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135 lines
2.5 KiB
135 lines
2.5 KiB
---
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ServingSize: 8
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cssclass: recipeTable
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Tag: ["Summer", "Lemon", "NotYetTested"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: true
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Meta:
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IsFavourite: False
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Rating:
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Recipe:
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Courses: Dessert
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Categories: Tart
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Collections: French
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Source: Internal
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PreparationTime:
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CookingTime: 90
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OServingSize: 8
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Ingredients:
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- 1.5 cups all-purpose flour
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- 0.5 cup icing sugar
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- 0.67 cup softened butter
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- 1 pinch salt
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- 1 whole egg yolk
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- 6 whole lemons
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- 6 whole large eggs
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- 1.5 cups caster sugar
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- 1.5 cups cream
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- 1 pinch Icing sugar
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- 1 slob Cream
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---
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Parent:: [[@@Recipes|Recipes]], [[@Desserts|Desserts]], [[@France|France]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-LemontartEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-LemontartNSave
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# Lemon tart
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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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.
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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.
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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.
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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.
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5. Pour the mixture into the pastry case and bake at 350°F for 25 to 30 minutes until set.
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6. Sprinkle with a little icing sugar and serve with cream.
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