Eden Moormilena Velba

My favorite lemon pie! Crunchy Pistachio

The lemon filling is fluffy and creamy at once, well, lemon-flavored without being acidic. That's really all I like! Chocolate makes a Additional key greed. I had taken two hours prior to firm it up but I think it's better if you put it melted on the pie just before serving.

the lemon tart foamy

Ingredients: for a pie of 27 cm diameter

- 1 Breton shortbread (with almonds)

- 3 eggs
- 100 gr sugar
- 50 ml lemon juice
- 1 teaspoon zest finely chopped lemon
- 150 grams heavy cream

- 50 grams of dark chocolate

Preparation: Make the pie the day before, it will be better!

Prepare pastry.

Preheat oven to 180 ° C.

Whisk eggs and sugar with electric mixer until mixture is frothy and has doubled in volume. Add lemon juice and zest, whisk the batter to incorporate, then add cream and whisk again until the mixture is homogeneous.

Roll the dough between two sheets of greaseproof paper (because it sticks a lot). And fill a pie dish and covered with floured parchment paper (+ buttered paper in places where there is not). Prick with a fork. The white cook at 180 ° C for 15 minutes (5 minutes for me).

The preparation then garnish with lemon, and bake the tart for 30 minutes (15 minutes for me).

Cool. The refrigerate overnight.

Out 1 hour before serving so it is not too cold.
Just before serving, the streak of melted chocolate in a bain-marie.
To streaks I place the melted chocolate into a freezer bag full of holes, and I draw random shapes ...

is a treat, really .