Lemon Tart Filling

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Yield: 6" tart

2 eggs
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).
Bon appétit,

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