Author Notes
I entered a pie baking contest and lost to this wonderful pie. I've made it several times since and can confirm it is deserving of the blue ribbon. —katylua
Ingredients
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1/2 cup
finely ground almonds
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3 tablespoons
confectioner's sugar
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1 cup
all purpose flour
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1 pinch
salt
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6 tablespoons
cold butter, cut into small pieces
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1 tablespoon
ice water (more, if needed)
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6
large eggs
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1-1/2 cups
sugar
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Grated zest of 1 large lemon
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1-1/4 cups
freshly squeezed lemon juice
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1/2 cup
flour, sifted
Directions
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Puree almonds and confectioner's sugar in a food processor.
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Add flour (1 cup) and salt, and pulse to mix.
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Add the butter, and pulse until the mixture begins to hold together. Add ice water, if needed, so the mixture begins to form a ball.
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Remove dough from the processor, and press evenly into the bottom and sides of a 9" pie plate.
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Place the crust in the fridge while making the filling. Preheat oven to 300 degrees F.
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Whisk together the eggs and sugar in a large bowl.
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Stir in the lemon zest and juice.
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Add the flour (1/2 cup, sifted) to the lemon-egg mixture, and stir until combined, trying to avoid any lumps.
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Pour filling into into the chilled pie crust, and place in the preheated oven.
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Bake for 35-45 minutes, until set. Remove from oven, and cool on a wire rack.
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