Lemon Tart
By chef Alexandre Marchetti
Crisp buttery pastry filled with velvety smooth lemon curd with a balanced sweet-and-sour flavor. A French classic that refreshes.
- 24 min
- total
- Medium
- level
4 min prep · 20 min cook
What you will need
-
Lemon 1 pcs -
Puff pastry 0.25 pcs -
Eggs 0.75 pcs
-
Sugar 37.5 g -
Butter 15 g -
Starch 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - we will be cooking them in a moment 🍋✨
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Prepare and blind bake the pastry. Place the puff pastry into a baking tin, prick the bottom with a fork so it does not puff up during baking, optionally trim the edges, and bake in the preheated oven for about 15 minutes until golden brown
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Grate the lemon zest. Finely grate the zest from all the lemons
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Prepare the lemon base. Put the lemon zest and juice from all the lemons into a saucepan, add the sugar and cornstarch, whisk together, and heat over medium heat for about 5 minutes until the sugar dissolves
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Whisk in the eggs and butter. Gradually add the eggs and whisk until smooth, then add the butter and whisk until it melts, continuing to heat over medium heat until the mixture thickens
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Pour the filling onto the pastry. Pour the lemon filling onto the baked pastry and return it to the oven to bake for about 5 minutes so the filling sets nicely
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Serve the tart. Remove from the oven, let cool, and then serve 🍋🍽️✨
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