Shortbread Lemon Pie

Zest the lemons (grate only the yellow layer on a fine grater).

Make the layers. Separate the eggs into yolks and whites. Add sugar to the egg yolks and beat for 3–4 minutes until lightened in color.

Add the sour cream, melted butter, and half of the zest, and beat briefly to combine.

Add the baking powder and flour (add in portions, mixing thoroughly each time).

The dough will be sticky but not dense.

Line a baking sheet with parchment paper (or simply grease it lightly with butter). Spread out half of the dough.

Spread it into an even layer, leaving about 2 inches on the sides.

Bake in an oven preheated to 180°C (350°F) for about 20–25 minutes, until lightly browned on top.

Bake the second half of the dough the same way, then let both layers cool completely. Cut each layer in half crosswise, giving you 4 layers total.

Make the filling. Peel the lemons (if you are 100% sure the peel on your lemons isn't bitter, you can leave it on). Slice the lemons into rounds and remove the seeds.

Blend them in a food processor until finely chopped.

Add the remaining zest and sugar and stir to combine. The filling will be fairly runny if the peel was removed.

Spread all of the lemon filling evenly across the four layers. Spread it well over each layer — it will all soak in later.

Stack the layers on top of each other.

Make the meringue. Beat the egg white until stiff peaks form, then add the sugar near the end and beat a little more.

Coat the top and all sides of the stacked layers with the meringue (a silicone spatula works best for this).

Bake in an oven preheated to 180°C (350°F) for 15 minutes, until the meringue is lightly browned. Let the finished pie cool completely, then slice into portions if desired.

Shortbread Lemon Pie is a perfect treat for a family tea time.