Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Beat together
Granulated Sugar (100 g)
and
Eggs (3)
in a bowl until light in color.
Step 2
Add
All-Purpose Flour (30 g)
and the zest from
Lemon (1)
and mix until smooth.
Step 3
Slowly pour in
Milk (500 mL)
.
Step 4
Bring it to a boil at low heat, and let it simmer for about 5 minutes, stirring constantly.
Step 5
Turn off the heat, and transfer to a bowl or plate. Cover with plastic wrap directly touching the cream. This will prevent a layer of thick film from forming on the surface. Let it cool down completely in the refrigerator.
Step 6
For the crust, combine
All-Purpose Flour (150 g)
,
Farmhouse Eggs® Large Brown Egg (1)
,
Unsalted Butter (50 g)
.
Granulated Sugar (50 g)
,
Baking Powder (2 g)
, and 1 tsp of zest from
Lemon (1/8)
on your kitchen counter.
Step 7
Mix them until you get a soft, smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Step 8
Preheat the oven to 180 degrees C (350 degrees F). Dust your kitchen counter and rolling pin with flour, and gently roll out the dough into a circle, about 3mm thick.
Step 9
Heavily grease a pie pan with some butter, then lightly dust it with flour. Lay the dough in the pan, cover with some
Baking Powder (2 g)
parchment paper, and beans, and bake at 350 degrees F (180 degrees C) for about 20 minutes.
Step 10
Remove from the oven, let it cool down, then move it onto a serving plate.
Step 11
While the crust is baking, wash and slice the strawberries.
Step 12
Cover the crust shell with lemon custard.
Step 13
Then, lay the sliced
Fresh Strawberries (200 g)
on top.
Step 14
Brush the top of the pie with
Strawberry Jam (to taste)
.
Step 15
Refrigerate until ready to serve. Enjoy!
