Lemon Tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the base, knead butter, 75 g sugar, 300 g flour and 3 tbsp cold water to a smooth dough. Form dough into a ball, wrap in foil and chill for about 30 minutes.

2. 2

   Roll out the dough on a floured work surface to a round shape (approx. 32 cm Ø) and place it in a greased and floured tart mould (26 cm Ø) with lift-off base. Press the dough lightly at the edges.

3. 3

   Prick the base several times with a fork, line with baking paper and fill with dried peas.

4. 4

   Pre-bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Then remove baking paper with peas and continue baking for approx. 10 minutes.

5. 5

   Meanwhile, for the filling, wash 2 lemons hot, grate them dry and peel the rind in thin strips using a pestle ripper. Chop the zests finely. Halve fruits and squeeze juice. Separate 2 eggs.

6. 6

   Mix the egg yolks, 2 eggs, 250 g sugar, chopped lemon peel and 150 ml lemon juice with the whisks of the hand mixer. Add 50 g flour and stir in.

7. 7

   Remove the base from the oven, place the filling on top and continue baking at the same temperature for about 20 minutes. Remove from the oven, leave to rest briefly in the mould and then remove from the mould. Let the tart cool down.

8. 8

   Beat 2 egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Pour the mixture into a piping bag with a star-shaped spout and squirt small tuffs onto the tart. Use a crème-brûlée burner to lightly brown the egg foam tips.

9. 9

   Cut the tart into pieces and serve.

Nutrition Facts

KCAL
300 kcal

CARBS
42 g

FATS
12 g

PROTEINS
4 g