Lemon Tart (Zitronentorte)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the shortcrust pastry, grease a tart mould with a lifting base (26 cm Ø) and dust with flour. Mix 250 g flour, 50 g sugar and 1 pinch of salt. Add 125 g butter in pieces, 2 egg yolks and approx. 2 tbsp. ice-cold water.

2. 2

   First knead quickly with the dough hooks of the mixer and then with your hands to a smooth short pastry.

3. 3

   Roll out the dough between two sliced freezer bags until round (approx. 30 cm Ø). Line the mould with the dough. Prick the base several times with a fork. Chill for about 30 minutes.

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Cut out a circle (approx. 30 cm Ø) from baking paper and place it on the dough. Spread dried peas on top. Bake blind in the hot oven on the lowest shelf for about 15 minutes.

5. 5

   Remove the baking paper and peas. Bake the base for another 5-10 minutes. Leave to cool in the tin for about 20 minutes. In the meantime, turn down the oven temperature (electric oven: 150 °C/circulating air: 125 °C/gas: level 1).

6. 6

   For the filling, wash the lemons hot, dab dry and finely grate the peel. Squeeze the juice. Beat the eggs and 125 g sugar with the whisk of the mixer for 2-3 minutes until light creamy. Whip the cream until stiff.

7. 7

   First stir 8 tablespoons of lemon juice and zest into the egg mixture. Then fold in the cream with a whisk. Pour the cream immediately onto the tart base. Bake in a hot oven on the lowest shelf for about 40 minutes.

8. 8

   Leave to cool in the mould for approx. 1 hour, then cover and leave to cool for at least 1 hour.

9. 9

   Dust the cake thickly with icing sugar and caramelise it with a kitchen gas burner or under the hot oven grill. Let the lemon cake cool down for 5-10 minutes.

Nutrition Facts

KCAL
220 kcal

CARBS
24 g

FATS
11 g

PROTEINS
4 g