Lemon lovers, this recipe is for you ! If you don’t have time or you’re feeling lazy you can always use an already-made pie crust… but be aware you’ll be missing something! By adding lemon zest to the crust, we give it a delicious taste… Let’s try this at home!

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
Baking paper
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

Instructions:

Pie crust

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.

Pie mixture

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!

This is one of my favorite recipes, so ridiculously simple and always getting a success!
It’s perfect for a dinner with friends (count 1 4lbs chicken for 4 servings) or a Sunday lunch with grandma… Whatever the occasion may be, if you’re going for a smaller chicken, don’t forget to adapt the cooking time

1/ Preheat oven to 450° F (230° C)

2/ Rinse chicken and dry it with a paper towel. Pour some salt & pepper inside.

3/ Clean lemon and make it holes with a fork so the juice comes out while cooking.

4/ Insert the lemon and some thyme in the chicken. If your chicken is too small, cut the lemon in 4 pieces and insert the quarters inside it.

5/ Pour 1 tablespoon of olive oil on a roasting pan. Place chicken on it.

6/ Add 3 tbs of olive oil, thyme, salt and pepper on the chicken.

7/ Bake chicken for around 1 hour, turning it every 20 minutes and basting often with the juice.