Chrissi`s Light Tart Au Citron
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 100 g flour, type 450
- 30 g butter, cut into flakes
- 1 tablespoon sugar
- 1 pinch (s) salt
- 1 tablespoon water, ice cold
For covering:
- 1 egg (s)
- 3 tablespoon sugar
- 20 g butter, liquid
- 1 lemon (s), untreated
- Fat for the mold (baking spray)
Print Recipe
Pin Recipe Instructions
- Quickly knead a shortcrust pastry from the specified ingredients for the dough. Then wrap in foil and put in the refrigerator for about 2 hours.
- Spray the heart shape with baking spray.
- After the cooling time, roll out the dough between two layers of cling film the width of the heart shape. Carefully peel off the upper side of the foil and turn the dough into the prepared form. Roll out with a small rolling pin so that it stands approx. 1 cm high at the edges. Prick the bottom several times with a fork.
- Pre-bake at approx. 175 ° C top and bottom heat for approx. 10 minutes.
- In the meantime, wash the lemon with hot water and dry it. Use a grater to finely grate some peel (approx. 3 teaspoons). Make sure that you only rub thinly and that nothing of the white skin gets into it. Then halve the lemon and squeeze out.
- For the topping, beat the egg with sugar and melted butter until frothy. Stir in lemon juice and lemon zest and spread the topping on the pre-baked base. Immediately put into the hot oven and bake ready in 8-10 minutes. Let cool on a rack.
- Total 21.5 points, with 4 servings per serving 5.5 points, with 8 servings per serving 3 points.
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