Lemon is a sour fruit but the distinctive sour taste makes it a key ingredient. Its juices is used as prevention on oxidation of food. The fragrant zest enhances baked goods and it tanginess is suitable for stew. I love lemon tarts, a mingle flavor of tanginess and sweetness.
Soak 3 gelatine leaves in 60ml water and set aside. Heat 500 ml milk over low heat and keep stirring till hot. Whisk 4 yolks and 125g sugar followed by 30g cornflour. Whisk well. Slowly add in warm milk. Heat mixture over medium heat and stir till thicken, add in gelatine, 1 tablespoon zest and 3 tablespoon lemon juice. Pour filling into pie and refrigerate when cold.