French Lemon Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 125 g butter, cold
- 1 egg (s)
- 1 pinch (s) salt
- 50 grams sugar
For the filling:
- 3 lemon (s)
- 3 egg (s)
- 80 g suar
- 125 g double cream
- Butter, (for the mold)
- Powdered sugar, (for dusting)
Print Recipe
Pin Recipe Instructions
- Pour the flour into a mixing bowl. Cut the butter into small cubes. Add egg, salt and sugar and knead into a smooth dough with the dough hook of the mixer. Shape the dough into a ball, wrap it in foil and place in the refrigerator for at least 30 minutes.
- Rub the peel of a lemon. Squeeze all the lemons.
- In a bowl, whip the eggs until creamy, pour in the sugar and whisk to a creamy-white mixture.
- Stir in the lemon juice as well as the lemon zest (from just one lemon) and the double crème.
- Preheat the oven to 200 ° C.
- Now grease a tart form (25 cm diameter) with a little butter.
- Roll out the dough on a floured surface and line the mold with it. Prick several times with a fork and prebake for 15 minutes on the middle rack.
- Take the pan out of the oven and distribute the filling evenly on the pre-baked base and smooth it out. Bake for another 20 minutes on the same rack at only 180 ° C.
- Take out the lemon tart and leave to cool on a wire rack.
- To serve, divide into small pieces of cake and dust with a little icing sugar.
- Tip:
- The dough can be prepared the day before and stored in foil in the refrigerator until further processing.
- This wonderfully fresh lemon tart also tastes great when it is still lukewarm. A scoop of vanilla ice cream rounds off the taste.
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