Every day this week I wanted to make a lemon poppy seed cake. I was trying to find excuses to have this delicious treat with my afternoon coffee. I finally decided to wait until the weekend because this is when I really indulge on sweets.

I wanted to make my husband’s favorite dessert, lemon pie and add to it poppy seed just because I was intrigued by the taste of those two ingredients mixed together. I choose to make a almond crust because it’s lighter and healthier than white flour.

Crust:

• 3 cups of ground almond
• 6 tbsp of butter of margarine, at room temperature
• 1/4 cup of sugar
• 2 tbsp of almond extract
• few tbsp of cold water

Lemon filling:

• 1/2 cup of lemon juice
• 2 eggs
• 4 egg yolks
• 3/4 cup of sugar
• 5 tbsp of butter of margarine
• 1 tbsp of poppy seed

Preheat the oven to 375. In a large bowl, mix the almond flour with the sugar. Add the butter and the almond extract.

Add 2-3 tbsp of cold water slowly and keep mixing until the dough starts to form and becomes soft.

Place the dough in a 9 inch pie dish greased.

Bake it for 20min.

Make the lemon cream: in a bowl, beat the eggs and the egg yolks, add the sugar and the lemon juice.

In a large pan, heat up the eggs, add the butter and stir gently for about 5 minutes until bubbles start to appear.

Pour this mixture on the pie crust and bake at 325 for 8 minutes. Refrigerate before serving.