Pie “Lemongrass” from Shortcrust Pastry

Awesome shortcrust pastry pie with a juicy lemon filling – not cloying, not sour, with lemon flavor and aroma. This lemon pie is prepared quickly, and the taste is simply magical.

Ingredients

Wheat flour – 480 g
Butter – 100 g + for greasing the mold
Sour cream (I have 20% fat) – 250 g
Salt – 0.5 teaspoon
Baking powder – 10 g

For filling:

Lemon – 1 pc.
Sugar – 200 gr. + 1 tbsp (in dough)
Corn starch – 20 g
Powdered sugar (optional) – for serving

Directions

Sift flour. The butter should be soft.
In a cup, whisk together the dry ingredients: flour, salt, sugar (1 tablespoon) and baking powder.
Add soft butter to dry ingredients. Stir butter and flour into crumbs.
Add sour cream, stir the dough with a spoon or spatula, and then knead with your hands. The dough should be soft. If the flour is not enough, then you can add another maximum of 50-100 grams. The dough first gathers into a ball and then becomes soft and elastic.
Then the dough can be kneaded on the table.
Wrap the dough in foil and put in the refrigerator for 30 minutes.
Wash the lemon, pour boiling water over for 1-2 minutes to remove the bitterness.
Remove the lemon from hot water, trim off the edges, cut into semicircles, remove the seeds.
Chop the sliced lemon with a meat grinder or blender.
Divide the dough into 2 unequal parts.
Grease the bottom of the mold with butter or cover with parchment.
Roll out most of the dough (preferably thinner) into a cake and transfer to a mold (I have a round one, 26 cm in diameter).
Make bumpers out of dough. The excess dough can be removed later.
Combine lemon with sugar and starch, mix well. Lemon juices quickly, so it’s best to cook the filling before putting it on the dough.
Put the lemon filling on the shortcrust pastry and flatten.
Roll out the smaller part of the shortcrust pastry into a cake with a shape dia.
We shift the dough cake to the lemon filling.
We try to immediately combine and pinch the edges of the shortcrust pastry (two cakes). Pierce the pie on top with a fork in several places so that the dough does not swell.
Bake the pie in a preheated oven at 180 degrees until golden brown, about 30-40 minutes.
Cool the finished lemon pie in a mold, and then cut into pieces. You can sprinkle with icing sugar on top.

Bon Appetit!

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