01 -
Combine flour and salt in a large mixing bowl. Add cold butter and chop finely until a crumbly texture forms. Dissolve baking soda in sour cream, then add to the mixture and knead briefly to form a homogeneous shortcrust dough.
02 -
Divide the dough into a larger and a slightly smaller portion. Place both pieces in an airtight container and refrigerate for 30 minutes.
03 -
Cut unpeeled organic lemon into pieces, removing all seeds. Blend the lemon pieces, including peel, until smooth. Set sugar aside for later, without mixing with the lemon puree at this stage.
04 -
Line the base of a springform tin with baking paper. On a floured work surface, roll out the larger piece of dough into a circle a few centimetres larger than the tin. Place dough into the tin, forming a slight edge, and dust the base evenly with cornstarch.
05 -
Roll out the smaller dough portion into a circle matching the diameter of the springform tin.
06 -
Mix granulated sugar with the lemon puree and stir briefly. Evenly spread the filling over the cornstarch-dusted dough base in the tin.
07 -
Carefully place the second circle of dough over the filling and pinch together the edges to seal. Prick the surface several times with a fork.
08 -
Bake in a preheated oven at 180°C for approximately 30 minutes, or until golden brown. Allow to cool completely before removing from the tin.
09 -
Slice the cooled lemon pie into portions and serve.