Auntie Em's Lemon Torte Recipe
Pastry cream with a hint of lemon on a base of short pastry, covered with pine nuts, almonds and powdered sugar
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Ingredients
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Short Pastry Base
Pastry Cream
Topping
Method
Prepare Short Pastry Base
Make the Dough
In a mixing bowl, combine flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in egg yolk and cold water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Bake the Base
Preheat the oven to 375°F (190°C). Roll out the chilled dough to fit a tart pan. Prick the base with a fork, line with parchment paper, and fill with pie weights. Bake for 15-20 minutes or until lightly golden. Remove weights and set aside to cool.
Prepare Pastry Cream
Cook the Cream
In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until thickened. Remove from heat, then stir in butter, lemon zest, lemon juice, and vanilla extract. Allow to cool slightly.
Fill the Tart
Pour the cooled pastry cream into the baked tart shell, smoothing the top with a spatula. Refrigerate until set, about 2 hours.
