Author Topic: Limmonyk  (Read 445 times)

« on: September 20, 2015, 09:46:37 pm »
Yesterday evening I cooked a Russian themed meal, including limonnyk as a pudding.

Although it is on the lemon pie spectrum, it is different enough to warrant not just mention but a wider audience.

The pastry is a worked pastry with 300g butter/300g buttermilk to 400 g flour. You make a filling by whizzing 3 whole lemons (blanched chopped with seeds removed) with about 250g sugar. Half of the pastry forms a base, then the filling, then the topping, sealing the edges as you go. Handling the pastry is a challenge as can be imagined.

Uber nom.