Lemon Pie with Almond Pastry
Print Category Lemons and Limes Thematic No thematic Source SHIRRIFF Evaluation
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Almond Pastry
- ¾ cup sliced almonds, lightly toasted, divided 175 mL
- 1½ cups FIVE ROSES All Purpose White Flour 375 mL
- 3 tbsp icing sugar 45 mL
- ¾ cup LACTANTIA Butter, cut in chunks 175 mL
- ¼ tsp almond extract 1 mL
Filling
- 1 pkg SHIRRIFF Lemon Pie Filling and Dessert Mix
- 3 eggs, separated 3
- 1/3 cup sugar 75 mL
Almond Pastry
- For pastry, reserve 2 tbsp (30 mL) almonds for garnish; place remaining in food processor (or bowl) with remaining pastry ingredients. Process (or cut in with pastry blender) until well blended. Press evenly into 10" (25 cm) flan pan or 9" (23 cm) pie plate. Bake at 425°F (220°C) 12-14 minutes or until lightly browned. Cool.
Filling
- Prepare lemon pie filling according to package directions using 3 egg yolks. Pour into pie shell. Prepare meringue with 3 egg whites and 1/3 cup (75 mL) sugar as directed on package.
- Spread over filling. Sprinkle with reserved almonds. Bake at 350°F (180°C) 10-12 minutes. Cool.
Cook commentary
Serves 10.
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