Classic Lemon Tart
Baking and Desserts • World
Description
Classic Lemon Tart
Ingredients
- Wheat Flour 10 oz
- Sugar 10 oz
- Butter 10 oz
- Whole egg 3 pieces
- Whole egg 2 pieces
- Potato protein 0 oz
- Water 0 fl oz
- Meyer Lemon Juice 5 fl oz
- Citrus Zest Mix 1 piece
- Salt a pinch
Step-by-Step Guide
Step 1
First, prepare the dough. Sift the flour onto a countertop. Make a well in the flour and add salt and 50 g of sugar. Pour water and 1 egg yolk into the well and mix with some of the flour using your fingertips. Once the dough is formed, add 125 g of butter and mix with the remaining flour. Knead the dough until it no longer sticks to your fingers.
Step 2
Once the dough stops sticking to the work surface, shape it into a ball, dust it lightly with flour, and wrap it in plastic wrap. Place it in the refrigerator for 10 minutes.
Step 3
Preheat the oven to 430°F. Grease a tart pan with butter. Roll out the chilled dough to a thickness of about 3 mm and lay it in the tart pan, forming edges. Prick the dough in several places with a fork to prevent it from rising during baking. Line with parchment paper and fill with baking beans. Bake for about 15 minutes.
Step 4
Prepare the lemon cream: in a saucepan, cook 150 ml of lemon juice with 100 g of sugar.
Step 5
In a separate bowl, whisk together 2 whole eggs, 2 egg yolks, and 150 g of sugar, then add 20 g of potato starch. Add this mixture to the cooked lemon juice and bring it back to a boil (until bubbles appear).
Step 6
Remove from heat and transfer to another container to cool. Add 100 g of butter, cut into small pieces, and the zest of 1 lemon, previously grated.
Step 7
Finish preparing the tart: pour the lemon cream into the baked tart shell. Optionally, you can top it with whipped egg whites and place it in the oven until slightly browned.
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