Tuscan Lemon Pie - Citronpaj från Toscana

TUSCAN LEMON PIE

Citronpaj från Toscana

Serves 4

Dough:

1.2 cup flour

3½ oz butter

0.2 cup sugar

grated zest from 1 lemon

Filling:

3 eggs

0.8 cup sugar

4 tablespoons flour

grated zest from 1 lemon

6 tablespoons fresh lemon juice

Decoration:

1.7 oz flaked almonds

powdered sugar

sliced lime

Heat the oven to 392F. Grease and flour a springform pan, diameter approx 9 inches.

Mix the ingredients for the dough. Flatten it out in the pan and pre-bake the pie crust for about 12 to 15 minutes.

Filling:

Beat eggs and sugar until fluffy. Blend in flour, lemon zest and fresh lemon juice. Pour the creme in the pie crust and bake for another 8 to 10 minutes. The filling should be a little loose, it will set when the pie is cold.

Roast the flaked almonds until golden in a hot frying pan without any fat. Sprinkle them over the pie together with powdered sugar and allow the freshly baked pie to cool. Decorate with sliced lime and serve, perhaps with some whipped cream.

If you make the pie one day before serving, the filling will be nicely set when serving.

Enjoy!

Bella