Today’s recipe is very unique for it’s a rare recipe, as chosen by Lina. When the rare recipe challenge was announced on her blog, I was very excited to take part. Except for a few names, everything else was very new to me. Given my limitations with meat, I checked with her on what are the veggie options and she very sweetly gave me Lymonnyk. Sure, the name sounded fun and a recipe that I would have liked to try. Soon I realized it’s the recipe of Lemon Pie from Russia/Ukrain. Having never made a lemon pie, my excitement was on the raise. On further exploration, I could find only one recipe but it definitely seemed like a success recipe.
My go to guide for anything on the internet, Wikipedia also had not much info on this dessert. No wonder it’s considered a rare recipe. Apart from finding out that this is a Lemon Pie from Ukraine or Russia, I could find no other significant information. However, looking at the recipe it seemed the pie crust recipe was quite different as far as I knew. The use of sour cream in making the pie dough was an interesting idea. And I have to admit that I was a little skeptical about how good the crust would turn out. In India, lemons are sour no matter how yellow they look. This was my other concern – being not so fond of the tanginess of the lemon, I wondered how would it taste in a pie or tart, especially when lemons are cooked. Since I had signed up for the challenge, I went ahead to try out the recipe – keeping aside my inhibitions. Cooking is all about shedding your fears and going ahead with your gut instinct isnt it?!
To my surprise, the pie turned out very good. Though I did not follow the recipe to the T and made my own modifications to it, it was a huge success. The crust was flaky, light and soft with a crisp outer layer. The lemon filling was not overly sweet but not too bitter as well. The pie itself was like a cross between a cupcake, a pie and a tart – its texture is something I loved while making as well as while relishing it. I have some notes (in the last section of this post) on what could make it much better, the next time. Do give this a try! 🙂
I am sending this recipe over to Jhuls from thenotsocreativecook.wordpress.com, who is the judge for this challenge.
To make Lymonnyk | Russian Lemon Pie
What I used –
- All-Purpose Flour/Maida, 1 cup
- Fresh Cream, ⅓ cup (I used Amul Low Fat Fresh Cream)
- Cooking Soda/Baking Soda, ½ tsp
- Butter, 1 tablespoon + extra to grease the pie moulds
- Lemon, 1 medium
- Sugar, ¼th cup
How I made –
1. In a bowl, add the fresh cream along with cooking/baking soda. Mix well. Melt the butter in microwave/stove top and add it to the fresh cream and whisk well. Add the flour ½ cup at a time and mix well with a spoon.
2. The dough would come together very soon. Use your hands to knead the dough until firm and pliable. Set aside until the lemon filling is ready.
3. Cut the lemon in to quarters, remove the seeds. Pulse these lemon pieces in a mixer until roughly minced (along with the skin). Remove onto a bowl and add sugar. Mix well. The lemon filling is ready.
4. Grease the pie moulds with butter. Take a small ball of the prepare dough and spread it into a circle of 3mm thickness using your fingers. Gently place the rolled out dough on to the buttered moulds and gently press the sides and bottom. Meanwhile, preheat the oven at 180 deg C for 5-10 mins.
5. Scoop a teaspoon of the lemon filling and spread it inside the pie. Take another small ball of dough and spread it to 3mm thickness and place it to cover the pie. Seal the edges of the dough well enough. Score the top of the pie with a knife. Place the prepared pies in the preheated oven and bake for 10-15 mins. When the sides start to turn golden brown, set the oven on toast mode for 5 mins until the top is golden brown. Remove the pies from oven. Wait for 5 mins and gently run through a knife to ease the edges and turn them onto a plate.
6. Serve hot or cold as a dessert 🙂
Note –
- Since I could not find sour cream, I used low fat fresh cream and the result was great. Substitute if you have access to sour cream.
- The next time, I plan to add a small pinch of salt as I felt that the pie dough was a little bland. This would help bring the flavor much better.
- My lemons were not very sweet or quite sour. Using the skin of the lemon added slight bitterness to the lemon filling. While it was wonderfully lemony, the next time I may skip adding the skin especially if the lemons are not very sweet.
- I plan to try the same recipe with oranges and I have a feeling that this tart would be wonderful with the sweet orange flavour.
- I did not use a big pie mould as I was a little skeptical with the recipe and hence used smaller pie moulds. Next time, I would make this in a medium sized pie mould.
- The crust is not supposed to be too thin as the filling can turn quite watery while cooking (as we added sugar) and hence, it will blend with the pie dough getting the right texture.
- Sealing the edges of the pie is very crucial as the sugar caramelization can break open the seals very easily.
- With my oven, all it took was 15 mins to bake the pie. This may vary from oven to oven. Pay close attention to the color change and remove the pies accordingly.
- It’s important to remove the pies from the mould while they are hot as the sugar can become sticky and tight on cooling down.
- The original recipe called for an egg wash which I skipped and yet, the result was great.
Lina
You have done a wonderful job with the Lymmonyk! I'm really impressed...the crust has come out so superbly well!...beautiful photos too☺
CHCooks
Thank you so much dear 🙂 It was my pleasure taking part in the challenge 🙂
MyCulinarySaga
superb effort CH 🙂
CHCooks
Thanks a lot T 🙂
Chitra Jagadish
Love citrusy flavour in my desserts and this looks fab Ch... 🙂 🙂
CHCooks
Thank you so much dear 🙂
Lynz Real Cooking
This is something very different! It looks good and you did a great job with it CH!!
CHCooks
Thanks much Lynn 🙂
Jhuls
This is my first time of seeing these delicious little treats. I never had lemon pie before, but I bet these taste so good. I love they minis - it is great for any parties, get together or even in my lunch box. Thank you for being very detailed about these gorgeous treats and for sharing your experiences. Thank you for the notes you have provided for us as well.
I love that you participated in Rare Recipe Challenge #1 and I am happy that Lin asked me to judge. 😀
Looking forward to following your blog and for more rare recipes. 😉
x Jhuls
CHCooks
Jhuls.. for some reason your comments went into Spam folder. Thank God I checked it today or else I would missed it forver! Welcome to my blog and hope to see you here more often 🙂 You have a wonderful blog too and am glad we both have known each other through this rare recipe challenge 🙂
Jhuls
Oh, it happens and I don't know why. Hopefully, I'd be back to being hyper again and hop in and out of everyone's blog.
Hey, btw, have you joined Fiesta Friday yet? If not, we'd love you to be there. 😉
CHCooks
Will certainly look for it Jhuls 🙂
White House Red Door
Terrific job, especially having to make substitutions for ingredients you couldn't find, for a recipe you never tried before. Impressive! Using the rind/peel of the lemon is interesting... it reminds me a little of marmalade. Thanks for sharing! ?
CHCooks
It did taste a little like marmalade Jean! Welcome to my blog 🙂 And thanks much for such a lovely comment 🙂
Osyth
Russians make some of the best pies you will ever taste ... I have not tried this one but I certainly will because, unlike you, I am a huge fan of lemons (must be because I am so naturally sweet that I need to bitter to counteract it haha!)
CHCooks
hahahaha 🙂 Did not know much about Russian pies - thanks for the info. Of course you are super sweet 🙂
goatsandgreens
This looks great and not too sweet -- I'm rather a fan of lemons, so I'm sure I'd enjoy this! Thanks.
CHCooks
Yeah, its not overly sweet - do give it a try 🙂 And warm welcome to my blog - goatsandgreens! *love your handle* 🙂
Bharani
looks super yummy 🙂
CHCooks
Thank you so much dear 🙂
Sowmiasgalley
Yummilicious.. Love to grab some.
CHCooks
Thank you Sowmia 🙂
Traditionally Modern Food
Never heard about this..looks super yum will try
CHCooks
Thank you Vidya 🙂 Do try 🙂
Lina
Hey I had commented on this post already! I guess it got deleted....I love the look of the Lymmonyk! It absolutely looks fabulous...I'm glad you have done your research very well! The crust has turned out amazing! Good job! I'm happy to have you as a part of this challenge..you are so talented!
CHCooks
Opps.. Sorry Lina.. I was quite busy with work and had not replied to the comments. I got your earlier comment. Thanks much for hosting such interesting events 🙂 I loved participating in this one.
Lina
No problem..loved to have you as a part..
CHCooks
🙂 🙂 🙂
srividhya
Very nice.. Looks delicious. Love these bite sized pies.
CHCooks
Thanks a lot Sri 🙂
Freda @ Aromatic essence
An awesome job on something you have never tried before! it looks great 🙂
CHCooks
Thanks a lot dear 🙂
lynne hoareau
These look so cute 🙂
x
CHCooks
hahaha cute, I like it 🙂 Thanks Lynne!
Lili
Very interesting little pies and great instructions! Congrats on the challenge! 🙂
CHCooks
Thanks a lot Lilli 🙂 Welcome to my blog! *heading over to your's* 🙂
Lili
You're very welcome! 🙂
CHCooks
🙂
tentimestea
What a pretty lemon pies! How amazing to see a filling that uses the whole lemon. The flavours sound direct, very intense and pure. All the flaky pastry surrounding the lemon filling and the intense filling is absolutely gorgeous. Wonderful job!
CHCooks
Tentimestea - welcome to my blog 🙂 Glad you liked the recipe! Thanks much 🙂
CHCooks
Gosh this is so so surprising! Thanks Lina and Jhuls ??