind creamy margarine with sugar until smooth. Next, the yolks of three should be mixed into this mass one at a time. chicken eggs. Squirrels should be put in the refrigerator for a while.
2. Stir in cottage cheese grated through a sieve. Now it's time for the lemon. It should be washed, carefully remove the zest with a fine grater and mix into the sweet margarine-curd mass.
3. Remove the membranes from each lemon slice, remove the seeds and cut the pulp into small cubes. In a small bowl, mix the crushed lemon pulp with soda and then send it to the dough.
4. Sift the flour into the dough next to the lemon and stir until smooth. Take the egg whites out of the fridge and beat until stiff peaks form. Then, in several steps, introduce this foam into the bulk.
5. Line a rectangular baking dish with parchment paper and transfer the dough into it, leveling it on top with a spatula. Bake until toothpick dry at 180 degrees. Depending on the operation of the oven, this will take 50-60 minutes.

• 250 gr (1 cup) sour cream;
• 120 gr (half a pack) unsalted butter;
• 0.5 teaspoon of soda (or baking powder);
• 2 cups of flour;
• one and a half lemons (I prefer "Tashkent" lemons, they have a thick yellow color and a thin peel);
• 1 cup of sugar;
• 1 egg yolk.

In a medium bowl, mix sour cream with baking soda.

Add melted butter to sour cream with soda.

Mix everything together well.

Start adding flour - half a cup at a time.

When you add one and a half cups, you will see: if the dough is still too soft, add another half a cup of flour.

The dough should be very soft and elastic, if it meets these characteristics, then no more flour can be added.

Knead the dough well, cut into two equal parts, cover with cling film and set aside for now.

Wash the lemons, cut them into pieces and remove the seeds. Using a food processor, grind the lemon along with the peel until smooth.

You can also chop the lemon with a knife. I think the latter method makes the lemon tart even tastier - my grandmother always used this method when we didn't have a mixer yet.

Add 1 cup of sugar to the lemon and mix well with a spoon. This will be the lemon filling for the pie.

Preheat the oven to 175 gr. C. Grease a baking dish with butter and lightly sprinkle with flour. Take half of the dough and smooth it over the bottom of the pan or baking dish. Do this with your hands, being careful not to tear the dough.

At the edges, make a small side of the dough so that a “plate” for the filling forms in the middle.

Place the lemon-sugar filling in the middle of the pastry.

Spread it evenly over the entire surface of the cake.

On a clean surface, flatten the other half of the dough evenly.

Gently transfer it to the mold, covering the lemon filling.

Crimp the edges of the top and bottom pie crust.

If you want to give your cake a beautiful yellow-gold color, use egg yolk as a top coat.

Apply the yolk with a pastry brush, then use a fork to poke a few holes in the top layer of the cake. This step is necessary so that during the baking process the air does not collect under the cake and the cake has a flat, smooth surface.

Place the pie in the oven and bake for about 30 minutes, or until the pie is a nice golden brown. Time may vary for different ovens. The best way to determine readiness is to observe the color of the cake.

Remove the finished cake from the oven and remove it from the mold while it is still hot. Using a knife, separate the sides of the cake from the pan, place a large plate on top of the pan, and in a quick motion flip the plate down - and the pan up. Grasp the mold with oven mitts and shake it slightly, remove the mold - the cake should remain on the plate.

Using the same method, cover the cake with another plate and flip again so the cake is upside down.

You can decorate a lemon tart by simply dusting it with icing sugar. Serve it on the table, completely cooled.
Bon appetit!

For those who do not like too sweet desserts, you can make lemongrass pie. It is perfect for a modest tea party and for a wide celebration. Its slightly sour pleasant taste will conquer all guests.

You will need:

• two lemons;
• starch - 12 gr;
• granulated sugar - 160 gr;
• ground cardamom - 2 gr;
• salt - 3 gr;
• flour - 300 gr;
• two eggs;
• butter - 0.2 kg;
• baking powder dough - 5 gr.

Step by step preparation:

1. Rinse the lemons in boiling water, use a grater to remove the yellow skin from them.
2. Pass the flour through a sieve into a separate bowl. Pour baking powder, salt and crushed lemon peels to it.
3. Remove the butter from the refrigerator in advance or soften in the microwave and mix with sugar in another bowl.
4. Crack the eggs, beat them one at a time and pour the mixture into the flour.
5. Make the dough, shape it into a ball and put it in the fridge for half an hour.
6. Cut the lemon pulp remaining after the grater into slices, remove the seeds and load the pieces into a blender.
7. Pour starch, sugar and cardamom into the mass obtained after grinding.
8. Divide the dough ball into two parts.
9. Roll out one part and put on a baking sheet, pre-oiled.
10. Spread the filling evenly over the bottom layer of dough.
11. Roll out the rest of the dough and place on top of the filling.
12. Trim and close the edges of the cake.
13. Pre-turn on the oven and set to a temperature of 180 degrees.
14. Bake dessert for 35 minutes.

Simple and quick recipe

Required Ingredients:

• butter - 100 gr;
• four eggs;
• sugar - 80 gr;
• one lemon;
• wheat flour - 160 gr;
• tea soda - 3 gr.

How to prepare a treat:

1. Combine flour with soda and sift through a sieve.
2. We soften a piece of butter, pour sugar into it and grind everything until a homogeneous mass.
3. Crack the eggs into the same bowl and mix.
4. Skip the lemon through a meat grinder. Its zest can be rubbed on a grater separately.
5. We combine flour with a mass of lemons and eggs.
6. We make dough.
7. The baking dish must first be treated with vegetable oil.
8. We fill the prepared form with dough and put it in the oven, heated to 200 degrees.
9. Baking time - half an hour. Don't forget to pierce the cake in several places with a toothpick so that the inside is well baked.
10. The cake can be eaten both hot and cold. For beauty, sprinkle it on top with powdered sugar.

On kefir

With kefir, the dough is softer and more tender, and the cake itself is airy.

Grocery list:

• margarine - 0.2 kg;
• two lemons;
• baking powder - 6 gr;
• kefir - 250 ml;
• sugar - 300 gr;
• flour - 0.5 kg.

Cooking option:

1. We take margarine out of the refrigerator or freezer, cut into pieces and three on a grater.
2. Add it to the flour and chop everything together with a knife.
3. Pour kefir into the flour mass and pour the baking powder.
4. Make the dough and form two identical koloboks.
5. We put them in the refrigerator for half an hour, after wrapping them with a film.
6. Process the washed lemons with a meat grinder.
7. Pour sugar into them.
8. Put the oven on preheat, and at this time roll out the balls of dough into two layers.
9. Wet a baking sheet with water or oil and put the first layer of dough on it.
10. We spread the lemon mixture on it and close it with a second layer of dough.
11. Finish the edges of the pie by simply pinching them together.
12. Make small holes in the cake and put in the oven for 40 minutes.

Lemon Raisin Cake

Raisins are also slightly sour, and they perfectly complement the lemon filling, making it richer and tastier.

Base Ingredients:

• three chicken eggs;
• baking powder - 8 gr;
• one lemon;
• powdered sugar for decoration;
• sugar - 130 gr;
• raisins - 100 gr;
• flour - 160 gr;
• butter - 50 gr.

How to make Lemon Pie:

1. Boil lemon in water for 7 minutes.
2. Transfer the fruit to a plate to cool.
3. Break the eggs, put butter on them, pour 80 grams of sugar, flour and baking powder.
4. Carefully process everything first with a whisk, and then with your hands.
5. Put raisins in there.
6. Divide the boiled lemon into two halves and remove the pulp with stones from them with a fork.
7. Pour the remaining 50 grams of sugar into the pulp freed from the seeds and leave it - let the fruit release more juice.
8. Chop the lemon peel into small pieces and transfer them to the dough.
9. Prepare a baking dish and pour the resulting fragrant dough into it.
10. Cook in an oven heated to 180 degrees for 30 minutes.
11. We take out the browned dessert. Coat the top with lemon juice and sugar.
12. After it cools down, dust it with powder. Bon appetit!

From sand dough

Required products:

• two eggs;
• sugar - 250 gr;
• butter - 0.2 kg;
• flour - 0.4 kg;
• baking powder dough - 8 gr;
• two lemons;
• starch - 12 gr.

How to make lemongrass from shortcrust pastry:

1. Separate and grind the zest from the lemons.
2. Combine it with sifted flour and baking powder.
3. Grind the softened butter with sugar until you get a white mass.
4. Crack the eggs into the same bowl.
5. Knead the dough, form a ball out of it and close for 20 minutes in the refrigerator.
6. Lemons can be passed through a grater or through a meat grinder.
7. Pour 150 grams of sugar and starch to this mass.
8. Cut the ball of dough into two parts and roll out each of them.
9. Place both parts on a baking sheet, and lay the filling between them. Do not forget to close the edges of the future cake around the entire perimeter.
10. We bake a treat for 40 minutes at a temperature of 160 degrees.

In a slow cooker

Smart kitchen appliances will make sure that your dessert does not burn or overbake, just set the right time.

You will need:

• butter - 150 gr;
• four chicken eggs;
• one lemon;
• baking powder - 10 gr;
• flour - 160 gr;
• granulated sugar - 80 gr.

Step by step preparation:

1. Remove all dirt from the lemon and chop the peel on a grater.
2. Divide the remaining pulp with a knife into two parts and squeeze the juice.
3. Take the oil out of the refrigerator in advance. It will soften in 10 minutes and can be mixed with sugar with a fork.
4. Break all the eggs into this dish, pour the juice and shift the chopped zest.
5. Process the whole mass with a mixer.
6. Add flour and baking powder to it.
7. Prepare the multicooker bowl by greasing it with a piece of butter.
8. Pour in the resulting dough.
9. In the program menu, press the "Baking" button. Set the timer to 50 minutes.
10. The prepared dessert can be sprinkled with powder, pieces of nuts or pour over jam.

With apple jam and almond crumble

Recipe Ingredients:

• apple jam - 270 gr;
• granulated sugar - 50 gr;
• wheat flour - 0.1 kg;
• butter - 0.1 kg;

For filling:

• baking powder - 5 gr;
• sugar - 75 gr;
• butter - 100 gr;
• half a lemon;
• almonds - 40 gr;
• flour - 0.15 gr.

Step-by-step instruction:

1. Mix butter and sugar. We grind everything well.
2. Slowly pour in the sifted flour.
3. We distribute the resulting dough on a baking sheet and put in the oven for 15 minutes.
4. Lubricate the cake with jam.
5. Separately combine flour and baking powder (ingredients from the filling column).
6. Process the peel on a grater and add the zest to the bulk.
7. Put butter and almonds.
8. Mix everything and sprinkle the resulting mass on top of the pie.
9. Bake another 30 minutes.

open pie

You will need:

• butter - 0.1 kg;
• five eggs;
• flour - 0.25 kg;
• four lemons;
• sugar - 0.25 kg;
• powdered sugar - 10 gr.

Cooking secrets:

1. Combine flour, zest from half a lemon, butter and sugar in an amount of 50 grams.
2. Grind everything in a blender or food processor.
3. Pour 30 ml of lemon juice and break the chicken egg.
4. Roll out the resulting kneaded dough in one layer.
5. Put it in a baking dish, pre-greased with oil.
6. Press the edges of the dough against its walls.
7. Place baking paper on top of the dough layer and sprinkle rice on it, for example. This is necessary so that the paper does not budge.
8. Bake the cake base separately for 15 minutes.
9. We make the filling: extract the zest from one lemon and mix it with the remaining sugar and 50 grams of flour.
10. Squeeze 200 ml of juice from lemons.
11. Pour it into the main mass, break the eggs there.

    Base Ingredients:

    • puff pastry - 0.5 kg;
    • sugar - 130 gr;
    • one lemon;
    • one yolk;
    • starch - 12 gr.

    How to make dessert:

    1. Get ready puff pastry, defrost it.
    2. Roll out on the table and divide into two pieces.
    3. Put one of them in a baking dish.
    4. Scroll the lemon in a meat grinder without peeling off the peel.
    5. Combine it with starch and sugar.
    6. Spread the resulting filling on the bottom layer of dough.
    7. Poke holes in the second layer and place it over the filling, pinching the edges.
    8. Heat the oven to 200 degrees and cook for about 40 minutes.