Lemon tart

Lemon tart is a refined and refreshing dessert, perfect for concluding a festive meal or bringing a touch of sunshine to ordinary days. This recipe combines delicate sweetness with the acidity of lemon, creating an unforgettable taste experience. Get ready to transform simple ingredients into this culinary masterpiece!

Preparation time: 30 minutes
Baking time: 50 minutes
Total: 1 hour and 20 minutes
Servings: 8

Ingredients

For the crust:
- 120 g unsalted butter, at room temperature
- 75 g powdered sugar
- 3 egg yolks
- 250 g flour
- 2 tablespoons of cold water

For the lemon cream:
- 5 eggs
- 150 g powdered sugar
- 85 ml freshly squeezed lemon juice
- 2 tablespoons finely grated lemon zest
- 150 ml heavy cream

Preparing the crust

1. Making the base: In a large bowl, add the softened butter and powdered sugar. Use a mixer or spatula to mix the ingredients until you achieve a smooth and homogeneous cream. This is the base of your crust.

2. Adding the yolks: Incorporate the 2 yolks, mixing well until combined.

3. Adding the flour: Add the flour and rub the mixture with your fingertips until a crumbly dough forms. It’s essential not to overmix, or your dough will become tough.

4. Adding the water: Pour in the 2 tablespoons of cold water and gather the dough into a compact ball. This step is crucial for achieving a crumbly texture.

5. Kneading: On a floured surface, knead the dough for a maximum of 30 seconds. The goal is to bind it well while keeping it light and airy.

6. Chilling: Flatten the dough into a disc and wrap it in plastic wrap. Place it in the refrigerator for 30 minutes. This step will help the dough lose elasticity, making it easier to roll out.

Preparing the lemon cream

1. Mixing the ingredients: In a large bowl, add the eggs, sugar, lemon juice, and lemon zest. Use a whisk to combine the mixture. Ensure all ingredients are well integrated.

2. Adding the cream: Add the heavy cream and mix again. This ingredient will give the cream a velvety consistency.

3. Chilling: Place the mixture in the refrigerator until you are ready to use it.

Assembling the crust and baking

1. Rolling out the dough: On a floured surface, roll out the dough to about 3 mm thick. This step is essential for achieving an even tart.

2. Transferring to the pan: Roll the dough onto a rolling pin and carefully unfold it over the tart pan. Ensure the dough covers the corners of the pan well. Trim excess dough from the edges.

3. Preparing for baking: Use a fork to prick the base of the dough, preventing air bubbles from forming. Place the pan in the refrigerator for another 30 minutes.

4. Preheating the oven: Meanwhile, preheat the oven to 160 °C.

5. Baking the crust: Cover the dough with aluminum foil, pressing it well on the surface. Place dried beans over the foil to keep the dough in shape. Bake for 10 minutes.

6. Finishing the baking: Remove the pan from the oven, remove the foil and beans. Bake again for 20 minutes. Then, using a brush, glaze the dough with the remaining egg yolk and bake for another minute. This step will create a crispy crust that will prevent the cream's moisture from softening the dough.

7. Reducing the temperature: Lower the oven temperature to 140 °C.

Cooking the lemon cream

1. Heating the cream: Pour the cream into a bowl and gently heat it over a bain-marie, stirring constantly. The goal is to warm it slightly but not boil it.

2. Pouring over the crust: When the cream is warm, carefully pour it over the crust in the pan.

3. Final baking: Place the tart in the oven and bake for 25 minutes, until the cream has set slightly but is still a bit soft in the center.

4. Cooling: Remove the tart from the oven and let it cool for a few minutes. Then, place it in the refrigerator for at least 1 hour before serving to set well.

Chef's tip

To add a touch of originality, you can garnish the tart with lightly sweetened whipped cream or thin slices of caramelized lemon. Additionally, vanilla ice cream or a berry sauce pairs perfectly with this refreshing tart.

Nutritional benefits

Lemon tart contains ingredients rich in vitamins, especially vitamin C from lemons, which is essential for a healthy immune system. Additionally, the cream adds a dose of calcium, and the eggs provide quality protein. It is a dessert that, when consumed in moderation, can add essential nutrients.

Frequently asked questions

- Can I use green lemons instead of yellow lemons?
Yes, but the flavor will be different. Yellow lemons are sweeter and more aromatic.

- How can I prevent the lemon cream from cracking?
Make sure not to cook it too much and stir constantly. Slow baking helps prevent cracks.

- How long can the tart be stored?
The lemon tart can be kept in the refrigerator for 3-4 days, covered with plastic wrap.

Enjoy this refined dessert and share it with your loved ones, turning every meal into a celebration!

 Ingredients: For the dough: 120g unsalted butter, at room temperature, 75g powdered sugar, 3 egg yolks, 250g flour, 2 tablespoons of water. For the lemon cream: 5 eggs, 150g powdered sugar, 85ml freshly squeezed lemon juice, 2 tablespoons finely grated lemon zest, 150ml sweet cream.