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What to make with lemons when they are in season? A perfect dessert which reminds me of summer while I'm living through rainy March in English countryside. A super easy recipe, even though it doesn't look like it! Lemon Pie crust: - 125g plain flour - 75g ground almonds - 50g cane sugar - 100g cold butter - 2 egg yolks - 3-4 tbsp of ice cold water - pinch of salt Mix together flour, ground almonds, sugar and salt. Add cubed cold butter and mix well with your hands (squeeze and rub between your palms) until it turns into a crumbly mixture. Add egg yolks and mix well. If the batter seems too thick, add a 3-4 tbsp of ice cold water. It will still remain crumbly, but if you squeeze a bit with your palm, it will stick together well. Shape the dough into a disk and let it rest for a minimum of 1 hour in the fridge before baking. Roll the dough then place into an 8“ tart tin with removable base and poke it with a fork. Place into a fridge for another 20 minutes and then bake for 10 mins at 180C (356F). Lemon cream filling: - 4 lemons - (approx 175g each) juiced and 2 of them zested - 5 eggs (preferably with orange yolk to get the most beautiful colour) - 1 extra egg yolk - 150g cane sugar - 150g heavy cream Whisk together eggs, lemon juice, cane sugar and heavy cream. Run the mixture through the sieve to remove any lemon seeds or dark spots from the eggs. Add lemon zest. Pour into baked pie base and bake for another 35-40 minutes at 160-165C (320-329F). Let the pie cool down completely and place it in the fridge for 1-2 hours. Decorate with lemons or berries, icing sugar and flaked almonds. _____ Find me on Instagram: Filmed on: Panasonic GH5 Edited with: Premiere Pro CC Music: Epidemic Sound ___ #cottagecore #rurallife key words: slow living, what to make with lemons, lemon tart, french lemon tart, cottagecore, silent vlog, homemaking, rustic baking, english cottage life, rural britain
