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Cozy & Classic Russian Lemon Pie (Limonnik)

Hey there, pie lovers! Gather 'round because I'm about to share a recipe that feels like a warm hug on a cool day. You know those classic, simple desserts that just stick with you? This Russian Lemon Pie, or Limonnik as it's traditionally called, is exactly that kind of treat. It's not overly fancy, but oh my goodness, is it delicious! Imagine a tender, slightly crumbly crust wrapped around a sweet, tangy, bright lemon filling. It’s the kind of pie your grandma might have pulled from the oven, filling the whole house with its irresistible aroma. The best part? It's surprisingly easy to whip up, even if you're new to making pie from scratch. Let's bake some memories!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Dessert, Pie
Cuisine: Russian
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g sour cream Full-fat is usually best here!
  • 150 g cold butter diced
  • 320 g all-purpose flour
  • 2 g baking soda
  • 1 pinch salt
  • Extra flour For dusting your work surface
  • 1 whole organic lemon clean, zest and all, seeds removed
  • 200 g granulated sugar
  • 15 g cornstarch

Equipment

  • Large bowl
  • Pastry blender, fingers, or food processor
  • Small bowl
  • Blender or food processor
  • Baking tin (9-inch pie plate or springform pan)
  • Parchment paper
  • Fork

Method
 

  1. Step 1: Grab a large bowl and whisk together your 320g of flour and that pinch of salt. This is your dry base for the dough.
  2. Step 2: Now, add your cold, diced butter to the flour mixture. Use a pastry blender, your fingers, or a food processor (pulse just a few times!) to cut the butter into the flour until it looks like coarse crumbs, kind of like sandy bits with some pea-sized pieces of butter still visible. Don't overdo it; those little butter pieces are what help create steam and tenderness when baking.
  3. Step 3: In a small separate bowl, dissolve the baking soda into the sour cream. It might fizz a little, that's okay! Add this sour cream mixture to your flour and butter crumbs.
  4. Step 4: Use a spoon or your hands to quickly bring the mixture together into a rough dough. The goal here is to mix just until it comes together. Overworking the dough will make it tough, and we want tender!
  5. Step 5: Divide the dough into two pieces – one slightly larger (about 2/3 of the dough) and one smaller (about 1/3). Flatten each piece into a disk, wrap them in plastic wrap, and pop them in the fridge for at least 30 minutes. This chilling time makes the dough much easier to roll out. I usually chill mine while I prep the filling.
  6. Step 6: Time for the star: the lemon! Wash your organic lemon well. Cut it into chunks, making sure to remove any seeds. Put the chunks (yes, with the peel!) into a blender or food processor. Process until it's as smooth as you can get it.
  7. Step 7: Keep your 200g of sugar separate for just a moment. We'll add it to the lemon puree right before assembling.
  8. Step 8: Get your baking tin ready. I use a 9-inch pie plate or a similar-sized springform pan. Line the base with parchment paper. This makes getting the pie out so much easier!
  9. Step 9: Lightly flour your work surface. Take the larger piece of chilled dough and roll it out into a circle that's big enough to fit into your tin and go up the sides a little to form an edge. Carefully transfer the rolled dough to the tin. Press it gently into the bottom and up the sides, creating a small lip or edge.
  10. Step 10: Sprinkle the cornstarch evenly over the dough base inside the tin. This layer helps absorb some of the moisture from the lemon filling and keeps your bottom crust from getting soggy.
  11. Step 11: Now, roll out the smaller piece of dough. This will be your top crust. Roll it into a circle that fits the top of your tin.
  12. Step 12: Go back to your lemon puree. Add the reserved sugar to it and give it a quick stir just until combined.
  13. Step 13: Pour the lemon filling evenly over the cornstarch-dusted bottom crust. Spread it out gently.
  14. Step 14: Carefully place the second rolled dough circle on top of the filling. Press the edges of the top and bottom crusts together firmly to seal them all the way around. You can crimp them decoratively if you like!
  15. Step 15: Prick the top crust several times with a fork. This allows steam to escape while baking and prevents the top crust from puffing up too much.
  16. Step 16: Preheat your oven to 356°F (180°C). Bake the pie for about 30 minutes, or until the top crust is beautifully golden brown. Ovens vary, so keep an eye on it!
  17. Step 17: This is the hardest part: let the pie cool completely before slicing. The filling needs time to set properly. It might take a couple of hours. I know, I know, the smell is intoxicating, but trust me, it's worth the wait for clean slices!
  18. Step 18: Once completely cool, slice into wedges and serve!

Notes

Let the pie cool completely before slicing for the filling to set properly. Store leftover pie at room temperature, loosely covered, for a day or two. For longer storage or in warmer weather, keep in the refrigerator for up to 4-5 days. Cover well or store slices in an airtight container. Limonnik freezes quite well! Freeze a whole cooled pie (wrap tightly) or individual slices. Thaw in the refrigerator.