Lemon Tvorozhnik is a true classic of cozy home baking, where a crumbly shortcrust meets a melt-in-your-mouth filling. The secret to its unforgettable flavor lies in the combination of delicate tvorog (farmers cheese) and a bright citrus tang that permeates every bite with a refreshing aroma. This type of pastry is often called a 'grated pie' because of the unique way the base is prepared: the dough is frozen first, then grated into golden, crispy crumbs. This dessert fills the house with the scent of fresh zest and creates a festive atmosphere even on an ordinary weekday.
The golden and fragrant lemon pie is an ideal dessert for a family tea party.
Dough Ingredients
- 230 g (8 oz) all-purpose flour
- 70 g (2.5 oz) powdered sugar
- 110 g (4 oz) butter
- 1 egg
- 25 ml (1 tbsp + 2 tsp) milk
- Vanilla to taste
- 1/3 teaspoon baking powder
Filling Ingredients
- 300 g (10.5 oz) tvorog (farmers cheese)
- 2 eggs
- 130 g (4.5 oz) sugar
- 1 lemon
- 2 tablespoons potato starch
- Pinch of salt
How to Make Lemon Tvorozhnik Pie
Sift the all-purpose flour into a large mixing bowl to start the dough. Whisk in the powdered sugar and baking powder. If you are using vanilla sugar or vanilla extract, add it at this stage.
Start by sifting the flour and adding the dry ingredients for the pie crust.
Cut the cold butter into small cubes. After giving the dry ingredients a quick whisk, toss in the cubed butter.
Cut cold butter into cubes to create a tender, crumbly shortcrust base.
Rub the cold butter into the flour and powdered sugar mixture with your fingertips until it resembles coarse crumbs. Make a well in the center, crack in the egg, and pour in the cold milk.
Add the egg and milk to the flour mixture to knead a pliable dough.
Bring the dough together quickly without overworking it. Divide it into two roughly equal halves, wrap each tightly in plastic wrap, and chill in the freezer for 30 minutes.
Quickly knead the dough, divide it into halves, and chill in the freezer.
Meanwhile, prepare the filling. Place the soft tvorog (farmer’s cheese) into a bowl. The cheese should be dry and lump-free; ricotta is a great substitute here. Blanch the lemon with boiling water and wash it thoroughly. Zest it finely, then juice and strain. Fold the fresh lemon zest and juice into the cheese.
Add fresh lemon zest and juice to the cheese for a bright citrus flavor.
Crack the eggs into a separate bowl and whisk them well. Reserve exactly 1 tablespoon of the beaten egg to use as an egg wash for the top of the pie.
Whisk the eggs separately, remembering to reserve a little to glaze the top of the pie.
Pour the granulated sugar into the remaining eggs and whisk vigorously until the sugar crystals are completely dissolved.
Whisk the eggs with sugar until the crystals dissolve completely.
Combine the lemon-infused tvorog (farmer’s cheese) with the sweetened egg mixture in one bowl. Sprinkle in the potato or corn starch. To perfectly balance the sweet and sour notes, add a generous pinch of fine salt.
Combine all filling ingredients and add starch to thicken.
Whisk the filling thoroughly until perfectly smooth and homogeneous. Now, you are ready to assemble the pie.
The thoroughly mixed filling is ready for assembling our dessert.
Line a 25 cm (10-inch) baking dish with lightly oiled parchment paper. Grate one of the frozen dough halves on a box grater directly into the pan, spreading the shreds evenly across the bottom. If using a solid pan, leave some parchment paper overhanging the edges to easily lift the finished pie out later.
Grate half of the frozen dough on a coarse grater directly into the pan.
Pour the cheese filling over the grated crust. The filling is quite loose and will naturally level itself into an even layer.
Pour the liquid filling over the dough; it will level out naturally into an even layer.
Grate the remaining half of the dough and scatter it generously over the top of the filling. Using a silicone pastry brush, gently glaze the top with the reserved beaten egg. You can thin the egg wash with 1 to 2 teaspoons of milk for an easier application.
Cover the filling with a second layer of grated dough and brush with egg for a golden crust.
Preheat your oven to 180°C (350°F). Transfer the pie to the middle rack and bake for 35 minutes, or until the top is beautifully golden brown.
Bake the pie until it reaches an appetizing golden color at 180 degrees Celsius.
Use the parchment paper overhang to carefully lift the baked Tvorozhnik out of the pan. Let it cool on a wire rack. Serve warm or cold with freshly brewed tea, coffee, or a tall glass of cold milk.
Carefully remove the pie from the pan and let it cool slightly before serving.
To elevate this Lemon Tvorozhnik even further, try serving it slightly warm alongside a scoop of vanilla bean ice cream or a dollop of thick smetana (sour cream). If you want to experiment with the texture, you can fold a handful of dried cranberries or chopped almonds into the cheese mixture—this adds interesting flavor nuances and an extra crunch. It is best to store the leftover pie in the refrigerator wrapped in parchment paper so the shortcrust maintains its structure. By the next day, the filling becomes denser and tastes very much like a delicate lemon cheesecake. It makes for an excellent breakfast treat that will give you a boost of energy and a great mood for the rest of the day.
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