Lemon Tart on Shortcrust Pastry

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Lemon tart on shortcrust pastry

Ingredients

Wheat Flour - 14.1 oz
Sugar - 8.8 oz
Sour Cream - 4 spoons
Salt - a pinch
Baking Powder - 1 tablespoon
Butter - 7.1 oz
Starch film - 2 spoons
Lemon - 2 pieces

Step by Step guide

Step 1

In a bowl, sift the flour and add the baking powder, mixing well. In another bowl, place the softened butter and cream it, then add a pinch of salt. Gradually incorporate the flour mixed with baking powder into the creamed butter. Knead to form a soft dough, adding 4 tablespoons of sour cream as needed. Continue kneading the dough. Set aside 1/4 of the dough and divide it into 5 equal pieces. Wrap each piece in plastic wrap and place them in the freezer. Wrap the remaining dough in plastic wrap and refrigerate it.

Step 2

Grate two lemons on a coarse grater, including the peel. Discard the seeds. Add sugar and starch to the resulting lemon mixture and mix well.

Step 3

Remove the dough from the refrigerator and spread it evenly across the bottom of a baking dish that has been greased with vegetable oil and dusted with semolina. Create a small border. Pour the lemon filling into the dough bowl and distribute it evenly. Take the frozen pieces of dough out of the freezer and grate them evenly over the surface of the pie using a large grater.