Lemon tart
- 225 g Spiced speculoos
- 90 g soft butter
- 3 Lemons, 1 of which is untreated
- 2 eggs (size M) span>
- 1 Egg yolk (size M)
- 300 g sweetened condensed milk (9% fat)
- 1 span> large freezer bag
50 minutes
very simple span>
- 1.
- Put the speculoos in a freezer bag and finely crumble with the cake roll. Knead with butter. Spread the biscuit and butter crumbs evenly on 6 tartlet molds (10 cm Ø) with a lift-off base and press down to a smooth base and edge. Approx. Chill for 30 minutes
- 2.
- Wash a lemon, rub dry and finely rub the peel and cut 6 very thin, beautiful slices from the middle. Halve the remaining 2 lemons and squeeze them
- 3.
- Beat eggs, egg yolks, condensed milk, lemon zest and juice with the whisk of the hand mixer. Pour into the molds, place a lemon wedge on top and bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 15–20 minutes. Allow to cool and put in the cold for at least 2 hours
- 4.
- Waiting time approx. 2 hours
1 piece approx.:
- 510 kcal
- 2140 kJ
- 10 g protein li>
- 26 g fat
- 56 g carbohydrates
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