Creamy Lemon Tart

4 servings

150 minutes

Creamy lemon tart is an elegant treat born in the heart of Italian cuisine, where the delicate balance of tartness and tenderness is elevated to an art form. Its crust is fragile like a morning sunbeam, while the filling is a velvety cream with fresh lemon notes that fills the soul with warmth and sophistication. In Italy, such desserts adorn family gatherings and festive evenings, symbolizing the joy and generosity of the southern sun. Each spoonful brings harmony of cream and citrus freshness, making it the perfect conclusion to a meal. The presentation is accompanied by a light dusting of powdered sugar, creating an effect of weightlessness in flavor. This tart embodies tenderness and invigorating tartness that merge into one perfect piece ready to gift you a moment of gastronomic delight.

Energy value per serving

• Calories: 954.7
• Proteins: 14.6g
• Fats: 58.6g
• Carbohydrates: 95.3g

Ingredients

• Wheat flour: 225 g
• Butter: 125 g
• Egg yolk: 6 pc
• Chicken egg: 2 pc
• Powdered sugar: 1 glass
• Cream 35%: 250 ml
• Lemon juice: 0.5 glass
• Water: 1 tbsp

Cooking steps

1. Put flour, chopped cold butter, and half a cup of powdered sugar in a food processor, mixing until the mixture resembles bread crumbs. Without stopping the mixing process, add 3 egg yolks. Then add water and mix until a homogeneous mass is obtained. Place the dough on a floured surface, form it into a ball. Cover with plastic wrap and refrigerate for 1 hour. Roll out the chilled dough into two round flatbreads about 3 millimeters thick.

   Required ingredients:

   • Wheat flour: 225 g
   • Butter: 125 g
   • Powdered sugar: 1 glass
   • Egg yolk: 6 pieces
   • Water: 1 tablespoon

2. Preheat the oven to 180 degrees. Grease the pan with oil, lay out a layer of dough for the base, trim the edges and make small holes with a fork. Chill for 30 minutes. Cover the base with greased parchment and bake for 15 minutes. Then remove the parchment and bake a little longer until golden brown.

   Required ingredients:

   • Butter: 125 g

3. Lower the oven temperature to 140 degrees. To prepare the lemon filling, mix the cream, eggs, remaining yolks, powdered sugar, and lemon juice and beat with a mixer. Pour the mixture into a clean container, then carefully pour it over the cooled tart base. Bake for 30-35 minutes. Cool to room temperature. Before serving, sprinkle with powdered sugar.

   Required ingredients:

   • Cream 35%: 250 ml
   • Chicken egg: 2 pieces
   • Egg yolk: 6 pieces
   • Powdered sugar: 1 glass
   • Lemon juice: 0.5 glass