INGREDIENTS
Ingredients for the shortcrust pastry base:
- 500 g of 00 flour for cakes;
- 250 g of soft butter;
- 200 g of icing sugar;
- The grated zest of 1 lemon
- 2 egg yolks and 1 whole egg
Ingredients for the custard:
- 500 ml of milk;
- 3 egg yolks;
- 40 g of 00 flour;
- 80 g of sugar;
- To taste vanilla or alternatively to taste grated lemon zest
150 g of pine nuts
Icing sugar to tasteadvertising
Pages: 1 2
