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1. Make the Shortbread Dough:
In a bowl, mix flour and icing sugar. Add cubed butter and rub with fingertips until sandy. Add egg yolk and cold water, then knead into a smooth dough ball. Wrap in cling film and refrigerate for 30 minutes.
2. Bake the Crust:
Preheat oven to 180°C (350°F). Roll out the dough and press into a tart mold. Prick the base with a fork. Bake for 15–20 minutes until golden.
3. Prepare the Lemon Cream:
In a saucepan, combine lemon zest and juice with sugar and cornstarch. Heat gently. Add beaten eggs, whisking continuously, until thickened. Remove from heat and stir in butter.
4. Assemble the Pie:
Pour the lemon cream into the cooled crust. Smooth the top. Cool to room temperature, then refrigerate for at least 1 hour before serving.
Serving and Storage Tips
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