Lemon Pie

Lemon pie, with whole slices of aromatic lemon, sprinkled with sugar to expel their juices and give us a unique and intensely flavored syrup.
Special lemon pie with strong flavors, on heavily palate tests.
If you like sour lemons combined with sweet and bitter notes an idea of citrus, try it!

work: 30′

time: 24h:00′

easy:

Ingredients (8 servings) 2 lemons 350 gr (12.3 oz) sugar ½ tsp salt 5 eggs 4 tbsp butter, melted 4 tspb flour 1 tsp baking powder 2 sheets puff pastry 2 tbsp almonds ground 1 tbsp sugar blond	Prepare lemon. Wash and dry lemons. Take the zest of one and slice lemons as paper thin as you can get them. Remove and discard seeds if they have. Add slices in a small bowl with the lemon zest and toss with sugar and salt. Cover and leave at room temperature for 24 hours. Occasionally stir.	The next day the lemon slices have shed their juices and have shrunk somewhat. The bowl is sweet, aromatic and slightly bitter jouice of lemons. A delicious syrup. We can test.
In a large bowl whisk together the 4 eggs and the yolk from 5○ egg. You keep the egg white for the coating at the end. Sift the flour with the baking powder and add the beaten eggs.	Put the butter, melted without burning. Finally add the lemon slices with their syrup. Mix.	Lay a fluted pie dish Ø23cm (9") with a sheet of puff pastry. Allow it to protrude 2cm (.8") outside the edge of the puff pastry. Pour the egg and lemon mixture. With a fork spread lemon slices to go everywhere around the base evenly.
The mix is ​​quite watery. On top sprinkle the almonds powder.	Cover with the second sheet, pressing the edges of both sticks to unite. With a scissors cut as much excess dough and grasping it with the thumb and forefinger make small aspects. If you want, combine the dough that we cut, open a sheet and cut heart shape to decorate the surface of the pie.	Beat the egg and brush the surface of the pie. With a sharp knife cut slits in the crust, forming steam vents. Sprinkle with coarse, blond sugar. Bake in preheated oven at 180°C (356°F, Gas 4), for 45'-50' or until cooked and the crust is golden. Let the pie cool on a rack before cut.

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Consumed at room temperature.