Lemon Pie - Citronpaj

LEMON PIE

Citronpaj

Serves 6

Pie dough:

5.3 oz butter

1.2 cup flour

2 tablespoons sugar

1 egg yolk

Filling:

6 lemons

1 cup sugar

7 oz unsalted butter

10 egg yolks

2 tablespoons Maizena

if necessary

For serving:

whipped cream

Preheat oven to 437F.

Mix together butter, flour and sugar to a crumbly mixture. Add egg yolk and work to a dough. Roll or flatten it out in a pie pan, diameter approx 8 inches. Prick the bottom with a fork and put in the fridge for 30 minutes. Pre-bake for 10 minutes until nicely colored. Allow to cool.

Scrub the lemons, finely grate the zest and squeeze out the juice. Mix zest, juice and butter in a saucepan and heat until the butter has melted. Add egg yolks and heat slowly until the creme thickens. If it doesn't, add some Maizena.

Pour the creme in the pie crust and allow to cool completely. Cut in pieces and serve with whipped cream.

Enjoy!

Bella