Lymonnyk, usually considered as limonnik, is a type of pie, which is typically made from lemon, all kinds of sugar and pastry. This is actually a quite old dough recipe and comes from among finest delicacies list in Russia. Make no misstep; this is no noteworthy lemon pie recipe. Can be cooked in single crust (like tart), with lattice top or wrapped with other crust.
This lemon pie is counted amongst in some of the greatest pies of Russia, thanks to its acceptance and of its fantastic lemony flavor. You have hit the goldmine by attempting this one out in case you are yearning for some authentic lemon pie with great lemons in it! You can beautify the pie with confectioners sugar or you can serve it as it is.
Ingredients:
• 3 cups all-purpose flour
• 1/2 teaspoon salt.
• 1/2 pound (2 sticks) butter or margarine
• 8oz sour cream
• 2 lemons
• 1 cup sugar
Instructions:
1. Makes adequate dough for 2 single or one twice 9-in crust
2. Blend flours along with salt.
3. Rub butter right into flour with fingertips or cut in utilizing 2 knives or a pastry mixer till fusion has lumps the size of little peas.
4. Put in the fridge freezer for 10 mins, then carefully fold in sour cream.
5. The dough must be damp sufficient to hold together in a ball.
6. Forming into a ball, cover with cling wrap and cool for a minimum of 30 mins prior to splitting in half and rolling out.
7. Make a stuffing prior to rolling out dough or it will certainly be too fluid.
8. Put lemons over boiling water, grate it or carefully mince with or without some zest.
9. Extract seeds.
10. Mix up properly with sugar.
11. Put into unbaked shell.
12. Cover with top crust.
13. Bake at 375 degrees for 20 to 25 mins.
Ingredients:
• 3 cups all-purpose flour
• 1/2 teaspoon salt.
• 1/2 pound (2 sticks) butter or margarine
• 8oz sour cream
• 2 lemons
• 1 cup sugar
Instructions:
1. Makes adequate dough for 2 single or one twice 9-in crust
2. Blend flours along with salt.
3. Rub butter right into flour with fingertips or cut in utilizing 2 knives or a pastry mixer till fusion has lumps the size of little peas.
4. Put in the fridge freezer for 10 mins, then carefully fold in sour cream.
5. The dough must be damp sufficient to hold together in a ball.
6. Forming into a ball, cover with cling wrap and cool for a minimum of 30 mins prior to splitting in half and rolling out.
7. Make a stuffing prior to rolling out dough or it will certainly be too fluid.
8. Put lemons over boiling water, grate it or carefully mince with or without some zest.
9. Extract seeds.
10. Mix up properly with sugar.
11. Put into unbaked shell.
12. Cover with top crust.
13. Bake at 375 degrees for 20 to 25 mins.
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