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🍽️ Lemon Cream Tart

532 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mix flour, sugar, vanilla sugar, and salt in a bowl.
  2. 2. Cut the butter into small pieces and add it to the flour mixture.
  3. 3. Whisk the egg yolk with the cream.
  4. 4. Stir the egg yolk and cream mixture into the dough.
  5. 5. Quickly knead everything into a smooth dough.
  6. 6. Wrap the dough in plastic wrap.
  7. 7. Let the dough rest in the fridge for about 30 minutes.
  8. 8. Grease the tart pan.
  9. 9. Dust the pan with flour.
  10. 10. Lightly flour your work surface.
  11. 11. Roll out the dough slightly larger than the pan.
  12. 12. Place the dough in the pan.
  13. 13. Shape an edge from the dough.
  14. 14. Place the pan in the freezer for about 15 minutes.
  15. 15. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  16. 16. Line the tart base with baking paper.
  17. 17. Weigh down the dough base with legumes.
  18. 18. Bake the tart for about 25 minutes until golden brown.
  19. 19. Remove the tart from the oven.
  20. 20. Remove the baking paper and the legumes.
  21. 21. Let the tart base cool.
  22. 22. Thoroughly wash the two untreated lemons.
  23. 23. Dry the lemons.
  24. 24. Finely grate the zest of the lemons.
  25. 25. Squeeze all the lemons.
  26. 26. Measure out 180 milliliters of lemon juice.
  27. 27. Place eggs, egg yolks, sugar, and butter in a pot.
  28. 28. Add the lemon juice and the grated zest.
  29. 29. Warm the mixture over medium heat while stirring.
  30. 30. Stir until the mixture thickens and becomes creamy.
  31. 31. Do not let the cream boil so that the eggs do not curdle.
  32. 32. Strain the cream through a fine sieve.
  33. 33. Spread the cream evenly over the tart base.
  34. 34. Chill the tart in the refrigerator for at least 2 hours before serving.

Nutrition per serving