Tart with lemon curd

Name: Tart with lemon curd
Prep time: 165 min
Cook time: 25 min
Total time: 310 min
Yield: 0
Ingredients: 200 g Flour; 155 g Butter; 1 Eggs; 4 Yolks; 60 g Sugar; Salt, to taste; 4 Lemons (zest and juice); 45 g Cornflour; 180 g Sugar; Meringues, to taste

Lemon tart with white meringue on a marble countertop, featuring a Smeg scale, fresh lemons, and ovens in the background.

Preparation Time:

2 h 45 min

Rest Time:

2 h

Cooking:

25 min

Difficulty:

Medium

Course:

Diet:

Perfect For:

Product categories:

Ingredients

Pastry

200 g Flour

155 g Butter

1 Eggs

4 Yolks

60 g Sugar

Salt, to taste

Lemon curd & garnish

4 Lemons (zest and juice)

45 g Cornflour

180 g Sugar

Meringues, to taste

Proceedings

In a bowl, pour flour, sugar, salt and cold cubed butter.

Mix everything using the optimus whisk. Once a sandy consistency is reached, add the whole egg and the yolks.

Shape into a compact rectangle, line with baking paper and place in the fridge for at least two hours.

Roll out the shortcrust pastry to a thickness of 6 mm and place it in the tart mould. Trim the edges and bake using the Smart Cooking function for tarts.

Extract the zest from the lemons and the juice.

Strain the juice and add the cornflour and sugar. Pour everything into a saucepan and transfer to the induction hob on medium power.

Stir until all the sugar is dissolved.

Pour in the lightly beaten eggs and continue cooking in a bain-marie until the cream has thickened. Allow to cool.

Assemble the tart with lemon curd and garnish with meringues and lemon peel.

Tart with lemon curd

Ingredients

Products used

Proceedings

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