refrigerator.Preheat oven 200 °C (7). Using a rolling pin, spread pie crust between two sheets of baking paper lightly sprinkled with flour. Roll out the dough to a thickness of 3 mm and put in a previously greased and floured tart mold. Prick the dough with a fork, cover the bottom of the disk with parchment paper and decorate with bread balls.Baking bottom of dough to bake white about 10 min at 200 ° C. Reduce the oven to 180 ° C and continue cooking for 15 minutes. Let pie crust cool on a wire rack.Prepare lemon cream. Grate the peel of 3 lemons and squeeze the juice from all the citrus fruits to get 15 cl. In a bowl, beat eggs with lemon peel and cane sugar to harden them. Add cornstarch and whisk again. In a saucepan, bring lemon juice to a boil and pour over eggs, whisking vigorously. Pour the lemon cream back into the saucepan and let it thicken over low heat for 3 minutes, stirring constantly. Stop cooking and let it cool. Mix the butter cut into pieces. Mix until you get a completely smooth consistency.Decorate the pie crust with lemon cream. Smooth the surface well with a spatula. Let it cool and store in the fridge at least an hour before eating.
Arizona Sunshine Lemon Pie
