A fresh, fragrant and irresistible dessert! The crunchy shortcrust pastry meets the velvety lemon cream, creating a combination of flavors that will conquer you with every bite. Perfect for any special occasion, from a snack to a festive dinner!
Ingredients:
For the Shortcrust Pastry 🍪:
250 g of 00 flour
125 g of cold butter (diced 🧈)
100 g of sugar
1 egg 🥚
A pinch of salt 🧂
Grated zest of half a lemon 🍋
For the Lemon Cream 🍋🍶:
3 egg yolks 🥚
100 g of sugar
40 g of corn starch 🌽
300 ml of milk
Juice and zest of a lemon 🍋
Method:
Preparing the Shortcrust Pastry:
Start by preparing the shortcrust pastry: in a bowl, mix the flour with the cold butter and work it with your hands until you obtain a sandy mixture. Add the sugar, egg, salt and lemon zest. Knead quickly until you obtain a compact dough.
Wrap the dough in cling film and place in the refrigerator to rest for at least 30 minutes.
Prepare the Lemon Cream:
In a saucepan, beat the egg yolks with the sugar until the mixture is light and frothy. Add the cornstarch and mix well to avoid lumps.
Slowly pour in the hot milk (not boiling!) and stir continuously until the mixture is smooth. Cook over low heat, stirring constantly, until the cream thickens (about 5-7 minutes).
At this point, add the lemon juice and zest and mix well. Let the cream cool completely before using it.
Assemble the Tart:
Roll out the shortcrust pastry on a floured surface and place in a tart pan (about 24 cm in diameter). Prick the bottom with a fork to prevent it from swelling during cooking.
Bake in a preheated oven at 180°C for about 20 minutes (until the pastry is golden). Leave to cool completely.
Add the Cream and Bake:
Once the tart base has cooled, pour the lemon cream onto the pastry, leveling it well.
Put the tart back in the oven for 10 minutes at 180°C so that the cream thickens slightly (it must not become too solid).
Serve:
Let the tart cool completely at room temperature. Before serving, sprinkle with a little icing sugar or decorate with some lemon peel for an extra touch of freshness.
Extra Tips:
You can add a pinch of vanilla or cinnamon to the cream to give it an even more special aroma.
For an even crispier crust, you can brush the edge of the pastry with a little egg white before baking.
