Lemon tart

Sour taste of lemon tart is particularly special during the hot summer evenings ...

  • one pastry crust (~ 400g)
  •  75 + 125g powdered sugar
  • 40g + 20g maizena (corn flour)
  • the juice of 2 lemons
  • 4 eggs (whites and yolks should be separated)
  • 250ml water (or milk)

  1. Put the pastry crust into a non-sticky tart pan. Cover with aluminum foil or baking sheet then add ceramic weights (or dried beans). 
  2. Bake the pastry crust in a preheated oven at 180°C for 15 min.
  3. In a saucepan mix 75g sugar , 40g Maizena , 4 egg yolks , lemon juice and water/milk.
  4. Simmer the filling until becomes thick then let it cool for 10 minutes. 
  5. When the pastry crust is baked, take it out from the oven, let it cool and remove the aluminum foil and ceramic weights . Take out the baked pastry crust and put it on a tray.
  6. Pour the filling into the pastry crust.
  7. For the topping, mix the egg whites with 125g powdered sugar and 20g Maizena.
  8. Garnish the tart with the topping using a spoon or a pastry bag.
  9. Put the tart again in the oven at 180°C for 15 minutes (until the topping becomes a little brown) or at 50°C for 40 minutes (white remains white, and becomes crispy) . Another option to avoid heating the tart again is to heat the white eggs using bain-marie before being beaten.
  10. Allow to cool and serve warm or cold. It can be decorated with caramel.


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