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Ingredients
- 1 3/4 c. all-purpose flour
- 1/2 c. grnd toasted almonds
- 1/2 c. sugar
- 4 ounce unsalted butter - (1 stick)
- 1 x egg plus
- 4 x Large eggs separated
- 1 pch salt
- 3/4 c. sugar
- 2 x lemons zested, plus
- 3 x lemons juiced
Directions
- Grease the bottom and sides of a 9-inch tart pan with butter and set aside.
- Toss together the flour, almonds, and sugar. Cut the butter into the dry mix till it is the consistency of fine bread crumbs. Add in 1 egg and salt and mix well, kneading slightly. Form the pastry into a ball, wrap in plastic wrap, and chill while you make the filling.
- Beat the 4 egg yolks with the sugar till very thick, then beat in the lemon zest and juice. Transfer the mix to the top of a double boiler and set over barely simmering water. Cook, stirring constantly, till the mix becomes thick, about 15 to 20 min. Remove from the heat and set aside to cold slightly.
- Preheat the oven to 450 degrees.
- Roll the dough, if you can, between 2 sheets of waxed paper. Place in a pan and prick the dough with a fork all over the bottom, line with waxed paper, and fill with dry beans or possibly rice to keep the bottom from puffing. Place in the oven and bake 10 min, then remove the paper and beans, and cook an additional 5 min.
- Meanwhile, beat the 4 egg whites till very stiff and fold them into the cooled lemon mix.
- Remove the pie casing from the oven and reduce the temperature to 325 degree. Spread the lemon filling over the pie shell and bake for 10 to 15 min, or possibly till the filling is thoroughly set.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 501 | |
| Calories from Fat 180 | 36% |
| Total Fat 20.52g | 26% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 75mg | 3% |
| Potassium 140mg | 4% |
| Total Carbs 72.46g | 19% |
| Dietary Fiber 1.5g | 5% |
| Sugars 42.68g | 28% |
| Protein 8.82g | 14% |
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