Lemon tart with custard
8 servings
100 minutes
Lemon tart with custard is the embodiment of refined European cuisine. Its roots trace back to classic French bakeries, where the exquisite balance of acidity and sweetness creates a true gastronomic masterpiece. The delicate shortcrust pastry, crisp and light, serves as the perfect base for the velvety cream with a rich lemon flavor. The cream, made with fresh lemon juice and fragrant zest, has a pleasant tartness balanced by butter and powdered sugar. This dessert delights with its texture: the combination of a crunchy base and soft filling makes each bite truly unforgettable. Lemon tart is served chilled, which further enhances its flavor, and its refreshing citrus notes perfectly complement a cup of fragrant tea or strong coffee. Ideal for festive dinners or intimate evenings when something special is desired.
1
Sandy dough. Mix one egg with powdered sugar and softened butter using a mixer (or whisk).
- Chicken egg: 11 pieces
- Icing sugar: 65 g
- Butter: 100 g
2
Add flour, a pinch of baking powder, and optionally spices (vanilla, cinnamon, or ginger).
- Wheat flour: 210 g
- Baking powder (raising agent): pinch
- Vanilla extract: to taste
- Ground cinnamon: to taste
- Ground ginger: to taste
3
Knead the dough. It's easy to do by hand.
4
Grease the baking pan with butter and sprinkle with flour. Spread the dough evenly on the bottom and sides of the pan. Make holes all over the surface with a fork.
- Butter: 100 g
- Wheat flour: 210 g
5
Place in a preheated oven and bake at 200 degrees until ready (about 25 minutes). The pastry basket should be golden brown.
6
Deliver the finished basket and leave it to cool completely at room temperature.
7
Turn off the oven.
8
Make juice from 1-2 lemons. If you want a stronger lemon flavor, use 2 lemons; for a milder taste, take one or one and a half.
- Lemon: 2 pieces
9
Use a knife or grater to peel the zest from the lemon peels.
- Lemon: 2 pieces
10
Send the juice with the zest and 10 eggs to the blender and mix until smooth.
- Lemon: 2 pieces
- Chicken egg: 11 pieces
11
Pour the mixture into a thick-bottomed pot. Add sugar and cream as well. Stir.
- Icing sugar: 65 g
- Single cream 10% fat: 285 ml
12
Cook over low heat, stirring constantly, until the mixture thickens to the consistency of 15% sour cream (about 25-30 minutes).
13
Remove from heat, let it sit for about 5 minutes.
14
Pour the cream into the pastry basket and place it in the oven. If you want to remove the zest, strain the cream through a sieve.
15
Bake at 100 degrees until the filling in the center reaches 72 degrees, about 20-25 minutes. Check with an immersion thermometer.
16
Remove the tart from the oven and let it cool at room temperature. Then place it in the refrigerator for 3 hours or overnight.
