A refreshing dessert made with sandy pastry, lemon cream and whipped cream, sprinkled with lime zest. Choose to make a large pie or individual tartlets as you wish!
Prep Time: 1 h
Bake Time: 30 minutes at 350°F (180°C)
Rest Time: 1 h
Difficulty: easy
For: 1 x 9.4 inches (24 cm) diameter pie or 8 x 3.5 (9 cm) inches tartlets
Ingredients
For the dough
- 1 3/4 all-purpose flour (250 g)
- 1/2 cup + 2 tbsp butter (125 g)
- 1/3 cup + 2 tbsp sugar (100 g)
- 1 egg
For the lemon curd
- 3 tbsp sugar (40 g)
- 1 tbsp cornstarch (10 g)
- 3 tbsp milk (5 cl)
- 1 egg
- 3 tbsp lemon juice (5 cl)
- 2 tbsp soft butter (30 g)
For the chantilly
- 3.5 oz heavy cream, cold (100 g)
- 1/3 cup powdered sugar (50 g)
For the finishing touches
- zest of 1 lime or yellow lemon
Instructions
Start by preparing the dough: preheat the oven to 350°F (180°C).
Add all the ingredients to the food processor and process until a grainy paste forms.
Form into a ball and roll out between 2 sheets of baking paper.
Line a tart tin or 8 tartlet moulds. Bake for 25 minutes. Cool completely.
Prepare the lemon curd: mix the sugar and cornstarch. Stir in milk, egg and lemon juice. Cook for 7-8 minutes over medium heat until thickened.
Remove from heat and stir in soft butter. Allow to cool.
Pour the cream into a pastry bag fitted with a round tip.
Prepare the chantilly : whip the cream with an electric mixer. Add the sugar when the cream has a whipped consistency. Pour into a pastry bag fitted with a serrated tip.
Finish with drops of lemon cream and whipped cream on the cold pie crust.
Sprinkle with lime or lemon peel (or both!)
