The recipe - Next
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- Get the zeste (skin) of one lemon like on the picture.
- Your lemon should like that in the end
- Get the juice of all the lemons
- Mix the juice of the 4 lemons well with the sugar and the eggs
- Warm gently the cream in a saucepan
- Add the cream and the lemon zest.
- Mix well again…
- Pour the filling on the pastry.
- 30 min at 130°C! It needs to cook slowly. Heating time is important. Don’t expect to be completely solid in the end. It will dry and get better.
- Voilà!
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