For the crust:
"100 g (half package) of fine maida biscuits crushed in a blender"
"1/4 cup of melted butter"
For the cream:
"1/4 cup of cornstarch"
"1 tablespoon of lemon juice"
"1/4 cup of water"
"1 egg yolk, slightly beaten"
"1/2 teaspoon of grated lime zest"
"1 tablespoon of freshly squeezed lemon juice"
"1 tablespoon of butter or margarine"
"1/2 cup of heavy cream, whipped"
For the crust:
"100 g (half package) of fine maida biscuits crushed in a blender"
"1/4 cup of melted butter"
For the cream:
"1/4 cup of cornstarch"
"1 tablespoon of lemon juice"
"1/4 cup of water"
"1 egg yolk, slightly beaten"
"1/2 teaspoon of grated lime zest"
"1 tablespoon of freshly squeezed lemon juice"
"1 tablespoon of butter or margarine"
"1/2 cup of heavy cream, whipped"
To make the crust, mix the biscuits with the butter
Line the bottom and sides of two tart shells that can be served at the table
Chill in the refrigerator
Prepare the cream: In a small saucepan, combine the cornstarch and lemon juice
Add the water and whisk well
Cook over medium heat, stirring constantly, until thickened and simmering
Simmer for 1 minute, stirring constantly
Remove from heat, add half of the cream to the egg yolk and whisk well
Return to the saucepan with the cream, cook over low heat, stirring constantly, for 1 minute
Remove from heat, stir in lemon juice, grated lime zest, and butter
Let cool
Fold in whipped heavy cream, whipping gently
Chill tart shells in refrigerator and fill with cream
Garnish, if desired, with whipped heavy cream and lime zest
Serves 2 people.
