You have to try this lemon cream pie that will be a hit with everyone. The creamy lemon texture pairs perfectly with the crunchy crust. It's a perfect dessert for a summer day.
8 tablespoons unsalted butter, at room temperature, for the cream
4 eggs, for the cream
1/8 teaspoons salt, for the cream
Preparation
1h 40 mins
0 mins
Medium
To prepare the pie crust, mix the butter and sugar in the mixer until well combined. Add the vanilla.
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Add the flour and salt (previously mixed) to the butter mixture in the mixer. Beat on low speed until the dough starts to come together. Place the dough on a floured flat surface and form a disk with the dough. With your hands, place the dough over a pie mold and press with your fingers to cover the entire mold, including the edges. Make sure the edge of the sides does not protrude. Leave in the refrigerator until firm.
Blind bake the pie crust. Place a greased aluminum foil over the covered mold and place uncooked beans or rice on top. Put it in the oven and bake for 20 minutes. Remove from the oven, take off the aluminum foil and the beans (or rice) and prick the dough with a fork. Bake again for about 20-25 minutes until golden. Set aside.
To prepare the lemon cream, grate the yellow skin of the lemons with a grater (being careful not to grate the white part, as it tastes bitter). Squeeze the lemons until you have 1/2 cup of lemon juice.
In a food processor, place the lemon zest and sugar. Process for a few minutes until the zest is finely chopped.
In the mixer, cream the butter and add the sugar mixture with lemon zest. Once mixed, add the eggs one at a time. Add the lemon juice and salt and stir until well combined.
Put the prepared mixture in a saucepan over low heat and stir until it thickens for about 10 minutes.
Fill the tart with the prepared lemon cream and let it set at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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