Click the link below for related post:
Yield: 6" tart
50 ml milk
90 g sugar
1 1/2 pc lemon (juice and zest)
- In a bowl, mix everything together with a wooden spoon to prevent bubbles from forming.
- Pour mixture into a blind baked tart crust.
- Bake on a 170 C preheated for 20 minutes (until the center is still a little wobbly).