---

ServingSize: 8
cssclass: recipeTable
Tag: ["Summer", "Lemon", "NotYetTested"]
Date: 2021-09-21
DocType: "Recipe"
Hierarchy: "NonRoot"
location: [51.514678599999996, -0.18378583926867909]
CollapseMetaTable: Yes
Meta:
 IsFavourite: False
 Rating:
Recipe:
 Courses: Dessert
 Categories: Tart
 Collections: French
 Source: Internal
 PreparationTime: 
 CookingTime: 90
 OServingSize: 8
Ingredients:
 - 1.5 cups all-purpose flour
 - 0.5 cup icing sugar
 - 0.67 cup softened butter
 - 1 pinch salt
 - 1 whole egg yolk
 - 6 whole lemons
 - 6 whole large eggs
 - 1.5 cups caster sugar
 - 1.5 cups cream
 - 1 pinch Icing sugar
 - 1 slob Cream

---

Parent:: [[@@Recipes|Recipes]], [[@Desserts|Desserts]]

---

&emsp;

```button
name Edit Recipe parameters
type command
action MetaEdit: Run MetaEdit
id EditMetaData
```
^button-LemontartEdit


```button
name Save
type command
action Save current file
id Save
```
^button-LemontartNSave



&emsp;

# Lemon tart

&emsp;

```toc
style: number
```

&emsp;

---

&emsp;

### Practical Informations

| |
|-|-
**Courses**: | `$=dv.current().Recipe.Courses`
**Categories**: | `$=dv.current().Recipe.Categories`
**Collections**: | `$=dv.current().Recipe.Collections`
**Serving size**: | `$=dv.current().ServingSize`
**Cooking time**: | `$=dv.current().Recipe.CookingTime` min

&emsp;

---

&emsp;

### Ingredients

&emsp;

```dataviewjs
dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
```

&emsp;

---

&emsp;

### Instructions

&emsp;

1. In a large bowl, mix the softened butter and icing sugar to a cream with a wooden spoon then beat in the egg yolk. Add the flour and salt and rub the butter mixture and flour together with your fingers until crumbly.

&emsp;

2. Add the egg yolk to the mixture and knead briefly until it forms a firm dough. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes.

&emsp;

3. Roll out the pastry until very thin and line the quiche tin allowing a small amount of pastry to overlap the edges. Prick the base of the pastry with a fork and bake at 400&#176;F for 20 minutes.

&emsp;

4. Grate the zest from the lemons into a bowl then add the juice from the lemons. Break the eggs into a large bowl and add the caster sugar and mix well. Add the lemon juice, zest and the cream and whisk gently.

&emsp;

5. Pour the mixture into the pastry case and bake at 350&#176;F for 25 to 30 minutes until set.

&emsp;

6. Sprinkle with a little icing sugar and serve with cream.

&emsp;
&emsp;