Lemon Tart

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Lemon Tart

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Ingredients

FOR THE DOUGH
175 gr. all-purpose flour sifted
100 gr. iced cow butter cut into squares
1 tbsp. powdered sugar
2 pinched of salt
1 egg yolk
1 tbsp. cold water
FOR THE LEMON CREAM
125 gr. powdered sugar
30 gr. corn flour
zest of 3 lemons dewaxed
250 ml Lemon Juice lime and orange or grapefruit
80 gr. butter in pieces
3 yolks
1 whole egg
FOR THE MERINGUE
4 egg whites
1 pinch of salt
150 gr. powdered sugar
1 tbsp. corn flour
  • Medium

Ingredients

  • FOR THE DOUGH

  • FOR THE LEMON CREAM

  • FOR THE MERINGUE

Directions

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Lemon Tart

Aromatic Taste

This dessert was loved by everyone because it is aromatic, it has this sour taste that extinguishes the meringue. Because I do not like sugar, I put less powdered sugar, if you want, add 50-80 gr. extra.

Lemon tart is always eaten fresh, never leave it for the next day, so always make as much as you are going to eat.

It goes very well with coffee and closes a meal or dinner with this aroma of freshness. Especially after the delicacies of seafood is the best.

Lemon Tart

By Nicoletta Favierou, Athens

Steps

1
Done

We put all the ingredients for the dough in the bowl of the mixer and mix at medium speed with intermittent operation.

2
Done

We spread the dough on the form for tarts and with a fork pierce its surface.

3
Done
30 minutes

We put it in the fridge after covering it with a transparent film, for 30 minutes.

4
Done

Then we put it in the oven after we cover the surface with baking paper and we put weights or legumes.

5
Done
25 minutes

We bake in a preheated oven at 180° C in the fan for 25 minutes.

6
Done
15 minutes

We remove the baking paper and the weights and bake for another 15 minutes.

7
Done

WE PREPARE THE LEMON CREAM

We put the sugar, the corn flour, the zest and the citrus juice in a saucepan. We stir over medium heat until it starts to coagulate.

8
Done

We remove from the heat and add the butter, stirring until melted.

9
Done

We pour the cream into the tart.

10
Done

We prepare the meringue.

11
Done
1 minute

In a clean and completely dry bucket, we beat the egg whites with the salt on medium speed until they become a meringue with some crusts. We add the sugar and the corn flour and beat the meringue hard for 1 minute.

12
Done

We pour the meringue gently on the tart and spread it with the rubber spatula.

13
Done

We bake for 20 minutes until the meringue is lightly browned.

14
Done
90 minutes

We remove the lemon tart from the oven and let it cool for 90 minutes and serve.

15
Done

If we have a butane torch we can pass the meringue to acquire an even more intense color.

16
Done

If you want, add a little chocolate sauce to the plate to give it a different color touch.

TDriver

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Cabbage Cheese Pie from Roumeli
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Carrot risotto
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Cabbage Cheese Pie from Roumeli
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Carrot risotto

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