Lemon pie
Ingredients
- Shortcrust pastry with spent grain flour
- 4 lemons
- 50 g of butter
- 120 g of cane sugar
- 3 eggs
- A tablespoon of cornstarch
Preparation
- Bake the tart shell for 20 minutes at 180°C.
- Preheat the oven to 190°C.
- Zest the lemons and squeeze the juice.
- Beat the eggs with the lemon zest, cornstarch and sugar.
- Bring the lemon juice to a boil in a saucepan, pour it over the mixture with the eggs.
- Put everything back on the heat, whisk everything over low heat until the mixture thickens (about 3 minutes).
- Leave to cool a little before adding the butter in pieces, mix well.
- Garnish the bottom of the pie, smooth the surface with a spatula.
- Leave to cool and refrigerate one hour before serving.
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