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Others ingredients
Preheat the oven to th 6 (180°).
Unroll the pastry in a pie dish with its baking paper (to facilitate unmoulding).
Wash the lemons, dry them and grate the zest.
Beat the eggs in a bowl.
In a saucepan, warm the honey to liquefy. Remove the pan from the heat, add the almond powder, lemon zest and eggs, stirring.
Pour the mixture over the pie crust.
Bake the tart for 35 minutes, until the filling is firm and golden.
Serve the pie warm. Le petit + : une boule de glace vanille ;)