This recipe takes a longer time to make as there is some preparation - but the end result is worth it. I believe the original recipe was from a magazine called Better homes and gardens - I'm not too sure as it was given to me hand written on a rather scruffy piece of paper!
First you need to make the lemon slices:
1/4 cup sugar
Line a baking tray with parchment
Cut lemons into slices about 1/4 inch thick (they will be circles)
Arrange on baking tray, sprinkle with sugar and bake at 275 for about 50 mins untill they are dry and covered with a glaze. Loosen from paper whilst still warm so that they won't stick.
Next is the pastry:
1/2 cup butter(cold)
1 14/ cups flour
1 egg yolk
Cut butter into small pieces. Mix with flour, using fingertips till you get a breadcrumblike consistancy. Put aside.
In a bowl, mix egg yolk and 1 tbs iced water. Mix into flour mixture bit by bit. Add some more cold water until you get a firm ball of pastry. Chill for about an hour, then roll out into a 10-11" circle
Prepare the pastry:
Pre heat oven to 450f. Put pastry into a 9" pan with a removable bottom that has been sprayed with non stick. Press pastry to sides and trim.
Line pastry with a double layer of foil and bake for 8 mins. Remove foil and bake for another 5-6 mins. Let cool. Remove from pan and place on a baking tray
turn oven down to 350f.
1/2 cup sugar
1 tbs flour
1/4 cup melted butter
1 tbs vanilla
Grate 4 tsp lemon peel
Squeeze 6 tbs of lemon juice
In a medium bowl, mix sugar and flour. Add eggs and beat on high speed for about 4 mins until light and thick.
Stir in lemon juice, lemon peel and vanilla.
Pour into the ready made pastry case.
Bake for about 25 mins or until lightly browned.
Cool on a wire rack.
Top with lemon slices and sprinkle some mint for decoration
You can even garnish with roasted sliced almonds or some whipped cream.