Lemon crumble

Suzanne – Leonard Cohen

Salut, salut

Let me introduce you to a touch of fresh yumminess. While it’s around 30°C in France right now, the weather is constantly changing here but it was really hot and sunny the other day and I wanted to bake something light and fresh. I also wanted something I’d never done before, I had lemons and didn’t want them to go to waste so here is my lemon crumble, a fresh yumminess easy and original.

Serve 5 or 6. The lemon part: 3 lemons, 80g sugar, 50g butter, 4 eggs, 2 yogurts, 4 tsp cornflour. The crumble part: 100g flour, 40g sugar, 60g butter.

Prep: 30mn — Bake: 35mn

Zest 2 of your lemons and squeeze them all. Put the zests and the juice in a saucepan, add the sugar, butter and eggs. Stir together and thicken, never stop staring in.

Preheat the oven to 170°C.

Mix the yogurts and cornflour together, mix well because cornflour can be a real pain. Add this two to your thickened lemon cream, mix well. Pour in your dish.

Make the crumble. In a bowl, put the flour along with sugar and butter. Now you just need to mix them together with your little fingers and create a sand. Dredge your dish with your crumble, do it nicely so they won’t mix.

Bake for 35mn and you’ll have a great dessert.

You can eat it warm or tepid but we preferred it fresh, after an four in the fridge.

Le Barbu and I really liked this dessert, it changes from the traditional apple crumble and it’s another way of eating lemons. It is absolutely lush to eat it fresh because when the weather is warm, our taste buds love a little splash of freshness. And it has the same colour as the sun so hopefully, the sun will come along! So, I got only one question for you: what do you think about my lemon crumble?

Des bisous

(Find this article in French here)

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