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GARDEN HOUSE COLLECTION
I N T H E E S S E N T I A L , E V E R Y T H I N G
LEMON PIE
For the pastry:
2 eggs
100 g of sugar
340 g of flour
80 g of sunflower oil
1/2 sachet of yeast
For the lemon custard:
2 eggs
30 g of corn starch
500 g of milk
100 g of sugar
1 lemon peel
half a lemon juice
1/2 flavored lemon
How to make the lemon custard: pour the milk into a saucepan and add the zest of one lemon. Bring the
flame up and let it heat. In another saucepan, break the eggs and add the sugar and the corn starch. Mix well
witha whisk. When the milk is boiling, remove the skins and pour the milk into the custard mixing with the whisk.
Heat again for a while continuing to stir until the cream boils and thickens. It will take about 5 minutes.Away
from the fire, squeeze the juice of half a lemon and add it to the hot cream, mix and add half vial of lemon
flavoring. The lemon custard is now ready. Cover the saucepan with cling film and set aside.
How to make the lemon tart: break the eggs into a bowl, add the sugar, vegetable oil and half a sachet of baking
powder. Start mixing and add the flour a little at a time. Knead well and when the mixture is solid, continue to
work on the kitchen surface until all the flour is incorporated.The crust will be ready when it no longer sticks to
your hands. Take a sheet of kitchen paper and lay 2/3 of the pastry on it. Roll it out with a rolling pin to form the
base of the tart. Arrange the pastry in a round cake pan already greased and floured, with a diameter of about
28 cm. Trim the edges with the knife. Pour the lemon cream on the base. With the rest of the dough form some
strips to decorate the tart making crossed diagonals and edges. Bake in a static oven at 180 degrees for 40
minutes or in a ventilated oven at 170 degrees for 40 minutes.
Decorations that make use of natural materials and add that
typical rustic charm. The vases and the elements of decoration
in Mediterranean theme become the main characters of a kitchen
full of concepts from the past that are still new.
