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Ingredientes
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 Tbsp crème fraiche or sour cream
- 1/4 cup (60 ml) heavy cream
- Zest of 3 lemons, grated on a box grater
- 1/2 cup freshly squeezed lemon juice (from 3-4 lemons)
- For the Candied lemon slices:
- 2 lemons, sliced uniformly but not less than 1/8 inch thick
- (use a sharp knife or mandolin for this job)
- 1 Tbsp of freshly squeezed lemon juice (from 1 lemon)
- out the half of the dough and press into a 9 –inch fluted tart pan with a
View Full Recipe at CHEWING THE FAT
