Limonnik Russian Lemon Pie (Print)

Sweet-tart limonnik combines zesty lemon filling with a light, buttery crust for a summery dessert.

# Ingredients:

→ Dough

01 - 150 g sour cream
02 - 150 g cold butter, cubed
03 - 320 g wheat flour, plus extra for dusting
04 - 2 g baking soda
05 - 1 pinch salt

→ Filling

06 - 1 organic lemon, unpeeled
07 - 200 g granulated sugar
08 - 15 g cornstarch

# Steps:

01 - Combine flour and salt in a large mixing bowl.
02 - Add cubed cold butter and chop into the flour until fine crumbs form.
03 - Dissolve baking soda in sour cream.
04 - Add sour cream mixture to the flour and butter. Knead briefly until just combined into a rough dough.
05 - Divide dough into one larger and one slightly smaller portion. Place in an airtight container and refrigerate for 30 minutes.
06 - Cut unpeeled lemon into pieces, remove seeds, and puree in a blender until smooth.
07 - Measure the sugar for the filling and set aside. Do not mix with the lemon yet.
08 - Preheat oven to 180°C. Line a 26 cm springform tin with baking paper.
09 - On a floured work surface, roll out the larger dough portion into a circle slightly wider than the tin. Place in the tin and form a small edge.
10 - Sprinkle cornstarch evenly over the dough base.
11 - Roll out the smaller dough portion into a circle the same size as the tin.
12 - Just before assembly, combine sugar with pureed lemon and mix briefly.
13 - Spread lemon mixture over the cornstarch-coated base. Carefully place the second dough circle on top and seal the edges.
14 - Prick the top of the pie in several places with a fork.
15 - Bake in the preheated oven for approximately 30 minutes. Cool completely before slicing and serving.

# Notes:

01 - Knead dough only until just homogeneous for a tender, crumbly texture.
02 - Choose thin-skinned lemons for optimal flavor.
03 - Adjust sugar quantity to taste, since the lemon is quite tart and the dough unsweetened.
04 - Stir sugar into lemon puree only when ready to fill to prevent excessive liquid.
05 - Steam vents made with a fork allow moist filling to bake properly.
06 - Allow cake to cool fully before cutting to achieve clean slices.

Go Back