On hot summer days, when you want to enjoy a dessert, it often happens that you crave something refreshing, perhaps containing lemon.
This citrus fruit, with its high thirst-quenching power, seems to provide relief from the summer heat.
My lemon custard tart is truly fragrant and refreshing, a unique and enveloping delight that with every bite brings with it all the aroma of lemon.
I therefore invite you to prepare it and, please, serve it well chilled from the fridge and you will give yourself a break of icy and delicious goodness.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
- Energy 506.16 (Kcal)
- Carbohydrates 73.09 (g) of which sugars 33.79 (g)
- Proteins 10.36 (g)
- Fat 21.05 (g) of which saturated 12.83 (g)of which unsaturated 7.95 (g)
- Fibers 1.05 (g)
- Sodium 67.75 (mg)
Indicative values for a portion of 181 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 cups cups whole milk
- lemon zest (from 1 organic lemon)
- 2 1/2 tbsps tbsps potato starch
- 1/2 cup cup cornstarch
- 5 tablespoons sugar
- 1/2 packet vanillin
- 3 egg yolks
- 2 3/4 cups cups all-purpose flour
- 1 egg (+ 1 yolk)
- 10 tbsps tbsps butter (softened)
- 2/3 cup sugar
- 1/4 packet baking powder
- 1 pinch salt
- Half packet vanillin
- lemon zest (from 1 organic lemon, grated)
Tools
- 11-inch Pan
- Pastry Wheel
- Hand Whisk
Preparation
To prepare the cream for our lemon custard tart, after weighing the various ingredients with a kitchen scale, work the yolks with sugar and vanilla using a hand whisk.
Then add cornstarch, potato starch, and milk slowly while mixing to prevent lumps.
Finally, add the peel of an untreated lemon, cutting it with a knife.
Avoid the white, callous part, which would give a bitter taste.
Thicken on the stove while stirring continuously until it reaches a boil.
Transfer to a wide bowl, cover with plastic wrap, and let it cool completely.
Work flour, sugar, vanilla, grated peel of an untreated lemon, butter, and salt. Then add eggs and sifted baking powder.
Knead until you get a homogeneous dough, wrap with plastic wrap, and let it rest in the fridge for at least half an hour.
Roll between two sheets of floured parchment paper, leaving aside some dough to make the strips.
Create a high edge and prick the base with the tines of a fork.
Fill with the cream well beaten with a whisk and make the strips cutting them with a pastry wheel.
Bake at 350°F for about 40 minutes, in the middle part of the oven in static function.
If the dessert tends to take on too much color too early, cover the surface with a sheet of parchment paper topped with a sheet of aluminum.
Wait for the tart to cool before removing it from the mold.
Otherwise, if using a mold with a removable bottom or a springform, just let it warm slightly.
The lemon custard tart should be served well chilled from the fridge, so keep it there for 3/4 hours before serving.
Sprinkle with powdered sugar only when bringing to the table.
Storage
In the fridge for two days well closed.
In the fridge for two days well closed.
Here is a selection of products that are definitely useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
