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Tartlets with lemon

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Ingredients

Scale
  • 300 g shortcrust pastry ready
  • 2 eggs
  • 4 lemon
  • 75 g sugar
  • 75 ml cream 33 %
  • powdered sugar

Instructions

  1. Roll the dough thinly, cut out and put in greased with butter molds. Bins with a fork and put in the fridge for 20 minutes.
  2. Fill molds with rice or dry peas, by placing this burden on the parchment paper. Bake for 15 minutes at 180 degrees. Then remove the cargo and bake for another 5 minutes.
  3. Shake up eggs with sugar. Add the zest of one lemon and cream. Blend thoroughly, add 100-120 ml of lemon juice and mix.
  4. Fill the cooled tarts with lemon cream and bake in the oven for 15-20 minutes at a temperature of 150 degrees. Cool, take out from the molds and sprinkle with powdered sugar.
  5. For 7-10 minutes before end of baking for lemon tarts can be spread whipped into a solid foam egg whites and bake in the oven until Golden brown.

Find it online: https://legenrecipes.com/recipe/tartlets-with-lemon/