Ingredients:
- 2 lemons
- 2 eggs
- 175 g of sugar
- 200 g of cream
- 1 precooked shortcrust pastry in a 22 cm mold (see shortcrust pastry recipe)
Preparation:
- Wash the two lemons, cut them into quarters and remove the seeds.
- Put the lemons in the mixing jug with the eggs, sugar and cream. Grind at speed 10, 5 minutes.
- Put the oven to heat 150 degrees.
- Pour the mixture into the precooked shortcrust pastry – still in the tart pan.
- Bake for about 40 minutes.
- Remove from the mold when it has cooled down.
