Lemon Cream Tart
A lemon cream tart is a recipe with fresh ingredients from the tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 180 g flour
- 70 g sugar
- 1 Tbsp vanilla sugar
- a pinch salt
- 100 g cold butter
- 1 egg yolk
- 3 tbsp whipping cream
- butter (for the pan)
- flour (for the pan)
- flour (to work with)
- dried legumes (for blind baking)
- 5 lemons (of which 2 untreated)
- 3 eggs
- 3 egg yolks
- 175 g sugar
- 190 g butter
Instructions
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1.
Mix flour, sugar, vanilla sugar and salt in a bowl. Cut cold butter into small pieces and add. Whisk the egg yolk with cream and combine. Quickly knead into a smooth dough, wrap in foil and chill for about 30 minutes.
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2.
Grease the tart pan and dust with flour. Roll out the dough on a floured surface slightly larger than the pan, place it inside and shape a rim. Put the pan in the freezer for about 15 minutes.
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3.
Preheat oven to 200°C (400°F) with top and bottom heat. Line the crust with parchment paper and weigh it down with legumes. Bake for about 25 minutes until golden brown. Remove, discard paper and legumes, and let cool.
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4.
Wash the two untreated lemons hot, dry and zest finely. Squeeze all lemons and measure out 180 ml juice. In a pot combine eggs, yolks, sugar and butter. Add lemon juice and zest, warm over medium heat while stirring. Keep warming until thick and creamy; do not boil to avoid curdling. Strain through a fine mesh sieve, spread the cream over the cooled crust. Chill in refrigerator for at least 2 hours before serving.
