Ingredients
- 200 g Khorasan flour
- 2 g Egg yolks
- 90 g Butter
- 90 g Sugar
- 1 sachet of vanilla
Preparation
Pour the flour onto the pastry board, mix in a pinch of salt and the vanilla;
Place the egg yolks, sugar, butter in pieces and grated lemon zest in the center.
Mix the ingredients and gradually incorporate all the flour. Do not work the dough too much. Wrap it in cling film and place it in the fridge for an hour.
Using a rolling pin, roll out the shortcrust pastry and line the mould, smoothing the edges well.
Using the prongs of a fork, prick the dough on the bottom so that it doesn't swell during cooking and bake at 180°C for 20-25 minutes.
Stuff as desired.
I made a lemon curd with Italian meringue.
Obviously free rein to your imagination
Recipe by https://blog.giallozafferano.it/dilettanteincucina
