Lemon tart

Name: Lemon tart - Atena N.
Ingredients: For the Dough: 200 g flour 100 g sugar 80 g butter 1 egg 1 pinch of salt For the Filling: Zest and juice of 4 lemons 200 g sugar 1 tablespoon cornstarch 50 g butter 3 eggs

Dessert - Lemon tart by Atena N. - Recipia

Lemon Tart – Complete, Clear, and Practical Recipe Whenever I crave something sweet but not too complicated, I make this lemon tart. I found it simple from the first attempt, and the result has that balance between a tender crust and a tangy cream that doesn't tire. I like that it's not a recipe that blocks the kitchen for half a day, and the ingredients are at hand. Quick Info Total time: about 3.5 hours (including chilling) Effective preparation time: 25-30 minutes Baking time: 10-12 minutes for the crust, 2-3 minutes for the cream on the stove Servings: 8-10 Difficulty: medium Recipe type: refreshing dessert, suitable for occasions or family snacks Ingredients For the crust: 200 g flour 100 g sugar 80 g butter (room temperature) 1 egg 1 pinch of salt For the filling: Zest and juice of 4 lemons 200 g sugar 1 tablespoon cornstarch 50 g butter 3 eggs Preparation Method 1. Make sure all the ingredients for the crust are at room temperature. 2. Put the flour in a large bowl. Add salt, sugar, and diced butter. Knead by hand or with a fork until you get a homogeneous, relatively compact dough. Finally, incorporate the egg. 3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. It's important not to skip this step - otherwise, the crust will be soft and deform during baking. 4. After 2 hours, preheat the oven to a medium temperature. 5. Remove the dough, roll it out on a work surface (I always use a little flour to prevent sticking). Transfer the sheet to the tart pan and adjust the edges. 6. Poke the dough here and there with a fork. 7. Bake the tart shell for 10-12 minutes. The crust should be lightly golden at the edges but not too brown. Let it cool before adding the filling. 8. For the cream, grate the zest of the 4 lemons and then squeeze out all the juice. 9. Put the lemon juice in a small pot and heat it. It should just start to boil, no more. 10. In a separate bowl, beat the eggs with sugar, lemon zest, and the tablespoon of cornstarch until well combined. 11. Pour the egg mixture over the hot lemon juice, continuously whisking. Cook on low heat for 2-3 minutes until it thickens like a thin cream. Do not stop stirring, or the eggs may curdle. 12. Remove the pot from the heat and add the butter. Mix well until smooth. 13. Pour the cream over the cooled crust in the pan. Smooth it out with a spatula. 14. Refrigerate the tart for at least an hour. The cream will firm up enough to be cut nicely. Why I Make This Recipe Often I prefer this recipe because it doesn't require expensive or hard-to-find ingredients. It prepares quickly, with the longer part being the waiting in the fridge. It’s one of the most reliable recipes – I’ve never had unpleasant surprises, and the lemon flavor really comes through. Plus, it can be made a day in advance, which is handy when I have guests. Tips and Variations Tips 1. The butter for the crust should be soft, not melted, to incorporate well. 2. If you use untreated lemons, you can add even more grated zest. 3. The cornstarch is important – it helps the cream hold firm after cooling. 4. When baking the crust, if you see it puffing up in the middle, poke it quickly with a fork. Substitutions 1. Cornstarch can be replaced with potato starch, but the final texture will be slightly different. 2. The sugar in the crust and cream can be adjusted if you want a less sweet dessert. 3. Instead of butter in the cream, margarine can be used, but the taste will be simpler. Variations 1. You can top it with some fresh red fruits after the cream has set. 2. For a more intense flavor, add a little lime juice to the cream. 3. If you prefer a cream that is a bit less tangy, reduce the amount of sugar slightly. Serving Ideas The tart can be cut into small slices, perfect as a dessert with coffee or at a festive meal. It can be served plain or with a little whipped cream, but it’s not mandatory. Frequently Asked Questions 1. If the dough is too crumbly, what do I do? Add a few drops of cold water and knead very little, just enough to bind. 2. Can I make the cream without cornstarch? Without cornstarch, the cream will be more fluid and may not slice well. I do not recommend it. 3. Can the lemon tart be frozen? I do not recommend freezing, as the cream changes texture upon thawing. 4. How do I prevent the cream from curdling? Always whisk on low heat, do not let it boil. 5. What size should the tart pan be? A standard tart pan, about 24 cm in diameter, works well for these quantities. Nutritional Values Approximately, a slice from 10 contains about 230-260 kcal, 30 g carbohydrates, 4 g protein, 10-12 g fat. Sugar is quite present, so it’s not a diet recipe. The calculations are approximate and depend on the size of the eggs and lemons used. Storage and Reheating The tart can be stored in the refrigerator, covered, for up to 3 days. I do not recommend reheating – it is served cold. After two days, the crust tends to absorb the moisture from the cream, but the taste remains fine.

Lemon tart

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