ingredients
For the shortcrust pastry
500 g type 00 flour
- 130 g sugar
- 200 g margarine
- 15 g Beamy egg alternative mix + 60 ml cold water (4°C)
For the lemon cream
- Zest of 1 lemon
- 150 g sugar
- 30 g cornstarch
- 250 ml water
- 30 g margarine
- 50 ml lemon juice
- 20 g Beamy egg alternative mix + 80 ml cold water (4°C)
method
1
In a saucepan, rehydrate the Beamy mix with the water.
2
Add the sugar, cornstarch, lemon juice and lemon zest.
3
Cook over medium heat, stirring until the mixture becomes a thick cream.
4
Add the margarine and stir until fully incorporated. Leave to cool completely.
5
To make the shortcrust pastry, rehydrate the Beamy mix with the cold water.
6
Combine the flour, sugar and margarine, mixing until the mixture has a sandy texture.
7
Add the egg alternative mixture and mix until fully combined.
8
Take slightly more than half of the dough and press it into a baking tin lined with baking paper, shaping it around the sides to form a border.
9
Pour the cooled lemon cream over the shortcrust pastry base.
10
Crumble the remaining dough over the top.
11
Bake in a conventional oven at 180°C for approximately 40 minutes, until golden brown.
12
Once cooled, dust with icing sugar and decorate with lemon zest.
