Lemon Buttermilk Pie
6 servings
50 minutes
Lemon pie with buttermilk is a refined dessert of Russian cuisine, combining the tenderness of custard and the refreshing aroma of lemon. This pie resembles traditional sweet-and-sour pastries and has a light texture due to buttermilk, making it particularly airy. Lemon zest adds brightness to the flavor, while the honey base adds subtle sweetness and depth. Historically, such pies were popular in Russian homes where the balance of sour and sweet in desserts was appreciated. Perfect for family tea gatherings, it can be served warm or chilled, enjoying its velvety filling and crispy crust.
1
Beat the butter and sugar.
- Butter: 120 g
- Sugar: 0.6 glass
2
Add the egg yolks one at a time, continuing to beat.
- Chicken egg: 3 pieces
3
Add salt, lemon zest, lemon juice, and cornstarch; mix well.
- Salt: 0.5 teaspoon
- Lemon zest: 1 teaspoon
- Lemon juice: 2 tablespoons
- Cornstarch: 3 tablespoons
4
In a separate bowl, beat the egg whites until stiff peaks form and fold in the buttermilk mixture.
- Chicken egg: 3 pieces
- Buttermilk: 2 glasss
5
Pour the resulting mixture over the unbaked crust and bake at 425 °F (220 °C) for 10 minutes.
- Honey cake layers: 1 piece
6
Reduce the temperature to 350 °F (175°C) and bake for 30 minutes, or until the custard thickens.
7
Serve warm or chilled.
