Three-layer lemon tart: a fragrant cake with a creamy heart, simple and quick to prepare.
The three-layer lemon tart is a fragrant dessert, with a creamy heart that will win you over at the first bite. It consists of a sandy base, a soft lemon cream, and a fluffy cake-like layer that completes it all.
It is a perfect dessert for spring and summer, and is ideal to serve as a dessert at the end of a meal or for a tasty snack.
The taste of lemon adds a freshness and lightness that will win you over at the first bite.
It’s very simple to prepare, so please make sure to try it!
But let’s see right away how to prepare the three-layer lemon tart.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 416.38 (Kcal)
- Carbohydrates 60.96 (g) of which sugars 29.89 (g)
- Proteins 7.39 (g)
- Fat 17.74 (g) of which saturated 2.87 (g)of which unsaturated 13.92 (g)
- Fibers 0.98 (g)
- Sodium 22.22 (mg)
Indicative values for a portion of 120 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
For the lemon cream
- 1 egg
- 2 tablespoons sugar
- 2 tablespoons potato starch
- 1 cup milk
- 2.5 tablespoons lemon juice
- 1 lemon zest (grated)
- 1 egg
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 cup sunflower oil
- 1 teaspoon baking powder
- 1 lemon zest (grated)
- 1 egg
- 1/2 cup sugar
- 1/4 cup sunflower oil
- 1/3 cup milk
- 2.5 tablespoons lemon juice
- 1 lemon zest (grated)
- 1.5 cups all-purpose flour
- Half packet baking powder
Tools
- 1 Saucepan
- 1 Whisk
- 3 Bowls
- 1 Spoon
- 1 Tart Pan
How to Prepare the Three-Layer Lemon Tart
First, prepare the lemon cream. In a saucepan, mix the egg, sugar, and potato starch.
Add the milk in a thin stream and mix with the whisk to avoid lumps.
Add the lemon zest and juice. Continue mixing with the whisk.
Cook over medium heat, stirring continuously until the cream thickens. Let it cool, and in the meantime, prepare the base.
In a bowl, combine the egg, sugar, flour, oil, baking powder, and lemon zest. Mix with a spoon, then work the dough with your hands until you get a crumbly mixture.
Set aside for a moment and prepare the soft topping. In a bowl, combine the egg, sugar, lemon zest, oil, milk, and lemon juice. Mix with a spoon, then add the flour and baking powder. Mix until you obtain a smooth and homogeneous mixture.
Pour the crumbs into a 26 cm tart pan, previously greased and floured. Compact the crumbs with the back of a spoon to create the base.
Spread the lemon cream on top and level it well.
Finally, pour the soft topping, leveling it gently.
Bake in a preheated static oven at 350°F for 40 minutes, until the surface is golden and firm.
Allow the cake to cool completely before serving.
If desired, dust with powdered sugar before serving.
Storage
The cake keeps in the refrigerator for 3 days. You can also freeze it, already cut into slices, for about 1 month.
FAQ (Frequently Asked Questions)
How can I substitute potato starch?
You can substitute it with cornstarch or flour in equal quantities.
Can I substitute the lemon?
For a sweeter taste, you can try using orange.
