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  • 2 1/2 cups Flour
  • 3 Tablespoons Sugar
  • 1/4 teaspoon Salt
  • 1 cup Butter, unsalted, cold and cubed
  • 2 Egg yolks
  • 1/2 cup Water


  • 1 cup Sugar
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons All purpose flour
  • 1 1/2 cups Water
  • 3 Egg yolks, beaten
  • 1 Tablespoon lemon peel, grated
  • 1/3 cup Lemon juice
  • 1 Tablespoon Butter



  1. Step 1
    In the food processor, combine the flour, sugar and salt. Add the cubed butter and pulse until crumbly.

  2. Step 2
    In a small bowl whisk together the egg yolks and water, gradually add through food chute. Pulse until mixture comes together.

  3. Step 3
    Form a disk and wrap with plastic wrap and chill for at least 1 hour.

  4. Step 4
    Roll out to about 1/8 inch and form into tart pans, pressing up the sides. Prick bottom with fork, add a small piece of parchment paper and pie weights.

  5. Step 5
    Bake at 350 degrees for about 20 - 25 minutes or until golden brown. Remove from oven and cool.

  6. Step 6
    In a saucepan, combine flour, cornstarch and sugar. Gradually add water, whisking constantly.

  7. Step 7
    Heat to boiling over medium heat, cook and stir for 1 minute, remove from heat.

  8. Step 8
    Whisk egg yolks in a small bowl. Gradually add 1/2 cup of cooked mixture, whisking constantly.

  9. Step 9
    Stir the egg mixture into the cooked mixture. Stir in butter, lemon juice and peel, cook over medium heat for about 5 minutes until thickened, stirring constantly.

  10. Step 10
    Remove from heat and let stand 10 minutes. Pour into cooled tart shells and place in fridge for at least 2 hours.

  11. Step 11
    Spoon pie filling on top. Add whip cream and more pie filling, if desired. Store leftovers in fridge in airtight container.

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