Lemon Tart
🍋 The Recipe for a Fresh and Tangy Lemon Tart
Course: Dessert, Teatime, lemon tartsCuisine: FrenchDifficulty: AVERAGE
Servings
8
servingsPrep Time
30
minutesCook Time
20
minutesOven Temperature
170
°C
Mode Cuisine
Maintenir votre écran allumé
Ingrédients
1 1 Sweet shortcrust pastry
250 g 250 Lemon juice
4 4 Eggs
310 g 310 White sugar
360 g 360 Butter
1,5 leaves 1,5 gelatin
Instructions
- Spread the sweet shortcrust pastry in your tart tin, then bake at 170°C for 20 minutes.
- Prepare the lemon cream, soak the gelatin in a bowl of cold water.
- In a saucepan, combine the lemon juice and half the sugar. In a bowl, crack the eggs and whisk with the remaining sugar.
- Bring the lemon juice and sugar mixture to a boil, then pour it into the egg and sugar mixture. Mix well. Then transfer the mixture back into the saucepan.
- Over low heat, whisk the mixture continuously. As soon as the mixture begins to boil, remove from the heat.
- Remove from heat, add the drained gelatin, then add the butter cut into pieces and mix until fully incorporated.
- Pour the mixture into your pie crust, then let it set in the refrigerator.
Astuces
- Add lemon zest, both yellow and green, for an even more tangy flavor. Stir in a ‘8’ motion with your whisk while preparing it over the heat; it can stick very easily. Remove from the heat as soon as it comes to a boil.
