This pie is a true taste of childhood that will fill your home with warmth and coziness. The delicate, crumbly dough pairs perfectly with the fragrant filling of lemons and walnuts, creating a unique balance of sweet tartness and nutty tenderness. It’s the perfect treat for a family tea time when you crave something special yet simple and familiar. Easy to make, and the result always exceeds expectations!
A true childhood classic – delicate, aromatic, and incredibly delicious.
For the dough:
- 400 g of butter
- 1 cup of sugar
- 1 teaspoon of baking soda (neutralized with vinegar)
- 3-4 cups of flour
- 1 cup of sour cream
For the filling:
- 2 lemons (grated with the peel)
- 1 cup of sugar
- 1 cup of walnuts
Melt the butter and let it cool slightly. Add the sour cream and mix well until smooth. Add a pinch of salt and the vinegar-neutralized baking soda. Gradually sift in the flour, kneading the dough until it is soft and no longer sticky.
Divide the dough into two parts. Take the larger portion (about 2/3) and place it into a baking dish. There’s no need to grease the dish, as the dough is quite rich and does not contain sugar, so it won’t stick.
To remove bitterness, soak the lemons in boiling water for 10 minutes. Then, grate them whole using a coarse grater, quickly mix them with sugar and chopped walnuts, and spread the filling over the bottom layer of dough. It’s important not to mix the lemons with sugar in advance, as they will release too much juice, making the filling overly runny.
Roll out the remaining dough and cover the filling with it. Seal the edges carefully to prevent the filling from leaking, and make a few small holes on top to prevent the pie from becoming too moist.
Bake in a preheated oven at 180-190°C (355-375°F) for about 45-50 minutes. Once the pie cools, the filling will thicken, making it even more delicious!
A true childhood classic – delicate, aromatic, and incredibly delicious.
For the dough:
- 400 g of butter
- 1 cup of sugar
- 1 teaspoon of baking soda (neutralized with vinegar)
- 3-4 cups of flour
- 1 cup of sour cream
For the filling:
- 2 lemons (grated with the peel)
- 1 cup of sugar
- 1 cup of walnuts
Melt the butter and let it cool slightly. Add the sour cream and mix well until smooth. Add a pinch of salt and the vinegar-neutralized baking soda. Gradually sift in the flour, kneading the dough until it is soft and no longer sticky.
Divide the dough into two parts. Take the larger portion (about 2/3) and place it into a baking dish. There’s no need to grease the dish, as the dough is quite rich and does not contain sugar, so it won’t stick.
To remove bitterness, soak the lemons in boiling water for 10 minutes. Then, grate them whole using a coarse grater, quickly mix them with sugar and chopped walnuts, and spread the filling over the bottom layer of dough. It’s important not to mix the lemons with sugar in advance, as they will release too much juice, making the filling overly runny.
Roll out the remaining dough and cover the filling with it. Seal the edges carefully to prevent the filling from leaking, and make a few small holes on top to prevent the pie from becoming too moist.
Bake in a preheated oven at 180-190°C (355-375°F) for about 45-50 minutes. Once the pie cools, the filling will thicken, making it even more delicious!
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