| 1 | Preheat the oven to 425 °F. |
| 2 | Make crust: mix flour and butter in a food processor. |
| 3 | Add water and form a dough. |
| 4 | Press into a pie pan. |
| 5 | Make filling: grate the lemon peel. |
| 6 | Press the juice out of the lemon. |
| 7 | Melt the butter. |
| 8 | Beat the egg with sugar, the melted butter, lemon juice and lemon peel. |
| 9 | Pour the filling into the pie crust. |
| 10 | Bake in oven for about 30 minutes at 425 °F. |
| 11 | Let the pie cool down. |
| 12 | Notes: * a french dessert cake -- my girlfriend got this recipe when she lived in paris three years ago. |
| 13 | In french it is called tarte au citron. |
| 14 | * if you don"t have a food processor, you can use your hands instead. |
| 15 | : difficulty: easy to moderate. |
| 16 | : time: 50 minutes. |
| 17 | : precision: measure the ingredients. |
| 18 | : anders rantila : cs dept, univ of linkoping, sweden : seismo!mcvax!enea!liuida!ara : |
