Compound:
- 100 grams of butter
- 160 grams of sugar
- 2 cups of flour
- 0.5 cup sour cream
- 2 small lemons
- 1/4 teaspoon baking soda
- 1 teaspoon cardamom (optional)
- 1 egg
- powdered sugar for sprinkling
Cooking:
- Grind the washed lemons in a food processor, grate or scroll through a meat grinder. Take the butter out of the fridge and let it thaw until soft.
- Mix the butter with one glass of flour, add sour cream, 60 grams of sugar and knead the dough, gradually adding the remaining flour. The dough should not stick to your hands.
- Divide the dough into two parts. On the bottom layer of the pie, you need to take more dough than on the top.
- Roll out most of the dough and place on a baking sheet. Make sides.
- Mix lemons with 100 grams of sugar, add cardamom.
- Put the finished stuffing on the bottom layer of dough.
- Close the pie with the second layer of dough, pinch the edges.
- Beat the egg and brush the pie with it. Pierce the cake evenly all over with a fork.
- Put in the oven and bake for about 30 minutes at 180 degrees.
- Cover the finished cake with a towel and wait until it cools.
- Sprinkle with powdered sugar for beauty. Serve with tea, milk, compote, whatever you like. Bon appetit!
