A delicious lemon cream: fragrant and delicate, perfect for tarts, fruit tarts or to enjoy by itself with cookies
Ingredients for the shortcrust
- 400 gr. all-purpose flour (type 00)
- 180 gr. sugar
- 180 gr. butter
- 2 medium eggs
- 1 teaspoon vanilla flavoured baking powder
- 1 envelope vanillin
Ingredients for the cream
- 2 egg yolks
- 50 gr. sugar
- 50 gr. flour
- 500 ml milk
- 7 tablespoons Limmi lemon juice
To prepare the shortcrust: beat the eggs with the sugar for a few minutes until foamy and light in colour. Add the flour, vanilla flavoured baking powder and vanillin, then add the butter, cut into small chunks. Continue to knead for a few minutes until the dough is smooth and of even consistency. Shape the shortcrust into a ball, put plastic wrap around it and refrigerate it for about 20 minutes.
To prepare the cream: mix the sugar and flour in a bowl, then add the yolks and milk to it. Mix well with a whip. Pour the cream into a small pan and continue to stir it on low heat. Add the lemon juice and keep stirring until it thickens. Turn off the burner and set the cream aside to cool before placing it on the shortcrust.
Roll the shortcrust out with a rolling pin, butter a round spring form cake tin, line with the shortcrust and bake for 15-20 minutes in a preheated oven (after placing parchment paper and dry beans over the crust to keep it from bulging). When ready, take it out of the oven, fill it with cream and bake for 15-20 minutes longer, checking once in a while to make sure it does to brown too much.
LIMMI lemon juice cream is great served with cookies and an excellent garnish for mini fruit tarts.