The most delicious lemon tart is a step-by-step photorecept. Having tried this lemon tart in one of the Italian restaurants, it was impossible not to be interested in the recipe of its preparation. And here’s the result: a tender dessert with lemon acidity and cloudy meringue, which will please your loved ones and guests.
For the basics:
60 g. cane sugar250
For lemon cream:
Juice and peel of three lemons220
g of sugar100
g of butter30
g of corn starch3
4 sugars2 of
Let’s start by preparing the base of the cake:
Mix cold oil with flour, stretch your hands until a homogeneous sandy consistency is obtained. Add sugar, egg and a pinch of salt, mix the dough well, make a ball, wrap it in polyethylene film and send it to the fridge for 1-2 hours.
Getting the cream ready:
Rub the lemon cedar on a small grater.
In a small pot, melt the butter and sugar and add lemon juice. Mix whipped eggs with corn starch in a separate bowl. Add a homogeneous consistency to the oil and sugar, add a lemon peel and place the whole mixture on a small fire, stirring constantly. Let the ready lemon cream cool down.
Take out the ready sand dough from the fridge and put it into the form, having first laid out the parchment paper, having lubricated it with oil. Lay out the dough and pierce it with a fork, place the rice or beans on top of the dough, send the dough to a heated oven for 25 minutes at 180 degrees Celsius.
Remove the grits and continue to bake for another 10 minutes. Remove the ready-made base from the oven and let it cool down.
Put lemon cream on top of the cooled base. Put the cake in the fridge for an hour.
Squirrels, sugar mixer to medium peaks within 10 minutes.
Place the ready-made meringue over the lemon cream.
Bake the cake in a heated oven for a couple of minutes until the meringue is golden.
Put the cake in the fridge and serve it chilled.
Enjoy your meal!