Custardal sauce fresh lemon tart 4cm tower shell 20 pieces, milk 150 g, light cream 40 g, sugar 40 g, egg yolks 3 pcs, corn starch 15 g, lemon juice 20 g, butter 1

Carstar sauce fresh lemon tart

4cm tower shell 20 pcs,

150 g of milk, 40 g of light cream, 40 g of sugar, 3 egg yolks, 15 g of corn starch, 20 g of lemon juice, 15 g of butter.

Method:

1. Put all the ingredients except butter and lemon juice into a non-stick pan, turn on low heat and simmer while stirring, slowly thickening,

2. Add lemon juice and butter from the heat and continue stirring until the butter is completely melted.

3. Put into a disposable mounting bag, cut a small opening and squeeze into the tower shell.

4. Refrigerate for two or three hours and garnish with lemon, blueberries and fragrant wood leaves.