Real Lemon Pie

Ingredients:

1 3/4 cups plain flour
150 g chilled unsalted butter, chopped
2 tbsp caster sugar
Milk, for glazing

Filling:
2 cups caster sugar
4 thin-skinned lemons
4 eggs

Preparing:

Slice 2 unpelled lemons very thinly and remove the seeds.
Peel the other lemons, removing all the pitch, and slice the flesh very thinly and remove the seeds.
Put all the lemons in a bowl with the sugar and stir until the slices are coated.
Cover and leave overnight.

Preheat the oven to 180ºC (360ºF).

Sift the flour and a pinch of salt.
Rub in the butter with your fingertips until crumbly.
Stir in the sugar and gradually add 2 tbsp water mixing with a knife.

Gather the doug together, divide in half and roll each portion into a 25cm circle.
Lightly grease a 23cm pie dish and line with the pastry.
Cover and chill the other circle.

Beat the eggs and add to the lemon slices.
Pour into the pastry shell and cover with the pastry circle, crimping the edges to seal.
Brush with milk and bake for 1 hour.