Difficulty:[usr 2]
Prepare the pie dough:work the egg yolk with the sugar and a pinch of salt. Add all the flour at once. Crumble the mixture with your fingertips to obtain a coarse sand. Then by hand, knead with the butter and form a ball of soft, non-sticky dough.
Roll out the dough, line a lightly buttered pie pan. Pinch the edges with your fingertips so they don't sag during cooking.
Prepare the cream:mix the whole eggs, the sugar and the ground almonds, add the lemon juice and the finely grated zest.
Pour this cream into the raw dough, cook in a moderate oven.
Cut the carefully washed and brushed lemons into thin slices. Arrange them flat in a large saucepan containing the water and sugar. Interpose a heat diffuser to avoid any excessive heat, and cook gently without stirring for about twenty minutes, let cool without touching it.
Arrange the lemon slices on the baked and unmolded pie.
Shine by coating with a little lemon juice.
Source:Les Bons Desserts by Claire Mignières. Baudoin
