Limonnik Russian Lemon Pie (Print-Friendly Format)
Sweet-tart lemon filling meets a crumbly, buttery crust for a refreshing Russian summer dessert.
# Required Ingredients:
→ For the dough
01 -
150 g sour cream
02 -
150 g cold butter
03 -
320 g all-purpose flour, plus extra for dusting work surface
04 -
2 g baking soda
05 -
1 pinch salt
→ For the filling
06 -
1 organic lemon
07 -
200 g granulated sugar, adjustable to taste
08 -
15 g cornstarch
# How to Make It:
01 -
In a large mixing bowl, combine flour and salt thoroughly.
02 -
Add cold butter to the flour mixture and chop finely until the mixture resembles coarse crumbs.
03 -
Dissolve baking soda in the sour cream.
04 -
Add the sour cream to the butter-flour mixture. Knead quickly and briefly until a roughly homogeneous shortcrust dough forms. Do not overwork.
05 -
Split the dough into two portions, one slightly larger than the other. Wrap in an airtight container and refrigerate for 30 minutes.
06 -
Cut the unpeeled lemon into pieces, remove seeds, and puree with the peel in a blender until smooth.
07 -
Preheat the oven to 180 °C. Line the base of a 26 cm springform tin with baking paper.
08 -
On a floured surface, roll out the larger dough portion into a circle slightly larger than your tin. Fit into the tin, allowing the dough to form a small edge.
09 -
Sprinkle cornstarch evenly over the dough base.
10 -
Roll out the remaining dough into a circle matching the tin's diameter.
11 -
Just before filling, stir the sugar into the pureed lemon.
12 -
Spread the lemon filling evenly over the cornstarch-dusted dough. Place the second dough circle on top and press edges firmly together.
13 -
Prick the surface of the pie with a fork several times to create steam vents. Bake for approximately 30 minutes at 180 °C until golden.
14 -
Let the pie cool completely before slicing and serving.
# Additional Information:
01 -
Knead the dough only briefly to maintain a crumbly texture; overworking may yield a dense result.
02 -
Thin-skinned lemons are optimal for a balanced filling without excessive bitterness.
03 -
Sugar quantity may be adjusted according to personal preference, but consider the inherent tartness of lemon and sugar-free dough.
04 -
Mix sugar into lemon puree only just before assembling to prevent excess liquid formation.
05 -
Vent the surface with a fork so steam can escape, ensuring an even bake.
06 -
A 26 cm round springform tin is recommended for authentic proportions, though a similarly-sized rectangular tin may be used.