 | | Directions |
- Cut lemons in half lengthwise, then put them cut-side down and slice as thinly as possible. Remove seeds. Put the lemon slices and any juice from them into a bowl or non-reactive pan. Mix in one cup sugar and allow to stand overnight, if possible, but for at least an hour.
- Meanwhile, prepare the crust: pulse the nuts, 1/4 cup sugar and 1/4 cup butter in a food processor until the nuts are ground like coarse cornmeal. Press this mixture into a buttered 9 inch pie dish. Cover the bottom and sides as evenly as possible; thin areas may burn.
- Bake in a pre-heated 375° oven for about 15 minutes, or until browned.
- Cool before filling. (You may substitute a ready-made frozen pie crust, baked according to package instructions.)
- Cook the lemon-sugar mix over low heat, stirring occasionally, until the rind is soft - 2 minutes or longer, depending on the size of the slices and the kind of lemon. Remove from the heat, stir in 1/4 cup butter and allow to cool somewhat.
- Whisk the eggs in a small bowl until frothy and light yellow. Add 1/2 cup of the cooked lemon mix and stir in. Add another 1/2 cup of the lemon mix and stir in. (Adding the still-warm mix in small batches keeps the lemons' heat from partially cooking the eggs which would create hard lumps in the finished pie.)
- Add the egg mix to the pan of lemon mix, stir well and cook, stirring constantly, over low heat until the eggs are cooked and the mixture is very thick.
- Cool, then pour into baked crust. Garnish, if you wish, with whipped cream or a decorative twist of lemon.
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Container: 9 inch pie dish
|  | | Ingredients | | | cup |
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| - | | lemons |
| - | | 1 1/4 cups sugar, divided |
| - | | 1/2 cup butter, divided |
| - | | 3 eggs |
| - | | 2 cups walnuts or pecans |
| - | | 1/2 cup whipping cream, optional |
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