Grated Lemon Pie

This grated lemon pie features a melting crumbly short‑crust pastry made without eggs, which pairs perfectly with a sweet‑and‑sour lemon filling that thickens into a marmalade‑like texture when boiled. The filling is made from peeled lemons, orange, starch, and sugar, and is cooked until thick before being spread over a chilled crust. The pie is baked at 200 °C for 25–30 minutes until golden brown, then cooled and dusted with powdered sugar. It is easy to prepare, stores for up to four days at room temperature, and can be customized by adding apple or adjusting the lemon‑to‑orange ratio.