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Lemon Tart

20 To 25 Pieces

Step 1: Tart

Butter 230 Gms
Flour 380 Gms
Icing Sugar 200 Gms
Eggs 1 No
Step 2: Filling Sauce
Butter 250 Gms
Sugar 250 Gms
Lemon Juice 6 No’s
Egg Yolks 250 Gms (15 Pcs)
Yellow Food Colour (Optional) Pinch


Making Of Tart

Preheat the oven to 180 C / Gas 4. If you are going to bake at home then you need the egg beater. In a large bowl use an egg beater, butter and icing sugar on medium speed until light and fluffy. Then pour down an egg. Turn speed to low and alternate adding flour until all combined (you can also mix it by hands downward to upward direction). Use your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling. Then put this mixture in a refrigerator for a few minutes.

Making Of Filling Sauce

In a bowl only pour egg yolks. Then take a sauce pan add butter and regular sugar. Continuous whisk it until the sugar nicely dissolved. Then add egg yolks and lemon extract juice. Whisk it. If there is any whiteness then stain it. Cook it for a few minutes. Whisk until thoroughly combined.

Making Of Lemon Tart Baking Tray

Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking. Bake crust in the preheated oven until slightly golden brown, 30 to 35 minutes. Let cool. Then pour mixture into baked tart crust. Let cool on a rack. Chill in the refrigerator. When ready to serve, top the tart with candied lemon zest. Garnish with fresh mint.

Cook Time: 30 To 35 Minutes.
Serve Cold.

Zara's Ministry Of Food's photo.
Zara's Ministry Of Food's photo.
Zara's Ministry Of Food's photo.

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