Lemon Tart

If we had to describe this dessert in words, we would most likely say it is unique. The combination of a delicate crust and velvety lemon cream is exquisite, and you can garnish the tart with dollops of whipped cream arranged in a wreath before serving. You can enjoy this dessert all year round - even in summer when we usually prefer lighter and refreshing desserts.

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Cream

  • 2 piece Egg, fresh

  • 3 pieces Egg, egg yolk, fresh

  • 150 g Sugar, white

  • pieces Lemon zest, fresh

  • 120 ml Juice, lemon

  • 120 ml Sweet cream

Dough

  • 180 g Flour, Wheat, bread flour

  • 50 g Powdered sugar

  • 1 pinch Salt, table

  • 120 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • 2 spoons Water

  • pieces Powdered sugar

Steps

  1. First, prepare the shortcrust pastry. In a large bowl, sift together the flour, powdered sugar, and salt. Mix the sifted ingredients well, then add the cold butter cut into cubes. Use your fingertips to rub the butter into the dry ingredients, lifting the mixture to make it airy and crumbly. Add the egg yolk and water, and quickly knead everything together with cold hands to form a dough. Shape it into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

  2. Roll out the dough on a lightly floured surface into a circle approximately 28 cm in diameter. Carefully transfer it to a round tart pan with a removable bottom (23-24 cm in diameter). Gently press the dough into the bottom and sides of the pan with your fingers, and trim any excess dough using a rolling pin or knife. Prick the bottom of the tart several times with a fork. Wrap the pan with the dough in plastic wrap and freeze for 30 minutes.

  3. Meanwhile, prepare the lemon custard. In a bowl, add the eggs, egg yolks, and sugar. Whisk the ingredients with a hand whisk until the eggs are broken down and the sugar is completely dissolved. Then, mix in the grated lemon zest, lemon juice, and finally the heavy cream.

  4. Preheat the oven to 175°C (350°F). Place the oven rack in the middle position.

  5. Take the pan out of the freezer. Cover the dough with parchment paper (or aluminum foil) and fill it with baking beads or dried beans. Bake in the preheated oven for 15 minutes, then carefully remove the parchment paper and beads, and bake for another 10-15 minutes or until the crust turns golden brown.

  6. Reduce the oven temperature to 150°C (300°F). Pour the prepared custard into the crust and bake for another 17-20 minutes or until the lemon custard is nicely set.

  7. Let the baked tart cool to room temperature, then refrigerate for 2 hours. Before serving, dust the top with powdered sugar. Serve with whipped cream and fresh raspberries or strawberries.

Nutrition Information (Per 100g)

  • Calories: 369.88 kcal
  • Fat: 17.39 g
    • Saturated Fat: 9.59 g
  • Carbohydrates: 44.78 g
    • Sugars: 26.84 g
  • Protein: 6.03 g
  • Fiber: 0.41 g