ingredients

For the dough
290 g flour
140 g of soft butter
130 g of sugar
1 egg For the cream
125 g of sugar
3 eggs
50 g of butter
3 organic lemons

Steps

Step 1

Preheat the oven to 180 ° C (tea 4). Prepare the dough: in a salad bowl, mix flour, sugar and a pinch of salt. Mingle in an egg and butter bowl, pour into the salad bowl. Mix until smooth. Let stand at least 1 hour.

2nd step

Spread, cut the dough into discs to line 4 buttered tartlet molds 12 cm in diameter. Cook for 20 minutes (see "Chef's Tip").

Step 3

For the cream: grate the zest of the lemons, squeeze the juice. Heat sugar, eggs, juice and zest, turn energetically over low heat. When the cream thickens, out of the fire, melt the parceled butter while turning. Pour on the crusts.

tips

The tip of the chefs

To cook, cover the dough with baking paper, cover with flour, bake for 20 minutes; remove paper and flour.

My idea

These quantities make it possible to prepare 8 tartlets 9-10 cm in diameter.

Simple as Bocuse

3 stars and 5 Michelin cutlery: unsurpassed! Christophe Muller, Meilleur Ouvrier de France, is the team leader who maintains the restaurant of Collonges-au-Mont-d'Or, with the master Paul Bocuse. The duo demonstrates in this book what has always been said the brilliant chef Lyon: no need to be complicated, classicism and precision are unmistakable masterpieces!

"Simple as Bocuse", 80 recipes including the 4 presented here. Ed. Glénat. € 29.50.

Auberge du Pont de Collonges, 69660 Collonges-au-Mont-d'Or. 04 72 42 90 90. www.bocuse.fr