Summer Fresh Lemon Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 1 egg yolk
- 2 tablespoon water, cold
- 1 teaspoon vanilla extract
- 175 g flour
- 80 g suar
- 1 pinch (s) salt
- 125 g butter, soft
- Flour for the work surface
- Butter for the mold
For the filling:
- 3 egg yolks
- 3 egg (s)
- 180 g suar
- 180 ml lemon juice, freshly squeezed
- 2 tablespoon lemon zest, grated
- 185 g butter
For decoration:
- some lemon (s) slices
- some peppermint, fresh leaves
- some powdered sugar
Print Recipe
Pin Recipe Instructions
- For the batter, mix the egg yolks, water and vanilla extract in a small bowl and set aside.
- Mix the flour, sugar and salt in a second bowl. Knead in the butter until it forms an even dough. Then add the egg mixture and knead well. Shape the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
- Roll out the dough on a floured worktop. Grease a tart / quiche form with butter and place the dough in it, if possible without pressing. The edge should be 1.5-2 cm (one finger width) high. Place the mold including the dough in the freezer for 15 minutes.
- In the meantime, heat the oven to 190 ° C and bake the dough in it for about 25-30 minutes until golden brown. Let cool while preparing the filling.
- For the filling, mix the ingredients in a saucepan and heat over medium heat. Stir regularly until the egg yolk sets and the liquid forms a solid mass. Remove from the heat and pass through a large-mesh sieve. The sieved mass can then be poured onto the cake base. Then put in the refrigerator for 2-3 hours.
- Lemon slices and fresh peppermint leaves as well as some powdered sugar are suitable for decoration when serving.
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