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🍽️ Crispy Lemon Tart

569 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 100 g butter
• 1 egg
• 1 pinch salt
• 1 tbsp cold water
• baking paper
• dried legumes (for blind baking)
• 3 eggs
• 125 g sugar
• 125 g whipping cream
• 2 untreated lemons (juice and grated zest)
• 70 g butter
• 1 lemon (in thin slices)
• 2 tbsp sugar
• 1 packet glaze
• sugar (according to package instructions)
• lemon juice (according to package instructions)

Instructions

1. 1. Mix the soft butter, egg, and a pinch of salt well together in a bowl.
2. 2. Add the flour and the water.
3. 3. Rub the mixture between your fingers until a crumbly dough forms.
4. 4. Quickly knead the crumbs on a lightly floured surface into a smooth shortcrust dough.
5. 5. Shape the dough into a ball.
6. 6. Wrap the ball in cling film.
7. 7. Let the dough rest in the refrigerator for about one hour.
8. 8. Whisk the eggs and sugar in a bowl until frothy.
9. 9. Stir in the cream, lemon juice, and lemon zest into the egg mixture.
10. 10. Add the butter in small pieces.
11. 11. Whip the mixture until creamy using a hand mixer over a hot water bath.
12. 12. Roll out the dough on a floured surface to the size of the tart pan.
13. 13. Place the dough into the greased pan.
14. 14. Press the edges of the dough firmly with your fingers.
15. 15. Trim any overhanging dough edges with a rolling pin.
16. 16. Prick the dough base several times with a fork.
17. 17. Cut a piece of aluminum foil that is slightly larger than the pan.
18. 18. Place the aluminum foil on the dough.
19. 19. Weight the dough with dried beans.
20. 20. Preheat the oven to 200 degrees.
21. 21. Bake the dough base in the oven for 20 minutes.
22. 22. Remove the dough base from the oven.
23. 23. Remove the aluminum foil and the beans.
24. 24. Bake the base for another 10 minutes until it is golden yellow.
25. 25. Pour the cream onto the pre-baked, hot dough base.
26. 26. Bake the tart in the preheated oven at 180 degrees for about 45 minutes.
27. 27. Ensure the filling sets but stays light and does not brown.
28. 28. Cover the tart with aluminum foil at the end of baking time if necessary.
29. 29. Remove the tart and let it cool.
30. 30. Prepare the glaze according to package instructions using lemon juice.
31. 31. Glaze the tart with the glaze as desired.

Nutrition per serving

• kcal: 569
• Protein: 9 g · Fett/Fat: 34 g · Carbs: 56 g