Yes I KNOW … the strawberries on my lemon tart are “out of season” but I absolutely wanted to make this dessert for a dinner with friends and so I’ll have to remake the cake and the photos in the coming months to have brighter fruit!!
The lemon cream is exquisite and made even softer and more delicious by the small addition of whipped cream.
I also added edible flowers that make me think of spring — here in Bologna the days are wonderful, full of sun and today even with really inviting weather!
You can vary the lemon tart by omitting the fresh fruit and spreading a generous layer of meringue on top which, if briefly browned under the grill or with a torch, becomes slightly golden…
Which shortcrust pastry for the lemon tart?
You can make a rice flour shortcrust, a vegan shortcrust, an almond shortcrust, an olive oil shortcrust…
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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LEMON TART
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients – LEMON TART RECIPE
- 2 cups All-purpose flour
- 1/3 cup Almond meal
- 2/3 cup Powdered sugar
- 9 tbsp Butter
- 1 Medium egg
- 1 Vanilla bean
- 1/3 cup Lemon juice
- 3/4 cup + 2 tbsp Granulated sugar
- 6 tbsp Butter
- 3 Egg yolks
- 1/3 cup Heavy cream (liquid)
- 2 tbsp Lemon jam
- to taste Strawberries
- to taste Blueberries
- to taste Edible flowers
Tools – LEMON TART RECIPE
- Stand mixer
FOR THE PREPARATION OF THE LEMON TART RECIPE
• For the shortcrust pastry, quickly knead all the ingredients to form the dough ball, then let it rest for one hour in the refrigerator.
Using a rolling pin and very little flour, roll out the shortcrust pastry and line a pan of about 8 2/3 in in diameter. Prick the base of the lemon cream shortcrust tart with the tines of a fork and proceed to a blind bake.
For the blind baking, protect the rolled pastry in the tin with a sheet of parchment paper and fill the cavity with dry beans or chickpeas or with special ceramic baking beads (I finally found them at half price and used them for the first time in this preparation!).
Now bake the pastry shell in a preheated oven at 347 °F for about 15 minutes.
Remove the beans or other weights and put the base of the lemon tart back in the oven for another 7–8 minutes to brown it perfectly.
Let it cool completely.
For the lemon cream, bring to a boil 80 grams of sugar with the lemon juice and the butter.
Separately, whisk the egg yolks with 100 grams of sugar and then pour them into the butter-and-lemon mixture.
Place everything over low heat and let it cook and thicken for just a few minutes, about 2–3 minutes!
Once cooled, gently fold in the whipped heavy cream.
To finish the lemon tart, glaze the tart base with the lemon jam.
Spread the lemon cream on top, leveling it well.
Then place the lemon-scented tart in the refrigerator so it firms up nicely and before serving decorate it with … whatever you like best!
Enjoy your meal and have a great day, dear readers ♥ ♥ ♥
Annalisa
Tips and notes
If you love shortcrust pastry I also recommend:
SISTERS’ SHORTCRUST PASTRY – 5 BASIC RECIPES
SOFT YOGURT TART WITH FRESH FRUIT
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