Today, I’d like to share with you an easy, scrumptious and full of vitamin C recipe (4 lemons!!). You won’t have to bake the pastry which is made up of biscuits and butter : less fat than a traditional pastry and very fast to make!! The lemon cream is inspired from my own lemon curd recipe (Friday Cake #8) : smooth and full of fruits!
Preparation time : 10 minutes
Cooking time : 10 minutes max
Refrigerating time : 2 hours
For the pastry :
- 20 Digestive biscuits
- 50 g butter at room temperature
For the lemon cream :
• 220 g caster sugar
• Finely grated zest and juice of 4 large lemons
• 6 large free range eggs, lightly beaten
• 200 g unsalted butter, cut into cubes
Start preparing first the pastry. Crush the biscuits and mix them with the butter. Spread the mixture in a pastry tin. Store in the frise for two hours.
Now, prepare the lemon cream. Place sugar, zest and juice in a saucepan over low heat, stirring until sugar dissolves. Remove the pan from the heat and gradually add eggs, stirring to combine.
Return the pan to low heat and add the butter, a piece at a time, whisking constantly for 8-10 minutes until thickened.
Let the cream cool down. When the pastry is refrigerated, pour it on top of it. It’s ready!!