Pastry Dough: Shortbread Crust
1 1/4 cups flour
1/2 teaspoon salt
1/4 cup baker's sugar
1/2 cup unsalted butter (cut into pieces)
Put the flour, salt, and sugar in the food processor and pulse a few times to mix. Add the pieces of butter and pulse until they stick together (not necessarily into a ball).
Transfer to a tart pan and with your fingers, push the dough to cover all sides of the pan. Pick the bottom of the dough with a fork many times and then put in the freezer for 15 minutes.
Lemon Filling:
1/2 cup juice of fresh lemons (strained)
1 tablespoon zest of fresh lemons
1 1/2 cup water
3/4 cup baker's sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch (I used potato flour)
1/4 teaspoon salt
2 tablespoons butter
4 egg yolks (beaten)
Add the sugar, salt, flour, cornstarch, water, fresh lemon juice, lemon zest in a sauce pan. Stir well to blend ingredients. Bring to a boil, then simmer to cook the lemon mixture.
Beat the egg well, then add a tablespoon of the cooked lemon mixture mixing well each time. Increase the amount of lemon juice each time until
Meringue
4 egg whites
4 tablespoons baker's sugar
1 1/4 cups flour
1/2 teaspoon salt
1/4 cup baker's sugar
1/2 cup unsalted butter (cut into pieces)
Put the flour, salt, and sugar in the food processor and pulse a few times to mix. Add the pieces of butter and pulse until they stick together (not necessarily into a ball).
Transfer to a tart pan and with your fingers, push the dough to cover all sides of the pan. Pick the bottom of the dough with a fork many times and then put in the freezer for 15 minutes.
Lemon Filling:
1/2 cup juice of fresh lemons (strained)
1 tablespoon zest of fresh lemons
1 1/2 cup water
3/4 cup baker's sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch (I used potato flour)
1/4 teaspoon salt
2 tablespoons butter
4 egg yolks (beaten)
Add the sugar, salt, flour, cornstarch, water, fresh lemon juice, lemon zest in a sauce pan. Stir well to blend ingredients. Bring to a boil, then simmer to cook the lemon mixture.
Beat the egg well, then add a tablespoon of the cooked lemon mixture mixing well each time. Increase the amount of lemon juice each time until
Meringue
4 egg whites
4 tablespoons baker's sugar
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