1-Preparing the Dough: Start by preparing the shortcrust pastry that will form both the base and top layer of your Russian lemon pie. In a mixing bowl, combine 320 grams of flour with a pinch of salt. Cut 150 grams of cold butter into small cubes and add it to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

2-Preparing the Dough: In a separate small bowl, dissolve 2 grams of baking soda in 150 grams of sour cream. Pour this mixture into the flour and butter, then gently knead everything together until just combined. Be careful not to overwork the dough, as this could result in a tough crust.

3-Preparing the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, both essential for creating that perfect crumbly texture that characterizes traditional Limonnik Russian Lemon Pie.

4-Creating the Lemon Filling: While the dough chills, prepare the signature filling that makes this Russian lemon pie recipe stand out. Wash one organic lemon thoroughly, as you’ll be pureeing it with the peel intact. Cut the lemon into small pieces, carefully removing any seeds.

5-Creating the Lemon Filling: Place the lemon pieces (including the peel) into a food processor or blender and puree until completely smooth. This technique of using the entire lemon gives Limonnik its distinctive intense flavor and vibrant color that sets it apart from other lemon desserts.

6-Creating the Lemon Filling: It’s important to note that at this stage, you should keep the sugar separate from the lemon puree. Prematurely mixing them would release too much liquid from the lemons, potentially affecting the final texture of your creamy lemon pie. The 200 grams of sugar will be added just before assembly.

7-Assembling the Pie: Preheat your oven to 180°C (356°F) and prepare a 26 cm round springform tin. Remove the chilled dough from the refrigerator and divide it into two unequal portions approximately two-thirds for the base and one-third for the top.

8-Assembling the Pie: On a lightly floured surface, roll the larger portion of dough into a circle slightly larger than your springform tin. Carefully transfer it to the tin, pressing it into the bottom and up the sides to create a small edge.

9-Assembling the Pie: Sprinkle the bottom of the crust with 15 grams of cornstarch. This step is crucial as the cornstarch will help thicken any excess liquid released by the lemon filling during baking, ensuring the perfect creamy texture.

10-Assembling the Pie: Just before spreading, mix the lemon puree with the 200 grams of sugar. Pour this mixture over the prepared crust, spreading it evenly. Then, roll the remaining dough piece large enough to cover the top of the pie. Place it over the filling, seal the edges firmly by pressing them together, and prick the surface with a fork to allow steam to escape during baking.

11-Baking to Perfection: Place the springform tin in the preheated oven and bake for approximately 30 minutes, or until the crust turns a golden brown color. The baking time may vary slightly depending on your oven, so keep an eye on the pie during the final minutes to prevent over-browning.

12-Baking to Perfection: Once baked, remove the pie from the oven and let it cool completely in the tin before attempting to remove it. This cooling period, which takes about 30 minutes, is essential as it allows the filling to set properly, ensuring each slice maintains its shape when served.