Ingredients
The following ingredients have 4 Servings
- 1 x recipe pie crust
- 1 medium lemon ((about 4 1/2 oz/130g))
- 1 ½ cups (12oz/340g) sugar
- ½ cup (4oz/115g) butter, (softened)
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons (½ oz/15g) cornstarch
- 3 tablespoons (1 ½ oz/ 42g) lemon juice
- ¼ teaspoon salt
Instruction
- Preheat the oven to 350°F (180°C). Roll out the pie crust and line a 9-inch tart pan with it. Line the crust with parchment and fill with pie weights. (I use lentils or beans)
- Blind bake the crust for 20 minutes.
- Remove the pie weights and parchment paper and let the crust bake for another 5-10 minutes to let the bottom bake.
- Prepare the filling: Half and quarter the whole, washed lemon, and remove and discard any pits you see. Add the lemon, sugar, and butter in a food processor and process until very smooth, roughly 4-5 minutes. (see video above for step by step instructions)
- To the food processor, add the eggs, yolk, cornstarch, lemon juice, and salt and process until combined.
- Pour the filling into the pre-baked crust, place on a baking sheet, and bake until the filling is set but still slightly jiggly when tapped, about 35-40 minutes.
- Let cool for at least two hours, or until it has cooled to room temperature. Serve with freshly whipped cream.
- Store, covered in the refrigerator for up to 2 days.
