Discover a lemon tart recipe.
For 6 people | Preparation: 30 min | Cooking time: 30 min | Rest: 1 night.
Ingredients for the pie shell:
200 g butter,
1 pinch of salt,
120 g icing sugar,
10 g of milk powder,
2 eggs,
40 g of almond powder,
350 g flour.
Ingredients for lemon cream:
15 cl of lemon juice,
60 g of butter,
190 g of powdered sugar,
2 egg yolks,
25 g of corn starch,
For the decoration:
1 untreated lime
Preparation of the pie shell:
Mix with the beater the butter, the salt, 80g of icing sugar, the milk powder and the eggs. Then add the almond powder, the remaining icing sugar and the previously sifted flour until a smooth and homogeneous paste is obtained.
Filmer the dough and let it rest in the refrigerator one night.
Roll out the sweet almond paste, cut the discs slightly larger than the circles. Lay the circles on the baking sheet covered with a silicone mat, butter the circles and darken the dough. reserve in the refrigerator for at least 30 minutes.
Bake them at the exit of the refrigerator at 180 ° C (th.6) for 20 minutes.
Preparation of the lemon cream:
Boil 20 cl of water, lemon juice, butter and half of sugar. In a bowl, combine the egg yolks, cornstarch and remaining sugar.
Pour the mixture into the pan and continue cooking until thickened while stirring.
Dressage:
Fill the bottoms of cooked and cold tarts with this cream still hot. Decorate with some zests of lime.
You can also make a lemon meringue pie by adding a meringue on top of it that you lightly go through the cooking torch.
