A5barimonjournal A5bari Mon Journal – Carole Arayess
Savoureuse, cette recette est réservée à ceux qui aiment vraiment le citron, ne craignent pas son acidité et ne cherchent pas à l’adoucir par de la meringue.
Il vous faut :
150g de farine
Une pincée de sel
75g de beurre
80g de sucre en poudre
4 œufs (1 pour la pâte et 3 pour la garniture).
3 citrons.
Préparation de la pâte :
Placez la farine dans un saladier, ajoutez-y le sel, puis le beurre froid coupé en petits morceaux et pétrissez du bout des doigts pour former un mélange homogène. Ajoutez-y un œuf et formez une boule, que vous reposez en bas du réfrigérateur, pendant au moins une heure.
Abaissez la pâte et foncez un moule de 25 cm de diamètre préalablement beurré et fariné. Dans un saladier, mélangez bien le sucre en poudre, le jus de citron, (et la pulpe si vous voulez mais pas les pépins !) et les 3 œufs battus en omelette. Versez ce mélange sur la pâte et faites cuire à thermostat 7, 15 à 20 minutes.
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