Lemon pie

Delicious!

I took the shortcrust pastry from a website made by some ladies who call themselves Generación Rochas (https://generacionrochas.com/receta/tarta-limon/). They make a somewhat particular shortcrust pastry, they put ground almond, I really like how it turns out. The recipe:

The butter must be cold and cut into cubes.

With this amount I make a large mold of 26 cm and still have leftovers.

It’s not rocket science: put everything in the kneading machine with the mixing paddle and turn it at medium speed. At the beginning, it will be like sand and little by little everything will come together. At this point, you have to stop to prevent it from cohesing and losing the feeling of biting into earth when it is cooked.

Once the dough is made, it must be placed in the refrigerator for at least half an hour, but it can be kept longer, days, no problem. I wrap it in cling film.

When it comes to baking the dough, first it must be rolled out with a rolling pin, this dough is delicate but it rolls out well, the secret is to do it on kitchen paper, sometimes it cracks a bit but it’s no problem, you work with the rolling pin and it turns out perfect. In the end, I leave a relatively thick dough of 4 – 5mm thick but it is so good that it is good it’s it’s thick.

To flip the dough onto the mold, I put a wood under the paper and this way it’s very easy, it’s the good thing of using kitchen paper.

It has to be baked in the oven with a little weight so it doesn’t deform, I put pebbles on a piece of kitchen paper. Bake for 20 minutes at 160ºC with the pebbles and another 20 minutes without them.

We have half of it now. Now the lemon cream is missing. I like the cream to have an intense flavor and little sugar, within what is possible. The ingredients:

• Lemon juice: 167 gr
• 3 eggs
• Sugar 130 gr
• Butter 100 gr

I have reduced the amount of sugar from the recipes I have found on the internet. Put all this in a small saucepan and on low heat, stirring constantly with a kitchen whisk until it begins to thicken, when it reaches the desired thickness, pour it over the cooked pasta and that’s it!

I cook the cream quite a bit because I’m afraid of salmonella and such things, it ends up quite gelatinous but it’s very good.

Some images to show what I have not been able to explain: