Greek lemon pie with pine nuts

A delicious lemon pie which is very different than the American type with the meringue etc. The addition of the pine nuts gives an extra flavour and a nicely crunchy top

Ingredients (for 10 portions)

For the base:
150gr. of all-purpose flour
130gr. of butter (or margarine) and a bit extra for greasing
100gr. of sugar
1 lemon, the zest

For the cream:
400gr. of sugar
4 eggs
200ml fresh lemon juice
3/4 tea-cup of all-purpose flour
1 lemon, the zest
2 tbsp of pine nuts

icing sugar for dusting

Method:
Preheat the oven to 160°C.

Using your hands grease well a round oven pan of about 24cm diameter with some butter.

In the bowl of a standing mixer, mix the flour with the sugar and the lemon zest. Then add the butter and mix again until the ingredients are well blended.

Spread this mixture evenly in the oven pan and bake for 20 minutes.

In the meantime, beat the eggs with the sugar until they become frothy and pale in colour. Then add the juice and the zest of the lemon and in the end add the flour. Blend the ingredients well and pour this mixture on the half-baked pie base.

Sprinkle on top with the pine nuts and put back in the oven. Bake for 25 minutes more and take out of the oven.

Leave the pie to cool down completely, then dust with plenty of icing sugar on top and serve. It can be eaten lukewarm or cold.