Summer Lemon Tart

Bake time: 35-40 mins 

Ingredients

Crust ("Pasta Frolla"):

- 300g flour

- 100g sugar

- 1 egg

- 1 yolk

- 80g vegetable oil

- 1 tsp baking powder

- zest of a lemon

- a pinch of salt

Filling:

- 2 cups water

- 300g sugar

- 60g cornstarch (1/2 cup)

- 1 stick butter

- 1 egg

- 1 lemon (juice and zest)

Directions

Filling:

1. In a saucepan, whisk the sugar, cornstarch, and lemon zest together, while pouring the water slowly to avoid lumps from forming.

2. Add the butter and put the pan over a medium flame on the stove.

3. Continue mixing over the heat until it thickens into a dense mixture.

4. Remove the pan from the heat and let the mixture rest for about 5 minutes.

5. Then add the egg and lemon juice. Mix until even.

6. Let the filling cool down while you prepare the crust.

Crust:

1. In a stand-up mixer bowl, add the sugar, salt, lemon zest, oil, egg, and yolk.

2. Mix on medium speed. If you don't have a stand-up mixer, a fork does just fine.

3. Slowly add the flour and baking powder until the dough starts to form.

4. Once a homogenous dough has formed, remove it from the bowl and work the dough on a floured surface until it is well-incorporated and it doesn't stick to your hands.

5. Roll out the dough in order to fit your cake pan, already prepared with parchment paper. If the dough starts to break, this is normal. Simply create a crust by putting pieces together directly in the cake pan.

6. Next, pour the lemon filling into the pie crust and place in the fridge while the oven reaches 340 F.

The pie should bake for about 38 mins, or until golden.

Serve cold for the perfect summer afternoon snack with a dash of confectioner's sugar to top it off!