lemon tart

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 250 g Flour
  • 3 TABLESPOONS + 425 g sugar
  • 200 g Butter
  • 5 Eggs (size M)
  • 8 Lemons
  • 75 g Cornstarch
  • 2 Egg yolk (size M)
  • 60 g sweet bacon
  • 7-10 Tbsp dried lemon slices
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • Baking paper and dried peas

Directions

  1. 1

    Knead the flour, 3 tablespoons of sugar, 125 g butter in pieces, 1 egg and 2-3 tablespoons of cold water with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Grease a tart mould (26 cm Ø) and dust with flour. Place the dough inside, press the rim. Prick the base several times with a fork. Line with baking paper and fill with dried peas.

  2. 2

    Bake in the preheated oven (200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove dry peas and baking paper and bake for another 5-10 minutes. Let them cool down. Squeeze lemons. Separate 4 eggs, set aside the egg white. Fill up lemon juice with water to 500 ml. Bring juice to the boil with 250 g sugar and 75 g butter. Stir starch and some water until smooth. Remove the pot from the heat, stir in the starch and let it simmer for about 1 minute while stirring. Mix 6 egg yolks and 2 tablespoons of hot cream, stir into the remaining cream. Fill the cream into the tart tin. Chill for 1 hour. Beat the egg whites aside until stiff, adding 175 g sugar.

  3. 3

    Bring juice to the boil with 250 g sugar and 75 g butter. Stir starch and some water until smooth. Remove the pot from the heat, stir in the starch and let it simmer for about 1 minute while stirring. Mix 6 egg yolks and 2 tablespoons of hot cream, stir into the remaining cream. Fill the cream into the tart tin. Chill for 1 hour. Beat the egg whites aside until stiff, adding 175 g sugar. Continue beating until the sugar has dissolved. Put some of the sweet bacon aside for decoration. Halve the rest and fold in. Spread the meringue loosely on the lemon cream. Bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-8 minutes. Decorate with dried lemon slices and remaining sweet bacon

  4. 4

    Continue beating until the sugar has dissolved. Put some of the sweet bacon aside for decoration. Halve the rest and fold in. Spread the meringue loosely on the lemon cream. Bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-8 minutes. Decorate with dried lemon slices and remaining sweet bacon

  5. 5

    waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
340 kcal
CARBS
48 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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