Tarte au citro

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. For the lemon tart pastry

Step 2

In a bowl, mix the butter with sugar, add the egg, then the flour (do not overwork the dough).

Step 3

Form the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for at least 15 minutes.

Step 4

Rub the baking form with butter and put spread the dough there evenly. Then put into fridge for 30 minutes.

Step 5

Preheat the oven to 180°C (gas mark 6).

Step 6

Bake the tart base for 40minutes (or until the dough feels relatively hard and crunchy.

Step 7

2.)

Step 8

While the base is baking prepare the lemon cream:

Step 9

In a bowl, mix the eggs with the sugar until pale.

Step 10

squeeze the lemon juice and add grated lemon peel from one lemon

Step 11

In a saucepan, mix the lemon juice and peel with the butter. Melt them over low heat

Step 12

-pour the melted butter and lemon juice over the mixed eggs with sugar and mix

Step 13

Return the mixture to the saucepan and cook for 3 minutes, until the lemon mixture thickens. Let the cream cool down.

Step 14

When the crust is baked, let it cool down entirely (approx 30minues) and then pour the cream over the cooked pastry and refrigerate for 2-3hours.