Lemon tart, citrus fruit confit, honey vinegar

Step 1

Cream the melted butter with the sugar, salt, egg and knead, adding the flour at the end. Reserve in the fridge for 1 hour.

Whisk in a casserole the lemon juice, sugar, eggs and the yolks and cook progressively to obtain the curd. Remove from heat and add butter.

Roll out the pastry dough, place a sheet of baking paper on the pastry, covered with salt and cook for 25 minutes at 180°. Remove the paper with the salt and pour the lemon curd on the pastry. Reserve the pie for 2 hours in the fridge.

Remove the skin of the citrus fruits and fry in a pan in a little butter for 2 minutes and add the honey vinegar.

Serve each slice of pie with a small glass of the citrus fruits on the plate to decorate.