I made this for dessert for a party where I am not certain about people’s taste. Most people seem to like this one:) finger’s crossed.
1st the dough:
85g icing sugar
1/2 vanilla pod
125g butter at room temperature
25g of ground almonds
4g of salt
Mix it all together in the kitchen robot and put in the fridge for a couple of hours. Then roll it out 3mm thick, put it in the baking dish (18cm diameter is good for this one, if it’s smaller the filling will run over).
This dough has to be “picked” with a fork so it will stay even as you bake it “blind”.
Blind baking is baking the dough without a filling but with beans or lentils on top to keep the dough even. You should put baking paper between the dough & the beans since otherwise they will find a way into the dough…
Bake for 20 minutes at 190°C.
While the dough is baking prepare the filling.
Fot the filling:
5 untreated lemons
80g melted butter
Grate the peel of 5 lemons. They have to be bio / organic / untreated, all you can get since you are using the skin as well as the juice here. When you grate the peel it should only be the thin yellow layer of it. The white layer underneath will make your dessert bitter.
Mix well together the grated peel, the juice, eggs, sugar & melted butter.
When the dough comes out of the oven take off the beans you used for the “blind baking” and pour the lemon mixture on the dough. I recommend doing that as close to the oven as possible or even in the oven, since it’s not that easy to get this liquid filling back into the oven:) I haven’t been that clever earlier!
Bake for another 15 minutes. Take out, leave to rest and when cooled off put it in the fridge for another couple of hours before serving.