Lemon tart

Lemon tart required ingredients for the base:
1 egg yolk,
200 grams of flour,
60 g of powdered sugar,
130 g of chilled butter,
grated lemon zest,
2 spoons of cold water.
For the filling:
250 ml of sweet cream,
120 g of sugar,
5 eggs,
120 ml of lemon juice,
grated peel of one lemon.
First, mix flour, powdered sugar, grated lemon peel and butter in a blender. Combine the dough. After that, add the egg yolks and add one spoonful of water at the end. Put the mixture in a plastic bag and leave it in the fridge for about 30 minutes. Then thin out the dough in the pan in which it will be baked. Place baking paper over the dough and bake in a preheated oven at 180 degrees Celsius for about 10 minutes. Remove from the oven, then return to bake for another 10 minutes without the baking paper that was on the dough. When the dough is ready, leave it to cool. Then prepare the filling. Turn on the oven at 100 degrees Celsius. Pour the sweet cream into a saucepan, add sugar and heat until bubbles start to appear. The filling should not boil. Then beat the eggs in a bowl and add the sweet cream with sugar, stirring the filling all the time. Then add lemon juice and grated lemon peel. Carefully pour the mixture over the baked crust. Return to the oven and first bake at 100 degrees Celsius for about 30 minutes, then increase the temperature to 150 degrees Celsius and bake for about 30 minutes. When it’s ready, take it out of the oven and let it cool, then put it in the fridge overnight. At the end, decorate as desired, with a mint leaf or a little grated lemon peel.

credit: Springlane

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