let’s make a lemon tart in my tiny Parisian kitchen🍋 скачать в хорошем качестве

let’s make a lemon tart in my tiny Parisian kitchen🍋

Some of you might recognize the bracelet I’m wearing in this video ! I found a bracelet at a flea market here in Paris a while ago. It had no name, no brand, just something about it that felt special. Over time, it became one of those little things I always reached for — and you started noticing too. After getting so many messages asking where it was from, I reached out to @atelierjobia — a jewelry designer and content creator I’ve followed and admired for a long time — to see if we could reimagine the piece together. Inspired by the original, she brought it back to life with her own unique touch. The bracelet is now available in bronze and silver, with a limited number available to order. It’s simple, timeless, and made with intention. You’ll find the link in my bio — shipping will take about 3 weeks. Thank you for inspiring this!🤍 I’ll also put the tarte citron recipe below in my pinned comments! Crust (for 9in/24cm diameter mold) 100 grams of plain flour 50 grams of butter (cold and diced in small cubes) 15 grams of almond flour 35 grams of powdered sugar Pinch of salt 20 grams of egg (break 1 egg into bowl, mix, and measure out 20 grams, reserve the rest for filling) Combine all dry ingredients, then rub in cold butter till sandy texture. Add egg and mix together till comes together in a clump, then rub out on table to make a homogenous dough. Cover and put in fridge for 30 minutes. Roll out between 2 sheets of parchment with flour till dough is about 3mm thick. Place in mold and push the dough down the side walls into the corners (prevents shrinkage pushing down, ensuring the corners are well creased) then cut off edge, prick the bottom with fork, and put in fridge/freezer for 30 minutes at least. Bake in preheated oven at 200C till it is golden browned. Leave to cool while making filling Lemon filling 140 grams of lemon juice- about 3 lemons Zest from 2-3 lemons 175 grams of sugar Pinch of salt 100 grams of butter 250 grams of eggs ( 4 whole eggs, 2 yolks) Whisk yolks and eggs in a bowl. In a medium saucepan combine the rest of the ingredients. Bring to an almost boil, then add to the egg mixture while whisking. Pour that back into the pan and whisk constantly over medium heat till it just starts to bubble and is able to coat the back of a spoon. Put mixture through a sieve, then pour over the baked dough and put back into oven for another 10 minutes of baking, till the edges are just set. It will still wiggle a little in the middle. Once baked, let cool for 30 minutes then put in fridge for at least 2 hours. Then I whipped up some cream with a little mascarpone and sugar to taste! Or you could top with meringue, as you like☺️ Voila et bon appétit !