INGREDIENTS: 8 PERS.
FOR THE SWEET DOUGH:
- 200 g of wheat flour
- 100 g icing sugar
- 80 g butter
- 1 egg
- 1 pinch of salt
FOR GARNISH :
- 4 lemons (15 cl of juice and 3 zest)
- 125 g cane sugar
- 50g butter
- 3 eggs
- 1 C. heaped tablespoon of cornstarch
PREPARATION:
- Preheat the oven to 214 ° C (th. 7). Make your pie dough by pouring the sifted wheat flour, icing sugar, and salt into a bowl. Add the softtened butter and cut it into pieces. Then knead the dough by hand, with your fingertips, then add the whole egg and knead to obtain a nice ball of homogeneous dough. Cover with cling fillm and set aside for 2 hours in the refrigerator.
- Using a rolling pin, spread the pie crust between two sheets of lightly floured baking paper. Roll out the dough to three mm thick and line a tart mold previously buttered and floured. Prick the dough wiith a fork, cover the bottom of a disc with baking paper and garnish it with baking balls. Bake the bottom of the dough to cook it blank for 10 minutes at 210 ° C. Lower the oven to 173 ° C and continue cooking for 15 minutes. Let the pie crust cool on a wire rack.
PREPARATION:
- Preheat the oven to 214 ° C (th. 7). Make your pie dough by pouring the sifted wheat flour, icing sugar and salt into a bowl. Add the softtened butter and cut into pieces. Then knead the dough by hand, with your fingertips, then add the whole egg and knead to obtain a nice ball of homogeneous dough. Cover with cling fillm and set aside for 2 hours in the refrigerator.
- Using a rolling pin, spread the pie crust between two sheets of lightly floured baking paper. Roll out the dough to three mm thick and line a tart mold previously buttered and floured. Prick the dough wiith a fork, cover the bottom of a disc with baking paper and garnish it with baking balls. Bake the bottom of the dough to cook it blank for 10 minutes at 210 ° C. Lower the oven to 173 ° C and continue cooking for 15 minutes. Let the pie crust cool on a wire rack.
- Prepare the lemon cream. Grate the zeest of two lemons and squeeze the juice of all the citrus fruits to obtain 15 cl. In a bowl, beaat the eggs with the lemon zest and cane sugar to blanch them. Add the cornstarch and whisk again. In a saucepan, bring the lemon juice to a boil and pour it boiling over the eggs while whisking vigorously. Pour the lemon cream back into the saucepan and leave to thicken over low heat for 3 minutes, stirring constantly. Stop cooking and let cool. Incorporate the butter cut into pieces. Mix until you get a perfectly homogeneous consistency.
- Garnish the pie shell with the lemon cream. Smooth the surface well with a spatula. Let cool and reserve in the refrigerator at least 1 hour before eating.
TIPS
You can top your lemon pie with a beautiful Italian meringue. To do this, whip egg whites to stiff peaks with icing sugar then spread them on your lemon tart. Brown the meringue under the broiler for a few minutes or using a blowtorch.
