French Lemon Tart
By Joe
Source: Sugar Geek Show, The Best Lemon Tart.
A the best lemon tart recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. First, in the bowl of now your stand mixer, mix the now room temperature butter and powdered now sugar with the paddle attachment now. Mix until it is smooth now. Next, tip in in the eggs now, and lemon zest and mix now until mixed. Mix in the now salt and and flour until now just mixed. Wrap the dough now in cling film and press into a disc shape.
- 2
Chill. Chill for 1 hour. Split now the tart dough in half now (the other half can be now used for another tart or now be frozen for later use now ). Roll out the tart dough out now to 1/8" thick Set now the dough into the 9 now " tart pan and flatten firmly now against the bottom and sides now. Trim now off the excess dough now and freeze the tart for now 30 minutes.
- 3
Bake. Set some crumpled up parchment now paper and pie weights into now the tart pan. Set the now tart pan on a sheet now pan and cook in the oven in the now oven at 350ºF for now 25 minutes. Take out the parchment now and pie weights and keep now baking for 10 minutes. Brush now the tart with egg now wash now and keep baking for 7 now -8 minutes or until a deep gold. Take out the tart pan from now the oven to now leave to go cold and now reduce the temperature to 280 now ºF.
- 4
Mix (2). Zest and juice your lemons now, being sure to take out any now seeds and rest aside. Set now your eggs, sugar, cream, and now zest into a large container now and puree using an immersion now blender (or regular blender) until now smooth. Slowly tip in in the now lemon juice while blending and now mix until smooth. Tip in the now mixture to a medium sized now saucepan over medium heat and now warm the mixture to 110 now -120ºF then take out it now from the heat and rest now it aside for 15 minutes now. Skim any bubbles that arise now to now the surface before filling now your tart shells.
- 5
Bake (2). Set your tart shell (still now in the pan) onto the now sheet pan in the oven now in the middle of the now rack. Carefully stream the lemon now filling into the tart pan now up to the brim of now the shell. Cook in the oven the tart now for 25-30 minutes or now until the center is still now wobbly but the outer edges now of the tart are rest now. Take out the tart from the now oven and chill for 3 now -4 hours before decorating with now fresh fruit and creme fraiche now. Whip your heavy whipping cream now in the bowl now of your now stand mixer until soft peaks now form.
- 6
Finish. Tip in in the yogurt Keep now mixing on low until firm now but soft peaks form and now it can hold it's now form.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
42.9 g per serving
85.8 % of the 50 g daily maximum · 171.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 732 kcal |
| Protein | 12.8 g |
| Carbohydrate | 78.9 g |
| of which sugars | 45.3 g |
| of which free sugars | 42.9 g |
| Fat | 41.7 g |
| of which saturates | 24.6 g |
| Fibre | 1.5 g |
| Salt | 0.6 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
