Lemon Tart with Baked Cream

I would like to thank for giving me his lemon pie recipe. I had already published a recipe for lemon meringue pie (see the recipe HERE). This one has nothing to do with it, because the lemon cream is baked directly into the pie and contains no flour or almond powder. The result? A crisp pie with a tangy cream rich in butter and flavor. The most incredible thing is the cooking… The pie boils, makes noise (does it sing??) and above all spreads a delicious smell in the whole house. Everyone salivates as they watch this delicious pie bake. So a big thank you to Jean-François for giving me permission to share his lemon killer pie with you …. To be tried urgently…!

Recipe for 2 pies of 19cm or 1 of 26cm:

Dough of your choice: 

Sweet shortcrust pastry:

-250g of flour

-40g of sugar

-125g of soft cold butter

-cold water (60 to 70g)

Or my sweet dough:

Lemon cream:

-225g of sugar

-120g of melted soft butter

-3 eggs

-3 lemons: zest+juice

-1 pinch of salt

For the sweet shortcrust pastry. 
Place the sugar, flour and cold butter cut into pieces in the bowl of a food processor or in a bowl. 

Mix eggs, melted butter and sugar.

 

Darken a 26cm circle  or two 18 or 19cm circles, placed on parchment paper.