From Russia with Love: Delightful Limonnik Lemon Pie Recipe

Limonnik is a traditional Russian lemon pie that combines a tender, crumbly crust with a sweet-tart lemon filling. Unlike lemon meringue or bars, it’s rustic and simple, letting the citrus shine. In Russia, it’s a tea-time favorite, but it fits beautifully into an American kitchen — perfect for brunches, holidays, or a cozy weekend treat.

The recipe uses everyday ingredients you can find at any grocery store, and the steps are simple enough for beginner bakers. Whether served warm with ice cream or chilled with whipped cream, this sunny dessert brings a taste of Eastern Europe to your table while offering the comforting familiarity of a homemade pie.

Why You’ll Love This Russian Lemon Pie Recipe

You’ll love Limonnik for its perfect balance of sweet and tangy flavors, making it refreshing without being overly sour. It’s versatile — delicious warm or cold, casual or festive — and looks as cheerful as it tastes.

The beauty is in its simplicity: no special tools or skills needed, just pantry staples and fresh lemons. It’s a forgiving recipe that even kids can help make, and you can easily adjust sweetness or tartness to suit your taste. With its golden crust and bright flavor, Limonnik is the kind of dessert that makes any occasion feel special.

What You’ll Need

To make Limonnik, you’ll only need simple, everyday ingredients:

For the dough:

• 2 cups (240g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 tsp baking powder
• Pinch of salt

For the filling:

• 3 medium lemons (zested and juiced)
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 tbsp all-purpose flour

Optional for serving:

• Powdered sugar for dusting
• Whipped cream or vanilla ice cream

Everything here is easy to find in U.S. supermarkets. Fresh lemons are key — they give that natural brightness frozen or bottled juice can’t match.

How to Make Russian Lemon Pie Recipe

1. Prepare the Dough: In a large mixing bowl, combine flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Add eggs and mix until a soft dough forms. Wrap in plastic wrap and chill for 20–30 minutes.
2. Make the Filling: In another bowl, whisk together sugar, eggs, lemon juice, lemon zest, and flour until smooth. The mixture should be pourable but slightly thickened.
3. Assemble the Pie: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan. Roll out two-thirds of the dough and press it into the pan. Pour in the lemon filling. Crumble or roll out the remaining dough and place on top.
4. Bake: Place in the oven and bake for 30–35 minutes, or until golden and set.
5. Cool & Serve: Let the pie cool slightly before slicing. Dust with powdered sugar if desired and serve warm or chilled.

You Must Know

Before diving into Limonnik, there are a few tips that can make a big difference. First, always use fresh lemons — bottled juice won’t give the same brightness or depth of flavor. The zest carries essential oils that make this pie stand out, so don’t skip it.

Second, keep your butter cold when making the dough. This ensures a tender, crumbly texture instead of a dense crust. Chilling the dough before rolling it out also helps prevent shrinking in the oven.

Third, taste your lemon filling before pouring it into the crust. Lemons can vary in tartness, so you might want to adjust the sugar slightly. Remember, the filling will mellow once baked, so a little extra tang at the start is a good thing.

Lastly, resist the urge to cut into the pie immediately. Allowing it to rest after baking helps the filling set, making for cleaner slices and a better eating experience.

Perfecting the Cooking Process

The secret to a flawless Limonnik lies in patience and precision. Preheating your oven to the correct temperature (350°F/175°C) is crucial for even baking. If your oven tends to run hot, consider lowering it slightly or checking the pie a few minutes early to avoid over-browning.

When baking, place your pie in the center of the oven. This ensures the bottom crust bakes through while the top develops a gentle golden color. If you notice the edges browning too quickly, lightly cover them with foil halfway through.

Don’t overbake — the filling should be set but still slightly soft in the center when you take it out. It will firm up as it cools. Overbaking can cause the lemon flavor to dull and the crust to become dry.

Finally, serving temperature matters. Warm slices are cozy and fragrant, while chilled slices are refreshing and firm. Both are delicious, so you can decide based on the season or your mood.

Add Your Touch Russian Lemon Pie Recipe

One of the best things about Limonnik is how adaptable it is. You can keep it traditional or give it a personal twist to match your style. For a sweeter profile, add a thin layer of fruit preserves—like apricot or raspberry—between the crust and filling. This adds a subtle fruity depth without overpowering the lemon.

If you want more texture, sprinkle sliced almonds or shredded coconut on top before baking. The nuts add a gentle crunch, while coconut brings a tropical note. For a softer, more custard-like filling, replace one tablespoon of the flour in the filling with cornstarch for extra silkiness.

You can also experiment with citrus blends—try adding a bit of orange or lime zest alongside the lemon for a more layered flavor. For a light glaze, mix powdered sugar with a touch of lemon juice and drizzle over the cooled pie.

And if you’re feeling creative with presentation, make small hand pies instead of one large pie. They’re perfect for picnics, lunchboxes, or parties, and they bake faster while keeping that same bright flavor.

Storing & Reheating

Limonnik stores beautifully, making it a great make-ahead dessert. Once cooled completely, cover it tightly with plastic wrap or foil. You can keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days for maximum freshness.

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If you want to freeze it, wrap slices individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. To serve, thaw overnight in the fridge or at room temperature for a couple of hours.

For reheating, warm slices in a 300°F (150°C) oven for about 10 minutes to refresh the crust without drying it out. If you prefer the chilled version, you can enjoy it straight from the fridge—just dust with powdered sugar right before serving for a fresh look.

Chef’s Helpful Tips for Russian Lemon Pie Recipe

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• Choose the right lemons: Opt for bright yellow, firm lemons with smooth skin—they’re juicier and have more fragrant zest.
• Don’t skip the zest: It’s where most of the citrus aroma lives, and it deepens the flavor without adding extra tartness.
• Measure accurately: A little too much flour can make the crust dry, and too much sugar can overpower the lemon’s brightness.
• Work the dough gently: Overmixing can make it tough. Mix just until combined for the best texture.
• Control browning: If your crust edges brown too fast, loosely cover them with foil during baking.
• Cool before slicing: This ensures the filling sets and gives you clean, beautiful slices.
• Serving idea: Try pairing a warm slice with a scoop of vanilla ice cream for contrast, or serve chilled with a dollop of whipped cream for elegance.

These small touches make a big difference, turning a simple pie into a showstopper.

FAQ for Russian Lemon Pie Recipe

Q: Can I make Limonnik without eggs?
Yes — you can use an egg replacer or 1/4 cup unsweetened applesauce per egg for a softer, slightly different texture.

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Q: Can I use bottled lemon juice?
Fresh juice is best for flavor, but bottled can work in a pinch—just add extra zest to boost the freshness.

Q: Can I make the dough ahead of time?
Absolutely. Wrap it in plastic wrap and refrigerate for up to 2 days, or freeze for up to a month.

Q: How do I know when the pie is done?
The filling should be set but still have a slight wobble in the center—it will finish setting as it cools.

Q: Can I reduce the sugar?
Yes, but keep in mind it balances the lemon’s acidity. Try reducing by 2–3 tablespoons at first to keep flavor harmony.

Conclusion

Limonnik is more than just a lemon pie—it’s a little slice of sunshine with a story. Rooted in Russian tradition yet simple enough for any U.S. kitchen, it delivers bright citrus flavor wrapped in a tender, crumbly crust. Its rustic charm makes it approachable, while its flavor makes it unforgettable.

This dessert is perfect for any season: serve it warm in winter for comfort, or chilled in summer for refreshment. With pantry-friendly ingredients and straightforward steps, you don’t need to be a seasoned baker to pull it off. Plus, its versatility means you can make it your own—adding a fruity layer, experimenting with citrus blends, or shaping it into hand pies for gatherings.