Lemon Pie

In a large bowl, combine the softened butter, flour, egg, sugar, and salt. Knead into a soft, smooth shortcrust dough.

Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 15 minutes.

Scald the lemons with boiling water, cut them into small pieces, remove the pits, and puree them in a food processor.

In a separate bowl, whisk together the eggs, pureed lemon, and sugar until the sugar is completely dissolved.

Press the chilled dough evenly into a 20 cm (8-inch) pie pan with your hands, building up about a 2 cm edge—this is crucial to keep the filling from spilling over.