Lemon pie

Ingredients

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Pastry sugar crust

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300g Flour

200g Butter 

100g Caster Sugar

2 Eggs

Vanilla

Lemon zest

Lemon Cream

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500g Eggs

400g Lemon

300g Egg yolk

600g Butter

900g Sugar

Method Of Preparation

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Pastry sugar crust

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Mix on low speed the butter and the caster sugar in a food processor.

Incorporate in sequence the eggs, the vanilla and the lemon zest.

Add the flour and mix well.

Wrap the dough and refrigerate for 2 hours. 

Turn out the dough onto a floured work surface,

Roll the dough into the desired thickness and shape.

Transfer the dough to a pan and fit it gently into the Corners.

Bake for 20min at 160 ºC

Lemon Cream

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In a Saucepan, mix together the lemon juice and half of the sugar quantity.

In a bowl whisk together the sugar and the egg yolk until pale and slightly thickened.

Pour The egg mixture over the boiled lemon juice, whisk continuously until it starts to thicken and to ensure smooth and

lump free texture.

Cool the mixture.

Spread out the mixture over the pre-cooked tart.

Sprinkle some sugar on top.

Decorate with rosemary and blueberry.

 

By Chef Gilbert Salhani

Special Thanks To Nadine Chamaa