Fresh Lemon Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 1 pinch (s) salt
- 80 g suar
- 1 egg (s)
- 150 g butter
For covering:
- 3 egg (s)
- 1 egg yolk
- 180 g suar
- 3 lemon (s), including the zest and the juice
- 125 g crème fraîche
- 150 g butter, liquid
- 2 tablespoon jelly (lemon or quince jelly)
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Knead the dough from the flour, salt, sugar, egg and butter and chill for at least 1 hour.
- Preheat the oven to 200 degrees / gas stove level 3 and grease the tart pan and roll out the dough thinly. Bake the dough (blind) for 15 minutes.
- For the topping: beat the 3 eggs, egg yolks and sugar until frothy, add the lemon juice and half of the lemon zest, creme fraîche and melted butter. Pour the mixture into the tart pan on the pre-baked base.
- Scatter the rest of the bowl on top of the mixture and bake at 170 ° / speed 2 for 40-45 minutes until it is slightly brown on top. Then let it cool down and heat the 2 tablespoons of the lemon or quince jelly (possibly with a little lemon juice) and distribute it on the cake.
- Tastes best when the tart is left to cool overnight.
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