Lemon Tart
A lemon tart recipe featuring fresh ingredients from the tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 100 g cold butter
- 1 pinch salt
- 1 tbsp cold water
- baking paper (and dried legumes for blind baking)
- 3 eggs
- 150 g sugar
- 3 untreated lemons (juice and grated zest)
- 75 g butter
- 0.5 lemon (thin slices)
Instructions
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1.
Quickly knead flour, cubed butter, salt, and 1–2 tbsp water into a shortcrust dough; shape into a ball, wrap in cling film, and chill for about 1 hour.
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2.
Roll out the dough on a floured surface to fit the pan size, line the greased pan with it, and trim the excess edge with a rolling pin.
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3.
Cut baking paper to pan size, lay over the dough, and fill with dried legumes. Bake in preheated oven at 200°C for 20 minutes; remove, discard paper and legumes, then bake another 10 minutes until golden yellow.
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4.
Meanwhile whisk eggs with sugar in a metal bowl until frothy, fold in lemon juice and grated zest, add butter in small chunks, then whip into a thick, creamy consistency using an immersion blender over a hot water bath.
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5.
Pour the cream onto the warm base, smooth it out, and let cool.
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6.
Serve decorated with thin lemon slices.
