lemon tart
Overview
The sweet and sour lemon tart is perfect as an appetizer or dessert after a meal in summer. The French lemon tart requires baking lemons in the oven, while for this lemon tart, you only need to put the prepared lemon filling into the already baked tart shell. The method is relatively simple. Put the baked lemon egg tart in the refrigerator for 1 hour before eating it, and it will taste cooler. It is a delicious summer dessert. Of course, you can also bake it, let it cool, squeeze in the lemon filling and eat it directly.
Tags
Ingredients
Steps
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Let’s make the tart crust first and prepare the tart crust materials.
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Cut butter into small pieces and soften
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Add the softened butter to the sugar and mix well
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Add egg liquid and mix well
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Mix flour and salt and sift into butter.
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Use chopsticks and hands to knead the dough.
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Wrap the dough in plastic wrap and place it on the upper shelf of the refrigerator to rest for 30 minutes.
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Cut the rested dough into seven equal parts.
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Roll the dough into a ball and flatten it into the tart mold
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Use a fork to poke holes inside the tower.
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Add beans to the bottom of the tart crust and bake in a preheated 200° oven for 15 to 20 minutes.
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Let the baked egg tart crust cool and set aside
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Next, make the lemon filling and prepare the ingredients for the lemon filling
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Mix water 1, sugar, and salt, stir evenly, and simmer over low heat until the sugar melts.
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Mix water 2, two egg yolks and cornstarch evenly.
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Pour the egg yolk liquid into the sugar water you just boiled.
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Simmer over low heat until thickened.
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Pour the butter into a bowl while it's hot, put the butter into the cornstarch liquid, and let the butter melt completely.
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Add vanilla extract and lemon juice and mix well
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The lemon filling is ready
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Put the lemon filling into a piping bag.
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Squeeze the lemon filling into the cooled lemon tart and place it on the upper shelf of the refrigerator until cool.
