Preparation Time : 40 mn (+ 1h in the fridge for the crust) – Cooking Time : 50 mn
Ingredients (for 6 to 8 servings):
For the crust
2 cups (200g) of flour
4 tablespoons (60g) of sugar
1/2 cup (100g) of cold butter
1/2 non-treated lemon
1 teaspoon of vanilla powder
1 egg yolk
A handful of dry beans
For the pie mixture
2 1/2 non-treated lemons
4 eggs + 1 egg yolk
1 cup (200g) of sugar
5/8 cup (15 cl) of sour cream
1 tablespoon of icing/powdered sugar
1/ Mix flour and sugar in a salad bowl. Cut butter in small pieces, grate the 1/2 lemon zest and mixt it in the salad bowl together with vanilla and egg yolk.
2/ Rinse hands with cold water and knead mixture until all butter pieces are incorporated.
3/ Roll the crust and garnish a (greased) pie mold with it.
4/ Leave it in the fridge for 1 hour.
5/ Preheat oven to 350° F (180° C / Th 6)
6/ Put baking paper on the crust and fill it with the beans (rice could make it as well, it’s just for the weight) . Pre-bake in oven for 10 mn.
7/ Clean lemons and grate zest.
8/ Beat eggs, yolk and sugar until soft. Add lemon zest and juice.
9/ Wisk sour cream well and add thoroughly to lemon mixture.
10/ Reduce oven heat to 300°F (150°C / Th 5). Take weights and baking paper off crust and fill with lemon cream.
11/ Bake in oven for 50 mn. Let it chill.
12/ Before serving, spread icing sugar on top and put it under grill for less than 1 mn. Be careful not to let it burn, it would be a shame now that all the hard work in done!