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whole lemon lemon pie

Whole Lemon Lemon Pie

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Ingredients
  

Pate Sablée (the crust)

  • 3/4 cup (115g) Flour
  • 1/4 cup (70g) Unsalted Butter
  • 1 pinch Salt
  • 1 tbsp (8g) Almond Flour
  • 1/4 cup (30g) Icing Sugar
  • 1 Egg Yolk

Whole Lemon Filling

  • 4 Eggs
  • 1/2 cup (130g) Unsalted Butter
  • 1 Whole Lemon (organic)
  • 1 1/2 cup (300g) Sugar

Instructions
 

Make the dough

  • 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.

Make the filling

  • 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.

Bake the pie

  • 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.