I love this lemony pie! Love the tangy flavour it leaves in your mouth.

preheat the oven to 200˚
pastry for a 24 cm pie form:
• 250 gr unbleached flour
• 150 gr unsalted butter
• 3 egg yolks
• 75 gr raw castor sugar
• grated zest of 1 lemon
• pinch of salt

• mix all the above ingredients
• then let the pastry rest for about half an hour in the fridge
If you are short of time, you can buy good quality short crust pastry instead of making your own.

• roll out the pastry
• line a spring form with the pastry
• prick around the bottom of the pastry with a fork

• blind bake the pastry until golden, about 10 minutes
• when it has cooled a little, brush the base with egg white( I find this keeps the base nice and crunchy)

lemon butter:
• the juice of 4 organic lemons
• 190 g raw caster sugar
• 185 g unsalted butter, melted
• 4-5 egg yolks
• pinch of salt

• beat egg yolks and sugar until light and fluffy
• add melted butter, lemon juice and salt
• in a double boiler gently cook the mixture until thick

• pour the lemon butter onto the pie crust
• let it cool completely, then refrigerate for about 1 hour