+FOR THE SWEET DOUGH:
°200g wheat flour
°100g icing sugar
°1 pinch of salt
+FOR GARNISH :
°4 lemons (15 cl of juice and 3 zest)
°125g cane sugar
°1 C. heaped tablespoon of cornstarch
1. Make your pie dough by pouring sifted wheat flour, icing sugar and salt into a bowl. Add the softened and cut butter. Then, knead the dough by hand, with your fingertips, then add the whole egg and mix to obtain a nice homogeneous ball of dough. Cover it with cling film and set aside for 2 hours in the fridge.
2. Preheat the oven to 200°C (th. 7). Using a rolling pin, roll out the pastry between two sheets of lightly floured parchment paper. Roll out the dough to 3mm thick and line a previously buttered and floured pie tin. Prick the dough with a fork, cover the bottom with a disc of parchment paper and garnish it with baking beads. Bake the pastry base to blind bake it for 10 minutes at 200°C. Lower the oven to 180°C and continue baking for 15 minutes. Let the pie crust cool on a wire rack.
3. Prepare the lemon curd. Grate the zest of 3 lemons and squeeze the juice from all the citrus fruits to obtain 15 cl. In a bowl, beat the eggs with the lemon zest and cane sugar to whiten them. Add the cornstarch and whisk again. In a saucepan, bring the lemon juice to a boil and pour it over the boiling eggs while whisking vigorously. Return the lemon cream to the saucepan and allow to thicken over low heat for 3 minutes, stirring constantly. Stop cooking and let cool. Then add the butter cut into pieces. Mix until you get a perfectly homogeneous consistency.
4. Garnish the bottom of the pie with the lemon cream. Smooth the surface well with a spatula. Leave to cool and refrigerate for at least 1 hour before eating.