The crust here is divine. It's almondy and sweet and perfect with the sour lemon curd.
Subscribe to Sweet Paul


Serves 8

1 cup almond meal

1 1/2 cups plain flour
1/3 cup sugar
1 1/4 sticks salted butter, cold in pieces
1 egg
2 teaspoons grated lemon zest
5 large egg yolks
3/4 cup sugar
1 tablespoon grated lemon zest
1/2 cup lemon juice
3/4 stick salted butter. cold, in pieces
Candies lemon, optional
  1. Place almond meal, flour and sugar in a bowl, mix.
  2. Add the butter and work it into the flower with your fingers.
  3. The result should be grainy.
  4. Add egg and lemon zest and fast work the doughy together.
  5. If it seems dry, just add a few tablespoons iced water.
  6. Wrap in plastic and let it rest in the fridge for at least 1 hour.
  7. Take it out and roll it out to a thin crust.
  8. Place in a greased pie tin. Use a fork to prick the bottom with.
  9. Bake at 375F for about 15 minutes or until golden.
  10. Cool on a wire rack.
  11. Beat egg yolks and sugar to thick and creamy.
  12. Place over a water bath and add zest, lemon juice and butter.
  13. Beat until it becomes thick and creamy.
  14. Pour into the pie crust and cool until serving.
  15. Decorate with candied lemons.


Photography by Colin Cooke

Made it? Tell us about it–