The lemon tart is a dessert filled with a delicate and fresh lemon cream, very fragrant and simple to make. To make this lemon tart, I used a shortcrust pastry that remains very soft yet crumbly, and encloses a fantastic fresh and delicate lemon cream prepared with very few ingredients without milk and eggs. It’s such a delicious dessert that it’s worth turning on the oven even in the middle of summer thanks to its freshness. I recommend trying this tart and I’m sure it will win you over from the first bite. Now let’s see what we need and how to prepare the soft and creamy lemon tart.
DON’T MISS THESE DELICIOUS RECIPES
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: serves 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
THE SOFT AND CREAMY LEMON TART, LET’S SEE WHAT WE NEED TO PREPARE IT
- 3 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 eggs
- 7 oz butter (cold)
- grated lemon zest
- 2 cups water
- 7 tbsps potato starch
- zest of two lemons + the juice
- 3/4 cup sugar
Steps
LET’S PREPARE THE LEMON TART
First, prepare the cream. Heat the water, potato starch, lemon zest, and sugar, and once everything is thickened, remove from the heat and add the lemon juice. Let the cream cool.
Now prepare the pastry. I put all the ingredients in a mixer, you can also use the Thermomix. I formed a dough ball and let it rest in the refrigerator for at least 1 hour.
Butter and flour a tart mold, roll out a part of the dough, pour in the cold lemon cream, make strips with the rest of the dough and then bake at 350°F for about 30 minutes but always adjust based on your oven. Remove the tart from the oven and let it cool, it will be even more delicious.
