Lemon Pie with Blueberry Glaze

Ingredients

3 lemons

6 eggs

1 tsp baking powder

1/2 tsp baking soda

250 g almonds

250 ml powdered sugar

For the glaze:

150 g butter

3.5 cups powdered sugar

1/4 cup blueberries

Bring the lemons (in the water) to a boil, then reduce the heat and simmer for about 2 hours, until they are soft. Drain the lemons and let them cool. Once cool, cut them in half and remove the seeds.

Grease a pie pan with butter and preheat the oven to 180 degrees Celsius. Puree the lemons in a blender, then add the eggs, baking powder, baking soda, almonds, and sugar and blend again until smooth and runny.

Pour the batter into the pan and bake for 45 minutes to an hour. Check after 40 minutes to make sure the crust isn't burning too much; if it is, cover the pie with foil. Remove from the oven and let cool.

For the glaze, beat the butter in a mixer until fluffy and creamy. Reduce the speed and gradually add the powdered sugar. Finally, add the blueberry puree and blend until smooth. Cut the pie into two layers and spread the glaze between them. Spread the remaining frosting evenly over the entire surface of the pie.

Enjoy!