Ankovsky pie was prepared in the family of Leo Tolstoy. From the home cookbook, which was kept by his wife Sofya Andreevna, the recipe migrated to the culinary archives of many intelligent families. The pie is named after Nikolai Anke, a doctor, professor of pharmacology, from whose family he came to Tolstoy.
- wheat flour – 480 g;
- butter – 500 g;
- sugar – 700 g;
- lemon – 900 g;
- corn starch – 120 g;
- salt – 6 g;
- chicken egg – 11 pcs.
How to make Lemon Ankovo Pie:
- For the dough, beat butter with sugar.
- Remove the zest from lemons (600 g), squeeze out the juice and add to the whipped butter along with the zest and salt.
- Then, one at a time, introduce the eggs, achieving complete intervention.
- In a bowl, mix flour with starch, add salt and carefully, using a spatula, mix with the egg-butter mixture.
- Put the dough into a form covered with parchment. Bake in an oven preheated to 160°C for 35-40 minutes.
- For Kurdish lemons (300 g), remove the zest and squeeze the juice.
- Add 100 g of butter, 2 eggs, 250 g of sugar, mix and boil in a water bath until the consistency of a light cream.
- Strain everything through a fine sieve.
- Pour the finished pie with plenty of lemon curd and sprinkle with crumbs of meringue.