In this recipe we are going to make a lemon tart that is not sour, but fresh, tangy and creamy, that everyone can eat without making faces.
Let’s get cooking!
For 8 people
- Prep Time : 20 minutes
- Cook Time : 45 minutes
1/ In a bowl mix in your sugar and 1 egg and beat them until the mix become creamy and fluffy. Then add the zest of one lemon the juice with the flesh of the two lemons keeping a tblsp of the juice of one of the lemon to mix in the corn flour. When the corn flour is added stir in gently.
2/ Butter your dish and add the rice flour, taping the edge of the dish all around until the rice flour spread evenly. Place the pastry dough, and prick it slightly with a fork.
3/ Now separate the rest of the eggs stirring in one at a time the yolks in your mix. Whisk the white until they become firm and fold them into the mix. Little help about the folding of the egg white, Take a spoon of the egg white first and fold them into the mix, then fold in the rest as you would like to wrap them into your mix. Pour in on top of your pastry and cook in the oven for 30-45mn gas mark 5( 1500) until golden brown.
Bon appétit !