Lemon Tart – Tarte Au Citron Sophie
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 125 g butter, cold, cut into pieces
- 125 g suar
- 1 egg yolk
- 125 g butter, melted, in a pot
- 150 grams sugar
- 5 lemon (s), organic, add the juice from it
- 3 lemon (s), organic, remove the zest it
- 4 egg (s)
- N / A pistachios, chopped
- blueberries
Print Recipe
Pin Recipe Instructions
- You can also use brown sugar, then reduce the amounts by 50 g each time.
- Knead a shortcrust pastry from the first 4 ingredients on the worktop, roll it out flat and place it in a normal greased springform pan. Use your fingers to form a 1 - 2 cm high and as thin a border as possible around the edges.
- Add the sugar, lemon juice and zest to the melted butter in the pot and bring to the boil briefly. Then let it cool down to room temperature.
- Add the 4 whole eggs to the lemon mixture and mix everything vigorously with the whisk so that it becomes a homogeneous mixture. Don`t be surprised, it becomes very fluid. Pour the mixture into the shortcrust pastry and place the tart in the oven at 180 ° C top and bottom heat and bake for about 25 minutes. The cake gets a natural golden brown on the top through the caramelization of the sugar. If after 15 minutes this browning is already very dark, you can stretch aluminum foil over the springform pan to be on the safe side so that the cake does not burn too much (this happens in some ovens with too high top heat).
- Finally, you can sprinkle the cake with chopped pistachios or fresh blueberries. It actually tastes better cold than warm.
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