Creamy Lemon Tart

Baking and Desserts | Italian cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy Lemon Tart

Ingredients

Wheat Flour - 7.9 oz
Butter - 4.4 oz
Whole egg - 6 pieces
Chicken Egg - 2 pieces
Powdered Sugar - 1 cup
10% cream - 8 fl oz
Meyer Lemon Juice - ½ cup
Water - 1 tablespoon

Step by Step guide

Step 1

Place the flour, chopped cold butter, and half a cup of powdered sugar in a food processor, and mix until the mixture resembles breadcrumbs. Without stopping the mixing process, add 3 egg yolks. Then add the water and mix until a homogeneous mass is formed. Place the dough on a floured surface, shape it into a ball. Cover with plastic wrap and refrigerate for 1 hour. Roll out the chilled dough into two round discs about 3 millimeters thick.

Step 2

Preheat the oven to 356°F. Grease the tart pan with butter, lay out a layer of dough for the base, trim the edges, and make small holes with a fork. Chill for 30 minutes. Cover the base with greased parchment paper and bake for 15 minutes. Then remove the parchment and bake a little longer until golden brown.

Step 3

Lower the oven temperature to 284°F. To prepare the lemon filling, mix the cream, eggs, remaining yolks, powdered sugar, and lemon juice, and beat with a mixer. Pour the mixture into a clean container, then carefully pour it over the cooled tart base. Bake for 30–35 minutes. Cool to room temperature. Before serving, sprinkle with powdered sugar.