Obsidian/03.03 Food & Wine/Lemon tart.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
8	recipeTable	Summer Lemon	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	Yes	IsFavourite Rating False	Courses Categories Collections Source PreparationTime CookingTime OServingSize Dessert Tart French Internal 90 8	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, @Desserts

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Lemon tart

 

style: number

 

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Practical Informations

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Ingredients

 

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Instructions

 

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.

 

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.

 

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°F for 20 minutes.

 

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.

 

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

 

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