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Lovers of citrus fruits, discover this delicately tart recipe for a simple lemon pie. Just the right amount of sugar, the pie crust will soften the acidity of the lemon cream.
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
1.
Make your pie dough by pouring the sifted wheat flour, icing sugar and salt into a bowl. Add the softened butter and cut it into pieces. Next, knead the dough by hand, with your fingertips, then add the whole egg and knead to obtain a nice homogeneous ball of dough. Cover with cling film and set aside for 2 hours in the refrigerator.
2.
Preheat the oven to 200 ° C (th. 7). Using a rolling pin, spread the pie crust between two sheets of lightly floured baking paper. Roll out the dough to 3 mm thick and line a tart mold previously buttered and floured. Prick the dough with a fork, cover the bottom of a disc with parchment paper and garnish with baking balls. Bake the bottom of the dough to cook it blank for 10 minutes at 200 ° C. Lower the oven to 180 ° C and continue cooking for 15 minutes. Let the pie crust cool on a wire rack.
3.
Prepare the lemon cream. Grate the zest of 3 lemons and squeeze the juice of all the citrus fruits to obtain 15 cl. In a bowl, beat 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 let 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 smooth consistency.
4.
Garnish the pie shell with lemon cream. Smooth the surface well with a spatula. Let cool and reserve in the refrigerator for at least 1 hour before eating.
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