Lemon tart
A tart with lemon cream, without meringue. Timings estimated by artificial intelligence.
Active time37 min
Cooking30 min
Total3 h 30 minResting : 2 h 30 min
Add to my week
Loading your week…
Ingredients
- 3 lemon
- 100 g butter
- 3 eggs
- 15 g cornflour
- 1 sweet shortcrust pastry made with butter and egg
- 150 g sugar
Preparation
Preheat the oven to 180 °C. Line a tin with the pastry, prick it, then cover with baking paper and baking weights. Bake for 15 minutes, remove the weights, then bake for 5 minutes.
1 sweet shortcrust pastry made with butter and egg- oven
- tart tin
- baking paper
- baking weights
Wash the lemons, take about one third of their zest, then squeeze them all to obtain about 120 ml of juice. Whisk together the eggs, sugar and cornflour, then add the juice and zest. Heat gently for about 5 to 8 minutes, whisking, until thickened and the mixture reaches at least 80 °C. Remove from the heat and stir in the butter.
3 lemon100 g butter3 eggs15 g cornflour150 g sugar- saucepan
- whisk
- thermometer
- grater
Pour the lemon cream into the baked pastry case. Leave to cool slightly for about 20 minutes.
- tart tin
Refrigerate the tart for at least 2 hours.
- refrigerator
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration