Lemon tart

Ingredients

• 6 eggs
• 150 g of flour
• 200 grams of sugar
• The skin of a lemon, grated
• Half a packet of dry yeast
• 1 liter of milk
• 200 grams of sugar
• 110 grams of flour
• 6 egg yolks
• The zest of two lemons
• 1 small vanilla pouch
• 100 g of cream
• A small glass of limoncello

In a large bowl, combine the whole eggs, grated lemon zest, and sugar, then beat vigorously with an electric hand mixer until you have a light and fluffy mixture.

Gradually add the flour while continuing to thresh. Then, incorporate the diluted starter into a very small amount of water.

Pour: Pour the mixture into 12 greased muffin tins. Bake at 180 °C for approximately 20-25 minutes.

Cut each tart in half and remove a small portion from the inside.

In a bowl, combine the sugar, flour, and egg yolks. Once well mixed, add the vanilla, then the milk very slowly, while continuing to mix to prevent lumps from forming. Cook until the mixture thickens.

Remove the lemon zest and sprinkle the sugar over the cream. Allow the cream to cool, then add 100g of whipped cream and a splash of limoncello.