Recipes

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 (non-metal) pan.

Mix in one cup of the sugar and allow to stand overnight.

CRUST: pulse the nuts, 1/4 cup sugar and 1/4 cup butter in a food processor until the nuts are ground to coarse cornmeal texture.

Press this mixture into a buttered 9 inch pie dish. Cover the bottom and sides as evenly as possible.

Bake in a pre-heated 375° oven for 15 minutes, or until just brown.

Cool completely before filling.

FILLING: Cook lemon-sugar mix over low heat, stirring occasionally, until the rind is soft about 4 minutes.

Remove from the heat, stir in 1/4 cup butter and allow to cool.

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. (You are trying NOT to cook the eggs. Should the lemon-sugar mix be too hot, there will be eggy lumps!)

Return the mixture to a saucepan and stir gently over a medium heat until mixture thickens.

Cool, then pour into baked pie crust. Let set and cool before serving - store in refrigerator.

Try glazing with a confectioner's sugar-and-water whipped mix and baking just for a few moments to melt sugar completely.

Garnish with whipped cream and a decorative wheel of lemon or ribbons of lemon peel.

This recipe also works well with limes!