Creamy Lemon Tart
Baking and Desserts • Italian
Description
Creamy Lemon Tart
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Whole egg 6 pieces
- Chicken Egg 2 pieces
- Powdered Sugar 1 cup
- 10% cream 10 fl oz
- Meyer Lemon Juice ½ cup
- Water 1 tablespoon
Step-by-Step Guide
Step 1
Place the flour, chopped cold butter, and half a cup of powdered sugar in a food processor, and mix until the mixture resembles breadcrumbs. Without stopping the mixing process, add 3 egg yolks. Then add the water and mix until a homogeneous mass is formed. Place the dough on a floured surface, shape it into a ball. Cover with plastic wrap and refrigerate for 1 hour. Roll out the chilled dough into two round discs about 3 millimeters thick.
Step 2
Preheat the oven to 355°F. Grease the tart pan with butter, lay out a layer of dough for the base, trim the edges, and make small holes with a fork. Chill for 30 minutes. Cover the base with greased parchment paper and bake for 15 minutes. Then remove the parchment and bake a little longer until golden brown.
Step 3
Lower the oven temperature to 285°F. To prepare the lemon filling, mix the cream, eggs, remaining yolks, powdered sugar, and lemon juice, and beat with a mixer. Pour the mixture into a clean container, then carefully pour it over the cooled tart base. Bake for 30–35 minutes. Cool to room temperature. Before serving, sprinkle with powdered sugar.
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