| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Campanile |
8 |
servings |
INGREDIENTS
| 250 |
g |
Shortcrust pastry. |
| 2 |
|
Eggs |
| 2 |
|
Egg whites. |
| 150 |
g |
Sugar. |
| 80 |
g |
Butter. |
| 2 |
|
Lemons |
|
|
Salt |
INSTRUCTIONS
1 Preheat the oven (gas mark 7 / 425F / 220C). Grease a flan dish with
butter. Roll out the pastry to line the base and sides of the dish, and
prick the base with a fork. Bake for 7 minutes.
2 Melt the butter in a saucepan. Squeeze the juice from the two lemons and
grate the zest of one.
3 Beat the two whole eggs in a large bowl, add 100 g of the sugar and the
melted butter, beat until well mixed. Pour in the lemon juice and the
grated zest. Mix well.
4 Pour this mixture into the flan dish, return it to the oven for 30
minutes. A few minutes before the tart is cooked, beat the two egg whites
with a pinch of salt until firm, gradually adding 50 g sugar. Spread all
over the tart and return to the oven (gas mark 5 / 375F / 190C) for 8 -10
minutes, until the meringue is golden.
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