Amalfi lemon tart

Ingredients

For the pastry filling

  • 6 Amalfi lemons, zest of 6, juice of 4
  • 200 g sugar
  • 200 g butter
  • 4 eggs
  • 9 egg yolks
  • crme frache, to serve
For the pastry

  • 250 g plain flour
  • 75 g icing sugar
  • 180 g butter
  • 2 egg yolks

Description

Theo Randall’s Zesty Lemon Tart Is An Ideal Taste Of Italian Summer

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