Now I found this recipe! yay!
Shortcrust pastry/pie crust
If you want to make your own pie crust, you can choose between the following recipe
- Shortcrust pastry (highly recommend)
- Fast & easy pie crust
1. Prepare the pie crust the night before, store in the fridge in plastic wrap (well wrapped -> to prevent it from drying)
2. 1st thing to do when you wake up => take the dough out from the fridge, let it warm up a bit, place it on a slightly floured working surface, roll it out, place it on the mould, pinch some holes at the bottom by using a fork
Let it rest in the fridge or freezer
Lemon filling
3 large eggs
150g sugar (Original recipe = 200g))
zest of 2 lemons
145g fresh lemon juice (about 1.5 lemons)
270 g butter at room temperature
1. In a mixing bowl, mix eggs, sugar, lemon juice and lemon zest.
Use bain-marie method to thicken the lemon mixture - cook at medium heat for 25-30mins until the mixture becomes thickened.
3 large eggs
150g sugar (Original recipe = 200g))
zest of 2 lemons
145g fresh lemon juice (about 1.5 lemons)
270 g butter at room temperature
1. In a mixing bowl, mix eggs, sugar, lemon juice and lemon zest.
Use bain-marie method to thicken the lemon mixture - cook at medium heat for 25-30mins until the mixture becomes thickened.
Note: The temperature of my mixture was about 60°c. At last 10mins you will feel the mixture becomes thicker, then I turned it down to low heat
2. Let it cool down at about 45-50 °C, add butter into the mixture, with the help of a whisk, combine them for 5mins until it becomes smooth
3. Cover the bowl with plastic wrap and store it in the fridge for 24hours before use
Note: place the plastic wrap by touching the surface of the filling, ensure there is no air can enter => it is to avoid the filling being dried out in the fridge
2. Let it cool down at about 45-50 °C, add butter into the mixture, with the help of a whisk, combine them for 5mins until it becomes smooth
3. Cover the bowl with plastic wrap and store it in the fridge for 24hours before use
Note: place the plastic wrap by touching the surface of the filling, ensure there is no air can enter => it is to avoid the filling being dried out in the fridge
Assemble crust & filling
1. Preheat the oven at 180°c
When the temperature hits 180°c, take the crust out from the freezer / fridge, put it in the oven
Bake for 10-15mins or until it becomes golden
Let it cool down
2. After the crust is cooled down completely, take the lemon filling out of the fridge.
Use a spetula to pour the filling onto the tart
3. Put into the fridge for several hours to let the tart fix
Enjoy!
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