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Limonnik is a sun-bright Russian lemon pie with a luscious, puckering filling tucked between layers of crumbly sour cream shortcrust. This recipe balances zesty lemon with a creamy, tender dough to create the perfect not-too-sweet treat that always transports me back to lazy summer afternoons after family dinners.
I made this for a spring brunch once when I had only one lemon left in the fridge and everyone raved that it was the best pie of the day. The memory of that afternoon always makes me smile whenever I bake limonnik again.
Ingredients
- Sour cream: This gives the dough exceptional tenderness, so pick a full-fat one for flavor and texture
- Butter (cold): Unsalted works best, and the colder the better to keep your crust flaky
- Flour: Regular all-purpose is great, but look for unbleached with good protein content so the dough holds together
- Baking soda: Helps the dough rise gently and soften so your crust is not tough
- Salt: Just a small pinch since it sharpens all the flavors
- Lemon: Use an organic lemon since you are using the whole thing (peel and all), and make sure it smells fresh and bright
- Sugar: White granulated gives a clean sweetness without overpowering the lemon
- Cornstarch: This soaks up moisture from the juicy filling and keeps your crust from getting soggy
- Springform pan: Lining with parchment makes removing the pie neat and easy
Step-by-Step Instructions
- Prepare the Dough:
- In a large bowl, combine flour and salt, then add cold butter in small chunks. Use your fingers or a pastry cutter to rub the butter into the flour until it looks like coarse crumbs. This is what makes the dough flaky. Dissolve baking soda in the sour cream, then pour this into the flour mixture. Working quickly, scoop and fold everything together just until you get a rough ball of dough. Do not overmix or your crust will be dense. Split the dough into one piece about two thirds of the dough, and one piece about one third. Wrap both and chill for at least 30 minutes. This helps it roll out and bake up tender.
- Make the Lemon Filling:
- Wash the lemon well and cut it into pieces without peeling. Remove any seeds so the filling is not bitter. Add the lemon pieces with peel into a blender and puree until totally smooth, but do not add sugar yet. The peel gives fantastic flavor and a hint of bitterness that rounds out the sweetness. Weigh out the sugar and set it aside.
- Shape the Base:
- Preheat your oven to 180 degrees Celsius or 356 degrees Fahrenheit and line the base of a springform pan with parchment. On a floured surface, roll out the larger dough piece into a round several centimeters bigger than your pan. Lay it inside the pan and press up the sides about two centimeters high. This will hold in all the filling. Sprinkle the base evenly with cornstarch. This simple step soaks up any runny juices as the pie bakes.
- Assemble the Pie:
- Roll out the smaller dough piece into a round the same size as your pan. Stir the sugar into the pureed lemon only now, right before filling, so it does not dissolve too early and get watery. Spoon the lemon sugar mix over the cornstarch-dusted base. Spread it to the edges but leave a little crust showing. Carefully lay the top round of dough over the filling. Trim the edges and pinch to seal well. Use a fork to prick the top all over so steam can escape and the crust stays crisp.
- Bake and Cool:
- Bake in the hot oven for 30 minutes until the top is lightly golden and crisp but not deeply browned. Cool the pie completely in the pan before removing so the filling sets and slices neatly. At this stage, the aroma fills the house and you will probably have everyone peeking into the kitchen.
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The lemon filling in this pie is my favorite part because it reminds me of childhood summers at my grandmother's where we fought over the biggest slice. She always insisted lemon zest was the magic ingredient, and now I never make limonnik without it.
Storage Tips
Limonnik keeps beautifully at room temperature for about two days. Just cover with a clean towel or foil to prevent it from drying out. If you want to keep it longer, store it in the fridge in an airtight container. The crust remains pleasantly tender even the next day. I have also wrapped slices tightly and frozen them for up to a month. Let the pie thaw at room temperature and it will taste as fresh as the day you baked it.
Ingredient Substitutions
If you cannot find organic lemons, you can use regular lemons but scrub them well to remove wax and pesticides. Unsalted butter is best, but if you only have salted, simply skip the extra pinch of salt in the dough. For a creamier filling, stir a spoonful of ricotta into the lemon puree before baking. For gluten-free pie, use a good quality gluten-free flour blend in place of all-purpose flour.
Serving Suggestions
Serve limonnik dusted with a little powdered sugar or with a dollop of whipped cream for a fancier touch. It is perfect with a cup of black tea or strong coffee. During the holidays, I like to add a pinch of cardamom to the filling for extra warmth. If you want to make it extra special, top with candied lemon slices before baking.
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Each step in this recipe is rooted in generations of home baking, but do not be afraid to experiment and make limonnik your own. The memory of my grandmother dusting flour across the kitchen still makes this simple pie taste extra special every single time.
Frequently Asked Questions
- → What makes Limonnik unique among lemon pies?
Limonnik uses whole lemon, including peel, in the filling, providing an intense citrus flavor and aromatic freshness.
- → Can I use regular lemons instead of organic?
Organic lemons are preferred due to using the peel, but scrubbed conventional lemons can substitute if thoroughly washed.
- → Why add cornstarch to the filling?
Cornstarch helps thicken the lemon layer, ensuring the filling isn't runny after baking.
- → How should the dough be handled?
Work the dough quickly with cold butter and chill before rolling for a tender, flaky crust.
- → What is the best way to serve Limonnik?
Slice after the cake cools completely. Dusting with powdered sugar or serving with tea highlights its citrus notes.