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This recipe is from Madeleine Kamman's book When French Women Cook. This is great as a summertime dessert with coffee. I have also made it in a square pan and cut it into bars for an appetizer. You could use a store bought pie crust, but the crust is actually quite easy to make. I usually bake the crust with the zucchini while I am mixing the custard to cut down on time.
9 inch ...
Units: US | Metric
Serving Size: 1 (142 g)
Servings Per Recipe: 8
The following items or measurements are not included:
lemons, rind of