Limonnik Russian Lemon Pie

This tangy and aromatic limonnik pie brings the bright flavors of fresh lemon wrapped in a crumbly, melt-in-your-mouth crust — a classic Russian dessert that always lifts the mood. I love making this when the weather is warm and all I want is something sweet but not heavy. Each bite is like a burst of summer, and guests are always surprised by how simple it is to prepare.

I first made this for a picnic and everyone asked for the recipe by the end of the afternoon. It is now a go to treat whenever lemons are on sale.

Ingredients

• sour cream: gives the dough its tenderness and subtle tang use full fat for best results
• butter: use high quality cold butter for extra flakiness in the crust
• all purpose flour: standard flour works best sift if lumpy
• baking soda: ensures light texture dissolve it in sour cream to avoid bitterness
• salt: a pinch brings out the flavor in the dough do not skip
• organic lemon: thin skinned lemons are best since the zest and peel go into the filling
• sugar: necessary to balance the sharpness of lemon adjust to taste
• cornstarch: prevents the lemon filling from being too runny and keeps the base crisp
• for the work surface: extra flour for rolling out dough prevents sticking use just enough to dust

Step by Step Instructions

Make the Dough:

Mix the flour and salt thoroughly in a large bowl Start by whisking together so the salt is evenly distributed

Work in the Cold Butter:

Add cold butter to the flour mixture and cut it in using a pastry blender or two knives Small chunks should remain for the best crumbly texture

Dissolve Baking Soda:

Stir baking soda into the sour cream until no lumps remain This prevents bitter pockets

Combine and Knead:

Pour the sour cream mixture into the bowl Use your hands to quickly work the dough together until just combined Overworking will make it tough so stop once it comes together

Divide and Chill:

Split the dough into two portions one slightly larger Place both in an airtight container or wrap and chill for at least thirty minutes This helps the dough relax and makes rolling easier

Prepare Lemon Filling:

Wash the lemon well and pat dry Cut into pieces with the peel on Remove seeds Place lemon pieces in a blender and puree until smooth Set aside

Make the Sugar Mixture:

Keep the sugar separate from the pureed lemon until ready to assemble the pie This avoids excess liquid in the filling

Shape the Crust:

Roll the larger dough piece on a lightly floured surface Make a circle a few centimeters wider than your pan Line the base and sides of the tin with this dough

Dust with Cornstarch:

Sprinkle cornstarch evenly over the bottom of the crust This will absorb juices from the filling

Prepare the Top Dough Layer:

Roll the smaller dough piece into a circle the same size as the tin for the pie lid

Assemble Filling:

Mix sugar into the lemon puree and stir quickly Spread evenly over the cornstarch layer in the crust

Seal and Dock the Pie:

Cover with the top dough circle Press the edges to seal firmly Prick all over with a fork to allow steam to escape

Bake and Cool:

Bake in a preheated oven at 180 degrees Celsius for about thirty minutes or until golden Let it cool completely before removing from the pan This ensures a clean slice

Slice and Serve:

Cut into wedges and enjoy with tea or coffee

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I always look forward to using the first lemons from my grandparent’s backyard for this pie Their tartness makes the filling irresistible and brings back memories of summer visits as a child This pie has become our family’s sign that warm days are finally here

Storage Tips

Once cooled wrap the limonnik tightly in foil or store in an airtight container at room temperature for up to two days For longer storage refrigerate for up to five days The crumbly crust stays surprisingly fresh Refrigerate leftover slices and bring to room temperature before serving

Ingredient Substitutions

If you cannot find organic lemons use regular lemons and scrub the peel very well If sour cream is unavailable full fat Greek yogurt can be substituted for a similar tang If you want a less sour pie use Meyer lemons or add a bit more sugar to the filling

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Serving Suggestions

Limonnik is at its best served with black or green tea If you want a fancier presentation dust the top lightly with powdered sugar Serve with a scoop of vanilla ice cream for a more decadent dessert

Cultural Context

Limonnik is a popular treat throughout Russia especially during warm months or for family gatherings Its rustic appearance and zesty filling set it apart from heavier pastries and it is often passed down as a cherished home baker’s recipe Reminiscent of the country’s tradition of fruit based desserts it embodies the brightness of Russian hospitality

Frequently Asked Questions About Recipes

→ What makes limonnik different from other lemon pastries?

Limonnik uses an entire lemon, peel included, for a distinctive tartness balanced by sugar. The shortcrust has no added sugar, letting the filling's bright, aromatic notes shine through.

→ Why chill the dough before rolling and baking?

Chilling relaxes the gluten, firms the butter, and ensures a crumbly, tender texture once baked. It also makes the dough easier to handle.

→ Can I adjust the sweetness of the filling?

Yes, you can vary the sugar to taste. More sugar balances the lemon's tartness; less keeps it refreshing and zesty. Always taste the filling before assembling.

→ What kind of lemon yields the best flavor?

Use thin-skinned organic lemons for a zestier, less bitter taste and ensure the peel adds fragrant oils without heavy bitterness.

→ How do I prevent a soggy bottom?

Sprinkling the dough base with cornstarch before adding the lemon filling absorbs excess liquid during baking, keeping the crust crisp.

→ What is the purpose of pricking the top crust?

Pricking with a fork allows steam to escape, preventing the crust from puffing and ensuring even baking of the filling inside.