Lemon cream tart - very sour and moderately sweet

Overview

The lemon cream tart (Leamon Cream) is very sour and moderately sweet. It feels wonderful in the mouth and makes everyone feel excited. The cream tart uses its own unique taste to tell everyone that I am a lemon and I am sour! . The sour lemon blends with the sweet cream. It’s sour and sweet. Let’s try it together!

Tags

• baking
• afternoon tea
• butter
• cold water
• corn starch
• egg yolk
• low gluten flour
• fine sugar
• lemon juice
• lemon zest
• milk
• powdered sugar

Ingredients

Steps

1. 1 First make the lemon filling. After washing the lemon, use a grater to grate the lemon peel into thin strips, or use a knife to cut the lemon peel into thin strips. Cut the lemon and squeeze out the juice for later use

   

2. 2 Pour milk and butter into a mixing bowl and bring to a boil over low heat

   

3. 3 Take another egg bowl, beat the egg yolks, caster sugar, lemon zest, lemon juice, low-gluten flour, and cornstarch with a whisk until evenly mixed

   

4. 4 While beating, pour the previously boiled milk butter into

   

5. 5 After mixing, heat over low heat, stirring constantly with a spatula until the mixture becomes thick

   

6. 6 Place the lemon filling into cold water to cool down, then refrigerate for 2 hours or overnight

   

7. 7 The refrigerated lemon filling becomes dry and hard. Use a whisk to beat the cream filling at high speed until the cream expands in volume, becomes lighter in color, and becomes a smooth and fluffy cream. The lemon cream filling is ready

   

8. 8 Then make the tart crust. Cut the butter into small pieces and mix well with the flour and icing sugar

   

9. 9 Use a scraper to continuously cut the butter in the flour into fine particles

   

10. 10 Add cold water to the flour and mix repeatedly with a scraper

    

11. 11 Until the flour, butter, and water are completely mixed

    

12. 12 After mixing, knead it into a dough and put it in the refrigerator to rest for 1 hour

    

13. 13 Divide the rested dough into 10 portions. Use a rolling pin to roll the divided dough into round pieces

    

14. 14 Place into the tower mold and adjust the dough pieces according to the shape of the tower mold with your hands. After pressing all the dough into shape, use a fork to make some small holes in the dough and let it rest for half an hour

    

15. 15 Then preheat the oven to 190°, turn the heat up and down, and bake on the middle rack for 15 minutes, until the color is golden brown and you can take it out of the oven. After the tart shell is baked, remove it from the mold

    

16. 16 Remove from the mold. Put the prepared lemon cream filling into a piping bag, use a star-shaped nozzle to squeeze the filling into the tart crust, and you are ready to enjoy