Lemon Tart
By chef Marco Giampaoli
A refreshing tart with a creamy lemon filling and a delicate pastry. Ideal with coffee or as a sweet summer finish.
- 57 min
- total
- Medium
- level
9 min prep · 48 min cook
What you will need
-
Lemon 1 pcs -
Eggs 1.75 pcs -
Sugar 70 g
-
Plain Flour 62.5 g -
Butter 30 g -
Double Cream 62.5 ml
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C - we will be baking them in a moment 🍋🥧✨
-
Mix the dry ingredients with the butter. Mix the flour, sugar, salt, and butter together to form a crumb mixture
-
Add the eggs and work into a dough. Add the eggs and knead into a smooth dough
-
Roll out and prepare the tin. Roll out the dough into a sheet about 3-4 mm thick, line the tin with it, trim the edges, prick with a fork, and blind bake covered with baking paper and weights (beans, rice, or other legumes to keep the dough from puffing up) in the oven at 180 C for about 15 minutes
-
Blind bake the tart shell. Remove the weights and baking paper and bake the tart shell in the oven at 180 C for another about 8 minutes until golden
-
Prepare the filling and finish baking. In a bowl, mix the egg yolks, eggs, sugar, cream, lemon juice, and zest, pour into the tart shell, and bake in the oven at 150 C for about 25-30 minutes, until the filling sets
-
Let cool and serve. Let cool in the refrigerator and serve 🍽️✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Bundt Cake
Note: 4 servings = 1 bundt cake. A classic dessert with cocoa. A moist batter baked in a traditional bundt pan makes a great accompaniment to coffee or for serving to guests.
