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
Continue After Advertisement
Ingredients
-
1/2 cup
finely ground almonds
-
3 tablespoons
confectioner's sugar
-
1 cup
all purpose flour
-
1 pinch
salt
-
6 tablespoons
cold butter, cut into small pieces
-
1 tablespoon
ice water (more, if needed)
-
6
large eggs
-
1-1/2 cups
sugar
-
Grated zest of 1 large lemon
-
1-1/4 cups
freshly squeezed lemon juice
-
1/2 cup
flour, sifted
Directions
-
Puree almonds and confectioner's sugar in a food processor.
-
Add flour (1 cup) and salt, and pulse to mix.
-
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.
-
Remove dough from the processor, and press evenly into the bottom and sides of a 9" pie plate.
-
Place the crust in the fridge while making the filling. Preheat oven to 300 degrees F.
-
Whisk together the eggs and sugar in a large bowl.
-
Stir in the lemon zest and juice.
-
Add the flour (1/2 cup, sifted) to the lemon-egg mixture, and stir until combined, trying to avoid any lumps.
-
Pour filling into into the chilled pie crust, and place in the preheated oven.
-
Bake for 35-45 minutes, until set. Remove from oven, and cool on a wire rack.
See what other Food52ers are saying.