This pie is special for me: it’s fresh and it has an intense taste of lemon. It’s a great breakfast addition and a digestive dessert.
Ingredients for the crust:
- 2 1/2 cups (300 gr) all purpose flour
- 7 tbsps butter
- 1 egg
- 1 yolk
- 2 tsps baking powder
- 3/4 cup (150 gr) sugar
Ingredients for the lemon curd:
- 2 lemons, juice and zest
- 2 eggs
- 1 1/2 tbsps (20 gr) butter
- 1/2 cup (100 gr) sugar
Mix in a bowl the ingredients for the crust, starting with sugar and butter, until they are well combined.
Divide the dough into two parts, one a little bit bigger than the other one. Shape the biggest part into a flat disk and press it into a pan, covering also the edges.
Prepare the lemon curd, and once cooled, pour it into the pan.
Shape the other half of the dough into another disk and place it over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal.
Bake for 30 minutes to 355 degrees F.