Lemon Pie

Technical stages for Lemon Pie :

• Roll out the sweet dough to 2 to 3 mm thickness, and into a circular 20 cm (7,87 inches) in diameter and 1.5 cm (0,59 inch) high buttered pie pan.
• Remove any excess dough, leave to rest in the fridge for about one hour.
• in a warm oven at 180°C or 356°F for about 20 minutes.
• Lemon Cream :
• 2 lemons on 75 g of sugar, pour in a pot with the lemon juice. Bring to a boiling point.
• Whisk the eggs with the remaining sugar until pale and thick, and cook at a boiling point for 3 minutes, constantly whisking.
• Away from the heat, combine the butter in chunks, still mixing.
• Let it cool and pour in the baked shell.
• Remove the lemon pie from th epan, brush the surfcae with blond coating.
• Decoration: blanched lemon zests.