Lemon tart

Name: Lemon tart
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 store-bought frozen 10 in (25 cm) pie shell; ¾ cup (190 ml) sugar; ¼ cup (60 ml) cornstarch; A pinch of salt; ½ cup (125 ml) water; ⅓ cup (90 ml) lemon wheat beer from l’Hermite microbrewery (or another wheat beer); 3 egg yolks; 6 tbsp (90 ml) fresh lemon juice; Zest of 1 lemon, very finely chopped; 1 tbsp (15 ml) butter; Whipped cream (for serving)

Preparation 45 min
Refrigeration 3 h
Cooking 25 min
Servings 6 to 8
Freezing I do not suggest

Ads

Ingredients

1 store-bought frozen 10 in (25 cm) pie shell
¾ cup (190 ml) sugar
¼ cup (60 ml) cornstarch
A pinch of salt
½ cup (125 ml) water
⅓ cup (90 ml) lemon wheat beer from l’Hermite microbrewery (or another wheat beer)
3 egg yolks
6 tbsp (90 ml) fresh lemon juice
Zest of 1 lemon, very finely chopped
1 tbsp (15 ml) butter
Whipped cream (for serving)

Ads

Preparation

Preheat oven to 400°F (200°C).
Blind bake the pie shell for about 15 minutes or until lightly golden. Remove from oven and let cool for 10 minutes.
In a saucepan over low heat, combine the sugar, cornstarch and salt. Add the water and beer, stir and bring to a gentle boil. Remove from heat and scrape the sides and bottom of the saucepan well.
In a bowl, whisk together the egg yolks, lemon juice and zest. Gradually stir ½ cup (125 ml) of the warm beer mixture into the egg mixture, stirring constantly to temper the eggs. Return the saucepan to low heat and pour in the egg mixture in a thin stream.
Add the butter and cook for 2 to 3 minutes, whisking gently, until the butter has melted and the filling is thick and smooth.
Pour the filling into the pre-baked shell and let cool at room temperature for 15 minutes. Refrigerate for a minimum of 3 hours. Top with whipped cream just before serving.