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viernes, 6 de noviembre de 2015

Ultra fast lemon tart

One of these "express" recipes that are made in less time that it will take to read this article and you will always succeed when cooking it (if you respect the measures of the ingredients, with the desserts there is few margin for improvisation).


1 sheet of pastry (the one that does not rise)
2 large lemons
3 eggs
200 grams ( 7 oz) of sugar
50 grams (3.5 oz) of butter
2 tablespoons of cream

In an aluminum or silicone mold stretch the pastry sheet so it will rise one inch at the sides (a mold of 22 cm / 8.5 inches  in diameter will be adequate).

In a bowl we beat the eggs and sugar until frothy. Add the juice of two lemons, grate their skins, add the melted butter and the cream. Mix well and pour over the pastry.

Preheat oven to 200 degrees C (392 F) and bake the cake for 30 minutes (or until lightly browned and a toothpick nailed at the center comes out clean).

It is removed, allowed to cool and direct to the refrigerator. Easier impossible.

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