Technical Stages :

• Wash the lemons under cold running water, brush them and cut 3 mm-thick slices. Seed them, put in a bowl, cove rwith boiling wate rand leave for 8 hours.
• Drain the lemon slices, put them in a pot of cold water and bring to a boiling point. Lower the heat, cover nad cook over low heat for 10 minutes or until the skin is tender and the pulp is almost melted. Take away from the heat and leave to cool.
• With a floured rolling pin and on a floured counter, roll out the shortcrust pastry, forming a circle 23 cm (9,06 inches) in diameter. Ease into a pie dish with a mobile rim 18 to 20 cm (7,09 to 7,87 inches) in diameter, buttered with 20 g butter and floured with a tablespoon of flour.
• Prick with a fork and bake blind for 5 minutes. Keep aside.
• Mix the remaining flour with the crushed almonds. In a high bowl, beat with a wooden spoon the remaining butter slightly melted with the sugar until creamy and light.
• Combine with the egg and gratted zests, then with the flour and almonds mix. Garnish the pie shell with it and bake immediately in a preheated oven at 180°C or 356°F for 20 to 25 minutes or until the crust is firm and golden.
• Take out of the oven and leave to cool completely.
• To decorate thepie, drain the lemon slices and pour 25 cl of the cooking juice in a small pot. Mix with the vanilla extract and sugar, and cook for a few minutes over low heat, until the sugar has dissolved. Add the lemon slices to this syrup and boil gently for an additional 5 minutes.
• Drain the lemon slices with a skimmer and put them in a dish. Boil the syrup strongly until it is hardly liquid anymore but before it turns into a caramel.
• Muanwhile, arrange the lemon slices all around the pie. When the syrup is ready, let it cool for a few minutes, then pour it on the lemons.
• Keep refrigerated until serving.