Lemon Almond Pie

For my pie lovers.

This lemon almond pie is a perfect dessert to bring to any dinner party or potluck. It’s full of delicious summer flavors! Serve it with vanilla ice cream too! The cake part is very moist and sticky pairing perfectly with the almond crust. Enjoy!

Ingredients

Pie crust:

1 1/4 cups all purpose flour
1/2 cup slivered blanched almonds (about 2 ounces)
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 teaspoon almond extract
2 tablespoons (about) ice water

Filling:

4 Large Eggs, Lightly Beaten
2/3 Cup Sugar
Grated Zest Plus Juice From 3 Large Lemons
1 Stick Unsalted Butter, Melted (1 Stick = 1/2 Cup or 125 ml)
1/4 Cup Sliced Almonds (Optional)

To Garnish:

Toasted Sliced Almonds

Directions

For the crust:

Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.

For the filling:

Place the eggs, lemon juice, zest, sugar in the food processor and blend.
Pour in the melted butter and blend, and pour this mixture into the pie crust and sprinkle the sliced almond on top.
Bake for 25 to 30 minutes until the top is lightly browned and a skewer comes out cleanly.
Cool, and refrigerate until ready to serve.
To serve, garnish each slice with a dollop of whipped cream and sliced almonds.

Photos by Pure Lee Photography

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