Sift the dry ingredients. Cream the butter, add the egg, and beat. Then incorporate the dry ingredients. Place the dough on a table and if necessary, add a little flour and form 2 balls. Wrap in plastic and refrigerate for 2 hours. You can also freeze the unused portion.
Take out of the refrigerator, let rest for 30 minutes, grease the 24 cm tart pan.
Flour a surface in the kitchen and roll out the pastry to the desired size, place it in the pan and remove the excess. Prick the base of the pan with a fork several times. Place in the refrigerator for 20 minutes.
Grease a piece of aluminum foil about 28 cm and place it over the pastry, with the butter side down, and put some beans or rice on top to weigh it down so the pastry doesn’t puff up while baking. Put it in the oven for 15 minutes. Remove the paper with the beans.
FOR THE FILLING:
Bring water to a boil for a double boiler. In another saucepan, put the lemon juice and zest and with a whisk, incorporate the eggs, add sugar and butter, and place over the pan with water, cooking while stirring constantly until the butter melts and the mixture is smooth. Remove and cool for 15 minutes. Place the pre-baked tart on a baking tray and fill with the lemon mixture and bake for 8 to 10 minutes until the center is firm. Cool completely.
You can brush with strained apricot jam prepared by reducing the jam in a small saucepan with a bit of water and then straining it. This jam sauce is used to coat the entire pie. Decorate with slices of lemon that we have left and arrange them on top of the pie.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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