November 14, 2013


115 g unsalted butter, melted
3 tbsp. sugar
1/4 tsp. fine salt
180 g  flour

fresh juice from 6 lemons
6 eggs
250 g powdered sugar
lemon zest from 3 lemons
200 ml heavy cream

For the crust:

1. Heat the oven to 180°C.
2. Combine butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add flour and stir until just combined and a soft dough forms.
3. Sprinkle dough over the bottom of a 25 cm tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).
4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.
Remove from the oven and cool completely on a wire rack.

For the filling:

5. Strain the juice and measure 180 ml. Lightly whip the eggs and sugar. Add the lemon juice, zest and sweet cream. Mix well.
6. Pour the mix into the crust. Bake for 35-40 till set but still a bit wobbly.
7. Let it rest for an hour. Serve at room temperature.


P. S. I think Ginta enjoyed it the most.. Super lemony.. and creamy..

Enjoy, k.

recipe from “Kūkas” by M. Neri


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