Whole Lemon Lemon Pie

I love making recipes that use most of the ingredients, with this recipe you can make a delicious Lemon Pie using only one lemon and not waste anything! Yes, this lemon pie is made with the whole lemon! No waste, no wondering what to do with the peels of a million lemons, no juicing tons of lemons! And the best part is (if you need more!) you put all the ingredients in a blender and voila!

I love to make my own pie crust but you can totally make that delicious desert using a store bought pie crust! For this particular pie I prefer to use a pâte sablée. If you don’t know what that is, imagine a cookie like crust, it’s rich and sweet and delicious! Sablée means sanded but don’t worry it doesn’t have anything to do with the taste, it’s just the technic you use to make it! This crust easily brakes when you roll it so once it’s done you can try if you want but I like to just hand press it into the tart pan because it’s much easier!

Ingredients you’ll need:

Pâte sablée:

• 3/4 cup (115g) flour
• 1/4 cup (70g) unsalted butter
• a pinch of salt
• 1 tbsp (8g) almond flour
• 1/4 cup (30g) icing sugar
• 1 egg yolk

Lemon filling:

• 4 eggs
• 1/2 cup (130g) unsalted butter
• 1 whole lemon
• 1 1/2 cup (300g) sugar

How to make a Whole Lemon Lemon Pie:

• In a bowl, mix the flour with the butter until it feels like sand.

• Add the salt, sugar and egg yolk and mix until it makes a ball. Don’t over mix it!
• If you are planning on rolling the dough, wrap it in plastic and put it in the fridge for 1h. If you don’t, just press the dough down into the tart pan with your fingers.

• Preheat your oven at 350F (180C).
• Cut the lemon in pieces and remove all seeds.
• Put all the filing ingredients in your blender, and blend it until smooth.

• Poor the lemon mixture into the pie crust and bake for 45 minutes, until golden!

• Let it cool down and decorate with icing sugar and slices of lemon.
• Enjoy your whole lemon lemon pie with a bit of whipped cream!