Lemon Tart
8 servings
60 minutes
Lemon tart is the embodiment of the sophistication of Italian cuisine. Its history dates back to when Italian pastry chefs began experimenting with delicate textures and refreshing citrus notes. The base made of crispy cookies mixed with butter gives the tart a pleasant crumbly texture, while the airy cream made from whipped cream, condensed milk, and lemon juice fills the dessert with an exquisite balance of sweetness and acidity. After a light baking and overnight cooling, the tart acquires a velvety structure and reveals its unique flavor. It can be served as a standalone dessert or complemented with a cup of espresso, enhancing the Italian tradition of enjoying simple yet elegant treats.
1
Crush the cookies in a blender and mix them with 250 g of softened butter.
- Butter: 250 g
- Cookies ""Jubilee"": 500 g
2
Whip the cream into a thick foam, adding 1 can of condensed milk and half a glass of lemon juice, and mix everything.
- Cream 48%: 500 ml
- Condensed milk: 1 jar
- Lemon juice: 0.5 glass
3
It is advisable to take a removable mold. Distribute the cookie and butter mixture in the mold so that the bottom is thin but dense, and create walls to pour the mixture in. Pour the mixture into the mold.
4
Preheat the oven to 180 degrees and place the prepared form for 8 minutes. Take out the finished pie, let it cool, and place it in the refrigerator overnight.