- flour 00: 300 gr.
- brown sugar: 100 gr.
- butter: 100 gr.
- eggs: 2
Ingredients for the cream:
- egg yolks: 3
- unprocessed lemon: 1
- brown sugar: 3 tablespoons
Take the eggs to the dough and beat vigorously with a whisk together the sugar, add the butter previously melted in a double boiler and add the flour a little at a time. Knead and let it sit for half an hour.
Separate the whites from yolks and whisk them lightly with sugar, add the grated lemon rind and lemon juice. Put the mixture in a saucepan and heat over low heat until the cream thickens.
Roll out the dough with a rolling pin and get the tart, pour about a tablespoon each of lemon cream and bake at 200 degrees for about 40 minutes.
Serve.