Ukrainian Lemon Pastry

Some time ago, one of my followers asked me whether I make Ukrainian Lemon Pastries. I thought she was talking about something like Lemon Bars. After a few conversations with those who remembered them from their school years, it became clear Lemon Pastries were a local treat in Kyiv in the 90s. I recreated them using natural lemon flavor. I changed the presentation by piping the Italian meringue the way you see it in the picture, making it modern to the day.

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% Daily Values based on a 2,000 calorie diet

Step 1

Measure all ingredients. Prepare two half-size baking sheets lined with silicone mats. Preheat oven to 325F.

Step 2

Combine softened butter and powdered sugar in a bowl and whip using a mixer.

Step 3

Add egg yolks one by one, whip to combine.

Step 4

Add sour cream and whip to combine.

Step 5

Combine flour, baking powder, and lemon zest in a separate bowl. Fold the mixture into the whipped ingredients.

Step 6

Spread the butter on silicon mats 1/2" thick, about 1" away from the edges of the mat. Bake for 15 minutes. Turn off the heat and leave for another 15 minutes in the hot oven. Remove from the oven and let cool to room temperature.

Step 7

Cut the crust to the size of the pastry, making 10 portions of the crust on each baking sheet. Crumble the rest of the crust for the topping.

Step 8

In a stand mixer bowl, combine egg whites and apple confiture and whip to soft peaks. Stop.

Step 9

In a saucepan, combine sugar, water, and lemon juice. Cook the syrup to 240F.

Step 10

Start whipping the egg whites, slowly stream the hot syrup, and whip to firm peaks.

Step 11

Use a pastry bag and a round piping tip to pipe the cream. Assemble the pastries. Sprinkle the crumbs on top of the second layer.

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