A very candy dessert! Pegged to the day of small pleasures (distribution of candy against a good), here is a 100% yummy and regressive recipe.
Utensils: cake mold of about 18 cm diameter
Preheat the oven to 190°C.
Spread the dough in the mould and spike the bottom with a fork.
Lower the temperature of the oven to 180°C and bake for about20 minutes.
Grate the lemon zests and press them.
Melt the white chocolate.
In a salad bowl, mix the eggs, the sugar, the chocolate, the lemon juice and the zest. Whip briskly.
Take the dough out of the over and pour the preparation. Cook again for 15 minutes.
Keep the pie in the icebox.
Just before serving, turn on the broiler to 250°and place the long candy above the pie to make it broil.
The pie is ready to be tasted!
Also discover the lemon meringue pie and the candy guimauves by Jean-Françoise Piège.