Lemon tart

Cooking time:

1 hour 45 minutes

Active time:

45 minutes

Complexity:

Average

Need to prepare products

Very tasty tart - crumbly shortbread dough with fragrant lemon cream and gentle meringue on top. There are different options for lemon tart, and we suggest that the cream should not be baked, but boiled with milk. So it will turn out to be less acidic, and in consistency - more tender .

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Recipe "Lemon Tart"

Ingredients, serves 8

lemons

3-4 pcs.

chicken egg

6 pcs. (6 yolks and 2 proteins )

milk

200 ml

sugar

280g

wheat flour

200 g

butter

120 g

corn starch

1 tbsp. spoon

salt

pinch

Step 1/16

Put the butter out of the fridge beforehand to soften.

Step 2/16

Sift the flour with a pinch of salt, add 20 g of sugar, remove the zest from one lemon on a grater.

Step 3/16

Mix with the soft butter and make the dough. It is convenient to rub it with your hands, the main thing is to do it quickly enough .

Step 4/16

Wrap the dough ball in a film and refrigerate for 30 minutes.

Step 5/16

Roll the shortbread into the seam, roll onto a rolling pin and transfer to a baking dish. Distribute according to the shape, make frequent pricks with a fork. Place in an oven preheated to 180C and bake for 20-25 minutes until tender .

Step 6/16

Leave the finished cake to cool at room temperature.

Step 7/16

While the lemon tart cake cools, make the lemon kurd. Separate the whites from the yolks. The yolks will go completely into the cream, and we only need two of the protein for the meringue. Leave the rest of the squirrels for other dishes.

Step 8/16

Squeeze the juice from the lemons.

Step 9/16

Combine cold milk, starch and 50 g of sugar, stir thoroughly.

Step 10/16

Build a water bath from a saucepan with boiling water and a whipping container installed on it. Beat the yolks with a whisk with 50 g of sugar and lemon juice in a water bath, as soon as the sugar dissolves, add the milk mixture and continue to whisk until thickened.