+For the sweet pastry
°100g butter at room temperature
°80g icing sugar
+For the lemon cream
°150 g of eggs weighed without the shell
°120g caster sugar
°120g lemon juice
°80 g butter at room temperature
Prepare the sweet pastry
With a spatula or food processor (with the sheet), cream the butter with the icing sugar and salt to obtain a smooth and homogeneous mixture.
Add the egg and mix well.
Pour the flour all at once and incorporate it with a leaf or by hand.
When the dough forms a ball, film it in contact and reserve it in the refrigerator for 30 minutes.
Prepare the pie crust
After resting in the cold, lightly sprinkle your work surface and roll out the dough.
Preheat the oven to 170° (th5/6).
Line a 22cm diameter pie ring and bake for 20 minutes.
The dough should be golden brown.
lemon pie crust
Once out of the oven, let the dough cool on a wire rack.
tart base for strawberry mousse pie
Prepare the lemon curd
In a mixing bowl, whisk the eggs and powdered sugar.
Add the cornstarch and whisk again. There should be no lumps.
In a saucepan, heat the lemon juice and pour it, stirring vigorously, over the eggs.
Pour everything back into the saucepan and cook over medium heat until thickened.
The lemon curd should have the consistency of pastry cream but should not boil. The more it is cooked, the more difficult it will be to sink into the bottom of the pie.
Off the heat, add the butter cut into pieces and whip the cream well with a magic spoon or smooth it with an immersion blender.
Pour the lemon cream over the base of the pie and reserve your lemon pie in the refrigerator for 2 hours before tasting.