Serves 4.
Ingredients:
- 1 pâte sablée
- 100g sugar
- 250ml lemon juice
- 55g softened butter
- 4 eggs
- the zest of 3 lemons
- 2T corn starch
Method:
Break the eggs, add the zest and sugar. Beat with an electric beater until thick & creamy. Once thick and while beating, slowly add the corn starch.In a pot, heat the lemon juice, then very slowly add it to the beaten egg mixture. Return to the pot and thicken the mixture on low heat, regularly mixing (using a whisk). Once nicely thickened, return to the bowl and add the softened butter.
Allow the pâte sablée to cool, remove from the mould and garnish with the lemon crème pâtissière.
Dust with icing sugar before serving.
