Lemon tart: the recipe for a delicious and fragrant stuffed tart
The Lemon pie is a fresh and fragrant dessert, one stuffed tart characterized by a crunchy shortcrust pastry shell that contains a soft one lemon custard. Both the shortcrust pastry and the cream are flavored with juice and zest of lemon, the real protagonist of this recipe. The result is a lemon tart creamy but at the same time lightperfect for any time of day and that everyone likes.
We have chosen to prepare a classic butter shortcrust pastry, but if you prefer you can opt for a shortcrust pastry with oil, just as tasty. After trying this recipe, don’t miss the lemon meringue pie, a lemon tart with meringue that melts in your mouth.
How to prepare the lemon tart
Step 1
Step 1
Start with the shortcrust pastry: mix the 00 flour with the lemon zest and the butter cut into pieces 1.
Step 2
Step 2
Start with the shortcrust pastry: mix the 00 flour with the lemon zest and the butter cut into pieces 1.
Add the sugar, egg yolk, whole egg, a pinch of salt and baking powder 2.
Step 3
Step 3
Knead until you get a homogeneous dough 3wrap it in plastic wrap and leave it in the fridge for 1 hour.
Step 4
Step 4
Add the sugar, egg yolk, whole egg, a pinch of salt and baking powder 2.
Meanwhile, prepare the cream: in a saucepan heat the milk with the zest of two lemons 4. Remove from the heat and leave to infuse for 5 minutes.
Step 5
Step 5
Separately, mix the egg yolks with the sugar until the sugar has dissolved 5.
Step 6
Step 6
Knead until you get a homogeneous dough 3wrap it in plastic wrap and leave it in the fridge for 1 hour.
Incorporate the sifted cornstarch 6.
Step 7
Step 7
Add the filtered milk a little at a time while continuing to mix 7.
Step 8
Step 8
Meanwhile, prepare the cream: in a saucepan heat the milk with the zest of two lemons 4. Remove from the heat and leave to infuse for 5 minutes.
Transfer the mixture to a saucepan, put on the heat and stir until the cream is compact 8.
Step 9
Step 9
Remove from the heat, add the lemon juice and mix 9.
Step 10
Step 10
Separately, mix the egg yolks with the sugar until the sugar has dissolved 5.
Cut the shortcrust pastry in half and roll out one of the two with a rolling pin 10.
Step 11
Step 11
Crush the pastry over the entire internal surface of a 24cm circular mold and prick it with a fork 11.
Step 12
Step 12
Incorporate the sifted cornstarch 6.
Add the lemon cream and fold the edges inwards 12 .
Step 13
Step 13
Make strips from the shortcrust pastry you have set aside and apply them to the tart 13.
Step 14
Step 14
Add the filtered milk a little at a time while continuing to mix 7.
Bake at 180 ° C for 40 minutes 14.
Step 15
Step 15
Sprinkle the icing sugar on the lemon tart and serve 15.
storage
The lemon tart can be stored in the refrigerator for 2-3 days in an airtight container.
