Lemon tart

Asking for recipes is one of my favourite things to do when I meet new people! Especially if they are French…

This recipe is not a big secret to anyone, but to make it with Avril (a food photographer from France) was a true pleasure//

At first, some tips:

`do not use brown sugar if you don’t want your lemon filling to look like caramel (or do use it if you want to trick someone)

` do not mix your dough for too long because it can get chewy

` serve this pie with cream or ice cream if you don’t prefer bitterness of lemon that much

And now, we begin:))

Pastry:

- 250g flour

- 60g sugar

- 115g butter (room temperature)

- 2 egg yolks

- few drops of water

- salt

Place flour in a big bowl (or in a wok pan as in pictures:)) and make a little hole.

Add butter, sugar, yolks, few drops of cold water, salt and begin mixing from the middle

Then start working with both of your hands till dough is starting to get together

While preparing the filling leave dough in the fridge (wrapped in the clingfilm). It should look like this:

Filling:

- 3 egg yolks

- 100g sugar

- 1 spoon corn flour (or regular if you don’t have corn)

- 3 lemon juice

- 20g butter

Mix egg yolks with sugar and then add a spoon of flour. Mix till batter becomes smooth

Squeeze and heat lemon juice till they are almost boiling

Pour juice into eggs batter while stirring, put it on the low heat and mix till filling gets thick (now it is time to put butter if you want)

Take your dough out of the fridge and roll it on the floured table

Place your dough on the butter baking tray and poke your crust with a fork. Cook it in the oven (180C) for about 10-15min

After that is done - put your lemon filling on the crust and leave it in the hot oven for 5-10min.

After that leave it in the fridge till it is completely firm and nice

That is it for this time,

Love you, see you, meet you, bye x

Running Vita