Russian Lemon Bars with Sour Cream Crust – Limonnik
This is a pretty old dough recipe and I was happy to found it also in the Shirley Corriher’s Cookwise cookbook. Can be baked in one crust (like tart), with lattice top or covered with second crust. That’s how we make limonnik in Russia.
Makes enough dough for 2 single or one double 9-in crust
3 cups all-purpose flour
1/2 teaspoon salt.
1/2 pound (2 sticks) butter or margarine
8oz sour cream
Mix flours together with salt. Rub butter into flour with fingertips or cut in using two knives or a pastry blender until mixture has lumps the size of small peas.
Place in the freezer for 10 minutes, then gently fold in sour cream. The dough should be moist enough to hold together in a ball.
Shape into a ball, cover with plastic wrap and refrigerate for at least 30 minutes before dividing in half and rolling out.
2 lemons
1 cup sugar
Make a stuffing just before rolling out dough or it will be too liquid. Pour lemons over boiling water, grate it or finely mince with or without some zest. Remove seeds. Mix well with sugar.
Pour into unbaked shell. Cover with top crust (I made mine without top). Bake at 375 degrees for 20 to 25 minutes.
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