-->

Classic Lemon Tart Recipe


Classic Lemon Tart. A French pastry classic dessert with many recipe variations. This one stays creamy with plenty of bright lemon citrus flavour shining through.


This Classic Lemon Tart is one for the lemon addicts and a very easy recipe. There are many versions of this classic French pastry. Some chefs use more sugar, some more cream, etc.

This particular recipe is on the tart side because that is how I love it. Tweak it to suit your taste if necessary.

The sweet butter pastry is one that I love to use for all sorts of tarts. Try using it in your favourite fruit tart or even an no-bake cheesecake tart, with a fruit filling topping.

Classic Lemon Tart Recipe

Recipe By Barry C. Parsons from rockrecipes.com
Source : rockrecipes.com

Another one for the lemon addicts and a very easy recipe. There are many versions of this classic French pastry. Some chefs use more sugar, some more cream, etc. This particular recipe is on the tart side because that is how I love it. Tweak it to suit your taste if necessary.



Ingredients;
For the Sweet Butter Pastry;
  • 1 1/4 cups flour
  • pinch salt
  • 2 tbsp sugar
  • 1/2 cup cold butter cut in small cubes
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 ounce ice water
For the Lemon Filling;
  • zest of 2 lemons finely minced
  • juice of 2 lemons
  • 5 eggs
  • ¾ cup sugar use one cup if you like it sweeter rather than tangier
  • 1 cup whipping cream

Instructions;
For the Sweet Butter Pastry;
  • Mix together the flour, salt and sugar. Using a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal and pea sized pieces of butter still remain in the mixture. You can also use a food processor to pulse the butter into the flour mixture if you prefer.
  • Whisk together the water, vanilla and egg yolk. Pour over the dry ingredients and toss together gently with a wooden spoon only until a soft dough forms. Form the dough into a round, wrap in plastic wrap and let the dough rest in the fridge for at least 20 minutes before rolling it out to about a 10 inch round and place in a 9 or 10 inch ungreased tart pan. You will need to blind bake the pastry before adding the filling. Blind baking is essential so that the bottom of the pastry will not get soggy.
  • To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and fill the pan with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.) Bake at 375 degrees F for about 15-20 minutes. Remove baking weights and parchment and bake for an additional 10 minutes. Remove from oven and reduce the temperature to 300 degrees F.

Read The Full Recipe in The Source (Thank You For The Source): rockrecipes.com
______________________________

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel