it s little bit long procedure but so so tasty..it worth!
FOR THE FROLLA
120gr flour
50gr sugar
50gr butter
1 egg
a pinch of salt
FOR THE CREAM:
100gr sugar
2 yolks
50gr butter
lemon peel
juice of 1 lemon
2 spoons of flour
FOR THE MARGHERITA PASTA:
100gr butter
100gr sugar
1 pinch of salt
2 eggs
1 yolk
2 spoons of milk
120gr self raising flour
20gr potato starch
powder sugar
LET’S START 🙂
for the frolla, mix the flour, sugar butter egg and salt together quickly. put
it inside a baking pan of 22 cm
for the cream mix the yolks,sugar and flour inside a small pan, dilute with
the milk and the lemon juice,add the lemon peel. put it on slow fire and add
the butter, then turn till it boils and it becomes dense. let it cool and put
it on the frolla inside the pan
for the pasta margherita mix the eggs and the yolk with the sugar till it
becomes white and double, add the butter, salt and the milk.. mix then add
the flour and the potato starch
put the pasta on the cream covering it very well.
put inside the oven for 50 minutes at 160 degrees. once it s cool spread it
with powder sugar.
Recipe and Photos Loredana Fileccia, Trapani, Sicily, Italy. (Thanks Lory!)