1/3 cup of unsalted butter, chilled and cut into pieces
1 cup of all-purpose flour
2 tablespoons of water
1 pinch of salt
For the filling
3 tablespoons of butter
1 cup of confectioner's sugar
2 egg yolks (separated),
1 tablespoon of grated lemon zest
1/4 cup of lemon juice
3 tablespoons of all-purpose flour
1 pinch of salt
1 cup of milk
A dusting of confectioner's sugar to sprinkle rosettes and trim the edges
1/3 cup of unsalted butter, chilled and cut into pieces
1 cup of all-purpose flour
2 tablespoons of water
1 pinch of salt
For the filling
3 tablespoons of butter
1 cup of confectioner's sugar
2 egg yolks (separated),
1 tablespoon of grated lemon zest
1/4 cup of lemon juice
3 tablespoons of all-purpose flour
1 pinch of salt
1 cup of milk
A dusting of confectioner's sugar to sprinkle rosettes and trim the edges
In a mixing bowl, beat the butter until it forms a creamy consistency
Add the flour and mix until it forms a crumbly texture
Add the water and salt and knead well
Roll out the dough with a rolling pin and line a removable-bottom tart pan of 20 cm in diameter with it
Reserve in the refrigerator
Prepare the filling
In a mixing bowl, beat the butter and confectioner's sugar until it forms a crumbly texture
Add the egg yolks (one at a time) without stopping to beat
Add the grated lemon zest, lemon juice, flour, and salt
Mix in the beaten egg whites (firm peaks) delicately
Add the milk
Pour into the tart pan and bake in a moderate oven (180°C) for 35 minutes
Let cool and demold
Dust with confectioner's sugar, decorate with lemon zest and serve.
