Pie, fresh lemon slice custard

  • 4 Servings
  • 30mPrep Time
  • 50mCook Time
  • 80mReady In
  • Category : Food
  • Subcategory : Desserts
  • Main Ingredient : lemons
  • Chef : Alain Roby

Unlike common lemon pies, which are mixed from lemon juice with perhaps a bit of the zest, whole-lemon pie includes the peel and all. Slicing the lemons paper-thin provides a potent, appealing mix of sweet and tart flavors.


3 lemons 1-1/2 cups sugar 5 eggs 12 ounces pie-crust dough (recipe follows) 1/8 teaspoon salt Additional sugar for sprinkling Whipped cream, lemon zest and mint leaves for garnish


  • Slice each unpeeled lemon as thinly as possible. (slices should be paper thin and translucent).
  • In a medium bowl, beat the sugar with 4 of the eggs until well mixed.
  • Fold in the lemon slices.
  • Cover and refrigerate overnight.
  • Preheat the oven to 350 degrees.
  • Roll 8 ounces of the pie dough into 4 circles and place in the bottom of well-greased small tart shells.
  • Pour the chilled lemon filling into the pie shells.
  • Roll 4 ounces of the pie dough into 4 circles.
  • Cut a cross in the middle of each circle to let steam escape.
  • Place the dough on top of the pies.
  • Curve each angle of the rim to show the lemon filling.
  • Beat the remaining egg with the salt.
  • Seal the edges of the pies and brush the tops with this mixture, and sprinkle with sugar to brown.
  • Place on a baking sheet and bake for 40 to 45 minutes or until golden brown.