SHOWING THE LEMON TART TO HER HUSBAND ADAM.
HERE SHOWING TOGETHER THEIR RAVIOLI.
AND HERE, EATING TOGETHER.
IT SEEMS THERE IS NOT MUCH THESE TWO GUYS DO NOT DO TOGETHER..... SO CLOSE, SO SWEET.... THEY MUST BE IN LOVE... WHAT DO YOU THINK? .. STILL? AFTER FIVE YEARS OF MARRIAGE??... OOOHHHH!
THANK YOU FOR COMING , DEAR JULIA AND ADAM: YOUR LOVELY PRESENCE WILL BRING GOOD LUCK TO GIGLIOCOOKING, I AM SURE.
3 egg yolks
300 gr ( 10 oz) flour
150 gr ( 5 oz) butter
150 gr ( 5 oz) sugar
½ lemon grated zest
For the filling:
100 gr ( 3 oz) sugar
50 gr ( 1 ½ oz) butter
Knead quickly the ingredients for the pastry ( the butter should be soft) and set it in the fridge for 1 hour.
Make the cream:
Rinse well the lemons, peel off the yellow part of the zest and chop it finely. Squeeze the lemons. Put the juice and the chopped zest in a stainless steel pan, add the butter and the sugar and melt on a very low heat, stirring. Out of heat, beat up lightly the whole eggs and add to the lemon mixture. Put again on the heat and simmer 2-3 minutes.
Butter and flour a round baking pan, grease it butter and sprinkle flour. Line with the pastry, leaving some of it apart. Spread the lemon cream upon it. Make strips with the left pastry and cross them upon the tart.
Bake at 180° for about 30 minutes.