French lemon pie Recipe

This traditional citrus tart doesn’t have to worry about an overcooked crust or a curdled filling because the lemony custard is simply poured into the baked tart shell.

INGREDIENTS

The tart shell for:

• Foolproof Shortcrust Pastry, 1 batch
• For the filling of lemon cream
• Four big eggs
• Two sizable egg yolks
• Granulated sugar-3/4 cup
• 35% m.f. heavy cream- 1 1/2 cups
• 1/2 cup freshly squeezed, filtered lemon juice
• Finely grated lemon zest, 2 tablespoons

To assist:

• Chantilly cream OR granulated sugar

PROCEDURE

THE TART SHELL FOR:

1. The shortcrust pastry should be prepared, rolled out, and fitted into a detachable bottom 9-in (23 cm) tart pan. Refrigerate for one hour or freeze for 30 minutes.
2. Set the oven’s temperature to 350°F (175°C). Remove the crust from the freezer or refrigerator.
3. Prick the tart shell’s bottom numerous times with a fork. To line the pastry, cut out a sizable piece of parchment paper and insert it. Dry peas or pie weights can be used to fill the pan. The crust should bake for 20 minutes.
4. Take the crust out of the oven, remove the parchment paper and weights, and set them aside. Put the crust back in the oven and bake it for another 10 minutes, or until it is golden brown.
5. After 15 minutes, transfer to a wire rack to cool.

FOR THE FILLING OF LEMON CREAM:

1. Reduce the oven’s setting to 325°F (160°C). The eggs and egg yolks should be combined in a large mixing basin before adding the sugar and whisking to combine. Add the cream after adding the lemon juice and zest.
2. Over a baking sheet, place the tart pan with the blind-baked crust. The lemon cream filling should be added to the crust. Bake read more….