If you’re looking for a dessert that is both light, refreshing, and irresistible, the lemon tart is perfect for you! Perfect for hot days or just to bring a touch of freshness to your table, this tart combines a crunchy shortcrust base with a lemon cream that is intense and lively. Easy to prepare and always very appreciated, this tart is the ideal way to enjoy lemon in a delicious and refined manner.
The lemon cream tart recipe I’m proposing is an old and beloved Bimby recipe, perfect for anyone looking to prepare a fresh and delicious dessert with ease.
Here are links to other tart recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 egg
- 7 tbsp butter
- 1 egg yolk
- 8 baking powder
- 2 lemons (juice plus zest)
- 2 eggs
- 1 1/2 tbsp butter
- 1/2 cup sugar
Tools
- 1 Bowl
- 1 Saucepan
- 1 Spoon
- 1 Baking pan 9-inch baking pan
- 1 Rolling pin
Steps
Prepare the shortcrust pastry: In a bowl, mix the flour, sugar, lemon zest, and salt. Add the cold butter and work with your fingertips until you get a crumbly mixture. Add the egg and quickly knead until forming a dough. (Bimby version: pour all the ingredients into the bowl and knead for 1 min. at speed 6).
Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Prepare the lemon cream: In a bowl, beat the eggs with the sugar, then add the lemon juice and zest, cornstarch, and melted butter. Cook over low heat, stirring continuously, until the cream thickens.
(Bimby version: chop the lemon zest for 15 sec. at speed 8. Add the other ingredients and cook for 8 minutes at 194°F SPEED 3) Let it cool.
Assemble the tart: Roll out the shortcrust pastry on a floured surface and line a tart pan. Prick the base with a fork, pour in the lemon cream, and smooth. If you want, you can keep part of the shortcrust pastry and make a lid or decoration.
Bake in the oven: Bake at 356°F (fan-assisted) for about 30-35 minutes, or until the tart is golden.
Cool and serve: Let it cool before removing from the mold and enjoying!If you want, you can decorate with powdered sugar or lemon slices for an extra touch. Enjoy your meal!
In the refrigerator: You can store it in an airtight container or covered with plastic wrap for 2-3 days. This helps keep it fresh and prevents it from drying out.
At room temperature: If you plan to consume it within a day, you can leave it at room temperature covered with a clean cloth, but avoid leaving it too long to prevent it from spoiling.
For longer storage: If you want to store it longer, you can also freeze it. Wrap it well with plastic wrap and then place it in a freezer bag or airtight container. It keeps well for up to 1-2 months. When you want to enjoy it, let it thaw in the refrigerator or at room temperature.
Extra tip: Before serving, you can slightly heat it in the oven for a few minutes, so the lemon cream will become soft again and the crust will be crunchier.
I hope these tips are helpful! If you have any other questions, I’m here to help!
