Instructions:
1 – Making and cooking the shortcrust pastry: Beat an egg with 100g of sugar and the salt.
2 – Add the flour all at once, knead with your fingertips.
3 – Add the soft butter in pieces, knead quickly and form a ball. Film and chill for at least 1 hour
4 – Spread in the pie dish, cover with a sheet of parchment paper and chickpeas.Pie crusts
5 – Cook for 10 minutes at 180°C, then remove the “weight” and put back 8-10 minutes to cook the center well. The dough must be golden (if not prolong the cooking for a few minutes) and set aside.
6 – Making the lemon cream: Take the zest of an untreated lemon and bring the lemon juice to the boil with the zest.
7 – Beat 3 eggs with 150g sugar and the cornflour;Heavy cream
8 – Gradually add the lemon juice in a trickle, whisking constantly.
9 – Put everything back on medium heat and thicken, stirring well all the time, to obtain a cream
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