French lemon craft

  • Time 4 hours
  • Servings 8 People
  • 1 For starters, provide the basis for the tarta: 2 table spoons of dense cream, 1 egg yellow, 1 and 1/4 flour, 2 sugar beds, salt cheek, 100 g of cream oil from the freezer. In a small mice, put two table creams with one egg yellow. In a large capacity, unite flour, sugar and salt. Push oil on the terrace, then add a yellow mixture and flour. Take the testo and leave it cool for 1 hour.
  • 2 Get the oven up to 180 degrees. Look at the butter shape. Open the testo on a surface filled with flour, put it in shape and make it more bortic. Keep it cool for ten minutes, top of the testo, clean up the pergation paper or the folgo, and put it on the thick (grunt or beans). In the oven for 15 minutes. Get out of the oven, remove the heavier and the paper, and have 20 minutes before the golden color.
  • 3 We're doing a lemon fix: four big eggs, four large egg yellows, one sugar, one glass of fresh lemon juice (approximately 6 lemons), salt cheek, 100 g cold cream oil, whipped cream for delivery. From lemons to squeeze lemon juice, it'll be about a glass, he'll be fine. Make a weld. Get a mixture of about three minutes on the middle of the fire, constantly obstructing the cream. Take off the cream from the fire and add the cream oil to the homogeneous mass.
  • 4 Add lemon cream to a cooled base and cool the lemon craft around 2:00. Then remove the base from the shape and squeeze the creams.
Nutrition Facts
  • Calories 533
  • Total Fat 29,3 g
  • Protein 9,3 g
  • Total Carbohydrate 533 g
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