I have been wanting to make this pie forever. I’m not exaggerating – I think I saw this recipe at least four years ago and it’s crossed my mind more times than I can count since then. I’d see my mandoline, or a bin of big, gorgeous lemons at the grocery store, and think, “I have GOT to make that lemon pie!” The only real reason I can think of for not doing it sooner is that I didn’t have a counter to roll out dough for the crust – and it turned out that when I finally did make it, I was pressed for time (and space, and patience) and ended up using store-bought crust.
Did you just click away in a surge of disgusted judgment? It’s okay, I understand and I’m okay with it. If you have more time and a bigger counter, sub in your favorite crust recipe – the original recipe, linked below, has one. Regardless of whether you use scratch-baked awesomeness or a simple refrigerated crust to house it, just make this pie. I’m still kicking myself for waiting four years. There’s a whole list of things I love about this pie:
- It uses whole lemons, peel and all. I love this. Makes me feel all efficient and non-wasteful and stuff.
- I get to use my mandoline (note that you don’t NEED a mandoline for this, like you kind of do with this- thinly sliced with a knife works just as well here)
- It feels sophisticated enough to bring to a snooty dinner party (although I guess I don’t really go to snooty dinner parties) while still being un-fussy enough to crowd around and try a few bites directly out of the pie dish while it cools[click for recipe and more]