🍋For the cream:
500 ml whole milk,
2 eggs
, 4 tbsp cornstarch (Maizena)
, 6 tbsp sugar,
zest and juice of one unwaxed lemon, 🍋
80 g mascarpone (or plain Philadelphia cream cheese).
🥮For the pastry:
1 egg,
120 g sugar,
zest of one lemon, 🍋
140 g softened butter,
320 g all-purpose flour (T45),
6 g baking powder
👩🍳Step-by-Step Preparation:
👩🍳Step-by-Step Preparation:
1️⃣Lemon Cream
In a saucepan, whisk together the eggs, sugar, cornstarch, lemon zest, and lemon juice.
Gradually pour in the milk, whisking constantly to prevent lumps.
Cook over medium heat, stirring continuously, until thickened (to the consistency of pastry cream).
Remove from the heat, stir in the mascarpone, and mix until smooth and glossy.
Let cool completely before using.
2️⃣Shortcrust Pastry:
In a large bowl, mix the egg, sugar, and lemon zest.
Add the softened butter and work it in until creamy.
Then, stir in the flour and baking powder, and quickly knead until you have a smooth dough.
Divide the dough in half: a larger portion for the base and a smaller portion for the top.
3️⃣The assembly
3️⃣The assembly
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