250 g shortcrust pastry
juice of 3 lemons
25 g cornstarch
180 g of sugar
220 g butter
finely grated zest of 1 lemon
Preheat the oven to 200 ° C.
Roll out the dough and place in the buttered or parchment-lined baking tins. Refrigerate for 10 minutes.
Then put baking paper on the dough and fill with dry peas. Bake the dough until the edges are light brown. Remove the peas and the baking paper, prick the dough several times with a fork and put them back in the oven. Remove the molds if the bottom is also slightly colored.
Melt the butter in a pan and add the juice of the lemons and the grated zest.
Heat this while stirring until the mixture starts to simmer. Turn the gas low.
In a wide bowl, beat the eggs and sugar to a smooth mixture and add to the butter / lemon mixture. Bring to the boil while stirring.
From the heat, add the cornflour and stir well to avoid lumps. Let the lemon sauce stiffen from the heat for a minute and pour it on the cake bases. Bake the cakes in 15 minutes. Make sure that there is no brown crust on the filling. Let them cool well and then put them in the fridge.