Lemon crumble

1. Preheat the oven to 210°C (th. 7). Squeeze 3 lemons and mix the juice with 180 g of sugar in a saucepan until melted. Add 140 g of butter and 1 beaten egg and mix. Let thicken and then remove from flame.

2. In a bowl, mix 100g of flour, 1 pinch of salt, 75 g of sugar, 40 g of oatmeal and 10 g of almonds flakes. Add the softened butter. Mix until a sandy texture.

3. In a mould, pour the lemon cream and top with the dough mixture. Bake for 25 minutes.

Photo credit: Sucré Salé