Lemon Almond Pie

The lemon-cream filling of the pie remains very tender and soft. Ground almonds are added to shortcrust pastry. By the way, you can use any ready-made dough - without almonds, the pie will still be delicious.

Ingredients

• Butter, chilled, cut into small pieces - 130 g (9 tablespoons)
• Flour - 1 ½ cups
• Ground almonds - ½ cup
• Zest of 2 lemons, finely grated
• Fresh lemon juice of 2-3 lemons - 1/3 cup
• Sugar - 6 tbsp. l.
• Large eggs - 3 pcs.
• Heavy cream - ¾ cup

Directions

1. Combine the butter and flour and rub with your fingertips until the mixture resembles large breadcrumbs (or blend the butter and flour with a food processor). Add almonds. Stir. Pour in some cold water and knead the dough. Roll out the dough and put it in a form with a removable bottom. Trim off the excess dough evenly around the edges. Place in refrigerator for 30 minutes.
2. Preheat oven to 200 degrees. Cover the dough in the form with parchment and place dry beans or a special baking weight on the paper. Bake the base for the pie for 15 minutes, remove the weights and parchment, place in the oven for another 5 minutes (so that the dough is completely baked). Remove from oven and reduce temperature to 150 degrees.
3. Stir the lemon juice with the sugar (to dissolve the sugar). Beat eggs, add lemon zest. Stir in the cream. Pour into the "form" of the dough and bake for 35 minutes. Cool and place in the refrigerator. Can be served with whipped cream.