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A sweet, refreshing tang to accompany the summer heat and sit beside grilled foods and cold salads!


  • 4 large lemons
  • 1 1/4 cups sugar, divided
  • 1/2 cup butter, divided
  • 3 eggs
  • 2 cups walnuts or pecans
  • 1/2 cup whipping cream, optional


  • 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!

Categories: Dessert  Pie  Tart 
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