Unbelievably creamy lemon pie is just like key lime pie with a lemon twist and toasty almond graham cracker crust. Made with 7 simple ingredients, you’ll appreciate the ease and simplicity of this refreshing dessert.
INGREDIENTS: 8 PERS.
FOR THE SWEET DOUGH:
200 g of wheat flour
100 g icing sugar
80 g butter
1 egg
1 pinch of salt
FOR GARNISH :
4 lemons (15 cl of juice and 3 zest)
125 g cane sugar
50g butter
3 eggs
1 C. heaped tablespoon of cornstarch
PREPARATION:
Preheat the oven to 214 ° C (th. 7). Make your pie dough by pouring the sifted wheat flour, icing sugar, and salt into a bowl. Add the softtened butter and cut it into pieces. Then knead the dough by hand, with your fingertips, then add the whole egg and knead to obtain a nice ball of homogeneous dough. Cover with cling fillm and set aside for 2 hours in the refrigerator.
Using a rolling pin, spread the pie crust between two sheets of lightly floured baking paper. Roll out the dough to three mm thick and line a tart mold previously buttered and floured. Prick the dough wiith a fork, cover the bottom of a disc with baking paper and garnish it with baking balls. Bake the bottom of the dough to cook it blank for 10 minutes at 210 ° C. Lower the oven to 173 ° C and continue cooking for 15 minutes. Let the pie crust cool on a wire rack.