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🍽️ Crunchy Lemon Tart with Lattice Top

671 kcal · 30 min · 4 servings

Ingredients

• 225 g flour
• 0.5 tsp cinnamon
• 1 untreated lemon (zested)
• 100 g butter
• 30 g powdered sugar
• 2 untreated lemons (juice and zest)
• 100 g powdered sugar
• 4 egg yolks
• 300 ml crème fraîche
• 150 g whole wheat cookies
• 1 lemon
• powdered sugar (for dusting)

Instructions

1. 1. Quickly mix the butter and flour with your hands until combined.
2. 2. Add cinnamon, lemon zest, sugar, and a splash of cold water.
3. 3. Knead everything into a smooth dough.
4. 4. Shape the dough into a ball.
5. 5. Wrap the ball in cling film.
6. 6. Place the dough in the fridge for 1 hour.
7. 7. Mix the egg yolks with lemon zest, lemon juice, sugar, and crème fraîche.
8. 8. Warm the mixture for 3 minutes over low heat.
9. 9. Crush the cookies into small crumbs.
10. 10. Put the crumbs into a bowl.
11. 11. Pour the warm lemon liquid over the cookie crumbs.
12. 12. Let the mixture stand for 30 minutes.
13. 13. Dust a work surface with flour.
14. 14. Roll out the dough on the floured surface.
15. 15. Cut out a rectangle measuring 10 by 28 centimeters.
16. 16. Grease an oblong pie dish.
17. 17. Place the dough into the dish.
18. 18. Roll out the remaining dough scraps thinly.
19. 19. Cut strips from the scraps.
20. 20. Fill the dough with the lemon mixture.
21. 21. Smooth the surface.
22. 22. Place the dough strips in a lattice pattern on top of the tart.
23. 23. Preheat the oven to 180 degrees.
24. 24. Bake the tart in the oven for 35 minutes.
25. 25. Let the tart cool down completely.
26. 26. Halve the remaining lemon.
27. 27. Slice the lemon halves into thin rounds.
28. 28. Distribute the lemon slices over the tart pieces.
29. 29. Dust the tart with powdered sugar.

Nutrition per serving

• kcal: 671
• Protein: 11 g · Fett/Fat: 39 g · Carbs: 69 g