French lemon tart

Description

Lemon tart is a wonderful, delicate and delicious dessert very easy to prepare. Favorite dessert of the ancient city of Menton.

Ingredients

Chicken egg

4 piece
Powdered sugar

1.25 cup
Lemon

3 piece
Condensed milk

3 Tbsp
Cream

110 ml
Flour

1.25 cup
Butter

80 g
Chicken egg

2 piece
Lemon peel

1 Tbsp

Cooking

All the ingredients for the base mix and form a ball. Knead the dough with your hands until a soft elastic consistency. Wrap the dough with cling film and refrigerate for half an hour.

Beat eggs in a saucepan and

beat well with powdered sugar (1.25 Cup.).

Add whipping cream, condensed milk,

the pulp of lemons and the peel (the white part not to touch - will taste bitter). I had a billet.

Carefully whisk. Prescription weight need to drain, but I didn't drain - I like that better.

The oven heated to 190 degrees. The dough thinly roll out and lay them in the bottom of the pie. Bumpers slightly to trim. Make holes with a fork, close the baking paper and fill with some weighting (dry peas or beans). Bake that way for about 12 minutes, then remove weighting and return to the oven for another 5 minutes. The temperature decrease to 150 degrees.

Carefully pour the filling into the prepared base and bake the tart for another 30-40 minutes at 170S, for the filling to set.

Sprinkle the cooled tart with powdered sugar (3 tablespoons)

and serve.

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