{"id":20,"date":"2006-11-01T10:06:09","date_gmt":"2006-11-01T10:06:09","guid":{"rendered":"http:\/\/localhost\/wordpress2\/?p=20"},"modified":"2012-05-17T01:21:13","modified_gmt":"2012-05-17T00:21:13","slug":"la-tarte-au-citron-de-ma-maman","status":"publish","type":"post","link":"https:\/\/madamebizard.com\/?p=20","title":{"rendered":"La tarte au citron de ma maman"},"content":{"rendered":"

<\/span>La photo n’est pas terrible mais c’est ma tarte au citron pref.
\nA l’origine c’est une recette de mamie Anne qui la donne de fa\u00e7on tr\u00e8s approximative et maman l’a transfom\u00e9e en recette tr\u00e8s pr\u00e9cise que voici :
\n<\/p>\n

Pour la base de la tarte<\/strong><\/p>\n

250 g de farine
\n125 g de beurre ramolli
\n125 g de sucre en poudre
\n1 oeuf
\n1 pinc\u00e9e de sel<\/p>\n

1. m\u00e9langer tout jusqu’\u00e0 obtenir une boule. Bravo, vous venez de r\u00e9ussir une p\u00e2te sabl\u00e9e !
\n2. r\u00e9server 30 minutes au frigidaire
\n3. l’\u00e9taler dans un plat \u00e0 tarte, la piquer
\n4. la cuire “\u00e0 moiti\u00e9”
\nPersonnellement, j’ai toujours interpr\u00e9ter cette ligne de la recette par “je mets ma p\u00e2te \u00e0 tarte \u00e0 cuire le temps de pr\u00e9parer la garniture au citron”<\/p>\n

Les feignants peuvent \u00e9videmment utiliser une p\u00e2te toute faite mais c’est beaucoup moins bon.<\/p>\n

Pour la garniture<\/strong><\/p>\n

250 g de sucre
\n5 oeufs
\n80 g de cr\u00e8me fra\u00eeche
\n3 citrons<\/p>\n

1. m\u00e9langer le sucre + 3 oeufs + 2 jaunes + la cr\u00e8me + le jus des 3 citrons + les 2 blancs battus en neige
\n2. cuire 30 \u00e0 40 minutes \u00e0 180\u00b0
\n3. r\u00e9server la tarte au frais au moins 2 heures<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

La photo n’est pas terrible mais c’est ma tarte au citron pref. A l’origine c’est une recette de mamie Anne qui la donne de fa\u00e7on tr\u00e8s approximative et maman l’a transfom\u00e9e en recette tr\u00e8s pr\u00e9cise que voici :<\/p>\n","protected":false},"author":1,"featured_media":1171,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cote-cuisine","entry"],"_links":{"self":[{"href":"https:\/\/madamebizard.com\/index.php?rest_route=\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madamebizard.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madamebizard.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madamebizard.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/madamebizard.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20"}],"version-history":[{"count":4,"href":"https:\/\/madamebizard.com\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions"}],"predecessor-version":[{"id":1170,"href":"https:\/\/madamebizard.com\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions\/1170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madamebizard.com\/index.php?rest_route=\/wp\/v2\/media\/1171"}],"wp:attachment":[{"href":"https:\/\/madamebizard.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madamebizard.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madamebizard.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}