Lemon Tart
A classic lemon tart with a crisp shortcrust pastry and a creamy, tangy lemon filling.
A classic lemon tart with a crisp shortcrust pastry and a creamy, tangy lemon filling.
Time
1 h. 50 min. =
45 min. +
35 min. +
30 min.
Utensils
1 rolling pin1 oven1 pie dish1 grater1 bowl1 whisk1 baking paper1 citrus press
Ingredients for 8 parts
- 3 eggs
- 125 g. butter
- 150 g. sugar
- 2 c. à s. water
- 50 g. powdered sugar
- 250 g. soft / patent flour
- 3 citron
- 150 ml. crème fraîche
- 1 egg yolk
Steps
- Preheat the oven to 180°C (350°F).
- Prepare the shortcrust pastry: in a bowl, mix the flour and powdered sugar. Add the cold butter cut into pieces, and rub with your fingertips to form a sandy texture.
- Add the egg yolk and cold water. Mix to form a ball of dough. Do not overwork the dough.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- Roll out the dough and line a tart mold.
- Prick the bottom of the tart with a fork and bake blind for 10 minutes.
- Prepare the filling: grate the zest of the lemons and squeeze the juice. In a bowl, mix the lemon juice and zest with the sugar, eggs, and cream.
- Pour the filling over the pre-baked tart base.
- Bake again for 25 minutes, until the filling is set and lightly golden.
- Let it cool before enjoying.