Lemon Tart

Name: Lemon Tart
Cook time: 42 min
Total time: 42 min
Yield: 12 servings
Ingredients: 250 g 00 flour (for shortcrust pastry); 1 egg and 1 egg yolk (for shortcrust pastry); 100 g cold butter (for shortcrust pastry); 120 g sugar (for shortcrust pastry); the grated zest of 1 lemon (for shortcrust pastry); 3 small lemons or 2 large ones (both juice and zest) (for lemon cream); 4 eggs (for lemon cream); 160 g sugar (for lemon cream); 70 g almond flour (for lemon cream)

Written by Wetta on February 8, 2016 in Cakes

Servings: 12Cook time: 42 minCalories (per serving): 282 kcal

Ingredients

250 g 00 flour (for shortcrust pastry)
1 egg and 1 egg yolk (for shortcrust pastry)
100 g cold butter (for shortcrust pastry)
120 g sugar (for shortcrust pastry)
the grated zest of 1 lemon (for shortcrust pastry)
3 small lemons or 2 large ones (both juice and zest) (for lemon cream)
4 eggs (for lemon cream)
160 g sugar (for lemon cream)
70 g almond flour (for lemon cream)

Directions

For the shortcrust pastry: pour all the ingredients into the food processor and pulse until a smooth ball forms.
Wrap the ball of shortcrust pastry in plastic wrap and let it rest in the refrigerator for 2 hours.
After 2 hours, roll out the dough to a thickness of half a centimeter, place it in a 26-cm high-sided cake pan, and prick it with a fork to prevent it from puffing up during baking.
Bake at 180°C for 20 minutes, then remove from the oven and let cool.
For the lemon cream, while the shortcrust pastry is baking: place the eggs, sugar, and almond flour in a bowl and mix well with a whisk.
Add the grated zest of the 3 lemons and their juice, continuing to stir with a whisk.
Once the pastry has cooled, pour the filling into it and bake at 180°C for 20–25 minutes.