Lemon Cream Tart
Ingredients:
For the Shortcrust Pastry:
250 g flour
125 g cold butter, cubed
100 g sugar
1 egg
A pinch of salt
Grated zest of half a lemon
For the Lemon Cream:
3 egg yolks
100 g sugar
40 g cornstarch
300 ml milk
Juice and zest of a lemon
Method:
Prepare the Shortcrust Pastry: In a bowl, mix the flour with the cold butter and work until you get a sandy mixture. Add sugar, egg, salt and lemon zest, then knead until it forms a loaf. Wrap it in cling film and leave to rest in the fridge for 30 minutes.
Prepare the Lemon Cream: In a saucepan, beat the egg yolks with the sugar until you get a light mixture. Add the cornstarch and mix well. Stir in the hot milk and cook over low heat, stirring until the custard thickens. Add the lemon juice and zest, stir and leave to cool.
Assemble the Tart: Roll out the shortcrust pastry on a floured surface and line a tart tin. Prick the bottom with a fork and bake in a preheated oven at 180°C for 20 minutes.
Add the Cream and Bake: Fill the base of the tart with the lemon cream and return to the oven for another 10 minutes, until the cream thickens slightly.
Serve: Leave to cool and serve the tart with a dusting of icing sugar or some decorative lemon peel.
