Ankovskiy pie with lemon
12 servings
90 minutes
The famous Ankovskiy pie was prepared by Sofia Andreevna Tolstaya for her family. This recipe varies from place to place, but not much. Butter and sugar are needed in almost equal proportions, and try not to disturb this balance . The recipe is from the SheLESt restaurant, which is in the Osetrovskoye forestry. The recipe was shared with us by Nika Ganich, the author of the book "Geography to Taste with Nika Ganich. Tula.
1
For the test, beat the butter with sugar. Zest the lemons (600 g), squeeze the juice and add it to the whipped butter along with the zest and salt. Then add the eggs one by one, ensuring full incorporation. In a bowl, mix flour with starch, add salt and gently fold into the egg-butter mixture using a spatula from bottom to top.
- Butter: 505 g
- Sugar: 700 g
- Lemon: 900 g
- Salt: 6 g
- Chicken egg: 11 pieces
- Wheat flour: 480 g
- Cornstarch: 120 g
2
Place the dough in a parchment-lined mold. Bake in a preheated oven at 160 degrees for 35-40 minutes. Check readiness with a skewer.
3
Peel the zest from 300 g of lemons and squeeze the juice. Add 100 grams of butter, 2 eggs, and 250 grams of sugar, mix and cook in a water bath until a light cream consistency is reached. Strain through a fine sieve.
- Lemon: 900 g
- Butter: 505 g
- Chicken egg: 11 pieces
- Sugar: 700 g
4
Heat the ready pie, generously pour lemon curd over it, and sprinkle with meringue crumbs.