Fine lemon tart

Name: Fine lemon tart
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 100 g soft butter; 100 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 150 g Flour; 40 g Cornstarch; 1⁄2 Package Baking Powder; 3-5 Tbsp Lemon juice; 3 tablespoons (approx. 75 g) Lemon Curd (English spread; glass); 75 g Icing sugar; 1 small freezer bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
100 g soft butter
100 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
150 g Flour
40 g Cornstarch
1⁄2 Package Baking Powder
3-5 Tbsp Lemon juice
3 tablespoons (approx. 75 g) Lemon Curd (English spread; glass)
75 g Icing sugar
1 small freezer bag

Directions

1
Grease a round (26 cm Ø) or rectangular (approx. 20 x 28 cm) tart mould with a removable base and dust with flour.
2
Cream butter, sugar, vanilla sugar and 1 pinch of salt with the hand mixer. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in 2-3 tbsp. lemon juice and lemon curd.
3
Paint into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let cool down for about 15 minutes.
4
Stir icing sugar and 1-2 tablespoons lemon juice until smooth. Pour into a freezer bag and cut off a small corner at the bottom. Decorate the cake with it in strips and let it dry.