How to make
For this lemon pie, sift the flour with a pinch of salt, vanilla and baking powder in a bowl. Add the sugar, egg and sliced cold butter.
Knead a butter dough. Shape it into a ball and close it up in cling film. Put the dough in the refrigerator for an hour.
On a floured surface, roll out the cooled dough into a 0.2″ (4 mm) thick sheet. Carefully transfer it into a heart mold. Form a high boarder and pierce the bottom with a fork.
Spread a sheet of baking paper on the dough. Fill the mold with raw beans. This is done to press down the dough, so that it does not rise during baking.
Bake the dough crust in a preheated oven at 360°F (180°C), until it is nicely browned.
Remove the baked crust from the oven and carefully remove the beans and paper. Leave it to cool. In a small pot pour the milk, add sugar, egg yolks and flour.
Add a slice of lemon peel and 3-4 tbsp. of lemon juice and put the pot on the stove.
Stir, until the lemon cream thickens. Remove it from the heat and remove the lemon peel.
Pour the slightly cooled cream into the dough crust.
Smooth it out and decorate the baked crust with candied lime and lemon rings.
Sprinkle the lemon heart crostata with fresh mint leaves!
Enjoy!
